Can I make Christmas Gingerbread Cupcakes ahead of time?

Yes, absolutely. You can bake the cupcakes 1–2 days in advance and store them in an airtight container at room temperature. For longer storage, refrigerate them for up to 5 days or freeze (unfrosted) for up to 2 months. Just thaw and frost before serving.

How do I keep the cupcakes moist?

To keep your Christmas Gingerbread Cupcakes moist, avoid overbaking. Use an oven thermometer for accuracy, and check doneness with a toothpick — it should come out clean or with a few moist crumbs. Also, don’t skip the molasses or brown sugar; both help lock in moisture.

Can I double the recipe for a large batch?

Yes, you can easily double the recipe to make 24 cupcakes. Just ensure even mixing and rotate the pans halfway through baking for uniform results. You may need to add an extra 1–2 minutes of baking time when using multiple pans.

Christmas Gingerbread Cupcakes – Best Festive Recipe

Name: Christmas Gingerbread Cupcakes
Prep time: PT-490003H39M35S
Cook time: PT-490003H39M35S
Total time: PT-490003H39M35S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour: provides structure; 1/2 tsp baking soda: helps the cupcakes rise; 1 tsp baking powder: contributes to a fluffy texture; 1/2 tsp ground ginger: adds a warm, spicy flavor; 1/2 tsp ground allspice: deepens the spice profile; 1/2 tsp ground nutmeg: adds subtle sweetness and warmth; 1 tsp ground cinnamon: balances and enhances spice; 1/2 cup unsalted butter, softened: adds moisture and richness; 1/2 cup packed brown sugar: provides sweetness and keeps cupcakes moist; 1 large egg: binds ingredients; 1/3 cup molasses: gives the classic gingerbread flavor; 1/2 cup whole milk: creates a smooth batter; 4 oz cream cheese, softened: forms the base of the frosting; 1/2 cup unsalted butter (for frosting): adds richness; 2 cups powdered sugar: sweetens and thickens the frosting; 2 tbsp molasses (for frosting): enhances holiday flavor in the frosting; Festive sprinkles or candies (optional): for garnish and decoration

Description

These Christmas Gingerbread Cupcakes are the ultimate holiday treat, filled with warm spices like cinnamon, nutmeg, and ginger, and topped with a creamy molasses cream cheese frosting. Perfect for festive gatherings, parties, or cozy nights in, they offer the nostalgic taste of gingerbread in a soft, moist cupcake form.

Ingredients

Scale

1 1/2 cups all-purpose flour: provides structure
1/2 tsp baking soda: helps the cupcakes rise
1 tsp baking powder: contributes to a fluffy texture
1/2 tsp ground ginger: adds a warm, spicy flavor
1/2 tsp ground allspice: deepens the spice profile
1/2 tsp ground nutmeg: adds subtle sweetness and warmth
1 tsp ground cinnamon: balances and enhances spice
1/2 cup unsalted butter, softened: adds moisture and richness
1/2 cup packed brown sugar: provides sweetness and keeps cupcakes moist
1 large egg: binds ingredients
1/3 cup molasses: gives the classic gingerbread flavor
1/2 cup whole milk: creates a smooth batter
4 oz cream cheese, softened: forms the base of the frosting
1/2 cup unsalted butter (for frosting): adds richness
2 cups powdered sugar: sweetens and thickens the frosting
2 tbsp molasses (for frosting): enhances holiday flavor in the frosting
Festive sprinkles or candies (optional): for garnish and decoration

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, baking soda, ginger, allspice, nutmeg, and cinnamon.
In a large bowl, beat softened butter and brown sugar until light and creamy using an electric mixer.
Add the egg, molasses, and milk to the creamed mixture and mix until fully combined.
Gradually incorporate the dry ingredients into the wet mixture in two additions, beating until the batter is smooth and fluffy.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
To make the frosting, beat cream cheese and butter together until smooth and fluffy.
Add powdered sugar and molasses, then beat until well combined and creamy.
Frost the cooled cupcakes using a piping bag or spatula and decorate with festive sprinkles or candies if desired.

Notes

Ensure all ingredients are at room temperature for smoother mixing.
Do not overmix the batter to keep cupcakes tender.
Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
You can freeze unfrosted cupcakes for up to 2 months.

Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 290
Sugar: 24g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg