Gingerbread cupcakes: a warm, spiced treat for the holidays

So yesterday, I was thinking about how the holiday season always brings this craving for cinnamon and ginger aromas wafting through the house. That's when it hit me—I had to make Gingerbread Cupcakes. There's just something about these cupcakes that always makes my family gather around the kitchen table, sneaking tastes of the batter before they’re baked. The thing is, they're not only easy to whip up, but they're also a surefire hit with Alex and Sarah. Plus, the rich molasses flavor combined with the tangy cream cheese frosting is absolutely irresistible!

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

Have fun exploring Homemade Gingerbread Men Cookies too for more festive recipes.

Why you’ll love this recipe

These Gingerbread Cupcakes are everything you need for a cozy snack on a chilly evening. They’re simple to make and filled with warm spices that remind you of childhood evenings by the fire. Perfectly soft and moist, they pair wonderfully with your favorite holiday movie or as a sweet ending to a family dinner.

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 at 160ºC/320ºF and line a cupcake tray with 12 cupcake liners.
In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, spices, and salt.
In another mixing bowl, whisk all the wet ingredients until combined.
Pour the wet ingredients into the dry ones and stir until there’s no dry flour left in the batter.
Divide the cupcake batter into the 12 cupcake liners and 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 them from the tray and let them cool completely.
For the cream cheese frosting, take butter and cream cheese out of the fridge 10 minutes before starting. 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 down the sides and mix for another 2 minutes.
Add the vanilla bean paste and cream cheese, mix together for 1 minute.
On low speed, mix in the sifted powdered sugar in two parts, scraping down and mixing for a final 2 minutes.
Add the frosting to a piping bag and pipe onto the cooled cupcakes. Optionally, decorate with mini gingerbread cookies.

Recipe tips & variations

To keep your cupcakes from getting too dense, make sure not to overmix the batter once the wet and dry ingredients are combined. You can also try substituting the dark brown sugar with light brown sugar for a milder taste or even add a bit of orange zest for a citrusy twist. Feel free to play with the spices to match your family's favorite flavors!

Storage & reheating

Store any leftover cupcakes in an airtight container in the fridge for up to four days. To keep them soft, you can reheat them in the microwave for about 15 seconds—just long enough to warm them up without melting the frosting.

FAQs

How do I keep Gingerbread Cupcakes soft and fluffy instead of dense?
The key is not to overmix your batter. Once you've combined the wet and dry ingredients, stir just until there's no dry flour visible.

Can I make these Gingerbread Cupcakes ahead of time and frost them later?
Absolutely! You can bake the cupcakes up to two days in advance. Just frost them on the day you're planning to serve for the best texture.

What type of molasses works best for gingerbread cupcakes?
I find that using unsulphured molasses gives the perfect depth of flavor without being too bitter.

How can I prevent cream cheese frosting from becoming too runny?
Ensure your butter and cream cheese are just slightly softened, not too warm. Also, beat the frosting well to incorporate air but not too much to let it reach room temperature.

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