Imagine the aroma of warm gingerbread filling your kitchen—these cozy cupcakes are here to add a sprinkle of holiday magic! They’re made with simple ingredients you probably already have on hand, and the results are perfectly spiced with a creamy cinnamon frosting on top. This recipe keeps things fuss-free, so you can enjoy the season’s flavors without too much time or effort. Let’s get baking!
Ingredients:
2 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
½ tsp kosher salt
½ tsp ground nutmeg
½ tsp baking soda
½ tsp baking powder
¼ tsp ground cloves
⅔ cup packed light brown sugar
½ cup unsalted butter, softened
½ cup molasses
1 large egg
2 large egg yolks
⅓ cup whole milk
2 Tbsp sour cream
For the Frosting
1 cup unsalted butter, softened
16 oz cream cheese, softened
1 tsp vanilla bean paste
1 tsp ground cinnamon
¼ – ½ tsp kosher salt
5 cups powdered sugar (sifted to avoid lumps)
Instructions
For the Cupcakes
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk Dry Ingredients: In a bowl, combine flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
Cream Butter & Sugar: In another bowl, beat together brown sugar and softened butter until smooth.
Mix in Molasses & Eggs: Add molasses, then the egg and yolks, whisking until combined.
Add Milk & Sour Cream: Stir in milk and sour cream until smooth, followed by the vanilla.
Combine Everything: Gently fold in the dry ingredients until just mixed (no need to overmix).
Bake: Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.
For the Frosting
Cream Butter & Cream Cheese: In a mixing bowl, beat butter and cream cheese until smooth and fluffy.
Add Flavors & Sugar: Add vanilla, cinnamon, and salt, then gradually add powdered sugar until the frosting is smooth and fluffy.
Frost: Once
