These Easy Gingerbread Cupcakes are a delightful treat that’s perfect for the holiday season or any time you crave a taste of warm spices. Bursting with flavors of ginger, cinnamon, and molasses, these cupcakes are easy to make and wonderfully festive. Topped with creamy frosting, they are sure to win hearts at any gathering.
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Why You’ll Love This Easy Gingerbread Cupcakes
Gingerbread cupcakes combine all the comforting flavors of traditional gingerbread in a light and fluffy cupcake form. The spices create a warm aroma while baking, filling your kitchen with the scents of holiday cheer.
Easy Gingerbread Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, ground nutmeg, salt, and ground cloves until well combined. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and packed dark brown sugar on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and unsulfured molasses, mixing on medium speed until well combined and glossy.
- With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Then add half of the buttermilk, mixing until incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until no streaks of flour remain; a few small lumps are fine.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Then, carefully transfer the cupcakes to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy.
- Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until combined. Once all the sugar is added, beat in the vanilla extract and pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
- If the frosting is too thick, add milk or heavy cream one teaspoon at a time until the desired consistency is achieved.
- Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag with your favorite tip. Garnish with a sprinkle of cinnamon or a piece of candied ginger if desired. Serve at room temperature.
Nutrition
Notes
Tried this recipe?
Let us know how it was!The addition of cream cheese frosting adds a tangy sweetness that perfectly complements the spiced cake. Whether you are hosting a holiday party or simply enjoying a cozy day at home, these cupcakes are a sweet way to celebrate.
How to Make Easy Gingerbread Cupcakes
Follow these simple instructions to make your own Easy Gingerbread Cupcakes at home.
Ingredients:
- 1 1/2 cups + 2 tablespoons all-purpose flour, spooned and leveled
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1/3 cup unsulfured molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons milk or heavy cream (optional, for consistency)
Step-by-Step Instructions:
Prepare for Baking
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners and set aside.Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, baking soda, ground nutmeg, salt, and ground cloves until well combined. Set aside.Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and packed dark brown sugar on medium-high speed for 3-5 minutes until light and fluffy. Scrape down the sides of the bowl as needed.Add Eggs and Liquids
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract and unsulfured molasses, mixing on medium speed until well combined and glossy.Combine Wet and Dry Mixtures
With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Then add half of the buttermilk, mixing until incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until no streaks of flour remain; a few small lumps are fine.Bake the Cupcakes
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.Cool the Cupcakes
Remove the muffin tin from the oven and let the cupcakes cool in the tin for 5 minutes. Then, carefully transfer the cupcakes to a wire rack to cool completely before frosting.Prepare Cream Cheese Frosting
While the cupcakes cool, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed until combined. Once all the sugar is added, beat in the vanilla extract and pinch of salt. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. If the frosting is too thick, add milk or heavy cream one teaspoon at a time until the desired consistency is achieved.Frost and Serve
Once the cupcakes are completely cool, frost them generously using an offset spatula or a piping bag with your favorite tip. Garnish with a sprinkle of cinnamon or a piece of candied ginger if desired. Serve at room temperature. Store leftovers in an airtight container for up to 3 days at room temperature, or up to 5 days refrigerated (bring to room temperature before serving for the best flavor).
How to Serve Easy Gingerbread Cupcakes
Serve these delightful cupcakes at room temperature. They make a perfect dessert for holiday gatherings, parties, or a cozy family treat. Consider pairing them with a cup of coffee or tea for a delightful afternoon snack.
How to Store Easy Gingerbread Cupcakes
Store your Easy Gingerbread Cupcakes in an airtight container. They can last up to 3 days at room temperature or up to 5 days in the refrigerator. For the best flavor, bring them back to room temperature before serving.
Tips to Make Easy Gingerbread Cupcakes Perfect
- Ensure your butter is at room temperature for easier creaming.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off.
- Do not overmix your batter; mix just until combined for lighter cupcakes.
- Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Flavor Variations
- For a spiced-up version, add a half teaspoon of allspice to your dry ingredients.
- Incorporate chopped nuts or chocolate chips into the batter for extra texture.
- Substitute brown sugar with coconut sugar for a slightly different flavor profile.
Pro Tips for Success
- Invest in a quality electric mixer for consistent batter texture.
- Use a kitchen scale for precise ingredient measurements.
- If frosting is too runny, add more powdered sugar; if too thick, gradually add milk or cream.
FAQs About Easy Gingerbread Cupcakes
Can I use different types of flour for this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend as substitutes. Just keep in mind that this might slightly alter the texture and flavor of the cupcakes.
How can I make these cupcakes dairy-free?
To make this recipe dairy-free, substitute the buttermilk with dairy-free milk mixed with a bit of vinegar or lemon juice, and use dairy-free butter for the frosting.
Can I freeze these cupcakes?
Yes, you can freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to an airtight container. They can last for up to 3 months in the freezer. When ready to eat, thaw at room temperature and frost.
Final Thoughts
Easy Gingerbread Cupcakes are a charming treat that combines familiar holiday flavors in a simple dessert form. Whether enjoyed during the festive season or on a cozy fall day, they’re sure to leave a smile on your face. These cupcakes not only appeal to the taste buds but also add a festive touch to any occasion. Try this recipe today and share the joy of baking with your loved ones!