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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!

Easy Gingerbread Cupcakes

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  • 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

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

  1. 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.
  2. Mix the Dry Ingredients:
    In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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