Holiday Gingerbread Cupcakes with Spiced Cream Cheese Icing

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I absolutely love these cupcakes. The heady flavors remind me so much of my grandmother's baking around the holidays. They are moist cupcakes with all of the gingerbread spices you would expect.  Deeply alluring treacly molasses, woodsy cinnamon, zingy ginger, and espresso.

What?  Did I just say espresso?  Yes I did!  I use a bit of espresso powder to deeper the flavors even further, but you could also use coffee as there is water in this batter. 

So either hot coffee or the water and espresso powder.  Either work superbly and lend even more to the mysterious gingerbread taste and aroma.

LOVE THESE HOMEY INGREDIENTS

Earthy, warm spices combined with molasses lend to that iconic Gingerbread flavor.  One of the homiest, cozy cakes there is.

READY FOR THE OVEN

To top it all off there is one of the most delicious cream cheese icing I have ever tasted. I mimic all the spices in the gingerbread, including the espresso and molasses. This icing is simply amazing. Creamy, sweet, super flavorful with all of those winter spices, and the perfect topper for the spiced cupcakes.

THIS GLORIOUS ICING! I MEAN!! ❤️

Wait, there's more! The cupcakes are mixed in one bowl and everything goes into said bowl at once. There's no sifting of dry ingredients, no creaming of butter and sugar. This is an old-school recipe just like grandma used to make.  Well, except for the espresso.  My Grandma definitely didn't have espresso powder.

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I let the cupcakes cool for 10 minutes in the pan before removing them.  Hover over and get a whiff of that amazing gingerbread scent,

Once out of the pan, let them cool completely before icing.  

So cute to decorate with a swirl of that delicious cream cheese icing, a star anise and a dusting of cinnamon.  Just the most quaint & adorable cupcakes.  

Gingerbread Cupcakes with Holiday Spiced Cream Cheese Icing
Makes 12 cupcakes 


2 1/3 cups all purpose flour
1/4 cup sugar ( I use organic cane sugar)
1/2 cup (1 stick) unsalted butter, softened
1/2 cup molasses
3/4 cup hot water or coffee
1 teaspoon baking soda
I teaspoon vanilla (I love vanilla paste)
1 teaspoon espresso powder (leave out of using hot coffee instead of water)
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt 
1 egg, slightly beaten




Preheat oven to 325 degrees
Line a muffin/cupcake tin with paper liners.


Add all ingredients to the bowl of a stand mixer.  You can also use a hand mixer, but the stand mixer sure does make things easier.  See my favorite Kitchenaid stand mixer on our SHOP page.


Beat all ingredients on low speed, scraping the bowl constantly, for about 30 seconds.  Beat on medium speed for another 3 minutes until the batter is much smoother and lighter. 


Use an ice cream scoop to spoon evenly sized dollops into the cupcake liners.


Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.


Cool for 10 minutes then remove from cupcake tin onto a cooling rack.  Let cool completely before icing.




Holiday Spiced Cream Cheese Icing

8 ounces cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon espresso powder (optional)
1/2  teaspoon ground ginger
1/2  teaspoon cinnamon
Small pinch salt
16 ounces (1 pound) powdered sugar


Blend cream cheese and butter until fluffy.  I like to use a hand mixer for this.
​Add the molasses, vanilla, spices and salt and whip until well combined.  Slowly add in the powdered sugar, scraping down the bowl and continue to beat until well combined and fluffy.  I love to put this together in my stand mixer as well.  It makes everything so easy.


Spread over cupcakes, or place in a piping bag with a large star tip and create your own decoration on the cupcake tops (see video-it's super easy).  I like to place a star anise on top of the cupcake and then dust with cinnamon for added flare.  Naturally festive.


Decoration (optional)
Cinnamon 
Star anise
Cinnamon stick pieces
Gold edible glitter
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