Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 tsp ground ginger; 2 tsp ground cinnamon; 1/2 tsp kosher salt; 1/2 tsp ground nutmeg; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp ground cloves; 2/3 cup packed light brown sugar; 1/2 cup unsalted butter, softened to room temperature; 1/2 cup molasses (unsulphured is preferred); 1 large egg; 2 large egg yolks; 1/3 cup whole milk; 2 Tbsp sour cream (full fat works best); 1 1/2 tsp vanilla extract; 1 cup unsalted butter, softened to room temperature (for frosting); 16 oz cream cheese, softened to room temperature (full fat bricks recommended); 1 tsp vanilla bean paste; 1 tsp ground cinnamon (for frosting); 1/4 – 1/2 tsp kosher salt (for frosting); 5 cups powdered sugar, whisked to remove lumps

Author: Amelia Sinclair

Published: August 22, 2025

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Introduction to Gingerbread Cupcakes

Ah, gingerbread cupcakes — they carry a warm, cozy aroma that instantly uplifts my spirits! As a busy mom, I often find myself craving a quick moment of joy in the kitchen. This recipe captures that holiday essence, bringing us those irresistible spiced flavors with minimal fuss. Imagine gathering your loved ones, their faces lighting up with delight as they savor these delicious treats topped with creamy frosting. It’s the perfect way to impress friends at a gathering or simply to indulge yourself after a long day. Trust me, once you try these gingerbread cupcakes, you’ll be hooked!

Why You’ll Love This Gingerbread Cupcakes

These gingerbread cupcakes are a delightful mix of comfort and convenience. They’re super easy to make, perfect for busy weekdays or impromptu gatherings. The spiced aroma fills your home, creating a warm embrace that welcomes everyone. Plus, with the creamy cream cheese frosting, each bite is a blissful experience. You’ll love that they maintain their moisture and flavor, making each cupcake feel like a warm hug after a long day!

Ingredients for Gingerbread Cupcakes

Gathering the right ingredients is the heart of creating these delightful gingerbread cupcakes. Here’s what you’ll need:

All-purpose flour: The base for your cupcakes, giving them structure and a hearty bite.
Ground ginger: This spice delivers that signature kick of warmth and zest.
Ground cinnamon: Adds a sweet, aromatic flavor that enhances the nostalgic essence.
Kosher salt: Balances sweetness and brings out the flavors beautifully.
Ground nutmeg: A hint of nutmeg rounds out the spice profile and adds depth.
Baking soda: Helps the cupcakes rise and develop a light texture.
Baking powder: Provides an extra lift for fluffy cupcakes.
Ground cloves: This powerful spice introduces a rich, warm note that’s perfectly festive.
Light brown sugar: Sweetens your cupcakes while adding moisture and a bit of caramel flavor.
Unsalted butter: Contributes creaminess and richness; ensures a tender crumb.
Molasses: The star ingredient! It infuses your cupcakes with that deep, spiced flavor and moisture. Unsculptured molasses is best.
Eggs: Bind the ingredients together, providing structure and richness.
Whole milk: Adds moisture; can be substituted with a non-dairy milk if needed.
Sour cream: Enhances moisture and tenderness; full-fat works best for creaminess.
Vanilla extract: A splash of vanilla brightens the flavors and adds a lovely aroma.

For the frosting, you’ll need:

More unsalted butter: For a creamy and rich frosting that spreads effortlessly.
Cream cheese: The perfect partner for butter in creating that luscious, tangy creaminess.
Vanilla bean paste: Elevates the frosting with tiny specks of flavor; pure vanilla extract can be substituted.
Ground cinnamon: Added for a hint of warmth in the frosting too.
Kosher salt: Just a pinch to balance the sweetness of the frosting.
Powdered sugar: Sweetens the frosting while bringing that classic fluffy texture.

Exact measurements and printable quantities can be found at the bottom of the article!

How to Make Gingerbread Cupcakes

Step 1: Prep Your Oven and Muffin Tins

First, let’s get your oven excited! Preheat it to 350°F. While it warms up, take out your muffin tins. You can either line them with cute cupcake liners or spray them with nonstick cooking spray. Trust me; this little step will save you from a sticky mess later. If you’re feeling adventurous, get your favorite holiday-themed liners to add extra joy to your baking. With just these simple preparations, you’re already on your way to creating gingerbread magic!

Step 2: Mix the Dry Ingredients

Now, grab a medium mixing bowl and whisk together your dry ingredients. Combine the all-purpose flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. This step is crucial because these spices give our gingerbread cupcakes that wonderful flavor profile. When measuring flour, remember to fluff it up first, then spoon it into your measuring cup without packing it down. Your cupcakes will thank you for this light and airy touch!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, combine your light brown sugar and softened unsalted butter. Using a whisk or a hand mixer, whip these together until the mixture is smooth and creamy. This is where the magic happens! You want a fluffy texture — think cloud-like softness. This helps create cupcakes that are moist and delightful. The sugar will dissolve into the butter, contributing to that signature sweetness, so don’t rush this step!

