Festive Gingerbread Cupcakes with Cream Cheese Frosting

Get ready to fill your home with the warm, spicy aroma of these delightful Christmas Gingerbread Cupcakes. Topped with velvety cream cheese frosting and adorable mini gingerbread cookies, these cupcakes are sure to become your new holiday favorite!

What You’ll Need

For the Gingerbread Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 2 large eggs
• 1/2 cup milk

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For the Mini Gingerbread Cookies:

• 1 cup all-purpose flour
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 2 tbsp molasses
• 1 small egg

Let’s Get Baking!

Step 1: Gingerbread Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and eggs until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 2: Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed until incorporated.
3. Add the vanilla extract and beat on medium-high speed until light and fluffy.

Step 3: Mini Gingerbread Cookies

1. In a medium bowl, whisk together the flour, ginger, cinnamon, and baking soda.
2. In another bowl, cream together the butter and brown sugar. Beat in the molasses and egg.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
5. Use mini gingerbread man and snowflake cookie cutters to cut out shapes.
6. Place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 6-8 minutes, or until the edges are lightly browned.
7. Allow the cookies to cool completely on a wire rack.

Step 4: Assemble and Decorate

1. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top of each cupcake.
2. Gently place a mini gingerbread man or snowflake cookie on top of each frosted cupcake.

And voila! Your festive Gingerbread Cupcakes are ready to dazzle your holiday guests. 🎅🏼🧁

Pro Tips:

• For extra cinnamon flavor, try adding a pinch of cinnamon to your cream cheese frosting!
• Make the mini cookies a day ahead to save time on baking day.
• Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days.

These Gingerbread Cupcakes are more than just a treat – they’re a hug in cupcake form! The warm, spicy gingerbread paired with the cool, creamy frosting creates a perfect balance of flavors that’ll have everyone reaching for seconds.

So, gather your loved ones, put on your favorite holiday tunes, and let’s fill the air with the magical scent of gingerbread. Happy baking and happy holidays! 🎁🎄