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Festive Gingerbread Cupcakes Recipe

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4.8 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/festive-gingerbread-cupcakes-recipe/