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.
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) molasses
- 2 large eggs
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
For the Frosting (optional):
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- A pinch of salt
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