Gingerbread cupcakes are a delightful way to capture the cozy, spiced flavors of the holiday season or simply brighten any day. This recipe offers a straightforward path to creating moist, warmly spiced cupcakes that are incredibly useful for festive gatherings or as a comforting treat.
Key Ingredients for Gingerbread Cupcakes
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 1 large egg
- ½ cup unsulfured molasses
- ½ cup buttermilk (or ½ cup milk with ½ tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
- Optional: A few drops of red and green food coloring for festive swirls
How to Make Gingerbread Cupcakes
Whip up these gingerbread cupcakes with ease for a burst of warm, comforting flavor that’s perfect for any occasion. The simple, step-by-step process ensures delicious, satisfying results, ideal for both beginners and experienced bakers. These delightful treats promise a tender crumb and a rich, spiced aroma, all ready in approximately 30 minutes of prep and 20–25 minutes of baking.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add Egg and Molasses: Beat in the large egg until well combined. Then, add the unsulfured molasses and vanilla extract, mixing until smooth.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides of the bowl as needed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for 20–25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting!
- Make the Cream Cheese Frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until well incorporated. Add the vanilla extract and a pinch of salt (if using) and beat until light and fluffy. If you want to create festive colors, divide the frosting into portions and tint with food coloring.
- Frost the Cupcakes: Once the gingerbread cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for decorative swirls or a spatula for a rustic look.
Why You’ll Love This Gingerbread Cupcakes
These gingerbread cupcakes are an absolute showstopper, boasting a wonderfully moist crumb infused with the warm, aromatic embrace of ginger, cinnamon, nutmeg, and cloves. The star of the show, beyond the perfect spiced cake, is the luxurious, tangy cream cheese frosting that beautifully complements the gingerbread’s sweetness, creating a symphony of flavors reminiscent of cozy evenings by the fire. Unlike a full gingerbread cake that requires more time and assembly, these individual delights are incredibly efficient to make, offering a delightful homemade touch that’s far more budget-friendly than buying store-bought treats, giving you high-quality flavor without the high price tag.
Imagine the aroma filling your kitchen as these bake – pure holiday magic! They’re perfect for any celebration, from intimate gatherings to a festive office potluck, and make a delightful alternative to traditional cookies or pies. Ready to bake some happiness? Give these gingerbread cupcakes a try and experience the joy of homemade goodness; you won’t be disappointed!
Storing and Reheating Tips
To keep your delightful gingerbread cupcakes fresh and delicious, proper storage is key.
- Room Temperature: If unfrosted or frosted with a buttercream that doesn’t contain cream cheese, the cupcakes can be stored in an airtight container at room temperature for up to 2 days.
- Refrigeration: For cream cheese frosted cupcakes, it’s best to store them in an airtight container in the refrigerator. They will stay fresh for up to 4–5 days. When you’re ready to enjoy them, let them sit at room temperature for about 20–30 minutes to allow the frosting to soften and the cake to reach optimal flavor and texture.
- Freezing: To freeze unfrosted gingerbread cupcakes, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2–3 months. Thaw them at room temperature the day of serving. For frosted cupcakes, it’s generally not recommended to freeze them as the frosting may not hold its shape or texture well upon thawing.
Final Thoughts
These gingerbread cupcakes are a truly special treat, perfect for evoking warmth and festive cheer. We encourage you to bake a batch and share the cozy, spiced goodness with your loved ones. Enjoy every delightful bite!
Gingerbread Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt. Set aside.1.75 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, cream together the softened unsalted butter and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2–3 minutes.0.5 cup unsalted butter, softened, 0.75 cup packed light brown sugar
- Beat in the large egg until well combined. Then, add the unsulfured molasses and vanilla extract, mixing until smooth.1 large egg, 0.5 cup unsulfured molasses, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides of the bowl as needed.1.75 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup buttermilk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20–25 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5–10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting!
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer on medium speed until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until well incorporated. Add the vanilla extract and a pinch of salt (if using) and beat until light and fluffy. If you want to create festive colors, divide the frosting into portions and tint with food coloring.2 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 1 pinch salt, few drops red and green food coloring
- Once the gingerbread cupcakes are completely cool, frost them generously with the cream cheese frosting. You can use a piping bag for decorative swirls or a spatula for a rustic look.