Get ready to transform your kitchen into a cozy autumn paradise with these mind-blowing gingerbread cupcakes topped with luscious pumpkin frosting! Imagine biting into a perfectly spiced cupcake that captures the essence of fall in every single mouthful - warm, comforting, and absolutely magical. These aren't just cupcakes; they're a seasonal experience that will make your taste buds dance and your home smell like a bakery dream!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup powdered sugar (for frosting)
- 2 tbsp cream cheese (for frosting)
- 1/4 cup heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add molasses to the butter mixture and mix until fully incorporated. Then add eggs one at a time, beating well after each addition.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently stir in the pumpkin puree until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese in a bowl until smooth. Gradually add powdered sugar and heavy cream, mixing until light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the pumpkin frosting on top of each cupcake.
- Optional: Garnish with a light dusting of ground cinnamon or small gingerbread cookie crumbs for extra decoration.
Tips
- Room Temperature Matters: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep cupcakes tender and light.
- Check Doneness Carefully: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let cupcakes cool completely before frosting to prevent melting and ensure perfect decoration.
- Frosting Technique: Use a piping bag for professional-looking swirls, or a simple offset spatula for a rustic finish.
- Make Ahead: These cupcakes taste even better the next day as spices continue to develop flavor!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 36g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
