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Gingerbread Cupcakes with Spiced Buttercream

An easy holiday cupcake recipe that's full of seasonal flavor!

Prep Time
15 mins
Cook Time
15 mins
Servings: 16
Calories: 286 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cupcakes
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter room temperature
  • ½ cup (100g) packed light or dark brown sugar
  • 2 large eggs room temperature
  • ¼ cup (60ml) oil
  • 1 teaspoon vanilla extract
  • ¼ cup (140g) molasses
  • ½ cup (125ml) buttermilk room temperature
For the buttercream frosting
  • 1 cup (225g) unsalted butter room temperature
  • 3 cups (360g) confectioner’s sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

To make the cupcakes
    Cup of Yum
  1. Preheat the oven to 350F / 177C. Place cupcakes liners in a muffin pan.
  2. In a medium bowl, mix the flour, spices, baking powder, and salt. Set aside.
  3. In a large mixing bowl, combine the butter and sugar using a handheld mixer on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula, as needed.
  4. Then add the eggs, oil, and vanilla and beat on medium-high speed until combined.
  5. Add the molasses and whisk to combine.
  6. With the mixer on low speed, add half of the dry ingredients, then half of the buttermilk. Once combined repeat the process with the remaining ingredients. Do not overmix.
  7. Divide the batter evenly among the cupcake liners, filling to only two-thirds of the way.
  8. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cupcakes to cool completely, then add frosting.
To make the spiced buttercream frosting
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy.
  2. Add half confectioner’s sugar and spices and beat on low speed until incorporated.
  3. Then add the remaining sugar and spices, beating on low speed until combined.
  4. Add the vanilla and heavy cream and mix until incorporated. Scrape down the sides of the bowl as needed.
  5. Switch the mixer speed to medium high and beat until the frosting is light and fluffy.
  6. Add buttercream to a piping bag and frost cooled cupcakes.

Notes

  •  
  • Serving Suggestions
  • For the best results, use room temperature ingredients. Set the milk, butter, and eggs on the counter about an hour in advance.
  • Allow the cupcakes to cool completely before frosting.
  • If you don’t have a piping bag, put the frosting in a zip-top bag and snip off a corner to frost.
  • Instant Pot Eggnog.
  • Crockpot Hot Chocolate.
  • Festive Punch.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 44g (15%) Protein 2g (4%) Fat 22g (34%) Saturated Fat 12g (60%) Cholesterol 68mg (23%) Sodium 96mg (4%) Potassium 158mg (5%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 588IU (12%) Calcium 53mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 44g 15%
Protein 2g 4%
Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 68mg 23%
Sodium 96mg 4%
Potassium 158mg 3%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 588IU 12%
Calcium 53mg 5%
Iron 1mg 6%

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