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Gingerbread Cupcakes

Delight in these nourishing Gingerbread Cupcakes, perfect for health-conscious families wanting to savor sweet moments!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 3/4 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tsp baking powder Provides the necessary lift for a fluffy texture.
  • 1/4 tsp baking soda Important for balanced leavening alongside the acidic molasses.
  • 2 1/4 tsp ground ginger Fresh ginger can enhance the profile.
  • 2 tsp ground cinnamon Try using Ceylon cinnamon for a sweeter taste.
  • 1/2 tsp ground nutmeg You could also use allspice for variety.
  • 1/4 tsp ground allspice Complements the overall spice blend.
  • 1/8 tsp ground cloves Can be omitted if unavailable.
  • 1/2 tsp salt Balances the sweetness.
  • 3/4 cup unsalted butter, melted Coconut oil is a good alternative.
  • 1 cup packed light brown sugar Provides sweetness and a hint of molasses flavor.
  • 1 tsp vanilla extract Use almond extract for a twist.
  • 1 large egg Acts as a binding agent.
  • 1 large egg white Helps to light and airy texture.
  • 1/4 cup sour cream Greek yogurt works as a substitute.
  • 1/2 cup molasses Blackstrap molasses offers stronger flavor.
  • 1/2 cup milk Use almond milk for a dairy-free option.
For the Frosting
  • 8 oz cream cheese, room temperature Can opt for vegan cream cheese.
  • 1/2 cup unsalted butter, room temperature Gives richness to the frosting.
  • 4 cups powdered sugar Use honey for a more natural sweetener.
  • 1 tsp vanilla extract Enhances the creaminess.
  • 2-3 tbsp caramel sauce Opt for sugar-free to keep it lighter.
Optional Decoration
  • Gingerbread cookies A simple decoration for a festive touch.

Method
 

Make the Cupcakes
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners.
  3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and all spices until well combined.
  4. In a separate bowl, beat the melted butter with brown sugar until creamy.
  5. Add in the egg, egg whites, sour cream, molasses, milk, and vanilla. Mix until smooth.
  6. Gradually add the dry ingredients to the wet, stirring gently until just combined.
  7. Fill each cupcake liner about halfway and bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Let cool for 10 minutes in the tin before transferring to a wire rack.
Make the Frosting and Assemble
  1. While the cupcakes cool, make the frosting by beating cream cheese and room temperature butter until fluffy.
  2. Gradually add powdered sugar and vanilla, mixing until smooth.
  3. Optional: Stir in caramel sauce for a delicious twist.
  4. Once cupcakes have cooled, frost each with the cream cheese mixture.
  5. Optional: Top with crumbled gingerbread cookies for added flavor.

Notes

Overmixing the batter can lead to dense cupcakes. Wait until cupcakes are completely cool before frosting.