Gingerbread Cupcakes
Prep time
Cook time
Total time
Serves: 1 Dozen
  • 1¾ c unbleached flour
  • ½ ts salt
  • ½ ts baking powder
  • ½ ts baking soda
  • 2 ts pumpkin spice*
  • 1 stick soft unsalted butter
  • ⅓ c brown sugar
  • ⅔ c unsulphured molasses
  • 2 room temperature eggs
  • ⅔ c whole buttermilk
Cream Cheese Frosting
  • 16 oz soft cream cheese
  • 2-3 c *sifted* confectioners sugar (but it's really up to how sweet you like it)
  • 1 ts pure vanilla
  • ¼ ts fine salt
  • Optional: orange zest
  • candied ginger, chopped
  1. In your first bowl, sift together all your dry ingredients.
  2. In your second bowl, cream together your butter and sugar.
  3. Slowly drip in your molasses and one egg at a time.
  4. Tip in your buttermilk and make sure your second bowl is well blended together.
  5. In 3 separate additions, mix your dry bowl with your wet bowl. Take care no to over mix.
  6. Scoop into a lined cupcake tin and bake at 350 for 19-22 minutes. Do not over bake.
  7. While your cakes cool, cream together your cream cheese and sugar. Add in your vanilla and salt.
*recipe follows
Recipe by The Squishy Monster at