Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup cold butter
- 1/2 cup molasses
- 1/2 cup corn syrup
- 1/2 cup packed brown sugar
- 9 ounces milk
- 1 large egg
- 8 ounces cream cheese
- 1/2 cup softened butter
- 3/4 teaspoon vanilla extract
- 3 cups powdered sugar
Directions
Preheat oven to 350°F and line cupcake tins with paper liners.
Whisk together the flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a medium bowl.
Gently heat the milk and brown sugar in one small saucepan until the sugar dissolves; set aside to cool to lukewarm.
Warm the molasses and corn syrup in a separate small saucepan; set aside to cool to lukewarm.
Cut the cold butter into the dry ingredients until the mixture resembles fine crumbs.
Gradually mix the lukewarm milk mixture into the crumb mixture, followed by the lukewarm molasses mixture, stirring until smooth.
Whisk in the egg until fully incorporated to form the batter.
Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Beat the cream cheese and butter until creamy.
Mix in the vanilla, cinnamon, and molasses.
Slowly add the powdered sugar, beating until the frosting is smooth.
Chill the frosting until ready to use.
Once the cupcakes are cool, cover them and let them sit overnight to develop a sticky top.
The next day, frost the cupcakes with the chilled molasses frosting and serve.
Frequently Asked Questions
How should I store leftover Gingerbread Cupcakes with Molasses Frosting?
To keep these festive cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you've already frosted them with the molasses frosting, it's best to keep them cool, but avoid refrigeration if possible as it can dry out the cake. For longer storage, you can freeze unfrosted cupcakes for up to two months.
Can I substitute the molasses in this Gingerbread Cupcake recipe?
While molasses is key to the classic gingerbread flavor, if you must substitute, you can use an equal amount of dark corn syrup mixed with an extra teaspoon of strong black coffee or dark maple syrup for depth. However, substituting will slightly alter the signature rich, spiced flavor profile of these cupcakes.
What is the best way to ensure my Gingerbread Cupcakes bake evenly?
Since this recipe involves a medium difficulty, ensure your oven is fully preheated to 350°F before placing the tins inside. For even baking, make sure your liners are filled no more than two-thirds full and avoid opening the oven door during the 22-minute bake time to prevent the centers from sinking.
