Delightfully spiced Gingerbread Cupcakes that are perfect for the holiday season or any cozy gathering.

Scale

1 ⅓ cup (167 g) all-purpose flour

½ cup (100 g) dark brown sugar

¼ teaspoons baking soda

¾ teaspoons baking powder

½ teaspoons salt

1 ½ teaspoons ground ginger

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cloves

⅓ cup (78 ml) avocado oil

⅓ cup (76 g) melted butter

⅓ cup (78 ml) molasses

1 egg + 1 large egg yolk

2 teaspoons vanilla extract

¼ cup (60 ml) very hot or boiling water

⅓ cup (75 g) sour cream

8 oz (226 g) cream cheese

½ cup (113 g) unsalted butter

2 Tablespoons light brown sugar

1 ½ teaspoons vanilla bean paste

¼ teaspoon ground cinnamon

3 ½ cups (440 g) powdered sugar

pinch of salt

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large mixing bowl, whisk together the all-purpose flour, dark brown sugar, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
In another bowl, combine the avocado oil, melted butter, molasses, egg, egg yolk, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Stir in the very hot water and sour cream until the batter is smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While the cupcakes cool, prepare the frosting by beating cream cheese, unsalted butter, light brown sugar, vanilla bean paste, ground cinnamon, powdered sugar, and a pinch of salt until smooth and creamy.
Frost the cooled cupcakes with the cream cheese frosting and enjoy!

Use unsulphured molasses for the best flavor. These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Keywords: Gingerbread Cupcakes, holiday cupcakes, spiced cupcakes, dessert recipes