Servings
Font
Back
0 from 90 votes

Gingerbread Cupcakes

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!

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

Ingredients

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

Instructions

For Cupcakes
    Cup of Yum
  1. Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
  3. Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.
  4. Add molasses and stir well.
  5. Stir in egg, egg yolk, and vanilla extract until thoroughly combined.
  6. 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).
  7. 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
  1. 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,
  2. With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.
  3. 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).

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.