How to Bake Gingerbread Cupcakes

TheSquishyMonster's picture

Jan. 04, 2013

Dark alluring, fragrant moist, spiced rich. Pairs perfectly with a billowy mound of soft cream cheese frosting and strong espresso. If you're wondering where I'm at, I'm in that corner over there, sharing an intimate moment with a cupcake in each hand.


Unbleached flour 1 3/4 Cup (28 tbs)
Salt 1/2 Teaspoon
Baking powder 1/2 Teaspoon
Baking soda 1/2 Teaspoon
Pumpkin spice 2 Teaspoon
Unsalted butter 1/2 Cup (8 tbs) , softened
Brown sugar 1/2 Cup (8 tbs)
Unsulphured molasses 2/3 Cup (10.67 tbs)
Eggs 2 (at room temperature)
Whole buttermilk 2/3 Cup (10.67 tbs)
For cream cheese frosting
Cream cheese 16 Ounce , softened
Confectioners sugar 3 Cup (48 tbs) , sifted
Vanilla 1 Teaspoon
Salt 1/4 Teaspoon
For topping
Orange zest 1 Teaspoon (Optional)
Candied ginger 2 Tablespoon (Optional)



1. Preheat the oven to 350°F.

2. In a bowl, sift together flour, salt, baking powder, baking soda and pumpkin spice.


3. In other bowl, cream together butter and sugar.

4. Slowly stream in molasses and mix well.

5. Drop in one egg at a time, beating well after each addition.

6. Add in the buttermilk and mix well.

7. Add in the flour mixture in 3 parts and stirring well after each addition.

8. In a greased and parchment cup lined muffin tray, place the batter evenly and bake in the oven for 19 to 22 minutes, or until the cupcakes are browned on top.


9. Remove the cupcakes and allow to cool completely.

10. In a bowl, place cream cheese and sugar and cream well and mix in vanilla and salt.


11. Pipe the cream cheese mixture over the cooled cupcakes.

12. Top with candied ginger, sprinkle with orange zest and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 493Calories from Fat 196

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 334 mg13.92%

Total Carbohydrates 69 g23%

Dietary Fiber %

Sugars 48 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet