Gingersnap Cupcakes
- Total Time: 35 mins
- Yield: 24 cupcakes 1x
Description
Filled with spices and topped with a rich cream cheese and ricotta frosting, these cupcakes would be a great addition to a holiday party.
Ingredients
for the cupcakes
- 2 cups (240 g) all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 6 tbsp (85 g) butter, soften
- 1 cup (220 g) brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground black pepper
- 1 large egg
- 1/4 cup (60 ml) molasses
- 3/4 cup (180 ml) milk
for the frosting
- 15-oz (425 g) cream cheese (most of 2 bars), at room temperature
- 1 cup (250 g) ricotta cheese, drained (overnight if possible, but at least for an hour)
- 1/2 stick (60 g) butter, at room temperature
- 1 tsp vanilla
- 3 cups (360 g) powdered sugar
Instructions
for the cupcakes
- Preheat oven to 350F. Fill two 12-count cupcake pan with cupcake liners.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a large bowl, cream together butter and brown sugar until light and thick. Add the spices and egg, followed by molasses, stirring in between each addition. Stir in half of the flour mixture, then all of the milk and the remaining flour mixture. Mix only until no streaks of flour remain, don’t overmix it!
- After you’ve 2/3 filled each liner, bake for 17-20 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes completely on a wire rack before frosting.
for the frosting
- Combine butter and cream cheese with an electric mixer.
- Add in ricotta, sugar and vanilla until smooth.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
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Frequently Asked Questions
Why does the frosting use both cream cheese and ricotta?
The frosting calls for 15 oz (425 g) of cream cheese and 1 cup (250 g) of drained ricotta combined with 1/2 stick (60 g) of butter and 3 cups (360 g) of powdered sugar. The cream cheese provides tang and structure while the ricotta adds a lighter, creamier texture that offsets the richness of the spiced cupcake.
Why does the ricotta need to be drained, and for how long?
The recipe specifies draining the ricotta overnight if possible, but at least for an hour. Ricotta holds a lot of water, and draining it prevents the frosting from becoming too loose to pipe or spread over the cupcakes.
How full should I fill the cupcake liners?
Fill each liner 2/3 full, then bake at 350°F for 17–20 minutes until a toothpick inserted in the center comes out clean. Overfilling will cause the batter to overflow since it contains molasses and baking soda, which create significant lift. 
Thank you for your recipes Liz. I was really looking for Cupcake Ginger Snap Vodka and instead I get this!!!!!
This at least as good as vodka!
Thanks, Ron :)
Dear Liz,
Can I divide the measurements in the recipes into half if I only want to bake 12 cupcakes? Would appreciate your response.
Many thanks.
Carol