Gingerbread Cupcakes

Preheat the oven to 350℉ (177℃). Line cupcake pans with 14 cupcake liners.
In a mixing bowl, whisk together the all-purpose flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, molasses, and vanilla extract and mix until smooth.
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until the cupcake batter is well combined and smooth.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 to 22 minutes or until the cupcakes bounce back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and cream cheese for about 5 minutes until it is smooth and creamy.
Add in the powdered sugar and mix on low speed until it is fully combined with the butter and cream cheese mixture. Then, add in the vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.

Fill a piping bag fitted with an Ateco 869 piping tip with the cream cheese frosting. Pipe two large dollops of cream cheese frosting onto the cupcakes. Decorate the cupcakes with holiday nonpareil sprinkles and mini gingerbread man cookies.

Storing & Serving:

Room temperature: Store the cupcakes in an airtight container at room temperature for up to 2 hours.
Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Freezer: Store the frosted or unfrosted cupcakes wrapped in plastic wrap and in an airtight container in the freezer for 3 months. Bring to room temperature to serve.

Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.