Description
Moist and warmly spiced gingerbread cupcakes topped with a creamy maple frosting for a perfect holiday treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1/2 cup hot water
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/3 cup pure maple syrup
- 2 cups powdered sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. In a large bowl, cream the 1/2 cup butter and brown sugar until light. Beat in the egg, then the molasses. Gradually mix in the dry ingredients alternately with the hot water until just combined.
- Divide the batter evenly among the prepared liners. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- For the frosting, beat the cream cheese and 1/4 cup butter until smooth. Beat in the maple syrup. Gradually add the powdered sugar and beat until fluffy. Frost cooled cupcakes.
Notes
You can customize the seasonings to taste.