Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 12 cupcakes
Ingredients: 1 ⅓ 1 ⅓ cup all-purpose flour; ½ ½ cup dark brown sugar; ¼ ¼ teaspoons baking soda; ¾ ¾ teaspoons baking powder; ½ ½ teaspoons salt; 1 ½ 1 ½ teaspoons ground ginger; 1 ½ 1 ½ teaspoons ground cinnamon; ¼ ¼ teaspoon ground nutmeg; ¼ ¼ teaspoon ground allspice; ¼ ¼ teaspoon ground cloves; ⅓ ⅓ cup Avocado, vegetable or canola oil; ⅓ ⅓ cup melted butter; ⅓ ⅓ cup molasses; 1 1 egg + 1 large egg yolk; 2 2 teaspoons vanilla extract; ¼ ¼ cup very hot or boiling water; ⅓ ⅓ cup sour cream; 8 8 oz cream cheese; ½ ½ cup unsalted butter; 2 2 Tablespoons light brown sugar; 1 ½ 1 ½ teaspoons vanilla bean paste; ¼ ¼ teaspoon ground cinnamon; 3 ½ 3 ½ cups powdered sugar; Pinch of salt

User Reviews

4.9

90 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
44 mins
Servings
12 cupcakes
Calories
460 kcal
Course
Dessert, Baked Goods
Cuisine
American

Gingerbread Cupcakes

Angela Watkins

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These moist and fluffy gingerbread cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting. Includes a how to video!

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Ingredients

Servings

Gingerbread Cupcakes

1 ⅓ 1 ⅓ cup all-purpose flour
½ ½ cup dark brown sugar
¼ ¼ teaspoons baking soda
¾ ¾ teaspoons baking powder
½ ½ teaspoons salt
1 ½ 1 ½ teaspoons ground ginger
1 ½ 1 ½ teaspoons ground cinnamon
¼ ¼ teaspoon ground nutmeg
¼ ¼ teaspoon ground allspice
¼ ¼ teaspoon ground cloves
⅓ ⅓ cup Avocado, vegetable or canola oil
⅓ ⅓ cup melted butter
⅓ ⅓ cup molasses use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand
1 1 egg + 1 large egg yolk room temperature preferred
2 2 teaspoons vanilla extract
¼ ¼ cup very hot or boiling water
⅓ ⅓ cup sour cream

Frosting (see note)

8 8 oz cream cheese softened
½ ½ cup unsalted butter softened
2 2 Tablespoons light brown sugar firmly packed
1 ½ 1 ½ teaspoons vanilla bean paste or substitute 1 ¼ teaspoon vanilla extract
¼ ¼ teaspoon ground cinnamon
3 ½ 3 ½ cups powdered sugar
Pinch of salt about scant ⅛ teaspoon

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Instructions

For Cupcakes

Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.
Add molasses and stir well.
Stir in egg, egg yolk, and vanilla extract until thoroughly combined.
Add hot water and stir again until batter is completely combined, then stir in sour cream until batter is uniform (make sure to scrape sides and bottom of the bowl).
Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake in center rack of 350F (175C) oven for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in pan for 10-15 minutes before carefully removing to a cooling rack and allowing to cool completely before frosting.

For Frosting

In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract), cinnamon, and salt. Use an electric mixer to stir together until smooth, creamy, and well-combined,
With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.
Spread or pipe over cooled cupcakes. I like to use an Ateco 848 or Ateco 846 tip. This frosting makes enough to generously cover each cupcake (as shown in the photos).

Equipments used:

Notes

This recipe makes a generous amount of frosting. It will cover all of your cupcakes generously (as shown in photos) or will modestly cover 24 cupcakes. If you want only a modest amount of frosting, feel free to cut the frosting in half (or double the cupcake recipe!).
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 4 days.
I recommend using my gingerbread cake recipe instead, it is closely related to this one, but designed to be a perfect cake.
I originally published this recipe in 2016. In 2022, I’ve improved the recipe to be a bit sturdier, softer, and slightly more domed (since some people with the original recipe had mentioned problems with the cupcakes sinking in on themselves). If you’re looking for the original recipe, you can find it here, but note that I am no longer accepting comments on the original recipe.

Nutrition Information

Show Details

Serving 1cupcake Calories 460kcal (23%) Carbohydrates 66g (22%) Protein 3g (6%) Fat 21g (32%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 70mg (23%) Sodium 256mg (11%) Potassium 215mg (6%) Fiber 1g (4%) Sugar 54g (108%) Vitamin A 709IU (14%) Vitamin C 0.1mg (0%) Calcium 84mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 460 kcal

% Daily Value*

Serving	1cupcake
Calories	460kcal	23%
Carbohydrates	66g	22%
Protein	3g	6%
Fat	21g	32%
Saturated Fat	13g	65%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	70mg	23%
Sodium	256mg	11%
Potassium	215mg	5%
Fiber	1g	4%
Sugar	54g	108%
Vitamin A	709IU	14%
Vitamin C	0.1mg	0%
Calcium	84mg	8%
Iron	1mg	6%