Go Back
–+ servings
No ratings yet

Small Batch Gingerbread Cupcakes

Light and fluffy gingerbread cupcakes topped with a cream cheese frosting.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Dessert
Cuisine: American
Keyword: christmas, cream cheese frosting, cupcakes, gingerbread, small batch
Servings: 6 cupcakes
Calories: 523kcal

Ingredients

Gingerbread Cupcakes

  • 100 g all purpose flour (¾ c. + 1 tbsp.)
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. ground ginger
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 75 g dark brown sugar (¼ c. + 2 tbsp.)
  • 41 g unsalted butter cubed, room temperature (3 tbsp.)
  • 30 g unsulphured molasses (2 tbsp.)
  • 32 g vegetable oil (2 ½ tbsp.)
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 60 g sour cream room temperature (¼ c.)
  • 30 g whole milk room temperature (2 tbsp.)

Cream Cheese Frosting

Instructions

Gingerbread Cupcakes

  1. Preheat the oven to 350°F / 175°C. Line a muffin tin with six parchment liners.
  2. 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.
  3. Add in the molasses, oil, egg, vanilla, sour cream and milk. Whisk the mixture together just until a cohesive batter forms.
  4. 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.
  5. Allow the cupcakes to completely cool down to room temperature before frosting them.

Cream Cheese Frosting

  1. 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.
  2. Top the cupcakes with the cream cheese frosting. If you want to decorate the cupcakes like the photos (optional), pour some crushed walnuts on to a plate, then turn the cupcakes on their sides and roll the frosting on the walnuts. Top with a little gingerbread cookie, then serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Cupcake Pan | Oven Thermometer | Cookie Scoops

Nutrition

Serving: 1cupcake | Calories: 523kcal | Carbohydrates: 61g | Protein: 4g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 289mg | Potassium: 173mg | Fiber: 1g | Sugar: 47g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 117mg | Iron: 1mg