Gingerbread Cupcakes
Warm up your holiday season with these irresistibly spiced Gingerbread Cupcakes, a festive treat bursting with cozy, aromatic flavors. Infused with the perfect blend of ground ginger, cinnamon, cloves, and nutmeg, these moist cupcakes are sweetened with rich molasses and balanced by tangy buttermilk for a tender crumb. Topped with a luscious cream cheese frosting that's delightfully creamy and slightly tangy, these homemade gingerbread cupcakes are as beautiful as they are delicious. Perfect for holiday parties, winter gatherings, or as a treat to enjoy by the fireplace, these cupcakes are easy to make in just under 40 minutes and will fill your home with the warm, nostalgic scent of the season. Whether adorned with sprinkles or a sprinkle of cinnamon, these spiced cupcakes make a show-stopping dessert that everyone will adore.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1.5 teaspoons Ground ginger
- 1.25 teaspoons Ground cinnamon
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.5 cups Brown sugar
- 0.5 cups Molasses
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.75 cups Buttermilk
- 4 ounces Cream cheese (softened, for frosting)
- 4 tablespoons Unsalted butter (softened, for frosting)
- 1.5 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Mix in the vanilla extract and beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting on top of each cupcake. Decorate as desired (e.g., with sprinkles or a dusting of cinnamon).
Serve the gingerbread cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 36.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
