Richly spiced gingerbread cupcakes are topped with brown sugar cinnamon cream cheese frosting in this easy recipe. Garnish with mini gingerbread cookies for a cute presentation!
To make the gingerbread cupcakes: Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 4 liners (this recipe will make 16 cupcakes). Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Add the brown sugar and continue mixing on medium speed until light in color and fluffy, about 3 minutes.
Add the molasses and mix until fully combined. Then mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Mix in the dry ingredients in two additions alternating with the buttermilk, making sure to mix in each addition until just combined.
Scoop the batter into the cupcake liners, filling each one about halfway full. You should end up with 16 cupcakes.
Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
Remove from the oven and allow to cool in the pan for a couple of minutes. Carefully remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the brown sugar cream cheese frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
Add the brown sugar, vanilla extract, and cinnamon and continue mixing until fully combined.
Add the powdered sugar and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
Pipe the frosting onto the cooled cupcakes. Top each cupcake with a sprinkle of cinnamon sugar and a mini gingerbread cookie.
Notes
Storage Instructions: Cupcakes may be stored in an airtight container in the fridge for up to 4 days. Freezing Instructions: Cupcakes and frosting will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before frosting the cupcakes.