Do you love gingerbread cookies? If so you have to make these Gingerbread cupcakes for the holiday season! These just might be my favorite Christmas cupcakes full of warm spices. Perfect for holiday parties or an easy Christmas time dessert.
Make certain to check out my Rolo Pretzel Truffles for even more sweet treats!
What I love best about these flavorful gingerbread cupcakes is that they’re the perfect complement to the winter season. Once that cooler weather hits, all I can think about is making these moist gingerbread cupcakes.
A sprinkle of cinnamon is a fast way to add holiday spirit and have everyone craving just one cupcake from this perfect gingerbread cupcake recipe.
You have the choice to share these perfect gingerbread cupcakes with family or friends or keep them all for yourself. The choice is absolutely yours! The next time you make them, you’ll have to make that decision and fill me in on what you did!
Ingredients
The ingredients for these ginger cupcakes is listed below. As you can see, you just need a few ingredients to get started.
- all purpose flour
- baking powder
- salt
- pumpkin spice
- ground cinnamon
- sugar
- unsalted butter, room temperature
- 2 eggs, room temperature
- milk
- molasses
How to Make Gingerbread Cupcakes
Preheat oven to 375 degrees
Line a cupcake/muffin pan with paper cupcake liners
In a medium bowl, whisk together the flour, baking powder, salt, pumpkin spice, and cinnamon, then set the dry ingredients aside.
In a large bowl using a stand mixer or hand mixer, beat the sugar and butter together until it is light and resembles wet sand. Add in the eggs and mix on low speed to medium speed for about 30 seconds.
Slowly add in the flour mixture and milk, mixing on low to medium speed until the cake batter is smooth and creamy.
Gently stir in the molasses, until it is incorporated throughout the batter. Evenly fill the prepared liners with batter, filling about ⅔ full.
Bake for 13-15 minutes until the tops of the cupcakes spring back to the touch. Remove from the oven and allow to cool before frosting.
FAQs
How did I make a dry cupcake?
If you didn’t get a moist crumb cupcake, there’s a good chance that you overmixed the cupcake batter or didn’t add in the right amount of liquid ingredients. This just means that you can try the recipe again to see if you can get those moist cupcakes that you’re craving!
What type of topping goes on this delicious gingerbread cupcake recipe?
I’m a fan of tangy cream cheese frosting but you can also top with cinnamon cream cheese frosting as well. Just make up your favorite cream cheese frosting recipe and add to the top of the cupcakes.
Can I use this cupcake batter to make other gingerbread recipes?
You can! You can do mini cupcakes or even a gingerbread cake! The options are endless on how you bake it!
If you have any other fun recipe ideas for these simple gingerbread cupcakes, leave it below in the comments. We’re always looking for feedback or great ideas for all of you!
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Gingerbread Cupcakes
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice
- 1/2 teaspoon ground cinnamon
- 1/2 cup sugar
- 1/2 cup unsalted butter, room temperature
- 2 eggs, room temperature
- 1 1/4 cups milk
- 1/2 cup molasses
Instructions
- Preheat oven to 375 degrees
- Line a cupcake/muffin pan with paper cupcake liners
- In a medium bowl, whisk together the flour, baking powder, salt, pumpkin spice, and cinnamon, then set the bowl aside.
- In a large mixing bowl, beat the sugar and butter together until it is light and resembles wet sand. Add in the eggs and mix on low to medium speed for about 30 seconds.
- Slowly add in the flour mixture and milk, mixing on low to medium speed until the cake batter is smooth and creamy.
- Gently stir in the molasses, until it is incorporated throughout the batter.
- Evenly fill the prepared liners with batter, filling about ⅔ full.
- Bake for 13-15 minutes until the tops of the cupcakes spring back to the touch. Remove from the oven and allow to cool before frosting.
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