Can I make soft gingerbread cupcakes ahead of time?

Yes, you can bake the cupcakes 1–2 days in advance. Store them in an airtight container at room temperature (unfrosted), or in the fridge if frosted. Let them come to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 3 months.

What’s the best molasses to use for gingerbread cupcakes?

Use unsulfured molasses , such as “Grandma’s Molasses,” which provides the rich, slightly smoky sweetness essential to gingerbread flavor. Avoid blackstrap molasses—it’s too bitter and intense for this soft cupcake recipe.

How do I know when the cupcakes are done baking?

Bake the cupcakes at 350°F for 15–20 minutes. Insert a toothpick into the center of one—if it comes out clean or with a few crumbs, they're ready. The tops should spring back lightly when touched. Avoid overbaking to preserve their soft, moist texture.

Soft Gingerbread Cupcakes – Easy Holiday Favorite

Name: Soft Gingerbread Cupcakes
Prep time: 20 min
Cook time: PT-490961H24M41S
Total time: 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, leveled; 1 teaspoon ground ginger; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup buttermilk; 1 cup unsulfured molasses; 1 teaspoon baking soda dissolved in 1/4 cup boiling water; 12 oz cream cheese, softened; 6 tablespoons unsalted butter, softened; 1 1/2 teaspoons vanilla extract; 3/4 teaspoon ground cinnamon (for frosting); 1/4 teaspoon ground nutmeg (for frosting); 5–6 cups confectioner’s sugar, sifted; Optional: 30–32 mini gingerbread cookies for garnish

Description

These Soft Gingerbread Cupcakes are moist, warmly spiced, and topped with a luscious spiced cream cheese frosting. Perfect for the holidays or any cozy occasion, they combine molasses, cinnamon, ginger, and cloves into a festive dessert that’s easy to bake and even easier to love.

Ingredients

Scale

3 cups all-purpose flour, leveled
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 cup unsulfured molasses
1 teaspoon baking soda dissolved in 1/4 cup boiling water
12 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon (for frosting)
1/4 teaspoon ground nutmeg (for frosting)
5–6 cups confectioner’s sugar, sifted
Optional: 30–32 mini gingerbread cookies for garnish

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Instructions

Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs, then whisk in the buttermilk and molasses. The mixture may appear separated, but it will come together.
Gradually mix the dry ingredients into the wet ingredients just until combined. Do not overmix.
Dissolve baking soda in 1/4 cup boiling water and stir into the batter as the final step.
Spoon the batter into cupcake liners, filling each about 2/3 full.
Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean.
Allow cupcakes to cool completely before frosting.
To make the frosting: Beat softened cream cheese and butter until smooth. Add vanilla, cinnamon, and nutmeg, then gradually mix in the sifted confectioner’s sugar until stiff peaks form.
If needed, add 1–2 teaspoons of milk to adjust consistency.
Pipe frosting onto cooled cupcakes and garnish with mini gingerbread men if desired.

Notes

Use room temperature ingredients for a smoother batter and frosting.
Don’t overmix the batter to keep the cupcakes soft and tender.
Refrigerate frosted cupcakes for up to 5–7 days; bring to room temperature before serving.
Unfrosted cupcakes can be frozen for up to 3 months.
Use fresh buttermilk and baking soda for the best rise and texture.

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

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 35g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg