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Home » Cupcakes

by Mimi · Leave a Comment

Gingerbread Cupcakes

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These spiced cupcakes pack the taste of gingerbread cookies in an easy to make cupcake form! They are outrageously moist and soft, and boast holiday flavor in every bite.

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  • Gingerbread cupcake ingredients:
  • How to make gingerbread cupcakes:
  • Gingerbread cupcake storage:
  • Check out these other recipes!
  • Gingerbread Cupcakes Recipe
frosted gingerbread cupcakes on table

Have you ever wanted the flavor of gingerbread cookies without having to make cookie dough, chill it, roll it, and wait and wait and wait before enjoying it??

That's basically me every day.

I LOVE gingerbread cookies, but they do take some time to make. Theses cupcakes? No time at all!

They're super easy to make, the batter is ready in under 10 minutes, and they're basically fail proof! And NOTHING makes my heart as warm and fuzzy as classic gingerbread spices around Christmastime.

gingerbread cupcakes ingredients

Gingerbread cupcake ingredients:

• flour
• baking powder & baking soda: a combination yields a more tender cupcake
• ground cinnamon, ginger, allspice, & cloves: my favorite combination of spices for a textbook gingerbread taste!
• salt
• butter
• brown sugar: light or dark work fine. You can use granulated sugar if you don't have any brown sugar on hand - but brown is more traditional for gingerbread - annnnnd you can make your own brown sugar at home!
• molasses: for flavor, color, AND it makes for an outrageously moist cupcake!
• egg
• vanilla
• milk
• frosting: you can use whatever frosting you like. I usually make these cupcakes with buttercream, cream cheese, or ermine frosting

frosted gingerbread cupcakes on rack (1)
frosted gingerbread cupcakes bite missing (2)

How to make gingerbread cupcakes:

1. Combine dry ingredients.

gingerbread cupcakes dry ingredients in bowl

2. Cream together butter and sugar.
3. Add in molasses, egg, and vanilla.

gingerbread cupcakes butter and sugar creamed together in bowl
gingerbread cupcakes wet ingredients mixed together in bowl

4. Alternate dry ingredients with milk. Mix about half of the dry ingredients into the wet ingredients, followed by all of your milk, and then the final addition of dry ingredients.

gingerbread cupcakes first addition of dry ingredients added to wet ingredients
gingerbread cupcakes half of dry ingredients whisked into wet ingredients
gingerbread cupcakes milk poured into batter
gingerbread cupcakes milk whisked into batter
gingerbread cupcakes batter in bowl

5. Portion into cupcake tin & bake!
6. Cool for 10 minutes in the pan, then turn onto a wire rack to cool completely.

gingerbread cupcakes batter divided into cupcake tin
baked gingerbread cupcakes in cupcake tin overhead image
gingerbread cupcakes on wire rack overhead image
gingerbread cupcakes on wire rack head on image

7. Frost! (Optional) You can also make mini gingerbread cookies to decorate!

ermine frosting on gingerbread cupcakes (2)
frosted gingerbread cupcakes on rack (6) (1)

Gingerbread cupcake storage:

These muffins are so, sooooo moist thanks to the brown sugar and molasses! Which meeeeeaaaaans, they keep super well!

These cupcakes will last about 3 to 5 days at room temperature or up to a week in the fridge. Wrap tightly with plastic wrap or store in an airtight container for maximum freshness.

Chilling the cupcakes will cause them to firm up, so if you prefer a softer cupcake, let them come up to room temperature before serving.

frosted gingerbread cupcakes bite missing (1)

Check out these other recipes!

• Classic Gingerbread Cookies
• Cranberry White Christmas Cake
• Candy Cane Cookies
• Star Bread

• Snowball Cookies


frosted gingerbread cupcakes on rack (2)

Gingerbread Cupcakes Recipe

These spiced cupcakes pack the taste of gingerbread cookies in an easy to make cupcake form! They are outrageously moist and soft, and boast holiday flavor in every bite.
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Prep Time: 10 minutes minutes
Bake Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 12 cupcakes
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Ingredients

  • 1 & ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ½ cup packed brown sugar, light or dark
  • ⅓ cup unsulphered molasses
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup milk, at room temperature
  • buttercream, cream cheese, ermine frosting, or your preferred frosting

Instructions

  • Preheat your oven to 350°F. Line a 12 count cupcake tin with paper liners, and set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt. Whisk together, and set aside.
  • In a large bowl, combine butter and brown sugar. Cream together until the sugar is dissolved into the butter (about 1 minute with an electric mixer fitted with the paddle attachment or 2 minutes by hand).
  • Add your molasses, egg, and vanilla extract to the butter mixture, and whisk to combine.
  • Alternate adding dry ingredients and milk to the butter mixture. Mix in half of the dry ingredients, followed by all of the milk, and finish off with the remaining dry ingredients. Mix after each addition, but take care not to over mix.
  • Portion out the batter into your cupcake liners, filling each liner up no more than about ⅔ full. Bake in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into a cupcake comes out clean.
  • Cool the cupcakes for about 10 minutes in the pan, then turn onto a wire rack to cool completely. Frost your cooled cupcakes with your preferred frosting.
Tried this recipe?Tag me @eatsdelightfulblog or use #eatsdelightful! I love seeing what you're baking!

Enjoy!


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Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

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