Gingerbread Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes combine all the traditional flavors of gingerbread in a soft, tender cake format. They’re easy to make, beautiful to present, and incredibly satisfying to eat. The molasses gives them a deep, caramel-like richness, while the frosting adds a cool, creamy contrast. They stay moist for days and always feel like a celebration—especially when I top them with mini gingerbread men or a sprinkle of cinnamon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cupcakes:

• 1 2/3 cups all-purpose flour (234g)

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground ginger

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ cup packed light brown sugar (116g)

• ¼ cup unsalted butter, softened (56g)

• ¼ cup vegetable oil (60ml)

• 2 large eggs

• ½ cup unsulphured molasses (120ml)

• ½ cup milk (120ml)

Cream Cheese Frosting:

• 8 oz cream cheese, nearly at room temperature (225g)

• ½ cup unsalted butter, nearly at room temperature (114g)

• 3 cups powdered sugar (370g)

• 1 teaspoon vanilla extract

Optional: Mini gingerbread men for decoration

Directions

1. Preheat and Prep
   I preheat my oven to 350°F (175°C), line a 12-cup muffin tin with paper liners, and lightly spray them with non-stick spray.

2. Mix Dry Ingredients
   In a medium bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

3. Cream Butter and Sugar
   Using a stand mixer or hand mixer, I beat the brown sugar and softened butter until pale and fluffy.

4. Add Wet Ingredients
   I mix in the vegetable oil, then beat in the eggs one at a time. I stir in the molasses until fully combined.

5. Combine Batter
   I add the dry ingredients in three parts, alternating with the milk in two parts—starting and ending with the dry mixture. I mix just until everything is incorporated.

6. Fill and Bake
   I divide the batter evenly between the cupcake liners, filling each about ⅔ full. Then I bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool Completely
   I let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack. For extra moisture, I like to store them in an airtight container once they’re mostly cool.

8. Make the Frosting
   While the cupcakes cool, I beat together the cream cheese and butter until smooth. I add the powdered sugar and vanilla extract, then beat until the frosting is light and fluffy.

9. Frost and Decorate
   Once the cupcakes are completely cool, I frost them generously and decorate with mini gingerbread men or a pinch of ground cinnamon.

Servings and Timing

This recipe makes 12 cupcakes.

• Prep time: 35 minutes

• Bake time: 20 minutes

• Total time: 55 minutes

Variations

• Citrus Twist: I sometimes add a teaspoon of orange zest to the batter or frosting for a bright, festive flavor.

• Spiced Frosting: A dash of cinnamon or nutmeg in the frosting gives it a warm holiday touch.

• Maple Cream Cheese Frosting: I swap vanilla for maple extract to add a cozy, woodsy flavor.

• Mini Cupcakes: For bite-sized treats, I bake mini cupcakes for about 10–12 minutes and frost with a small star tip.

• Topping Ideas: Crushed gingersnaps, sugared cranberries, or a drizzle of caramel all make beautiful toppings.

Storage/Reheating

• Room Temperature: I store unfrosted cupcakes at room temperature in an airtight container for 2–3 days.

• Refrigerator: Once frosted, I refrigerate the cupcakes for up to 5 days. Before serving, I let them sit at room temperature for 30 minutes.

• Freezer: I freeze the unfrosted cupcakes in a freezer-safe bag for up to 2 months. I thaw them overnight in the fridge before frosting.

FAQs

Can I make these cupcakes ahead of time?

Yes, I often bake the cupcakes a day ahead and frost them the next day. They actually get more flavorful as they rest.

Why are my cupcakes dry?

Most likely they were overbaked. I always check for doneness at the minimum bake time using a toothpick.

Can I use blackstrap molasses?

I don’t recommend it—it’s much more bitter and intense than unsulphured molasses and can overpower the cupcake.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works just fine for both the batter and the frosting.

How do I keep the frosting from getting too soft?

If the frosting feels too soft to pipe, I chill it for 15–20 minutes in the fridge before using.

Conclusion

These Gingerbread Cupcakes are the perfect holiday dessert—spiced, soft, and topped with tangy cream cheese frosting that complements the deep molasses flavor. I love how easy they are to decorate and how festive they feel with just a sprinkle of cinnamon or a little cookie on top. Whether I’m bringing them to a party or just baking for a cozy night in, they always bring a little extra magic to the season.

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