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Gingerbread Cupcakes With Cinnamon Cream Cheese Buttercream

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 12 1x
  • Category: Cupcakes
  • Method: Bake
  • Cuisine: American

Description

These moist cupcakes are filled with all the wonderful spices that say Christmas. Creamy cinnamon buttercream gets piled on high for a delicious finish.


Ingredients

Units Scale
  • For the Cupcakes
  • 1 2/3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 stick unsalted butter, softened
  • 1/2 cup light brown sugar (you can use dark if you prefer)
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 cup unsulphured molases
  • 1/2 teaspoon pure vanilla extract

For the Cinnamon Cream Cheese Buttercream

  • 1 package, cream cheese, softened, 8 ounce
  • 1 stick unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons half & half or milk
  • 5 cups powdered sugar


Instructions

For the Cupcakes

  1. Preheat oven to 350 degrees.
  2. Line a 12 count muffin tin with paper liners and set aside.
  3. In a medium bowl, whisk together the flour and dry spices (next 7 ingredients) and set aside.
  4. Add the butter and brown sugar to a large mixing bowl. Using an electric mixer, mix on medium speed until the butter and sugar mixture is creamy. Add the egg, oil, molasses and vanilla. Mix on medium speed for about 1 minute until all ingredients are well combined. Add the dry ingredients slowly, mixing on low speed. Mix just until the dry ingredients are incorporated. Do not over mix.
  5. Fill cupcake liners 2/3 full. Bake for approximately 20 – 25 minutes until a toothpick inserted in the centers comes out with just slightly moist crumbs.
  6. Allow pan to set for 5 minutes. Transfer cupcakes to a wire rack to finish cooling. Do not frost cupcakes until they are thoroughly cooled.

For the Cinnamon Cream Cheese Buttercream

  1. Add the cream cheese to the bowl of a stand mixer or use a hand mixer. Using the whisk attachment, if using a stand mixer, whisk the cream cheese until it is very creamy and free of all lumps. Add the butter, vanilla, salt and cinnamon and mix on medium speed until well combined. Add 1 tablespoon of the half & half and 1 cup of the sugar while mixing on low speed. Continue adding sugar one cup at a time, ending with the last tablespoon of half & half.
  2. To frost cupcakes, fill a pastry bag 2/3 full with the buttercream, using the decorating tip of your choice. I used Ateco 808 on the cupcakes pictured. This frosting is more than enough to pipe an abundant amount on 12 cupcakes. If frosting with a knife and not piling the frosting on high, frosting is enough to decorate 24 cupcakes.
  3. Refrigerate cupcakes and bring to room temperature before serving.

Notes

  • Inspired by King Arthur Flour