Moist Gingerbread Cupcakes with Spiced Cream Cheese Frosting

• 3 cups all-purpose flour, leveled (unbleached)
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk*see note
• 1 cup unsulfured molasses
• 1 teaspoon baking soda, dissolved in 1/4 cup boiling water

For the Spiced Cream Cheese Frosting

• 12 oz. cream cheese, softened
• 6 tablespoons butter, softened
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, sifted
• 5-6 cups confectioner’s sugar, sifted

For the Gingerbread Men Toppers

• Small gingerbread men cookies (about 30–32 small cookies or a 1/2 batch of a gingerbread cookie recipe). Cut with 2-inch cutters and decorate with white icing if desired.

1. Prep and mix

• Preheat the oven to 350°F (175°C). Line muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and salt.
• In a separate bowl, cream the softened butter and granulated sugar until light. Add the eggs one at a time, then whisk in the buttermilk and molasses. If the mixture appears slightly separated when the eggs and buttermilk are cold, it will come together once combined with the dry ingredients.

2. Combine and bake

• Gently combine the wet and dry ingredients just until incorporated. Dissolve the baking soda in 1/4 cup boiling water and stir this into the batter at the very end. Mix only until combined—overmixing will make the cupcakes dense.
• Fill each cupcake liner about two-thirds full. Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a rack before frosting.

3. Frosting and finishing

• Beat the softened cream cheese and butter until smooth. Add vanilla, cinnamon and nutmeg, then add confectioner’s sugar one cup at a time until the frosting is thick enough to pipe. Stiff peaks should hold when you lift the mixer attachment. If the frosting becomes too stiff, loosen with a teaspoon or two of milk.
• Pipe or spread the frosting onto each cooled cupcake. Top with small gingerbread men and a light dusting of cinnamon if desired. Serve at room temperature for the best texture.

The batter should be smooth and silky. If it feels too stiff, add an extra tablespoon or two of buttermilk.

For the best rise and texture, use fresh baking soda and fresh buttermilk. Dissolving the baking soda in hot water helps activate it immediately and distributes it evenly through the batter; add this mixture at the end and bake the cupcakes right away.

These cupcakes are especially kid-friendly—small gingerbread men look adorable “swimming” in the frosting.