Cozy Homemade Gingerbread Cupcakes with Spiced Cinnamon Crea

• total time: 2 hours 5 minutes

Ingredients

For the Cupcakes:

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

⅛ 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)

Directions

For the Cupcakes:

Preheat Oven: 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 cupcakes are completely cool, pipe or spread frosting on each.

Chef’s Notes & Tips

Make Ahead: The cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for even more spice in the frosting.

Extra Cozy: Dust with a bit of cinnamon on top before serving.

Recipe Summary

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

Nutrition (Per Cupcake)

Calories: 350

Carbohydrates: 42g

Fat: 18g

Protein: 3g

Enjoy these delicious little treats, perfect for sharing with friends and family. They’re the kind of cupcakes that make you feel at home. 😊