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Gingerbread Cupcakes Recipe

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★★★★★

4.7 from 62 reviews

These Gingerbread Cupcakes are a delightful holiday treat featuring warm spices like cinnamon, ginger, and nutmeg, combined with rich molasses for a classic gingerbread flavor. Soft, moist, and perfectly spiced, they are topped with a creamy, tangy cream cheese frosting that complements the deep flavors of the cupcakes beautifully, making them perfect for festive gatherings or cozy afternoons.

Ingredients

Scale

Cupcakes

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (120ml) milk, at room temperature
  • 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; preferably Grandma’s brand)
  • 1 teaspoon pure vanilla extract
  • 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

Frosting

  • Cream cheese frosting (for topping)

Instructions

  1. Prepare the Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with the brown sugar until light and fluffy. Add in the large egg and continue beating until fully incorporated. Then stir in the milk, molasses, and vanilla extract, mixing well to combine all wet ingredients smoothly.
  2. Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Make sure all spices and leavening agents are evenly distributed in the flour to ensure a uniform flavor throughout the cupcakes.
  3. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or mixing at low speed until just combined. Avoid overmixing to keep the cupcakes tender and moist.
  4. Fill the Cupcake Liners: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and evenly distribute the batter among them, filling each about two-thirds full to allow space for rising.
  5. Bake the Cupcakes: Place the cupcake tin in the preheated oven and bake for approximately 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few moist crumbs. Remove from oven and allow the cupcakes to cool completely in the tin for 5 minutes before transferring them to a wire rack.
  6. Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the cream cheese frosting over the top. This frosting adds a smooth, tangy balance to the spiced cake, making every bite deliciously rich and festive.

Notes

  • For best results, ensure the butter, egg, and milk are all at room temperature before mixing to achieve a smooth batter.
  • Do not use blackstrap molasses as it can be too bitter; use unsulphured or dark molasses instead for a sweeter, richer flavor.
  • If you prefer, you can add a pinch of cloves or cardamom for an extra spiced profile.
  • The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. Bring to room temperature before serving.
  • Cream cheese frosting pairs perfectly with these gingerbread cupcakes, but you can also use a simple vanilla buttercream or whipped cream topping.

Keywords: gingerbread cupcakes, gingerbread, holiday cupcakes, molasses cupcakes, spiced cupcakes, cream cheese frosting, Christmas dessert

Find it online: https://busyrecipe.com/gingerbread-cupcakes-recipe/