41gunsalted buttercubed, room temperature (3 tbsp.)
32gvegetable oil(2 ½ tbsp.)
1eggroom temperature
1tsp.vanilla
60gsour creamroom temperature (¼ c.)
30gwhole milkroom temperature (2 tbsp.)
Cream Cheese Frosting
120gcream cheeseroom temperature (½ c.)
113gunsalted butterroom temperature (½ c.)
¼tsp.salt
210gpowdered sugar(1 ¾ c.)
½tsp.vanilla
Instructions
Gingerbread Cupcakes
Preheat the oven to 350°F / 175°C. Line a muffin tin with six parchment liners.
Add the flour, baking powder, salt, spices, sugar, and cubed room temperature butter into a medium sized mixing bowl. Beat the mixture together with a hand or stand mixer until no large clumps of butter remain.
Add in the oil, egg, vanilla, sour cream and milk. Whisk the mixture together just until a cohesive batter forms.
Portion out the cupcakes into the six parchment liners. Bake for 15-20 minutes, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs on it.
Allow the cupcakes to completely cool down to room temperature before frosting them.
Cream Cheese Frosting
In a small mixing bowl, beat together the butter, cream cheese, and salt until the mixture is smooth. Then, slowly beat in the powdered sugar, followed by the vanilla.
Transfer the cream cheese frosting to a piping bag with your piping tip of choice (I used Wilton #1M) Pipe a generous amount of frosting on to each cupcake, then enjoy!