Description
These Gingerbread Cupcakes are rich, moist, and warmly spiced with cinnamon, ginger, and molasses. Topped with a smooth cinnamon vanilla buttercream, they make the perfect festive dessert for the holiday season.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1/2 cup molasses (not blackstrap)
- 1/2 cup whole milk, at room temperature
- 1/2 cup unsalted butter (for frosting), at room temperature
- 1 teaspoon ground cinnamon (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
- In a large mixing bowl, cream the butter and dark brown sugar until light and fluffy, about 2 minutes.
- Add the egg and mix until combined, then add the molasses and mix again. The mixture may look clumpy.
- Gradually add the milk while mixing, followed by the dry ingredients. Mix until just blended; do not overmix.
- Fill cupcake liners 2/3 full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack before frosting.
- To make the frosting, beat the butter until fluffy. Add cinnamon and vanilla extract, and mix to combine.
- Slowly add the powdered sugar and beat until the frosting is smooth and creamy.
- Frost the cooled cupcakes using a piping bag or knife. Optionally, garnish with a sprinkle of cinnamon or festive sprinkles.
Notes
- Make sure all ingredients are at room temperature for better mixing.
- Do not overmix the batter to avoid dense cupcakes.
- Use a Wilton 2D piping tip for decorative frosting swirls.
- Store cupcakes in an airtight container in the fridge for up to 7 days.
- Freeze unfrosted cupcakes for up to 6 months in airtight freezer bags.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 362 kcal
- Sugar: 40 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg