Ingredients
Scale
- 1 ½ cups plus 2 tablespoons all-purpose flour spooned and leveled
- ½ cup buttermilk
- ½ cup butter room temperature
- ½ cup packed dark brown sugar
- ⅓ cup unsulfured molasses
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 4 cups powdered sugar
- 8 oz Philadelphia cream cheese room temperature
- ½ cup butter room temp
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Prep your space. Start by preheating your oven to 350°F and lining a cupcake tin with 12 paper liners. Trust me, getting this done first keeps things moving smoothly.
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all those beautiful spices. This ensures they’re evenly distributed, so no one gets a surprise bite of straight cloves (been there, done that).
- Combine the wet ingredients. In a measuring cup, stir the buttermilk and molasses together. It’ll look a little odd at first but will mix beautifully into the batter later.
- Cream the butter and sugar. Using your mixer, beat the butter and dark brown sugar until they’re light and fluffy. This step is key—it creates air pockets that make your cupcakes soft. Add the eggs one at a time, mixing well after each, and then stir in the vanilla.
- Bring it all together. Alternate adding the dry ingredients and the buttermilk-molasses mixture to the butter mixture. Start and end with the dry ingredients, and mix just until combined. Overmixing can make the cupcakes dense.
- Bake! Divide the batter evenly among the liners (about ¾ full), and bake for 15-18 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs. Let them cool completely on a wire rack before frosting.
- Make the frosting. While the cupcakes cool, cream the butter and cream cheese until smooth. Gradually add the powdered sugar, mixing well after each cup. Stir in the vanilla and cinnamon, and voilà—frosting perfection!
- Decorate. Pipe or spread the frosting onto the cooled cupcakes, and add a festive touch with mini gingerbread cookies or a sprinkle of cinnamon.
Notes
Serving and presentation ideas
These cupcakes deserve the spotlight on your dessert table! Serve them on a tiered cake stand for a touch of elegance, or keep it casual with a simple platter. Sprinkle some powdered sugar over the top for a snowy effect, or tuck a sprig of rosemary next to each one for a festive garnish. Pair with warm gingerbread cookies for a coordinated treat lineup.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert