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Gingerbread Cupcakes

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These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

These Gingerbread Cupcakes are a festive holiday delight, combining warm spices and rich molasses for a cozy, seasonal flavor.

Topped with a smooth gingerbread buttercream, they’re perfect on their own or dressed up with sugared cranberries and gingerbread men cookies for an extra festive touch.

Perfect for parties, gifts, or simply celebrating the season, these cupcakes bring holiday cheer to every bite!

These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

Ingredients & Substitutions

Here’s what you’ll need to make and decorate the Gingerbread Cupcakes: 

  • Flour: Use All-purpose flour or your favourite 1:1 flour. Spoon and level the flour when measuring it, otherwise you’ll wind up with dense cupcakes.
  • Sugar: Use either light or dark brown sugar to sweeten things up, it also helps to add a little moisture into the cake.
  • Spices: Make sure to use ground spices for this recipe.
  • Baking soda: Helps the cupcakes rise in the oven. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
  • Baking Powder: Also helps the cupcakes rise. Make sure to test for effectiveness before using if you’ve had it longer than 6 months.
  • Salt: Balances out the flavor of the batter. 
  • Eggs: Bring to room temperature before baking with eggs if possible. They mix better and the batter will rise better.
  • Milk: I use buttermilk because it helps give the cake a more tender crumb, but feel free to use any milk you have on hand.
  • Vanilla Extract: It adds fabulous flavour to the batter and helps to bring out the flavours of other ingredients too!
  • Butter: Adds more flavour to the batter, and the dryness butter usually creates in cakes is balanced with the brown sugar and molasses.
  • Molasses: Brings all that deep gingerbread flavour to the cake as well as some moisture.
  • Frosting: I love the slightly spiced gingerbread buttercream used here but feel free to use use your favourite cream cheese frosting instead.
  • Topper: I used my favourite homemade gingerbread cookie recipe here.
Featured Christmas cupcake recipes including Santa Claus cupcakes, Santa hat cupcakes, and Christmas tree cupcakes.

Looking for more fun Christmas Cupcake Recipes?

Check out some of my favourite holiday cupcakes:

These Santa Claus Cupcakes are great for bringing to a Christmas party – such a fun idea to celebrate this winter holiday! 

These Santa hat cupcakes are easy to make, cute as can be and sure to please the kids. A fun holiday treat for Christmas!

These Christmas Tree Cupcakes are a great Christmas party idea that will have your guests asking for the recipe!

These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

Gingerbread Cupcakes

Yields: 12 Cupcakes | Prep time: 15 Minutes | Bake time: 18-20 Minutes

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice

For the Gingerbread Buttercream:

  • 1 cup Butter, softened
  • 3 Cups Powdered Sugar
  • 1 tablespoon Molsasses
  • 1/2 teaspoon ginger, ground

Directions:

Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.

Using an electric mixer, cream the butter and sugar together in a large bowl.

Mix in the egg, molasses, and vanilla until combined.

In a medium-sized bowl, stir together the dry ingredients.

With the mixer on low speed, beat in half the dry ingredients. Mix until just combined and scrape down the sides.

Pour in the milk and then the last of the dry ingredients and mix until just combined.

Spoon the batter into the paper liners about 2/4 of the way full.

Bake for 18-20 minutes, or until a cake tester comes out clean.

Transfer to a cooling rack and cool completely before frosting.

Meanwhile, cream the butter then whip in molasses and ground ginger.

Mix in powdered sugar until well combined.

If buttercream is too thick thin it out with a little milk until you get your desired consistency.

Spread or pipe over cooled cupcakes.

Top your gingerbread cupcakes off with delicious homemade gingerbread men!

Gingerbread Cupcakes
Yield: 12 Cupcakes

Gingerbread Cupcakes

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/ tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice

For the Gingerbread Buttercream:

  • 1 cup Butter, softened
  • 3 Cups Powdered Sugar
  • 1 Tbsp Molsasses
  • 1/2 tsp ginger, ground

Instructions

  1. Preheat oven to 350°F. Line a muffin pan with cupcake liners. Set aside.
  2. Using an electric mixer, cream the butter and sugar together in a large bowl.
  3. Mix in the egg, molasses, and vanilla until combined.
  4. In a medium-sized bowl, stir together the dry ingredients.
  5. With the mixer on low speed, beat in half the dry ingredients. Mix until just combined and scrape down the sides.
  6. Pour in the milk and then the last of the dry ingredients and mix until just combined.
  7. Spoon the batter into the paper liners about 2/4 of the way full.
  8. Bake for 18-20 minutes, or until a cake tester comes out clean.
  9. Transfer to a cooling rack and cool completely before frosting.
  10. Meanwhile, cream the butter then whip in molasses and ground ginger.
  11. Mix in powdered sugar until well combined.
  12. If buttercream is too thick thin it out with a little milk until you get your desired consistency.
  13. Spread or pipe over cooled cupcakes.

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Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 444Total Fat: 24gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 77mgSodium: 350mgCarbohydrates: 57gFiber: 1gSugar: 45gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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These spiced gingerbread cupcakes are topped with a creamy gingerbread buttercream for the perfect treat during the holidays!

Originally posted on frugalmomeh.com on December 9, 2020

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