Gingerbread Cupcakes
There’s nothing that says “holiday season” quite like the warm, spiced aroma of Gingerbread Cupcakes baking in the oven. These cupcakes are soft, fluffy, and full of cozy flavors like ginger, cinnamon, nutmeg, and cloves — perfectly balanced with rich molasses and a hint of vanilla. Whether you’re baking for a winter gathering, a holiday party, or just a cozy night in, this recipe will fill your kitchen with irresistible warmth and spice.
Why You’ll Love These Gingerbread Cupcakes
- Warm & aromatic: Classic gingerbread spices make every bite comforting.
- Perfect texture: Soft and moist thanks to brown sugar, butter, and milk.
- Simple ingredients: Pantry staples you probably already have.
- Perfect for the holidays: Ideal for Thanksgiving, Christmas, or a cozy weekend treat.
Making Gingerbread Cupcakes
First, preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Next, whisk dry ingredients together in a medium bowl (flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside for now.
Then, in a large bowl, beat the softened butter and brown sugar together until light and fluffy (about 2–3 minutes). Don’t skip this step, it’s important.
Why, you ask? Well, beating the butter and brown sugar together for 2–3 minutes is important because it incorporates air into the mixture, creating a light, fluffy base that helps your cupcakes rise and stay tender. This process, called creaming, also helps the sugar dissolve slightly, giving you a smoother batter and a finer, more even crumb in the finished cupcakes. In short — well-creamed butter and sugar = soft, bakery-style gingerbread cupcakes with the perfect texture!
Moving on, mix in the egg and vanilla until smooth and well combined, then add in the molasses until incorporated. Scrape sides as necessary.
Then, add about a third the flour mixture, alternating with the milk, more flour, the rest of the milk, then, the rest of the flour. Further, mix until it’s all combined, but do not overmix!
Fill and bake: Divide the batter evenly among the cupcake liners, then bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean, or with tiny crumbs.
Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Frosting Ideas
Besides the Cinnamon Buttercream Frosting used in today’s recipe, these gingerbread cupcakes also pair beautifully with:
- Cream Cheese Frosting for a tangy contrast.
- Brown Butter Buttercream for extra richness.
- Marshmallow Fluff Frosting for a sweet and fluffy finish.
- Whipped Cream for something simple and light.
Serving & Storage Tips
- Serve with a hot mug of chai, coffee, or a Butterscotch Cocoa Toddy.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- You can even freeze them (unfrosted) for up to 3 months — just thaw and frost when ready to serve!
Flavors of the Holidays
Here are a few more festive, holiday inspired recipes:
- Spiced Pumpkin Fudge
- Easy Autumn Casserole
- No Bake Maple Pecan Pie
- Sugared Cinnamon Crackle Cookies
- Eggnog Cheesecake
- Candied Pecans
- Brown Sugar Hot Chocolate
- Cranberry Sauce Coffee Cake
- and so much more. Just click on Desserts and look at all the yummy choices.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Gingerbread Cupcakes
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/2 cup salted butter, softened
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 2 tsp. vanilla extract
- 1/3 cup molasses
- 1/3 cup whole milk, room temperature
Frosting: (Cinnamon Buttercream)
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 tsp. vanilla extract
- 7 tsp. milk or water (or more if necessary)
- 4 cups powdered sugar
- 1 Tbsp. Wilton's Meringue Powder
- 1 tsp. ground cinnamon
- pinch salt (optional)
Instructions
Cupcakes:
- Preheat oven to 350°. Line a muffin pan with 12 cupcakes liners.
- In medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In large bowl, beat butter and brown sugar for 2 – 3 minutes, or until light and fluffy. Stir in egg and vanilla until combined. Add molasses.
- Add about a third the flour mixture, then alternate with the milk, until it's all incorporated. Mix until just combined — don’t overmix! Batter will be thick.
- Divide batter evenly into the 12 liners. Bake for 18 – 21 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with tiny crumbs. Let cool 5 minutes in the pan, then remove to a wire rack to cool completely before frosting.
Frosting:
- In large bowl, beat butter until light and fluffy. Add vanilla and milk.
- Reduce beaters to LOW speed, add powdered sugar, meringue powder, cinnamon, and salt. Once combined, increase speed to MEDIUM until smooth and creamy. Enjoy!
Nutrition
Gingerbread Cupcakes
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