GINGERBREAD CUPCAKES

Why You’ll Love This Recipe

Gingerbread cupcakes are the perfect festive treat for the holiday season. They are moist, fluffy, and bursting with warm spices like ginger, cinnamon, and cloves. These cupcakes are easy to make and fill your kitchen with the cozy aroma of freshly baked gingerbread. Topped with creamy frosting, they are a delightful addition to any holiday gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Ground ginger
• Ground cinnamon
• Ground cloves
• Salt
• Unsalted butter, softened
• Brown sugar
• Molasses
• Eggs
• Vanilla extract
• Buttermilk

Directions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add the molasses, eggs, and vanilla extract to the butter mixture, beating well to combine.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Mix until just combined, being careful not to overmix.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
10. Frost with your favorite cream cheese or buttercream frosting and enjoy.

Servings and Timing

• Servings: 12 cupcakes
• Preparation Time: 15 minutes
• Baking Time: 18-20 minutes
• Total Time: 35 minutes

Variations

• Spicy Kick: Add a pinch of cayenne pepper for a subtle heat.
• Citrus Twist: Add orange zest to the batter for a bright, citrusy note.
• Filled Cupcakes: Core the cupcakes and fill with lemon curd or spiced apple filling.
• Gluten-Free Version: Use a gluten-free flour blend for a gluten-free option.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To enjoy warm, microwave for 10-15 seconds. Frosted cupcakes can also be frozen for up to 2 months; thaw in the refrigerator before serving.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake them a day in advance and frost them before serving.

What type of molasses should I use?

Use unsulfured molasses for the best flavor. Avoid blackstrap molasses as it’s too bitter.

Can I substitute buttermilk?

Yes, you can use regular milk with a tablespoon of vinegar or lemon juice added.

How do I prevent the cupcakes from being dry?

Do not overbake and measure ingredients accurately to maintain moisture.

Can I make mini cupcakes?

Yes, adjust the baking time to 10-12 minutes for mini cupcakes.

What frosting pairs well with gingerbread?

Cream cheese frosting, vanilla buttercream, or even a spiced whipped cream are great options.

How do I get a stronger ginger flavor?

Increase the amount of ground ginger or add a bit of freshly grated ginger.

Can I add mix-ins?

Yes, chopped nuts, raisins, or crystallized ginger make delicious additions.

Are these cupcakes suitable for kids?

Yes, they are kid-friendly, but adjust the spice level to suit their taste.

Can I freeze the batter?

It’s best to bake the batter immediately, but you can freeze the baked cupcakes for later.

Conclusion

Gingerbread cupcakes are a festive, flavorful treat perfect for the holiday season. Their warm spices, moist texture, and creamy frosting make them a crowd-pleaser at any gathering. Easy to prepare and delightful to eat, these cupcakes are sure to become a seasonal favorite in your home.

Print