Gingerbread Cupcakes with Caramel Molasses Cream Cheese Frosting Recipe
There’s nothing quite like the holidays to bring out the best in baking, and these gingerbread cupcakes with caramel molasses cream cheese frosting are no exception. The blend of spices, combined with a sweet and tangy frosting, creates an irresistible treat that will have everyone reaching for seconds. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to become a cherished addition to your holiday dessert repertoire.
Every year, as the leaves begin to fall, my family eagerly anticipates the smell of gingerbread wafting through the house. It’s a tradition that’s been passed down through generations, beginning with my grandmother, who would always bake a batch to share with us grandkids. The spiced aromas and the warmth of the kitchen bring back memories of laughter and good company, making these cupcakes more than just a dessert; they’re a family heirloom.
Why You’ll Love This Recipe
This gingerbread recipe is accentuated by its now-legendary caramel molasses cream cheese frosting. You’ll love it for its perfect balance of spice and sweetness, making each bite a delight. The cupcakes themselves are moist and fluffy, with the gingerbread spices creating a cozy flavor profile that’s perfect for winter gatherings. Plus, the frosting adds a rich, creamy finish that enhances the overall taste experience.
Ingredients Notes
Choosing high-quality ingredients is key for maximizing flavor. Freshly ground spices will give your cupcakes a robust taste, while unsulphured molasses provides that rich, old-fashioned gingerbread character. If you can’t find cream cheese, mascarpone can be a delightful substitute, its smooth texture perfectly complementing the caramel-infused molasses frosting.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This ensures even baking and makes cleanup easier.
Step 2
In a large bowl, mix together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, and cloves. This helps distribute the spices evenly throughout the cupcakes.
Step 3
In another bowl, cream the butter and brown sugar until light and fluffy. Stir in the molasses and then add the eggs one at a time, mixing well after each addition.
Step 4
Combine the wet and dry ingredients, alternating with the milk, until the batter is smooth. Fill each cupcake liner to about two-thirds full.
Step 5
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting with the delicious caramel molasses cream cheese frosting.
Storage Options
To store leftovers, place the cupcakes in an airtight container and refrigerate for up to 5 days. For longer storage, you can freeze the unfrosted cupcakes for up to 3 months. To thaw, simply place them in the refrigerator overnight, and frost just before serving for the freshest taste.
Variations & Substitutions
For those with dietary restrictions, you can substitute the flour with a gluten-free blend. To make it vegan, replace the eggs with flaxseed meal and use a plant-based cream cheese for the frosting. For a flavor twist, add a pinch of cayenne to the batter for a subtle heat that beautifully contrasts the sweetness of the frosting.
Frequently Asked Questions
Can I make these cupcakes ahead of time? Absolutely! These cupcakes can be made a day ahead of your event. Just store them unfrosted in an airtight container at room temperature. This helps maintain their moisture and texture. Frost them on the day of serving for best results.
What can I use if I don’t have molasses? If molasses isn’t available, you can substitute with an equal amount of dark corn syrup or honey, though it will slightly alter the flavor. Note that these alternatives will make the cupcakes a bit sweeter and less rich in flavor.
How do I know when the cupcakes are done? The best way to ensure your cupcakes are baked is by using the toothpick test. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs attached, they are done. Avoid overbaking to maintain their soft and moist texture.
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Gingerbread Cupcakes with Caramel Molasses Cream Cheese Frosting Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon ground ginger
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup molasses
- 2 eggs room temperature
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together flour, ginger, baking soda, and salt.
- In a separate large bowl, beat butter and molasses together until creamy. Add eggs one at a time, beating well after each addition.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly among the cupcake liners and bake for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
