Easy Gingerbread Cupcakes

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Satisfy your sweet tooth with a batch of these homemade Gingerbread Cupcakes topped with simple spiced cream cheese frosting. These delightful treats are full of warming spices giving you a burst of seasonal flavor in every bite. Bake up a batch and spread some warmth and cheer this holiday season.

A bite missing from a gingerbread cupcake on a wood plate.

These spiced cupcakes are a favorite around my house, especially over the holidays. They can be decorated with anything and everything. From sparkles to sprinkles, in any color, with your favorite candies, or even miniature store bought gingerbread men.

To me, nothing says holidays like gingerbread! I always remember loving to decorate various gingerbread shapes, including houses, for the holidays.

Gingerbread cupcakes are a delightful twist on the classic gingerbread cookie, offering the same rich flavors with a more tender and moist texture. These delicious treats combine warm spices making them a popular choice for holiday gatherings or cozy afternoons at home.

Love gingerbread? You've got to try these iced gingerbread cookies, gingerbread snowflakes and my gingerbread ice cream! Enjoy these gingerbread desserts on their own or with a few more easy Christmas dessert recipes.

Why You Will Love This Recipe

Great Flavor. These super easy, flavorful gingerbread cupcakes are infused with a blend of warm spices giving them the perfect balance of sweetness and spiciness.
Tender Moist Texture. The use of brown sugar and molasses in the recipe adds moisture to the cupcakes, giving these holiday cupcakes a soft, fluffy, and tender texture.
Holiday Treats! The delightful flavor and scent of these cupcakes make them an ideal treat for the holiday season. Even better, they're perfect for sharing.

Ingredients

Let's take a quick look at the main ingredients you need to make these spiced cupcakes. The full list and quantities of each ingredient is in the recipe card further down the page.

All Purpose Flour: Necessary for the base of your cupcakes to give the correct texture.
Baking Powder and Baking Soda: Necessary leavening agent to make these cupcakes light and fluffy.
Ginger: For baking your best bet is to use ground ginger rather than fresh ginger.
Allspice, Nutmeg and Cinnamon: This blend of spices add wonderful flavors to these cupcakes. You can also replace it with pumpkin pie spice instead.
Butter: Butter works better than oil for these cupcakes, providing a richer taste and better texture.
Brown Sugar: The brown sugar creates moist and flavorful cupcakes with a subtle notes of molasses that complements the spices perfectly.
Egg: Necessary to hold everything together.
Molasses: Adds more wonderful, rich flavor and moisture to gingerbread cupcakes as well as slightly smoky flavor to the frosting.
Milk: A bit of liquid to bring all the ingredients together.
Powdered Sugar, Cream Cheese and Butter: Makes the best buttercream frosting. Use full-fat cream cheese for more stability with the icing.

Substitutions and Variations

Here are a few options to consider for swapping ingredients or changing up your gingerbread cupcake recipe.

Use Buttermilk: This will add a tangy flavor to the cake as well as create a more tender and moist crumb.
Decorate: The sky is the limit!! Use holiday-themed sprinkles, mini gingerbread cookies, or ice cream cone Christmas trees. For an extra festive touch, choose holiday-themed liners or colors that complement the cupcake decorations.
Add Crunch: Add your favorite chopped nuts like hazelnuts, almonds, pecans, or walnuts to give your cupcakes added crunch.
Make Mini Cupcakes: Use a mini cupcake pan but reduce the baking time to around 10-12 minutes in a preheated 350°F oven. Mini cupcakes tend to bake more quickly and over-baking can cause them to dry out.
Different Kind of Frosting: Swap the spiced frosting for a simple buttercream or vanilla frosting if you prefer a milder or sweeter-tasting topping. You can also swap the molasses in the frosting for cinnamon or pumpkin spice, and even leave it out for a plain cream cheese frosting.

How to Make Easy Gingerbread Cupcakes

These cupcakes go together in a few simple steps. Here's a look at the highlights.

Combine the flour, baking powder, baking soda, ginger, allspice, nutmeg, and cinnamon together. Stir them together and set aside.
Beat together the butter and brown sugar in a large bowl with an electric mixer. Add the egg, molasses, and milk and beat again until fully combined.
Add half the dry mixture and mix together. Add the other half and beat until smooth and fluffy.

Egg added to blended butter and sugar in white bowl.

Dry mixture blended with wet in white mixing bowl.

