Gingerbread Cupcakes

These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting.

Ingredients

Gingerbread Cupcakes

• 1 ⅓ cup all-purpose flour (167g)
• ½ cup dark brown sugar 100g)
• ¼ teaspoons baking soda
• ¾ teaspoons baking powder
• ½ teaspoons salt
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup vegetable or canola oil (78ml)
• ⅓ cup melted butter (76g)
• ⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand) (78ml)
• 1 egg + 1 large egg yolk, room temperature preferred
• 2 teaspoons vanilla extract
• ¼ cup very hot or boiling water (60ml)
• ⅓ cup sour cream (75g)

Frosting (see note)

• 8 oz cream cheese, softened (226g)
• ½ cup unsalted butter, softened (113g)
• 2 Tablespoons light brown sugar, firmly packed
• 1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
• ¼ teaspoon ground cinnamon
• 3 ½ cups powdered sugar (440g)
• Pinch of salt (about scant ⅛ teaspoon)