Ingredients
Method
Preheat the Oven and Prepare the Pans:
- Preheat your oven to 350°F (180°C).
- Line a 12-count muffin pan with cupcake liners, and a second pan with 4 more liners. You’ll have enough batter for 16 cupcakes.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and spices (ginger, cinnamon, nutmeg, cloves). Set aside.
Cream the Butter and Sugar:
- Beat the softened butter until smooth, then add brown sugar and mix until light and fluffy (about 3 minutes).
Incorporate Wet Ingredients:
- Add molasses to the butter-sugar mixture, mixing until well combined. Add egg and vanilla extract, scraping the sides of the bowl to ensure even mixing.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients, alternating with buttermilk, until just combined. Avoid overmixing.
Fill the Cupcake Liners:
- Scoop the batter into the cupcake liners, filling each about halfway full.
Bake the Cupcakes:
- Bake for 16–20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Beat softened cream cheese until smooth, then add softened butter and mix until combined. Add brown sugar, cinnamon, and vanilla, mixing well. Gradually add powdered sugar until smooth and fluffy.
Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe the frosting on top. Optionally, sprinkle with cinnamon sugar or top with mini gingerbread cookies for extra festivity.
Notes
- Room Temperature Ingredients: Ensure butter, egg, and buttermilk are at room temperature for best results.
- Frosting Texture: If frosting is too soft, chill it for 10-15 minutes before piping.
- Storage: Store unfrosted cupcakes in an airtight container for up to 2 days. Frost before serving. Frosted cupcakes can be stored in the fridge for up to 3 days.