Gingerbread Cupcakes

Last Saturday, Alex and Sarah were helping me organize our pantry when they stumbled upon our stash of holiday spices. Their eyes lit up—you'd think they found hidden treasure! They insisted we whip up a batch of something festive. Perfect timing, as I was thinking of trying out gingerbread cupcakes. These delicious treats are a family favorite, made with simple, real ingredients, and they fill the kitchen with the coziest aroma.

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Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Gingerbread Cupcakes

Actually, the best part is that you can make these cupcakes in just under an hour. They are perfect for those chilly days when you want a warm dessert without too much fuss. I always follow the same approach when making these, and trust me, they are always a hit! If you love the taste of gingerbread as much as we do, you'll want to check out our moist gingerbread cupcakes with cream cheese frosting.

Why you’ll love this recipe

This gingerbread cupcake recipe is a keeper! Why? It’s child-approved, which is a big win in our household. The gingerbread cupcakes are perfectly spiced, fluffy, and not overly sweet. They also make for an easy, no-hassle bake that even busy families can manage on weeknights.

Ingredients

210 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon ground ginger
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
100 g dark brown sugar
110 g unsulphured molasses or dark glucose syrup
240 g sour cream
75 g vegetable oil
2 large eggs
1 ½ teaspoon vanilla extract
200 g butter
100 g full-fat cream cheese
345 g powdered sugar
½ teaspoon vanilla bean paste
Mini Gingerbread Cookies (for decoration)

Step-by-step instructions

Preheat the oven to 160ºC/320ºF and line a cupcake tray with 12 cupcake liners.
In a large bowl, sift together the all-purpose flour, dark brown sugar, baking powder, baking soda, spices, and salt.
In another mixing bowl, whisk together the wet ingredients until combined.
Pour the wet ingredients into the dry ones and stir until the batter is smooth and there's no dry flour left.
Divide the cupcake batter evenly among the 12 cupcake liners. Bake for 20-22 minutes or until a cake tester comes out clean.
Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the tray and allow them to cool completely.
For the cream cheese frosting, let the butter and cream cheese sit at room temperature for 10 minutes. Cube the butter and sift the powdered sugar.
In a stand mixer with the paddle attachment, cream the butter for 5 minutes on high speed. Scrape the sides of the bowl, then mix for another 2 minutes.
Add the vanilla bean paste and cream cheese and mix for 1 minute.
Mix in the sifted powdered sugar on low speed in two parts, scraping down the sides between additions. Mix for a final 2 minutes.
Pipe the frosting onto the cooled cupcakes and decorate with mini gingerbread cookies if you like.

Recipe tips & variations

The thing is, the balance of spices is key here. You can tweak the spice levels to your liking or even add a pinch of cardamom for a twist. If you don't have unsulphured molasses, dark glucose syrup is a great alternative. And feel free to try different frosting styles or pipe on a simple swirl!

Storage & reheating

Once you've made these, they probably won't last long—but if they do, you can store them in an airtight container at room temperature for up to three days. To retain softness, just wrap them gently in plastic wrap before refrigerating. When you're ready to enjoy them again, simply let them sit at room temperature for a bit. If you prefer warm cupcakes, you can reheat them in a preheated oven at 150ºC/300ºF for a few minutes.

FAQs

How do I keep Gingerbread Cupcakes soft and fluffy instead of dense?

Mixing the wet and dry ingredients until just combined helps keep the texture light. Overmixing can result in dense cupcakes.

Can I make these Gingerbread Cupcakes ahead of time and frost them later?

Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container and frost them before serving to ensure freshness.

What type of molasses works best for gingerbread cupcakes?

Unsulphured molasses is the best for a rich, deep flavor without bitterness.

How can I prevent cream cheese frosting from becoming too runny?

Ensure your cream cheese and butter are not too warm before mixing. Also, sifting the powdered sugar can make a big difference in achieving a perfect consistency.

Recipes you may like

There's just something about these cupcakes that screams holiday season. They’re comforting, tasty, and oh so satisfying. I've made these with Alex and Sarah countless times, and they always ask for more. So, go ahead and enjoy making your version of these gingerbread cupcakes. I’d love to hear how they turn out for you!