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Gingerbread Cupcakes

January 28, 2023

from Food Network Magazine


For the cake

  • 1 stick unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup boiling water

For the frosting

  • 4 cups confectioners’ sugar
  • 1 8-ounce package cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1 tablespoon pure vanilla extract
  • Ground cinnamon, for dusting


  1. Preheat the oven to 350˚ and line two 12-cup muffin pans with cupcake liners.
  2. Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
  3. Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
  4. Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.

From → cake, dessert, Recipes

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