Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Soft gingerbread cupcakes made with molasses, warm spices, butter, vanilla, and topped with cinnamon cream cheese frosting and gingerbread men.
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Ingredients
For the Cupcakes
- 1 ½ c all-purpose flour
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 ½ c unsalted butter room temperature
- 1 ½ c granulated sugar
- 3 tbsp unsulphured molasses
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 22 3- inch gingerbread men for topping
For the Cinnamon Cream Cheese Frosting
- 8 oz cream cheese softened
- 3 c powdered sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
Instructions
Step 1: Prepare the Oven and Pan
- Adjust the oven rack to the lower-middle position.
- Preheat the oven to 350°F.
- Line a muffin pan with baking cup liners.
Step 2: Combine the Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
- Set the mixture aside.
Step 3: Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature butter and granulated sugar.
- Beat for approximately 3 minutes, or until the mixture is light and creamy.
Step 4: Add the Molasses
- Add the unsulphured molasses to the butter mixture.
- Beat until fully incorporated.
Step 5: Add the Eggs
- Add the eggs one at a time.
- Beat well after each addition until incorporated.
Step 6: Add the Vanilla
- Add the vanilla extract.
- Mix until evenly combined.
Step 7: Add the Flour Mixture
- Add the sifted flour and spice mixture to the wet ingredients.
- Mix on low speed until just combined.
- Do not overmix the batter.
Step 8: Fill the Cupcake Liners
- Divide the batter evenly among the prepared cupcake liners.
- Fill each liner approximately three-quarters full.
Step 9: Bake
- Bake for approximately 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 10: Cool
- Allow the cupcakes to cool in the pan on a wire rack for 10 minutes.
- Transfer the cupcakes to a wire rack.
- Allow them to cool completely before frosting.
Step 11: Prepare the Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and powdered sugar.
- Beat until smooth.
- Add the vanilla extract and ground cinnamon.
- Beat until fully combined and creamy.
Step 12: Prepare the Piping Bag
- Transfer the frosting to a large decorator’s bag fitted with a 1M decorating tip.
- Hold the piping bag approximately ¼ inch above the cupcake at a 90-degree angle.
Step 13: Frost the Cupcakes
- Pipe a spiral of frosting onto each cooled cupcake.
- Begin at the outer edge and work inward toward the center.
Step 14: Add the Topping
- Place one 3-inch gingerbread man on top of each frosted cupcake.
- Press gently to secure the topper.
Step 15: Serve
- Serve immediately, or refrigerate until ready to serve.
- If refrigerated, allow the cupcakes to sit at room temperature briefly before serving.
Notes
To make these Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting gluten-free, replace the all-purpose flour with a certified gluten-free 1:1 baking flour blend suitable for cupcakes. Confirm that the molasses, powdered sugar, cream cheese, vanilla extract, spices, sugar, butter, eggs, and gingerbread men are labeled gluten-free. If using store-bought gingerbread men, check carefully for wheat or gluten-containing ingredients. Use clean mixing bowls, muffin pans, cupcake liners, measuring tools, spatulas, piping bags, and cooling racks to prevent gluten contamination.