Festive Gingerbread Cupcakes Recipe

Introduction

These festive gingerbread cupcakes bring warm holiday spices into a soft, moist treat topped with creamy cinnamon frosting. Perfect for holiday gatherings, they combine classic gingerbread flavors with a light, fluffy texture that everyone will love.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup molasses
• 1 large egg
• ¾ cup milk
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons heavy cream (for frosting)
• ½ teaspoon ground cinnamon (optional, for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. Step 3: In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Mix in the molasses thoroughly.
4. Step 4: Add the egg and milk to the butter mixture and blend until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid overmixing.
6. Step 6: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
7. Step 7: Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
8. Step 8: To make the frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and heavy cream. Beat until smooth and fluffy. Stir in cinnamon if using.
9. Step 9: Pipe or spread the frosting onto the cooled cupcakes using your favorite tip.

Tips & Variations

• For extra spice, add a pinch of cloves or cardamom to the dry ingredients.
• Replace molasses with dark honey for a milder sweetness.
• Top each cupcake with a small gingerbread cookie or edible red berries for festive decoration.
• Lightly dust cupcakes with powdered sugar or cinnamon for a snowy, holiday look.
• Use gold or red sprinkles to enhance the festive presentation.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Before serving refrigerated cupcakes, bring them to room temperature or warm briefly in the microwave for a soft texture. The frosting may need a quick re-whip if refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help maintain texture.

Can I prepare the batter ahead of time?

You can prepare the batter and refrigerate it for up to 24 hours before baking. Let it come to room temperature and stir gently before filling the cupcake liners.

Festive Gingerbread Cupcakes Recipe

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These festive gingerbread cupcakes are the perfect holiday treat, combining warm spices like cinnamon, ginger, and nutmeg with a rich molasses-infused batter. Topped with a smooth, creamy cinnamon vanilla buttercream frosting, they offer a delightful balance of spicy and sweet. Ideal for Christmas celebrations, these cupcakes can be elegantly decorated with mini gingerbread cookies, holly accents, or festive sprinkles for a charming seasonal presentation.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup molasses
• 1 large egg
• ¾ cup milk

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• ½ teaspoon ground cinnamon (optional)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure easy removal and cleanup.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt to evenly distribute the spices and leavening agent.
3. Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together until the mixture becomes light and fluffy, which will help create a tender cupcake texture.
4. Add molasses, egg, and milk: Mix the molasses into the creamed butter and sugar until combined, then add the egg and milk, blending well to incorporate all wet ingredients smoothly.
5. Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently and mixing just until combined to avoid overworking the batter, which can toughen the cupcakes.
6. Fill cupcake liners and bake: Divide the batter evenly among the lined muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely in the tin before frosting.
7. Prepare the frosting: Beat the softened butter until creamy using an electric mixer. Gradually add the powdered sugar, continuing to beat until smooth. Then add vanilla extract, heavy cream, and optional ground cinnamon, beating until the frosting is light and fluffy.
8. Frost the cupcakes: Using a piping bag fitted with a star tip, pipe the cinnamon vanilla buttercream onto the cooled cupcakes in decorative swirls or shapes of your choice.
9. Decorate: Enhance the festive look by topping cupcakes with mini gingerbread cookies, holly decorations, edible red berries, gold sprinkles, or a light dusting of cinnamon or powdered sugar for a snowy effect.

Notes

• Ensure cupcakes are completely cool before frosting to prevent melting.
• You can substitute molasses with dark corn syrup or honey, though molasses provides the distinctive gingerbread flavor.
• Use room temperature butter and egg for best emulsification and texture.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• Use a clean toothpick to test cupcake doneness—if it comes out clean, they’re ready.
• Decorations are optional but add a festive charm perfect for holiday gatherings.

Keywords: gingerbread cupcakes, holiday cupcakes, Christmas desserts, spiced cupcakes, gingerbread recipe, festive cupcakes, cinnamon buttercream frosting