Gingerbread Cupcakes Recipe

Posted on January 29, 2026

Delicious gingerbread cupcakes topped with cream frosting for festive occasions.

introduction

Cozy, warmly spiced, and perfect for holiday boards—this Gingerbread Cupcakes Recipe brings all the gingerbread charm into a handheld treat. These cupcakes are tender, molasses-forward, and topped however you like for gatherings, gift boxes, or a quiet afternoon treat.

Why You’ll Love This Gingerbread Cupcakes Recipe :

Deep, authentic gingerbread flavor from molasses and warm spices.
Quick to make—ready from bowl to oven in under 30 minutes.
Family-friendly and portable for parties, school treats, or gifts.
Versatile: pairs beautifully with cream cheese or brown-butter frostings.
Freezer-friendly batter or baked cupcakes for easy make-ahead planning.

Ingredients Needed :

Dry (structure & leavening)

All-purpose flour – 1 ½ cups: Provides structure without making the cupcakes heavy; spoon and level the flour for accuracy.
Baking soda – ½ teaspoon: Helps the cupcakes rise and reacts with molasses for a tender crumb.
Salt – ¼ teaspoon: Enhances all the spices and balances sweetness.

Spices

Ground ginger – 1 teaspoon: The main flavor driver; fresh (good-quality ginger powder gives the best warmth.)
Ground cinnamon – 1 teaspoon: Adds sweetness and balances the sharp spice of ginger.
Ground cloves – ¼ teaspoon: Intensifies the classic gingerbread flavor; use sparingly.
Ground nutmeg – ¼ teaspoon: Adds depth and a subtle nutty warmth.

Wet & sweet

Unsalted butter – ½ cup (softened): Adds richness and moisture; unsalted lets you control salt levels.
Brown sugar – ½ cup: Keeps cupcakes soft and adds caramel-like flavor from molasses content.
Molasses – ½ cup: Essential for authentic gingerbread taste and dark color; use unsulphured molasses only.
Egg – 1 large (room temperature): Binds ingredients and helps create structure.
Vanilla extract – 1 teaspoon: Smooths and rounds out the spice flavors.
Milk – ½ cup (room temperature): Keeps the batter smooth and ensures moist cupcakes.

Step-by-Step Instructions :

In a medium bowl, I whisk together flour, baking soda, salt, and all the spices. This evenly distributes the leavening and spices. It also prevents clumps later in the batter.
In a large bowl, I beat the softened butter and brown sugar until light and fluffy. This step adds air to the batter, which helps the cupcakes rise nicely.
Next, I mix in the molasses, egg, and vanilla extract. I scrape down the bowl to make sure everything blends evenly. The batter should look smooth and glossy.
I slowly add the dry ingredients to the wet mixture, alternating with milk. This keeps the batter smooth and prevents overmixing, which can make cupcakes dense.
I divide the batter evenly among the liners, filling each about two-thirds full. This gives them room to rise without overflowing.
The cupcakes bake for about 18–20 minutes until a toothpick inserted in the center comes out clean. I let them cool completely before frosting or serving.

Serving Suggestions Gingerbread Cupcakes Recipe

Frost with silky cream cheese frosting and sprinkle with candied ginger for contrast.
Top with brown-butter buttercream and crushed gingersnap cookies for crunch.
Serve warm with a scoop of vanilla ice cream for a cozy dessert.
Make them mini for dessert trays or larger for an indulgent single-serve treat.

Tips for Success Gingerbread Cupcakes Recipe

Measure flour properly: spoon into the cup and level off to avoid dense cupcakes.
Use room-temperature egg and milk so the batter emulsifies smoothly.
Don’t overmix after adding dry ingredients—mix until just combined to keep cupcakes tender.
Check your molasses: unsulphured molasses gives the best flavor; blackstrap will be too bitter.
For consistent baking, rotate the pan halfway through if your oven has hot spots; see this helpful resource for planning simple recipe swaps and meal timing with a short reset: 5-day juice fast recipes, recipes, results and safety considerations.

variation (if any)

Cream Cheese Frosting: Classic pairing—beat 8 oz cream cheese with ½ cup softened butter, 3 cups powdered sugar, and 1 tsp vanilla.
Maple Buttercream: Replace part of the vanilla with 1–2 tbsp pure maple syrup for fall flavor.
Chocolate-Ginger: Fold 2 tbsp cocoa into the dry mix and top with a chocolate ganache for a richer twist.
Streusel-Topped: Add a brown sugar–butter–flour streusel before baking for texture.

FAQs

Q: Can I make the batter ahead of time?
A: Yes—mix the batter and store it in the fridge for up to 24 hours. Bring to room temperature and give a quick stir before baking.

Q: Are these cupcakes freezer-friendly?
A: Baked and cooled cupcakes freeze well for up to 3 months. Thaw overnight in the fridge or at room temperature before frosting.

Q: Can I substitute oil for butter?
A: You can swap ½ cup oil for butter for a slightly different texture and a moister crumb, but the rich butter flavor will be reduced.

Q: How do I avoid flat cupcakes?
A: Make sure your baking soda is fresh, measure accurately, and don’t overmix. Fill liners about two-thirds full and bake immediately.

Conclusion

If you want another excellent gingerbread cupcake approach, try The BEST Gingerbread Cupcakes from If You Give a Blonde a Kitchen for more inspiration and topping ideas.