Description
Twelve gingerbread cupcakes with a modest cinnamon cream-cheese frosting.
Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon, for batter
- 1 teaspoon Baking soda
- 1/8 teaspoon Ground cloves
- 1/4 teaspoon Fine salt
- 1/2 cup Light brown sugar
- 1/3 cup Unsulfured molasses
- 6 tablespoons Unsalted butter, melted, for batter
- 1 egg Large egg
- 1/2 cup Buttermilk
- 1 teaspoon Vanilla extract, for batter
- 4 ounces Block cream cheese, softened
- 4 tablespoons Unsalted butter, softened, for frosting
- 1 1/2 cups Confectioners' sugar
- 1/2 teaspoon Ground cinnamon, for frosting
- 1/2 teaspoon Vanilla extract, for frosting
Instructions
- Heat oven to 350°F and line a 12-cup muffin tin. Whisk 1 1/2 cups all-purpose flour with 1 1/2 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp baking soda, 1/8 tsp cloves and 1/4 tsp fine salt.
- In another bowl whisk 1/2 cup light brown sugar, 1/3 cup unsulfured molasses, 6 tbsp cooled melted butter, 1 egg, 1/2 cup buttermilk and 1 tsp vanilla. Fold the dry ingredients into wet just until no flour streaks remain. Divide evenly among twelve liners, about two-thirds full.
- Bake 18–22 minutes until the centers spring back and a toothpick comes out without wet batter. Cool in pan about 5 minutes, then on a rack until completely cool, approximately 45 minutes overall.
- Beat 4 oz softened block cream cheese and 4 tbsp softened butter until smooth. Beat in 1 1/2 cups sifted confectioners' sugar, 1/2 tsp ground cinnamon and 1/2 tsp vanilla. Spread or pipe a modest amount over each cooled cupcake. Refrigerate frosted cupcakes promptly; test batter rise, frosting amount and actual yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 45 minutes, included in the total.
Untested estimate: cupcake bake about 18–22 minutes at 350°F; cool approximately 45 minutes before frosting. Prep includes mixing batter and frosting; preheat excluded.
- Prep Time: 30 minutes
- Chilling, resting or cooling: 45 minutes
- Cook Time: 22 minutes
- Category: Cupcakes
Nutrition
- Serving Size: One frosted cupcake