If you follow me on Facebook or Instagram, you’ve probably already drooled over these gorgeous gingerbread cupcakes. I made them during the fast of Tisha B’av, so I wasn’t about to photograph them, but I did talk about them, a LOT. The next day, I had just 3 cupcakes left, so I decided to do what any foodie/blogger would – share! It was hard not to gobble down the last of them before getting a good shot, they’re just THAT good.
Besides being incredibly moist, these gingerbread cupcakes are chock-full of warm autumn spices. I didn’t think my kids would go for the flavors of ginger and nutmeg, but I was SO wrong – they could not get enough. Not only that, my little cream-cheese-haters were licking the frosting off their fingers! I think I’m going to start whipping up sweet cream cheese concoctions and call them “frosting sandwiches.” It will make lunch a whole lot easier for me!
Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting
adapted from The Collegiate Baker
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup sugar
3/4 cup brown sugar
1/2 cup oil
1 tsp vanilla extract
2 eggs
1/3 cup molasses
1 cup hot water
Method:
Preheat oven to 350 degrees. Add the flour, baking soda, baking powder, ginger, cinnamon, and nutmeg to a bowl and whisk to combine. In a separate bowl, mix the oil, sugar, brown sugar, and vanilla. Add eggs and mix to incorporate. Add the molasses and stir to combine. Add half of the dry ingredients and half of the hot water to the wet mixture and mix until incorporated. Repeat with the second half of the dry ingredients and hot water.
Fill cupcake pans about 2/3 full and bake for approximately 18 minutes, until toothpick inserted comes out clean.
Brown Sugar Cream Cheese Frosting
1 8oz. container whipped cream cheese
4 tbsp softened butter
1 cup confectionars sugar
1/4 cup brown sugar
1/4 tsp cinnamon
1/2 tsp vanilla
Method:
Add the cream cheese and butter to a bowl and mix with a spoon to combine. Add the brown sugar cinnamon and vanilla and mix until incorporated. Add the confectioners sugar 1/3 of a cup at a time, stirring until thickened.
1 year ago: chicken lollipops
2 years ago: cherry yogurt popsicles
The cupcakes look incredible and I love the idea of “frosting sandwiches”! I am totally doing that!
That frosting looks and sounds amazing!
this looks really good! Is the molasses very important though? Could I maybe substitute it with something else?
Hi Ali, the molasses is very important in this recipe. It’s part of what gives the cupcake a gingerbread taste. Molasses can be easily found at almost any supermarket.
These look wonderful!! Bookmarking this recipe for fall!
chanie, I’m gonna make these. They just look too good.
I always love your ideas! This looks gorgeous
These just look fantastic!
I am in love. With these. Gingerbread! With cream cheese frosting. It doesn’t get much better.
These look amazing! Pinning for later. Also, love your photos as usual.
Great photos — I wish I could make these GF and dairy free. For now, I’ll just look at them!
I made the gingerbread cupcakes today and the flavor was amazing! I did find after I added the water my mixture was way too runny so I added another cup of flour and they turned out perfect. It really has me craving molasses cookies but with your combo of spices :)
I’m glad you enjoyed them! I’m made them several times and can’t imagine adding more flour, but as long as they came out good!
Hey, these look amazing!! How many cupcakes does this make?
about 24.
I am here to tell you all, I made these. And they were incredible. Im not a fan of gingerbread cause it combination kinda makes me sick. But these were positively delectable.
I’m so glad you liked them!
Hello, making this cake for a charity coffee morning on sunday. Is the sugar you used, granulated or caster sugar?
I’m sorry it took me so long to respond! I used granulated sugar.
Can I make the frosting parave by using tofutti cream cheese and marg, or will that alter the texture too much ?
I’ve never tried it, but I don’t see why it wouldnt work.
Just wanted to let u know they came out great, my family inhaled them, will definitely be making again:)
I’m SO glad to hear! Thanks for sharing Gilah!