Gingerbread Cupcakes

• servings: 12 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

1 3/4 cups (210 g) all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup (113 g or 1 stick) unsalted butter (melted)

1/2 cup (100 g) packed dark brown sugar

1/2 cup (120 mL) unsulphured molasses

1 large egg (room temperature)

1/2 cup (118 mL) water (room temperature)

6 tablespoons (85 g) unsalted butter (room temperature)

1 cup (226 g or 8 oz package) cream cheese (room temperature)

1 cup (120 g) confectioners' sugar (sifted)

2 teaspoons ground cinnamon

1/2 teaspoon pure vanilla extract

1-2 teaspoons milk (as needed for consistency)

Mini gingerbread men or cookies for garnish

Directions

Preheat oven

Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.

Whisk dry ingredients

Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.

Beat wet ingredients

In the bowl of a stand mixer (or using a hand mixer), mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown, about 2-3 minutes. Scrape down the sides of the bowl if necessary.

Add dry and wet ingredients

With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Stir just until no flour pockets remain, avoid over-mixing.

Bake cupcakes

Fill prepared muffin tin with batter until each cupcake liner is two-thirds full. Bake for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.

Make the frosting

For the frosting, use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy. Add the confectioners' sugar and cinnamon, then mix until smooth. Add the vanilla and beat until combined. If frosting is not yet a spreadable consistency, add the milk starting with one teaspoon, adding more if necessary.

Frost cupcakes

Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Garnish with a sprinkle of cinnamon or gingerbread cookie decoration.

Nutrition

• Serving Size: 1 cupcake
• Calories: 372 kcal
• Total Fat: 20 g
• Sodium: 217 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 1 g
• Total Sugars: 30 g
• Protein: 4 g