Cider Gingerbread Cupcakes + Bourbon Cream Cheese Frosting

This recipe is super simple and so is this post.


  • 1/2 cup dark brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 cup molasses
  • 2.5 cups All - purpose Flour
  • 1.5 t baking soda
  • 1 t cinnamon
  • 1 t ground ginger
  • 1 t ground cloves
  • 1/2 t salt
  • 1 cup warm apple cider


  1. Heat oven to 350 degrees
  2. In a stand or hand-held mixer, beat sugar and butter until fluffy, about one minute
  3. Add the egg and molasses and beat on med-high for an additional two minutes
  4. Sift in the flour, soda, salt and spices and mix to combine
  5. Stir in the apple cider and mix until smooth
  6. Using a spoon or ice cream scoop, drop batter into a prepared cupcake pan and bake for 25 - 30 minutes or until a fork comes out clean
  7. Top with bourbon cream cheese frosting 
  8. Drink leftover bourbon and have yourself a damn cupcake

Bourbon Frosting

  • 1 stick of unsalted butter, softened
  • 2 cups of powdered sugar
  • 3 T bourbon 


  1. In a stand or hand-held mixer, beat the butter on medium-high heat until fluffy, about one minute
  2. Sift in the powdered sugar a half cup at a time, alternating with a tablespoon of bourbon, beating between each addition to combine
  3. Once you have added all of the bourbon and powdered sugar, beat on medium-high speed for two minutes
  4. Store in fridge for up to one week