Gingerbread Cupcakes

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.

Gingerbread cupcakes with cream cheese frosting and topped with a cookie before serving.

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.

Gingerbread cupcakes on a aplate with cookies.

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 
Ingredients needed to make gingerbread cupcakes.

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.

Gingerbread cupcakes in a cupcake tin ready to cool and then top with cream cheese 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! 

Gingerbread cupcake on a table with cookies and glasses of milk.

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Gingerbread cupcakes with cream cheese frosting, ready to eat.

Gingerbread Cupcakes

Jennifer
You're going to love the flavor of these gingerbread cupcakes.
3.34 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 367 kcal

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.

Notes

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!

Nutrition

Calories: 367kcalCarbohydrates: 55gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 75mgSodium: 189mgPotassium: 565mgFiber: 1gSugar: 30gVitamin A: 477IUVitamin C: 1mgCalcium: 169mgIron: 3mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.

©PinkWhen 2023

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3.34 from 3 votes (3 ratings without comment)

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