Gingerbread Cupcakes

These gingerbread cupcakes with a creamy eggnog frosting are incredibly easy to make and so festive!

Cupcakes: – 1/2 cup butter, softened to room temperature – 1/2 cup packed light or dark brown sugar – 1 egg, at room temperature – 1/2 cup milk, at room temperature – 1/2 cup molasses – 1 teaspoon vanilla extract – 1 and 1/3 cups all-purpose flour – 1/2 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/2 teaspoon nutmeg – 1/4 teaspoon ground allspice



Frosting: – 1/4 cup butter, softened to room temperature – 8 oz cream cheese, softened – 2 cups powdered sugar – 1/3 cup eggnog



Preheat oven to 350°F (177°C). Line 12 cupcake tins or 24 mini cupcake tins with liners or spray with cooking spray. Set aside.

In a large bowl or the bowl of your standing mixer, using a mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. The mixture will be piecey and not fully combined.

In a separate medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined, scraping the sides of the bowl as you go.

Fill cupcake tins 2/3 of the way full with the cake batter. Bake full size cupcakes for 19-21 minutes and mini cupcakes 11-13 minutes or until a toothpick inserted in the center comes out mostly clean.

Make the frosting while the cupcakes are baking. Cream together the butter and cream cheese. Slowly add the powdered sugar, about a 1/2 cup at a time.

Slowly add the eggnog, about a tablespoon at a time. You may not need the full 1/3 cup. Add eggnog until frosting reaches desired consistency and is light and fluffy.

Frost cupcakes when completely cool.