Step 4: Combine Wet Ingredients

Now it’s time to add some moisture! To your buttery mix, add in the molasses, eggs, and those lovely liquids — milk and sour cream. Again, a whisk becomes your best friend here. Mix until everything is well combined. Taking the time to thoroughly blend these ingredients ensures that each cupcake is rich and flavorful. Plus, that beautiful dark color from the molasses adds that classic gingerbread look we all adore.

Step 5: Add Dry to Wet

Carefully take your prepared dry ingredients and gently fold them into the wet mixture. You can use a spatula or your trusty whisk. But here’s a little tip: mix only until you no longer see any flour streaks. If you overmix, you could end up with tough cupcakes — and nobody wants that! We want light, airy gingerbread cupcakes that melt in your mouth. So, be loveably gentle with this part!

Step 6: Fill Muffin Tins

Now, get those muffin tins ready! Using a scoop or your trusty measuring cup, fill each muffin liner about two-thirds to three-quarters full. Avoid overfilling, as our lovely cupcakes will puff up while baking. Leave enough room for them to rise beautifully without spilling over the edges. Your kitchen will soon fill with cinnamon-spiced aromas that will make everyone come running!

Step 7: Bake the Cupcakes

It’s baking time! Place your filled tins into the preheated oven and let them bake for 20 to 22 minutes. The moment you pull them out, your kitchen will smell like a holiday wonderland! To check for doneness, insert a toothpick into the center of a cupcake; if it comes out with just a few moist crumbs, they’re ready to cool. Don’t be tempted to open the oven too early; that could deflate your sweet treats!

Step 8: Cool the Cupcakes

Once baked, allow the cupcakes to cool in the muffin tins for about five minutes. Then, transfer them to a cooling rack. It’s essential to let them cool completely before frosting because warm cupcakes can melt your lovely cream cheese frosting. Believe me, allowing them to cool is worth it! You’ll find this gives you the perfect platform for that creamy topping we all love.

Tips for Success

Use room temperature ingredients for a smoother batter.
Measure flour correctly by spooning it into your cup and leveling it off.
Don’t skip the cooling time; it prevents your frosting from melting.
Adjust the spices to your taste for a personalized kick!
Store leftovers in an airtight container for freshness.

Equipment Needed for Gingerbread Cupcakes

Muffin tins: Essential for baking your cupcakes. If you don’t have any, a standard cake pan works too!
Cupcake liners: These keep things tidy, but no worries if you don’t have them; nonstick spray will do.
Mixing bowls: Have a variety on hand. They make it easy to combine ingredients.
Whisk or hand mixer: Use either to create that light, fluffy batter. A sturdy whisk works wonders!
Cooling rack: Important for letting the cupcakes cool off. If you don’t have one, just use a plate!

Variations of Gingerbread Cupcakes

Gluten-free: Substitute all-purpose flour with a gluten-free blend for a tasty twist that everyone can enjoy.
Spiced pumpkin: Add 1/2 cup of canned pumpkin purée to the batter for a moist, autumn-inspired flavor.
Vegan: Replace eggs with flaxseed meal (1 tablespoon mixed with 2.5 tablespoons water) and use a non-dairy milk and vegan butter for the frosting.
Citrus zest: Incorporate some orange or lemon zest into the batter for a refreshing twist that brightens the spices.
Chocolate gingerbread: Mix in 1/4 cup of cocoa powder for chocolatey goodness, creating a deliciously rich variant.

Serving Suggestions for Gingerbread Cupcakes

Serve warm with a dollop of whipped cream for an extra indulgent touch.
Pair with a steaming cup of spiced chai or rich coffee to elevate the flavors.
For a festive presentation, garnish with cinnamon sticks or caramel drizzle.
Serve on a cheerful platter adorned with holly or holiday decorations for special occasions.

FAQs about Gingerbread Cupcakes

Can I freeze gingerbread cupcakes?

Absolutely! These gingerbread cupcakes freeze beautifully. Just make sure they are completely cooled, then wrap them securely in plastic wrap or place them in an airtight container. When you’re ready to enjoy, simply thaw them at room temperature and frost as desired.

How can I make the cream cheese frosting less sweet?

If you prefer a less sweet frosting, simply reduce the amount of powdered sugar. Alternatively, you can add a splash of sour cream or Greek yogurt to add creaminess without too much sweetness.

Can I use different spices in the cupcake batter?

Of course! Feel free to experiment. Adding a pinch of cardamom or even some allspice can give your gingerbread cupcakes a unique flavor twist. Just remember to keep the overall balance in mind.

What’s the best way to store leftover cupcakes?

Store any leftover gingerbread cupcakes in an airtight container at room temperature for up to three days. If they last longer (though I doubt it!), you can pop them in the fridge for about a week.

Can I make mini gingerbread cupcakes?

Yes! Just adjust your baking time to about 12-15 minutes. Mini cupcakes make for adorable bites and are excellent for entertaining!

Final Thoughts

Making gingerbread cupcakes is not just about baking; it’s about creating memories. The aroma wafting through your home invites warmth and comfort, turning an ordinary day into something special. With just a handful of ingredients, you can whip up a delightful treat that resonates with the spirit of togetherness. Whether you’re sharing them with family during a cozy evening or gifting them to friends, each cupcake is a little bundle of joy. I hope this recipe brings you the same happiness it has brought me. Enjoy your culinary adventure, and happy baking!