Spoon or pipe the cupcake batter into a lined muffin tin.
Bake for 20-25 minutes or until a toothpick comes out clean. Remove the finished cupcakes and let them cool completely on a wire rack before frosting.

Batter in pan ready to go into the oven.

Beat the cream cheese, butter and molasses until smooth.
Add the powdered sugar a quarter cup at a time until you reach your desired consistency.
Beat the icing on high speed until it's smooth and fluffy.
Transfer the mixture to an icing bag or makeshift resealable piping bag. Pipe icing onto cooled cupcakes, and top with your favorite decorations.

⭐️ Hint: If want to pipe the icing and you don't have an icing bag, simply take a large freezer or resealable bag and fill it with batter. Push the batter into one of the bottom corners, twist from the other end of the bag, and snip the tip off the bag. Now you can pipe from the cut corner.

Love cupcakes? Try these Easy Cream Cheese Stuffed Cupcakes or these Caramel Apple Cupcakes.

Storage

Storing your cupcakes properly is essential to ensure they remain fresh and delicious. To keep your cupcakes at their best, follow these easy storage tips.

Place cooled cupcakes in an airtight container in a single layer. Gingerbread cupcakes without frosting can last 2-3 days at room temperature when stored in an airtight container out of direct sunlight. If stored in the refrigerator, they will last up to 5 days.

Frosted cupcakes must be kept refrigerated in an airtight container. They are best enjoyed within three days. Bring the cupcakes to room temperature before serving as the flavors and texture are best when they are not too cold.

You can freeze unfrosted gingerbread cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw them out at room temperature and then top with frosting.

Gingerbread cupcakes for the holidays on the table with a bite missing from the one in front.

What to Serve with Gingerbread Cupcakes

We've got you covered with a few perfect pairings that your guests will love.

Enjoy a Hot Beverage. Always a classic match for cupcakes especially during the holiday season. Consider a cup of coffee, chai tea or our hot chocolate for Christmas! Even a cider float will enhance the spices of these cupcakes
Add More Delicious Treats. Add a plate of churro cookies or cinnamon roll cookies to the dessert table The contrasting flavors between the gingerbread and the cookies are sure to be a hit.
For a Fruitier Touch. Offer a cranberry applesauce with your cupcakes.
Add Some Ice Cream. Lastly, don't be afraid to combine your gingerbread cupcakes with some creamy delights. A scoop of vanilla or gingerbread ice cream can add a cool and refreshing touch.

Tips

To create the perfect gingerbread cupcakes, follow these tips to help you achieve the best results.

Preheat Your Oven. This ensures even cooking of your cupcakes.
Do Not Over-Mix. You may may end up with dense and chewy cupcakes. Mix your dry ingredients together in a separate bowl to ensure that your spices and baking powder are evenly distributed. Then add this to your wet ingredients.
Evenly Distribute the Batter. Fill up the cups around two-thirds to three-quarters full will help you achieve consistent, evenly-sized cupcakes with a nice dome shape on top.
Don't Over Bake. Check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with a few crumbs attached, your cupcakes are ready.
Cool the Cupcakes Before Frosting. This prevents the frosting from melting and ensures a professional-looking finish.
Frost with a Piping Tip. While it's not necessary it can help you create professional-looking swirls or patterns on your cupcakes that will impress your family and friends. For a more festive appearance, opt for a star-shaped or leaf-shaped piping tip.
Room Temperature Ingredients. The butter and cream cheese should be at room temperature for easier mixing.

FAQ

Do you have questions about making these holiday cupcakes? Here are some of the most commonly asked questions about this reicpe.

How can I make a small batch of gingerbread cupcakes?

To make a small batch of gingerbread cupcakes, simply halve the ingredients in a standard gingerbread cupcake recipe. This should yield around 6-8 cupcakes, giving you a smaller portion perfect for a treat without making a large batch. Be sure to adjust the baking time as needed, as a smaller batch may cook slightly faster.

What is the difference between gingerbread cupcakes and muffins?

Gingerbread cupcakes and muffins share similar flavors but their textures and presentation set them apart. Cupcakes generally have a lighter, more delicate crumb and are topped with frosting, making them a sweeter dessert option. Muffins, on the other hand, tend to have a more dense, bread-like texture and may have a streusel topping or no topping at all, making them more suitable for breakfast or a less sweet snack option.