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
For the Cupcakes:
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1 ¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ teaspoon salt
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½ cup unsalted butter, softened
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½ cup brown sugar, packed
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2 large eggs
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½ cup molasses
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½ cup milk
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1 teaspoon vanilla extract
For the Frosting:
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1 cup unsalted butter, softened
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3 cups powdered sugar
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1 teaspoon vanilla extract
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2–3 tablespoons milk or cream
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Optional: a pinch of ground cinnamon or nutmeg for garnish
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
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In a large mixing bowl, cream the butter and brown sugar until light and fluffy, about 3–4 minutes.
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Beat in the eggs one at a time, then add molasses and vanilla extract until smooth.
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Gradually add the dry ingredients, alternating with milk, starting and ending with the dry ingredients. Mix gently until combined.
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Fill cupcake liners about ⅔ full with batter.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat softened butter until creamy. Gradually add powdered sugar, then vanilla extract and milk until smooth and spreadable.
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Frost cooled cupcakes using a piping bag or spatula. Optionally, sprinkle with a pinch of cinnamon or nutmeg.
Notes
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Substitute all-purpose flour with a gluten-free blend for gluten-free cupcakes.
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Frosting can be made ahead and stored in the refrigerator for up to 3 days; re-whip before use.
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Cupcakes can be frozen unfrosted for up to 2 months; thaw overnight before frosting.
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Alternative sweeteners like coconut sugar or white sugar with molasses can be used, with slight adjustments to texture.
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Optional spice variations include cardamom or allspice for a unique flavor twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes