Gingerbread cupcakes Recipe

There’s something undeniably comforting about the warm, spiced aroma of gingerbread baking in the kitchen. Gingerbread cupcakes capture the essence of cozy autumn evenings, festive holiday gatherings, or even a quiet moment with a cup of tea by the fireplace. The rich scent of ginger, cinnamon, and nutmeg instantly transports you to a world of comfort and tradition, reminding us of cherished family recipes and the joy of homemade treats.

These cupcakes are inspired by the classic gingerbread cookies that have delighted people for generations. But here, they take on a soft, fluffy, and moist form that is easier to serve and share at parties, school events, or festive brunches. Topped with creamy frosting, each bite delivers a perfect balance of spice and sweetness, creating a dessert that is both nostalgic and modern. Whether you’re baking for a holiday gathering or simply to brighten a chilly day, these gingerbread cupcakes are sure to become a staple in your recipe collection.

Ingredients

For the Cupcakes:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• 2 large eggs

• ½ cup molasses

• ½ cup milk

• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk or cream

• Optional: a pinch of ground cinnamon or nutmeg for garnish

Directions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease it to prevent sticking. Preheating ensures the cupcakes bake evenly and develop a tender crumb.

2. Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. This step ensures that the spices are evenly distributed throughout the batter, giving every cupcake a consistent flavor profile.

3. Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and brown sugar together until light and fluffy, about 3–4 minutes. This aeration is essential for soft, moist cupcakes.

4. Add Eggs, Molasses, and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the molasses and vanilla extract until smooth. The molasses gives these cupcakes their signature deep, rich flavor and dark color.

5. Incorporate Dry Ingredients and Milk

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix, as this can make the cupcakes dense rather than light and fluffy.

6. Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about ⅔ full. This allows room for the cupcakes to rise without spilling over the edges.

7. Bake the Cupcakes

Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking at 18 minutes to prevent overbaking.

8. Cool the Cupcakes

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Cooling completely is important before frosting to prevent the butter in the frosting from melting and sliding off.

9. Prepare the Frosting

While the cupcakes are cooling, prepare the frosting. Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add the vanilla extract and milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency. Optionally, add a pinch of cinnamon or nutmeg for extra flavor.

10. Frost the Cupcakes

Once the cupcakes are completely cooled, frost them using a piping bag for a decorative touch or a spatula for a rustic look. The creamy frosting pairs beautifully with the spiced cupcake, balancing the warm flavors with sweetness and richness.

11. Optional Garnish

For an extra festive touch, sprinkle a small amount of ground cinnamon, nutmeg, or even a few gingerbread crumbs on top of the frosting. This not only adds visual appeal but also enhances the aromatic experience.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Yield: 12 cupcakes

Notes

• Molasses Substitute: If you don’t have molasses on hand, you can use an equal amount of dark corn syrup with a teaspoon of brown sugar, though the flavor will be slightly lighter.

• Make-Ahead Option: Both the cupcakes and frosting can be made a day in advance. Store the cupcakes in an airtight container and frost them just before serving for the freshest taste.

• Freezing: Unfrosted cupcakes freeze well. Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before frosting.

• Spice Variations: Feel free to adjust the spices according to your taste. Some people enjoy a pinch of cardamom or allspice for a unique twist.

• Frosting Alternatives: Cream cheese frosting is a delicious alternative for those who prefer a tangy balance to the sweet spices.

Why You’ll Love These Gingerbread Cupcakes

Gingerbread cupcakes are more than just a dessert—they’re an experience. The combination of aromatic spices, rich molasses, and tender texture makes them perfect for every occasion. They are ideal for holiday parties, afternoon tea, or as a homemade gift for friends and family. Each bite is a harmonious blend of spice, sweetness, and comfort, evoking memories of cozy kitchens, festive traditions, and joyful moments.

Unlike traditional gingerbread cookies, these cupcakes are soft, moist, and easy to serve. You don’t need to worry about precise shapes or intricate decorating skills—just scoop, bake, and enjoy. And with a versatile frosting, you can customize them to suit your preference, from classic buttercream to cream cheese or even a light glaze.

Tips for Perfect Gingerbread Cupcakes

1. Measure Ingredients Accurately: Baking is a science, and accurate measurements ensure consistent results. Use a kitchen scale for best results, especially with flour.

2. Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter mix evenly and produces a lighter texture.

3. Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix just until ingredients are combined.

4. Check Oven Temperature: Oven temperatures vary, so use an oven thermometer if possible. Baking at the right temperature ensures cupcakes rise perfectly and remain moist.

5. Test for Doneness: Insert a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs, the cupcakes are done. Avoid waiting until the toothpick is completely dry, as this can overbake them.

