Description
Spiced gingerbread cupcakes topped with creamy cinnamon frosting, perfect for holiday baking.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup milk
- For the frosting: 1 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, beat butter and brown sugar until creamy. Add molasses and egg, mixing well.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For the frosting: Beat butter until fluffy, then gradually add powdered sugar, cinnamon, and vanilla. Frost the cooled cupcakes.
Notes
Store in an airtight container for up to 3 days. For extra flavor, add a pinch of nutmeg to the batter.
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 3g