Gingerbread Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes bring together deep, warm flavors in a perfectly tender crumb. The molasses gives each bite a rich, slightly smoky sweetness, while the spice mix feels just like Christmas. The cream cheese frosting is smooth and tangy—it cuts through the sweetness and adds a creamy finish. Whether I’m baking for a party or treating myself, these cupcakes always make the season feel more special.

Ingredients

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

• 1 2/3 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 2 tsp ground ginger

• 1 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/2 cup packed light brown sugar

• 1/4 cup unsalted butter, softened

• 1/4 cup vegetable oil

• 2 large eggs

• 1/2 cup unsulphured molasses

• 1/2 cup milk

For the frosting:

• 8 oz cream cheese, nearly at room temperature

• 1/2 cup unsalted butter, nearly at room temperature

• 3 cups powdered sugar

• 1 tsp vanilla extract

• Mini gingerbread men for decoration (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. A light spray of non-stick helps too.

2. In a mixing bowl, I whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

3. In a stand mixer, I beat the brown sugar and butter until pale and fluffy.

4. I mix in the oil, then beat in the eggs one at a time, followed by the molasses.

5. Alternating between dry ingredients and milk, I add them to the wet mixture—starting and ending with the dry—mixing just until combined.

6. I scrape down the sides and fold the batter gently to make sure everything is well blended.

7. The batter goes into the liners, filling each about two-thirds full.

8. I bake for 19–22 minutes, until a toothpick comes out clean.

9. After a few minutes in the pan, I move the cupcakes to a wire rack. To lock in moisture, I let them cool in an airtight container after 10 minutes.

10. For the frosting, I beat cream cheese and butter until smooth, then add the powdered sugar and vanilla. I beat it until it’s light and fluffy.

11. Once the cupcakes are fully cool, I frost them and decorate with mini gingerbread men if I’m feeling festive.

Servings and timing

Yield: 12 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
Cooling + Frosting Time: 20 minutes
Total Time: 55 minutes

Variations

• I like to add a dash of orange zest to the batter for a citrus twist.

• For extra spice, I increase the ginger slightly.

• If I want a more decadent frosting, I fold in a bit of maple syrup or cinnamon.

• I’ve also made a version topped with candied pecans for added crunch.

• If I need a dairy-free version, I use dairy-free milk and vegan butter with a coconut-based frosting.

Storage/Reheating

I store these cupcakes in an airtight container in the fridge for up to 4 days. Before serving, I let them sit at room temperature for about 20–30 minutes so the frosting softens nicely. I don’t reheat these cupcakes since the frosting is meant to stay chilled, but if I ever serve them warm (without frosting), a 10-second zap in the microwave does the trick.

FAQs

Can I make these cupcakes ahead of time?

Yes, I bake them a day in advance and frost them right before serving. I store them in the fridge to keep them fresh.

What kind of molasses should I use?

I always use unsulphured molasses for its rich flavor. I avoid blackstrap molasses because it’s too bitter for this recipe.

Can I freeze these cupcakes?

Yes, I freeze the unfrosted cupcakes in an airtight container for up to 2 months. I thaw them at room temperature and frost them fresh.

Why did my cupcakes turn out dense?

Overmixing the batter can lead to dense cupcakes. I mix just until the ingredients are combined to keep them light and tender.

Can I use store-bought frosting?

Absolutely. If I’m short on time, store-bought cream cheese frosting works fine—though I personally prefer the homemade version for its flavor and texture.

Conclusion

These Gingerbread Cupcakes are everything I want in a holiday dessert: warm spices, moist cake, and creamy frosting. They’re easy to make, fun to decorate, and they always bring the spirit of the season to life. Whether I’m sharing them at a gathering or enjoying one with a mug of tea, these cupcakes never fail to make the moment sweeter.

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