Gingerbread Cupcakes
User Reviews
5
Gingerbread Cupcakes
Description
Gingerbread Cupcakes bring classic holiday flavors into individual, moist cakes. The batter combines all-purpose flour with ground spices and a leavening blend to create structure and warmth. Butter and brown sugar provide richness and moisture, while eggs, oil, and buttermilk keep the texture tender. Molasses adds depth and a subtle sweetness characteristic of gingerbread.
Baked in cupcake liners at 350°F for about 20 minutes, the cupcakes emerge with a soft crumb and spicy aroma. After cooling, they're frosted with a spiced buttercream made from butter, powdered sugar, spices, vanilla, and heavy cream for smoothness. The frosting can be piped decoratively, complementing the spice flavors.
These cupcakes work well as a seasonal dessert or festive treat. Garnishing options include crumbled gingerbread cookies or themed sprinkles. They can be stored for several days or frozen unfrosted for later use.
Freezing before frosting makes them easier to handle and maintain freshness. Using a star tip on the piping bag creates a snowflake effect with the frosting for presentation.
Ingredients
Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves ground
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup butter room temperature, unsalted
- ½ cup brown sugar packaged
- 2 large egg room temperature
- ¼ cup neutral cooking oil generic cooking oil
- 1 tsp vanilla extract
- ¼ cup molasses
- ½ cup buttermilk room temperature
Spiced Buttercream
- 1 cup butter room temperature, unsalted
- 3 cups powdered sugar
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 TBS heavy cream
Instructions
Cupcakes
- Preheat oven to 350°F and line a 12 cup muffin tin and 6 cups of another muffin tin with cupcake liners.
- In a medium bowl, mix flour, spices, baking powder and salt together then set aside.
- In a large mixing bowl using a handheld or stand mixer, cream together the butter and sugar on medium high speed until smooth and creamy.
- Add eggs, oil, and vanilla. Beat on medium high until well combined.
- Add molasses and mix to combine.
- With mixer on low speed, add dry ingredients, alternating half dry ingredients, buttermilk and remaining dry ingredients. Whisk until just combined. Do not over mix.
- Pour batter into cupcake liners, filling 2/3 full to avoid overflow.
- Bake for 20 - 22 minutes, until toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
Spiced Buttercream
- Beat butter on medium high speed until smooth and creamy.
- Add half the powdered sugar and spices and beat on low until incorporated. Then add the remaining powdered sugar and beat on low speed until blended.
- Add vanilla and heavy cream and mix on low until well incorporated, then mix on medium high until light and fluffy.
- Frost cooled cupcakes then top with gingerbread cookies or sprinkles as desired.
Notes
- Store cupcakes in an airtight container up to five days.
- Freeze unfrosted cupcakes and thaw at room temperature before frosting.
- Decorate with crumbled gingerbread cookies or holiday-themed sprinkles as desired.
- Pipe frosting with a star tip for a decorative snowflake look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 87mg | 4% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 526IU | 11% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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