Gingerbread Cupcakes Recipe
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The Chunky Chef · by The Chunky Chef★ 5.0 (7)

Gingerbread Cupcakes Recipe

NUTRITION · PER SERVING52M COOK
CAL 34%·PRO 13%
CARBS 85G50% OF CAL
2G FIBER14G OTHER69G TOTAL SUGAR
FAT 38G49% OF CAL
19G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist gingerbread cupcakes with warm spices and molasses, topped with cinnamon cream cheese frosting. Rich and festive. A perfect holiday dessert.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups all purpose flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp ground cloves
  • 2/3 cup packed light brown sugar
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup molasses (unsulphured is preferred)
  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup whole milk
  • 2 Tbsp sour cream (full fat works best)
  • 1 1/2 tsp vanilla extract
  • 1 cup unsalted butter (softened to room temperature)
  • 16 oz cream cheese (softened to room temperature (full fat bricks are recommended, not the spreadable kind))
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon
  • 1/4 - 1/2 tsp kosher salt
  • 5 cups powdered sugar (whisked to remove lumps)
PREP
30M
SODIUM
334MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.