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.
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 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
How to make gingerbread cupcakes:
1. Combine dry ingredients.
2. Cream together butter and sugar.
3. Add in molasses, egg, and vanilla.
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.
5. Portion into cupcake tin & bake!
6. Cool for 10 minutes in the pan, then turn onto a wire rack to cool completely.
7. Frost! (Optional) You can also make mini gingerbread cookies to decorate!
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.
Check out these other recipes!
• Classic Gingerbread Cookies
• Cranberry White Christmas Cake
• Candy Cane Cookies
• Star Bread
• Snowball Cookies
Gingerbread Cupcakes Recipe
Ingredients
- 1 & 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup packed brown sugar, light or dark
- 1/3 cup unsulphered molasses
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 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 2/3 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.
Enjoy!
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