Gingerbread Cupcakes
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
14 mins
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Total Time
44 mins
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Servings
12 cupcakes
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Calories
460 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Gingerbread Cupcakes
Description
These Gingerbread Cupcakes combine all-purpose flour with brown sugar and a signature mix of warm spices: ground ginger, cinnamon, nutmeg, allspice, and cloves. The batter uses a combination of avocado or vegetable oil and melted butter, molasses for depth and moistness, eggs for structure, and sour cream for tenderness. Hot water is added to hydrate the dry ingredients fully and to achieve a moist cake batter.
After baking at 350°F until the cupcakes test clean, they are cooled before applying a cream cheese frosting. The frosting blends softened cream cheese and butter with light brown sugar, vanilla bean paste (or vanilla extract), cinnamon, powdered sugar, and a pinch of salt to achieve a smooth, flavorful topping with complementary spices.
This recipe yields about a dozen cupcakes with enough frosting to cover generously or modestly, depending on preference. The cupcakes carry a sturdy yet soft crumb with a slightly domed top, improved from earlier versions to prevent sinking. They suit holiday gatherings or whenever a warmly spiced cupcake is desired.
Storage recommendations include keeping cupcakes in an airtight container at room temperature for up to two days or refrigerated for up to four days. The frosting quantity can be adjusted according to batch size, and the recipe creator recommends an alternate gingerbread cake recipe for larger or layered cakes.
Ingredients
Gingerbread Cupcakes
- 1 ⅓ cup all-purpose flour
- ½ cup dark brown sugar
- ¼ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoons salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon cloves ground
- ⅓ cup avocado oil or vegetable or canola oil
- ⅓ cup butter melted
- ⅓ cup molasses use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand
- 1 egg room temperature preferred, + 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ cup water very hot or boiling
- ⅓ cup sour cream
Frosting (see note)
- 8 oz cream cheese softened
- ½ cup butter softened, unsalted
- 2 Tablespoons light brown sugar firmly packed
- 1 ½ teaspoons vanilla bean paste or substitute 1 ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 3 ½ cups powdered sugar
- Pinch salt about scant ⅛ teaspoon
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).
Notes
- The frosting quantity is generous and can cover cupcakes modestly or generously; adjust amount as needed.
- Store cupcakes in an airtight container at room temperature for up to 48 hours or refrigerate for up to 4 days.
- An alternate gingerbread cake recipe is recommended for those seeking a perfect cake version.
- This improved recipe from 2022 produces sturdier, softer cupcakes with more dome shape to avoid collapse.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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