Soft Gingerbread Cupcakes

• 3 cups all-purpose flour, leveled
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup unsulfured molasses (not blackstrap)
• 1 teaspoon baking soda dissolved in ¼ cup boiling water

Using unsulfured molasses and fresh baking soda helps keep flavor balanced and texture soft, similar to other gingerbread cupcake recipes.​

Spiced cream cheese frosting

• 12 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1½ teaspoons vanilla extract
• ¾ teaspoon ground cinnamon (for frosting)
• ¼ teaspoon ground nutmeg (for frosting)
• 5–6 cups confectioner’s sugar, sifted

Optional garnish: 30–32 mini gingerbread cookies or cookie men for topping. Many gingerbread cupcake recipes use these as a cute festive finish.​

Step-by-Step Instructions

1. Prep the pans and dry ingredients

1. Preheat the oven to 350°F (175°C). Line muffin tins with cupcake liners; this recipe makes about 24 standard cupcakes.
2. In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, and salt until evenly combined. This distributes the spices so no pockets of flavor end up in the batter.​

2. Cream butter, sugar, and add liquids

3. In a large mixing bowl, cream the softened butter and granulated sugar together with a mixer until light and fluffy, about 2–3 minutes.
4. Beat in the eggs one at a time, mixing just until incorporated.
5. Whisk in the buttermilk and molasses. The mixture may look a bit separated or curdled at this stage—that’s normal; it will come together when you add the dry ingredients, as seen in similar gingerbread batters.​

3. Combine batter and add hot baking soda

6. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding by hand just until combined. Do not overmix; overworking the batter can lead to dense cupcakes.
7. Dissolve the baking soda in ¼ cup boiling water. Stir this solution into the batter as the final step, mixing just until evenly incorporated. Hot liquid with baking soda helps bloom the spices and contributes to a soft, tender crumb in gingerbread cupcakes.​

4. Portion and bake

8. Spoon or scoop the batter into the cupcake liners, filling each about ⅔ full. An ice cream scoop can help portion evenly.​
9. Bake for 15–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
10. Let cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely before frosting.​

Spiced Cream Cheese Frosting

5. Make the frosting

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.
2. Add vanilla extract, cinnamon, and nutmeg, and mix until evenly combined.
3. Gradually add sifted confectioner’s sugar, 1–2 cups at a time, beating well between additions, until the frosting is thick, fluffy, and holds stiff peaks. Adjust sweetness and stiffness by adding a bit more sugar if needed.​
4. If the frosting is too stiff, mix in 1–2 teaspoons of milk or heavy cream, a little at a time, until it reaches a smooth, pipeable consistency.

6. Frost and decorate

5. Once cupcakes are completely cool, transfer the frosting to a piping bag fitted with your favorite tip, or use an offset spatula or spoon.
6. Pipe or spread generous swirls of frosting on each cupcake.
7. Garnish with mini gingerbread cookies on top, or add a sprinkle of cinnamon or holiday sprinkles for extra festive flair, similar to other gingerbread cupcake presentations.
   
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