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Gingerbread Cupcakes

These soft gingerbread cupcakes combine all of the flavors of the holidays in one moist cupcake! Top them with a spiced buttercream for the ultimate holiday treat!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 18 cupcakes
Calories: 334 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes
  • 1 ½ cups all purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup packged brown sugar
  • 2 large eggs room temperature
  • ¼ cup oil
  • 1 tsp vanilla extract
  • ¼ cup molasses
  • ½ cup buttermilk room temperature
Spiced Buttercream
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 TBS heavy cream

Instructions

Cupcakes
    Cup of Yum
  1. Preheat oven to 350°F and line a 12 cup muffin tin and 6 cups of another muffin tin with cupcake liners.
  2. In a medium bowl, mix flour, spices, baking powder and salt together then set aside.
  3. 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.
  4. Add eggs, oil, and vanilla. Beat on medium high until well combined.
  5. Add molasses and mix to combine.
  6. 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.
  7. Pour batter into cupcake liners, filling 2/3 full to avoid overflow.
  8. Bake for 20 - 22 minutes, until toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool completely before frosting.
Spiced Buttercream
  1. Beat butter on medium high speed until smooth and creamy.
  2. 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.
  3. Add vanilla and heavy cream and mix on low until well incorporated, then mix on medium high until light and fluffy.
  4. Frost cooled cupcakes then top with gingerbread cookies or sprinkles as desired.

Notes

  • Store any leftover gingerbread cupcakes in an airtight container for up to five days.
  • Freeze the cupcakes before frosting them. Place cupcakes in an airtight container then when you’re ready to enjoy, let thaw on the counter until they come back to room temperature.
  • Garnish with crumbled up gingerbread cookies, mini gingerbread men, iced gingerbread cookies, or holiday sprinkles.
  • Pipe the frosting with a star tip in a piping bag for a pretty snowflake looking frosting.

Nutrition Information

Calories 334kcal (17%) Carbohydrates 38g (13%) Protein 2g (4%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 63mg (21%) Sodium 87mg (4%) Potassium 150mg (4%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 526IU (11%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 18cupcakes

Amount Per Serving

Calories 334

% 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.