gingerbread cupcakes

Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!

Gingerbread Cupcakes

(115 grams) unsalted butter, softened to room temperature

(100 grams) packed light or dark brown sugar

egg,

(120 milliliters) milk, at room temperature*

(156 grams) molasses

vanilla extract

baking powder

baking soda

salt

cinnamon

ginger

nutmeg

allspice

cream cheese frosting

Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That&#8217;s ok.

In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.

Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.

Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

Oh. My. Gosh!  These are so delicious!  I made these for my class as I had a bit of molasses leftover from making gingerbread and the soft molasses cookies earlier this week, and I'm so pleased with how they turned out!  I subbed in soya milk and made then smaller - got 23 medium sized cupcakes, which baked perfectly in 15 minutes. Thank you so much for these delicious cupcakes! Can't wait to share them with my class and see what happens!  They loved the gingerbread cookies and kept saying how good they were! 

These cupcakes are divine! I made them for Christmas dessert and they were gobbled up immediately. My cupcakes came out of the oven with flat tops which was the perfect canvas for the delectable cream cheese frosting. The frosting was stiff enough to pipe with a large star tip and very easy to work with. Thanks for a moist and perfectly spiced gingerbread cupcake recipe!

OH MY WORD! These are good and I almost finished the whole batch... the spices were evident and perfectly balanced but not too spicy like a lot of recipes. My family couldn't get enough and neither could I! Thanks so much Sally!

Hi Sally, first off thank you again for all the beautiful recipes! I just did your Tuxedo Cake last Sunday, wow! a lot of work but so so worth it! As far as the cupcakes are concerned they were absolutely delicious! I went ahead and added 1/2 tsp of fresh grated ginger and the cupcakes were a 10 out of 10 for my family! thanks again everything I've tried of your recipes was successful and they were all stunning in their own way.

Gingerbread cupcakes with cranberry buttercream frosting combine two of your favorite holiday flavors in one sweet treat that is sure to impress!

Gingerbread Cupcakes with Cranberry Buttercream Frosting

sugar (divided)

water

cranberries

all-purpose flour

unsalted butter (softened)

dark brown sugar

egg (at room temperature)

milk (at room temperature)

molasses

sugar

butter

confectioners' sugar

To make the sugared cranberries, in a medium saucepan over medium heat, combine 1/4 cup sugar and water. Stir until sugar is dissolved, about 3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer cranberries to a wire rack to dry for one hour. After one hour, roll cranberries in remaining 1/2 cup sugar until well coated. Let dry for an additional hour.

To make the cupcakes, preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners; set aside.

In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Stir to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until creamy. Add the egg and mix until combined, scraping down the sides of the bowl as needed. Beat in the milk, molasses and vanilla until combined. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Scrape down the sides of the bowl as needed.

Divide the batter evenly between the prepared liners, filling each about 2/3-full. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes, rotating the pans halfway through baking. Let cool in the pan about 5 to 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cranberries, water and sugar in a medium saucepan over medium heat. Bring the mixture to a boil. Lower the heat and let simmer uncovered, about 15 minutes, until the cranberries have popped and the sauce is thickened. Remove from heat and let cool completely. Sauce will thicken as it cools. Reserve ¼-1/3 cup and store the rest in an air-tight container in the fridge for up to 1 week.

In the clean bowl of a stand mixer fitted with the paddle attachment, Add butter to the clean bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds. Add the confectioners’ sugar and mix until light and fluffy, about 4 minutes. Add cranberry mixture, a tablespoon at a time, until desired color and flavor is reached. Beat on high for about 30 seconds to lighten the frosting.

Top 2 gingerbread cupcakes recipes from across the web

The most viewed gingerbread cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gingerbread Cupcakes

Gingerbread Cupcakes with Cranberry...

Top 2 gingerbread cupcakes recipes from across the web

The most viewed gingerbread cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingerbread Cupcakes

Gingerbread Cupcakes with Cranberry...

The most viewed gingerbread cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine