Gingerbread Cupcakes with Molasses Frosting Recipe

These Gingerbread Cupcakes with Molasses Frosting are a delightful dessert that captures the warm flavors of gingerbread in a moist cupcake form. Perfect for holiday gatherings or any time you crave a sweet treat, these cupcakes are topped with a rich and creamy molasses frosting.

The recipe is simple to follow and combines classic ingredients like ginger, cinnamon, and molasses to create a comforting dessert that everyone will love.

Delicious Gingerbread Cupcakes with Molasses Frosting

These cupcakes are spiced with ginger and cinnamon, creating a festive flavor profile. The molasses frosting adds a sweet and creamy finish, making them an ideal choice for dessert lovers. This recipe yields about 12 cupcakes and takes approximately 1 hour from start to finish.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup molasses
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
For the Molasses Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup molasses
1 teaspoon vanilla extract
1-2 tablespoons milk (as needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter and brown sugar until light and fluffy. Add the molasses and mix well.
Add Eggs and Milk: Beat in the eggs one at a time, then stir in the milk and vanilla extract until combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and molasses, mixing until smooth. Add vanilla extract and milk as needed to achieve desired consistency.
Frost Cupcakes: Once the cupcakes are completely cool, frost them with the molasses frosting using a piping bag or a knife.