What type of molasses should I use for this recipe?

Use unsulphured molasses for this recipe, which provides a rich, slightly sweet flavor without bitterness. Avoid blackstrap molasses as it is too strong and can overpower the balance of spices. Unsulphured molasses is available at most grocery stores and works perfectly to give the cupcakes their signature gingerbread depth.

Can I use this recipe for a cake instead of cupcakes?

Yes! This gingerbread cupcake recipe can be adapted into a small cake. Pour the batter into an 8-inch square or round cake pan and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Be sure to adjust the cooling and frosting time accordingly. You’ll still enjoy the same rich, spiced flavor and creamy frosting—just in sliceable form.

Gingerbread Cupcakes – Best Frosted Treat for Holidays

Name: Gingerbread Cupcakes
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 2/3 cups (234g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 2 tsp ground ginger; 1 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup (116g) packed light brown sugar; 1/4 cup (56g) unsalted butter, softened; 1/4 cup (60ml) vegetable oil; 2 large eggs; 1/2 cup (120ml) unsulphured molasses; 1/2 cup (120ml) milk; 8 oz (225g) cream cheese, nearly at room temperature; 1/2 cup (114g) unsalted butter, nearly at room temperature; 3 cups (370g) powdered sugar; 1 tsp vanilla extract; Mini gingerbread men for decoration (optional)

Description

Gingerbread Cupcakes with Cream Cheese Frosting are festive, moist, and spiced cupcakes perfect for the holidays. With the bold flavor of molasses and warm gingerbread spices, these cupcakes are topped with a rich and tangy cream cheese frosting that balances the sweetness beautifully.

Ingredients

Scale

1 2/3 cups (234g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (116g) packed light brown sugar
1/4 cup (56g) unsalted butter, softened
1/4 cup (60ml) vegetable oil
2 large eggs
1/2 cup (120ml) unsulphured molasses
1/2 cup (120ml) milk
8 oz (225g) cream cheese, nearly at room temperature
1/2 cup (114g) unsalted butter, nearly at room temperature
3 cups (370g) powdered sugar
1 tsp vanilla extract
Mini gingerbread men for decoration (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners and lightly spray with non-stick spray.
In a mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a stand mixer, beat brown sugar and butter until pale and fluffy.
Mix in the vegetable oil, then beat in eggs one at a time. Stir in molasses.
Add the flour mixture in three parts, alternating with milk in two parts, beginning and ending with dry ingredients. Mix just until combined.
Scrape down the sides and fold the batter to ensure even mixing.
Divide batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for several minutes, then transfer to a wire rack. For best moisture, cool in an airtight container after 10 minutes.
To make frosting, beat together cream cheese and butter until smooth.
Add powdered sugar and vanilla extract. Beat until light and fluffy.
Once cupcakes are completely cool, frost and decorate as desired.

Notes

Do not overmix the batter to keep cupcakes light and tender.
Use unsulphured molasses for best flavor; avoid blackstrap molasses.
Chill frosting if it’s too soft before piping.
Store cupcakes in an airtight container in the fridge; let sit at room temp before serving.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 484
Sugar: 48g
Sodium: 233mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 1g
Protein: 3g
Cholesterol: 79mg