Moist and spiced Gingerbread Cupcakes topped with a creamy frosting, perfect for the holiday season.

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) unsulfured 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 the oven to 350°F (175°C) and line a cupcake pan with liners.
In a bowl, whisk together the flour, dark brown sugar, baking soda, baking powder, salt, ginger, cinnamon, nutmeg, allspice, and cloves.
In another bowl, mix the oils, melted butter, molasses, egg, yolk, vanilla extract, and boiling water.
Combine the wet and dry ingredients until just mixed, then fold in the sour cream.
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Let cool completely before frosting.
For the frosting, beat together the cream cheese and butter, then add the brown sugar, vanilla bean paste, cinnamon, powdered sugar, and a pinch of salt until smooth.
Frost the cooled cupcakes as desired.

Use unsulfured molasses for a better flavor. Ensure ingredients are at room temperature for best results.

Keywords: Gingerbread Cupcakes, holiday dessert, spiced cupcakes