When it comes to holiday baking, gingerbread is always a favorite. But these Easy Gingerbread Cupcakes take the beloved flavor of gingerbread to a whole new level! Soft, moist, and packed with warm spices like ginger, cinnamon, and nutmeg, these cupcakes are the perfect treat for the season. Whether you’re serving them at a Christmas party or enjoying them with a cup of hot cocoa, they’ll be a sweet addition to your holiday celebrations!

Why You’ll Love This Recipe?

These cupcakes are easy to make and full of festive flavors. The combination of rich molasses and warm spices makes every bite a little taste of Christmas. They’re perfectly spiced, with just the right amount of sweetness, and topped with a dreamy cream cheese frosting that complements the gingerbread flavor perfectly. Plus, they’re a fun alternative to traditional gingerbread cookies, and they’re sure to impress your friends and family!

Ingredients

Here’s a quick look at what you’ll need to make these delicious cupcakes:

All-purpose flour for the base of the cupcakes
Molasses for that classic gingerbread flavor
Ground ginger, cinnamon, and nutmeg for the perfect spice blend
Eggs and butter to make the cupcakes rich and moist

The full list of ingredients with measurements is below in the recipe card!

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Stir in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, frost with cream cheese frosting (recipe below) and enjoy!

Expert Tips and Tricks

Be sure to measure your flour correctly—too much flour can result in dry cupcakes. Spoon and level the flour for accuracy.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.
For extra flavor, add a little bit of orange zest to the frosting or batter. It pairs beautifully with the gingerbread spices.

Recipe Variations and Possible Substitutions

If you’re not a fan of cream cheese frosting, you can use a simple buttercream or whipped cream instead.
For a dairy-free version, use a dairy-free butter and substitute non-dairy milk.
You can add mini chocolate chips or candied ginger to the batter for extra texture and flavor.

Serving and Pairing Suggestions

These gingerbread cupcakes are perfect on their own, but they’re also delicious paired with a warm cup of spiced tea, hot cocoa, or even a festive latte. For an extra touch, serve them on a platter alongside other holiday treats like sugar cookies, fudge, or spiced nuts.

Storage and Reheating Tips

Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cupcakes (unfrosted) for up to 2 months. To serve, thaw them at room temperature and frost when ready. If you need to reheat, simply microwave them for 10-15 seconds for a warm, comforting treat!

FAQs

1. Can I make these cupcakes ahead of time?
Yes! You can bake and frost the cupcakes a day or two ahead of time. Just store them in an airtight container to keep them fresh.

2. Can I use a different frosting?
Of course! While cream cheese frosting is traditional and pairs wonderfully with gingerbread, you can use a simple buttercream frosting, whipped cream, or even a glaze made from powdered sugar and milk.

3. Can I make mini gingerbread cupcakes?
Absolutely! Just reduce the baking time to about 10-12 minutes, checking with a toothpick to ensure they’re done.

4. Can I add nuts or fruit to the batter?
Yes, you can add chopped pecans, walnuts, or dried cranberries to the batter for extra texture and flavor.

Conclusion

These Easy Gingerbread Cupcakes are a perfect holiday treat, with all the warmth and spice of gingerbread in a soft, moist cupcake form. Topped with a rich cream cheese frosting, they’re a delicious and festive addition to your holiday baking lineup. Whether you’re baking for a Christmas party or treating yourself to a sweet snack, these cupcakes are sure to be a hit with everyone. Happy baking and enjoy the holiday season!

Easy Gingerbread Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jake
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Category: Dessert, Holiday
Method: Baking
Cuisine: American, Christmas
Diet: Vegetarian

Print Recipe

Description

These Easy Gingerbread Cupcakes are soft, spiced, and full of holiday flavor. With a perfect balance of cinnamon, ginger, and molasses, these cupcakes are a festive treat that’s simple to make and perfect for Christmas or any winter celebration. Top them with a creamy frosting or enjoy them plain for a delicious snack.

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease and flour the tin.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the molasses and continue beating until combined.
Add the Eggs and Dry Ingredients:
Add the eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Stir in the vanilla extract.
Bake the Cupcakes:
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes:
Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Make the Frosting (optional):
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt, and continue beating until smooth and fluffy.
Frost and Serve:
Once the cupcakes have cooled completely, spread or pipe the frosting onto each cupcake. Garnish with festive sprinkles or a dash of cinnamon if desired.

Notes

For a spicier kick, you can add a pinch of cayenne pepper to the batter.
These cupcakes can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
For a cream cheese frosting, you can substitute the butter with cream cheese for a tangy twist.

Nutrition

Serving Size: 1 cupcake
Calories: 200
Sugar: 23g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg