Gingerbread Cupcakes Recipe

This Gingerbread Cupcakes Recipe is a moist and spiced recipe, which calls for molasses and ground ginger. It’s a great choice for holiday parties, ready in about 35 minutes.

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Gingerbread Cupcakes Recipe Ingredients

• $frac{1}{2}$ cup ($8$ Tbsp; $113$g) unsalted butter, softened to room temperature
• $frac{1}{2}$ cup ($100$g) packed light or dark brown sugar
• $1$ large egg, at room temperature
• $frac{1}{2}$ cup ($120$ml) milk, at room temperature
• $frac{1}{2}$ cup ($120$ml) unsulphured or dark molasses
• $1$ teaspoon pure vanilla extract
• $1 frac{1}{3}$ cups ($166$g) all-purpose flour (spooned & leveled)
• $frac{1}{2}$ teaspoon baking powder
• $frac{1}{2}$ teaspoon baking soda
• $frac{1}{4}$ teaspoon salt
• $1$ teaspoon ground cinnamon
• $frac{1}{2}$ teaspoon ground ginger
• $frac{1}{2}$ teaspoon ground nutmeg
• $frac{1}{4}$ teaspoon ground allspice
• cream cheese frosting for topping

How To Make Gingerbread Cupcakes

1. Prep the oven and pan: Preheat your oven to $350^{circ}F$ ($177^{circ}C$). Line a $12$-count muffin pan with your favorite cupcake liners and set it aside. Taking a moment to ensure the oven is fully heated is the secret to getting that perfect, even rise every time.
2. Cream the butter and sugar: In a large bowl, use a handheld or stand mixer to beat the softened butter and brown sugar together on medium speed. You want to keep going until the mixture is light, creamy, and pale. This creates the base of the cupcake’s structure, so don’t rush the creaming process.
3. Mix the wet ingredients: Beat in the room-temperature egg until it is fully incorporated, making sure to scrape down the sides of the bowl so nothing is missed. Slowly add the milk, molasses, and vanilla extract. Don’t worry if the mixture looks a bit “piecey” or separated at this stage; the molasses and milk don’t always fully combine right away, and that is perfectly normal.
4. Whisk the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the warm spices—cinnamon, ginger, nutmeg, and allspice. Whisking them separately ensures the leavening agents and spices are evenly distributed, so you don’t end up with a clump of baking soda in one bite.
5. Combine the batter: With the mixer running on its lowest speed, slowly pour the dry ingredients into the wet mixture. Mix only until just combined and you can no longer see any white streaks of flour. Overmixing at this stage can lead to a tough, bready cupcake, so keep a close eye on it.
6. Fill and bake: Fill each cupcake liner exactly $frac{2}{3}$ of the way full—no more, or they will spill over the edges. Bake for $19$–$21$ minutes, or until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for a few minutes before moving them to a wire rack to cool completely.
7. Frost the cupcakes: Once the cupcakes are cold to the touch, whip up your favorite cream cheese frosting. Spread or pipe it generously onto the cakes. Frosting while they are still warm will cause the cream cheese to melt and slide right off, so patience is key.

Recipe Tips

• How to get perfectly domed tops: Ensure you don’t overfill the liners; keeping them at $frac{2}{3}$ full allows the batter to climb the sides and peak perfectly without overflowing.
• Can I use buttermilk instead of regular milk: Yes, using buttermilk will add a lovely tang and make the cupcakes even more tender due to the way it reacts with the baking soda.
• Why do I need room temperature ingredients: Using room temperature eggs and milk ensures the batter emulsifies properly, leading to a much smoother and more consistent crumb.
• How to intensify the ginger flavor: If you love a sharp ginger bite, you can add a teaspoon of finely grated fresh ginger to the wet ingredients for an extra layer of warmth.

What To Serve With Gingerbread Cupcakes?

This Gingerbread Cupcakes Recipe is a moist, spiced dessert that needs a creamy or festive pairing! A glass of Homemade Eggnog is the quintessential choice for a holiday treat that complements the deep molasses flavor. For a balanced dessert spread, a scoop of Cinnamon Vanilla Ice Cream adds a lovely temperature contrast that pairs perfectly with the warm spices! A steaming mug of Hot Cocoa or a Spiced Apple Cider pairs wonderfully with the rich, aromatic notes of the nutmeg and allspice.

How To Store Gingerbread Cupcakes

• Refrigerate: Frosted cupcakes should be stored in an airtight container in the refrigerator for up to $3$–$4$ days. Because of the cream cheese in the frosting, they cannot be left out on the counter.
• Freeze: You can freeze unfrosted cupcakes for up to $2$ months. Wrap each cupcake individually in plastic wrap and store them in a freezer bag. Thaw them overnight in the fridge and bring to room temperature before frosting.

Gingerbread Cupcakes Nutrition Facts

• Calories: 280
• Total Fat: 14g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrates: 36g
• Dietary Fiber: 1g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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