Serving Suggestions

Gingerbread cupcakes are versatile and pair wonderfully with several accompaniments:

• Warm Beverages: Serve alongside a cup of hot tea, coffee, or hot chocolate for the ultimate cozy treat.

• Fruit Garnishes: Fresh orange slices, candied ginger, or a dusting of powdered sugar can elevate the presentation.

• Holiday Tables: These cupcakes are a festive addition to dessert spreads for Thanksgiving, Christmas, or winter celebrations.

• Gift Ideas: Package them in a decorative box or cellophane bag with a ribbon for a thoughtful homemade gift.

Frequently Asked Questions (FAQs)

1. Can I make these cupcakes gluten-free?
Yes! These gingerbread cupcakes can easily be made gluten-free by substituting the all-purpose flour with a gluten-free baking blend. For best results, choose a blend that is specifically formulated for baking, as it will help maintain the light and tender texture of the cupcakes. Some blends already contain xanthan gum or other binding agents, which help the cupcakes hold their shape. If your blend doesn’t include these, you can add about ½ teaspoon of xanthan gum per cup of flour to achieve similar results. Keep in mind that gluten-free batters sometimes behave slightly differently—mix gently to avoid overworking the batter, and consider slightly reducing the baking time, checking for doneness with a toothpick as usual.

2. Can I prepare the frosting ahead of time?
Absolutely! The frosting can be prepared ahead of time and stored in an airtight container in the refrigerator for up to three days. Before using, bring it to room temperature and re-whip with a mixer to restore its creamy, fluffy texture. This makes it convenient if you want to bake the cupcakes one day and frost them later, or if you’re preparing them for a party or holiday event. Additionally, you can adjust the consistency by adding a little more milk if the frosting seems too stiff or a touch more powdered sugar if it’s too soft. Preparing frosting ahead of time also allows the flavors to mellow, resulting in a richer, more balanced taste.

3. Can I use a different type of sweetener instead of brown sugar?
Yes, there are several alternatives to brown sugar. Coconut sugar is a popular choice, offering a subtle caramel-like flavor that complements the spices in gingerbread. You can also use a combination of white granulated sugar and a small amount of molasses to mimic the deep, rich flavor of brown sugar. Keep in mind that alternative sweeteners may slightly alter the moisture and texture of the cupcakes, so minor adjustments to baking time or liquid ingredients may be needed. Experimenting with different sweeteners can give your cupcakes a unique twist while keeping them just as delicious.

4. How should I store leftover cupcakes?
To keep your cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you need to store them longer, refrigeration is an option—just keep in mind that this may slightly dry out the cupcakes, so letting them come to room temperature before serving is recommended. For longer-term storage, unfrosted cupcakes can be frozen for up to two months. Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag. Thaw them overnight in the refrigerator before frosting. Frosted cupcakes can also be frozen, but it’s best to freeze them uncovered on a baking sheet first to set the frosting, then wrap them gently to maintain decoration and texture.

Gingerbread cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Davis
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x

Print Recipe

Pin Recipe

Description

There’s something comforting about the warm, spiced aroma of gingerbread baking in the kitchen. Gingerbread cupcakes capture the essence of cozy autumn evenings, festive holiday gatherings, or quiet moments with a cup of tea by the fireplace. Inspired by classic gingerbread cookies, these cupcakes are soft, moist, and topped with creamy frosting for the perfect balance of spice and sweetness. They are easy to serve, share, and enjoy, making them ideal for any occasion that calls for a homemade treat.

---

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ¾ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• 2 large eggs

• ½ cup molasses

• ½ cup milk

• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk or cream

• Optional: a pinch of ground cinnamon or nutmeg for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

• In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.

• In a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3–4 minutes.

• Beat in the eggs one at a time, then add molasses and vanilla extract until smooth.

• Gradually add the dry ingredients, alternating with milk, starting and ending with the dry ingredients. Mix gently until combined.

• Fill cupcake liners about ⅔ full with batter.

• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

• Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

• For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then vanilla extract and milk until smooth and spreadable.

• Frost cooled cupcakes using a piping bag or spatula. Optionally, sprinkle with a pinch of cinnamon or nutmeg.

Notes

• Substitute all-purpose flour with a gluten-free blend for gluten-free cupcakes.

• Frosting can be made ahead and stored in the refrigerator for up to 3 days; re-whip before use.

• Cupcakes can be frozen unfrosted for up to 2 months; thaw overnight before frosting.

• Alternative sweeteners like coconut sugar or white sugar with molasses can be used, with slight adjustments to texture.

• Optional spice variations include cardamom or allspice for a unique flavor twist.

• Prep Time: 20 minutes
• Cook Time: 20 minutes

Michelle Davis