• prep: 30 min
• cook: 14 min
• total: 44 min

servings:

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. Includes a how to video!

• 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))
• 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)

Click Here For Step-By-Step Instructions