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Gingerbread Cupcakes

Gingerbread cupcake topped with swirled frosting and a mini gingerbread man cookie on a rustic wooden table.
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These festive gingerbread cupcakes are soft, moist, and bursting with holiday spices. Topped with creamy cinnamon cream cheese frosting and decorated with mini gingerbread cookies, they’re a delightful treat for the season.

Ingredients

Scale
  • 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup (125g) unsulfured molasses
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (100g) packed dark brown sugar
  • 1/2 cup (110g) unsalted butter, room temp
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese, room temp
  • 1/2 cup (100g) unsalted butter, room temp
  • 4 cups (450g) powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1/2 tsp cinnamon (for frosting)
  • Pinch of salt (for frosting)
  • Optional: Mini gingerbread cookies and royal icing for garnish

Instructions

  1. Preheat the oven to 350°F and line a cupcake tin with 12 liners.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
  3. In a separate cup, combine molasses and buttermilk. Set aside.
  4. Cream the butter and brown sugar until light and fluffy.
  5. Mix in eggs one at a time, followed by vanilla extract.
  6. Add half of the dry ingredients, then the molasses mixture, then the remaining dry ingredients, mixing until just combined.
  7. Divide the batter evenly into 12 cupcake liners, filling each 3/4 full.
  8. Bake for 15–18 minutes or until a toothpick comes out with a few moist crumbs.
  9. Cool cupcakes completely before frosting.
  10. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla, cinnamon, and salt.
  11. Pipe frosting onto cooled cupcakes and top with mini gingerbread cookies if desired.

Notes

  • Don’t overfill cupcake liners—fill only 3/4 full to prevent sinking.
  • Use room temperature butter and cream cheese for a smoother frosting.
  • Store cupcakes in an airtight container in the fridge for up to 5 days.
  • You can make the cookie dough ahead and chill overnight.
  • For a dairy-free version, use plant-based buttermilk and vegan butter.

Nutrition

Find it online: https://recipeeasily.com/gingerbread-cupcakes-recipe/