Magical Gingerbread Cupcakes Recipe: Sweet Winter Charm

Sweet memories of childhood winters dance through my gingerbread cupcakes, filling kitchens with warm, nostalgic aromas.

Baking these delectable treats connects us to cherished moments from past holidays.

Molasses and rich spices weave magic into every tender crumb.

Cinnamon and nutmeg whisper stories of cozy gatherings and laughter.

Soft, delicate textures promise pure comfort in each bite.

Bakers of all skill levels can create these delightful confections with ease.

This recipe invites you to craft a delicious experience that sparks joy and creates new traditions.

What You’ll Need for Gingerbread Cupcakes

• Flour: Base for cupcake structure, provides essential framework for baking.
• Baking Soda: Leavening agent that helps cupcakes rise and become light.
• Cinnamon, Ginger, Cloves: Warm spices that create classic gingerbread flavor profile.
• Salt: Enhances overall taste and balances sweetness.

• Butter: Adds richness and moisture to cupcake texture.
• Brown Sugar: Provides deep caramel-like sweetness and soft moisture.
• Eggs: Binding agent that creates structure and adds richness.
• Molasses: Signature gingerbread ingredient with deep, complex flavor.
• Milk: Helps create smooth batter consistency.

• Cream Cheese, Butter: Creamy base for smooth, rich frosting.
• Powdered Sugar: Sweetens and thickens frosting texture.
• Vanilla Extract: Adds subtle depth and enhances overall flavor.
• Ground Cinnamon: Provides warm spice accent to cream cheese frosting.

How to Mix, Bake, and Frost Gingerbread Cupcakes

Step 1: Warm Up the Oven

Crank the oven to 350F (175C). Grab a 12-cup muffin tin and line it with cupcake liners.

Step 2: Create the Dry Blend

• All-purpose flour
• Baking soda
• Ground cinnamon
• Ground ginger
• Ground cloves
• Salt

Whisk these ingredients until well combined.

Step 3: Whip Up the Butter Base

In a separate large bowl, cream together butter and brown sugar using an electric mixer. Beat until the mixture looks light and fluffy. This should take about 3 minutes.

Step 4: Add Moisture and Depth

Crack eggs into the butter mixture one at a time, mixing thoroughly. Pour in molasses and blend until everything looks smooth and consistent.

Step 5: Merge Wet and Dry Worlds

Slowly fold dry ingredients into the wet mixture. Pour in milk between dry ingredient additions. Mix gently- stop as soon as everything looks combined.

Step 6: Fill and Bake

Scoop batter into muffin liners, filling each about two-thirds full. Slide the tin into the preheated oven and bake for 20 minutes. Check doneness with a toothpick- it should come out clean.

Step 7: Craft the Creamy Frosting

Beat cream cheese and butter until silky. Gradually add powdered sugar, mixing between additions. Sprinkle in cinnamon, vanilla extract, and a tiny pinch of salt. Whip until light and fluffy.

Step 8: Decorate with Flair

Once cupcakes are completely cool, pipe or spread frosting on top. Dust with extra cinnamon or add cute gingerbread decorations for a festive touch.

Enjoy your delightful homemade treat!

Tips for Moist Texture and Beautiful Tops

• Prevent Dry Cupcakes: Avoid overmixing the batter to keep the texture moist and tender, stopping just when ingredients are combined.
• Customize Spice Levels: Adjust the ground ginger, cinnamon, and cloves to match your personal spice preference, creating a more personalized flavor profile.
• Room Temperature Ingredients: Ensure butter, eggs, and cream cheese are at room temperature for smoother mixing and better cupcake texture.
• Make Ahead and Store: These cupcakes stay fresh for 3-4 days in an airtight container at room temperature, or freeze unfrosted cupcakes for up to 2 months.
• Dairy-Free Adaptation: Substitute butter with coconut oil and use non-dairy milk and vegan cream cheese to make these cupcakes allergy-friendly and suitable for dairy-sensitive diets.

Store Gingerbread Cupcakes to Keep Them Fresh

• Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Wrap each cupcake individually with plastic wrap to maintain moisture and prevent drying out.
• Keep unfrosted cupcakes at room temperature in a sealed container for 2-3 days. Avoid direct sunlight or warm areas to preserve their texture.
• Freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Warm refrigerated cupcakes briefly in the microwave for 10-15 seconds or let them sit at room temperature for 15-20 minutes before enjoying to restore their soft, tender texture.

What Drinks and Toppings Go Best with Gingerbread Cupcakes

• Brew a comforting chai or ginger tea that perfectly complements the warm spices in the gingerbread cupcakes. The tea's aromatic notes enhance the cupcake's rich, deep flavors and create a cozy tasting experience.
• A smooth, velvety vanilla latte balances the bold gingerbread spices with its sweet, creamy profile. The coffee's richness cuts through the frosting's sweetness and provides a delightful contrast.
• During holiday seasons, a glass of warm mulled wine with its similar spice notes wonderfully matches the gingerbread cupcakes. The wine's deep, complex flavors echo the cupcake's warm and comforting essence.
• A sweet caramel macchiato offers a decadent pairing that highlights the cupcake's molasses undertones. Its smooth, rich caramel notes create a luxurious flavor combination that elevates the dessert experience.

Gingerbread Cupcakes Twists You Can Try Next

• Gluten-Free Ginger Treat: Swap wheat flour with almond or gluten-free blend, ensuring identical texture and rich spice profile while accommodating celiac and gluten-sensitive individuals.
• Vegan Spice Cupcake: Replace eggs with mashed banana or applesauce, use dairy-free butter alternative, and substitute cream cheese frosting with cashew-based cream cheese for plant-based eaters.
• Low-Sugar Holiday Cupcake: Utilize monk fruit sweetener or stevia instead of brown sugar, reduce overall sweetness while maintaining traditional gingerbread warmth for health-conscious bakers.
• Dairy-Free Gingerbread Option: Substitute butter with coconut oil, use almond milk instead of dairy milk, and create frosting using dairy-free cream cheese alternative for individuals with lactose intolerance.

Gingerbread Cupcake Questions Answered

• What gives these cupcakes their signature gingerbread flavor?

The combination of molasses, ground ginger, cinnamon, and cloves creates the classic warm and spicy gingerbread taste that makes these cupcakes so delicious.

• Can I make these cupcakes without a mixer?

While a mixer helps create a smoother batter, you can use a whisk and some arm strength to cream the butter and sugar and mix the ingredients, though the texture might be slightly less fluffy.

• How do I prevent my cupcakes from becoming dry?

Be careful not to overmix the batter and avoid overbaking. Check the cupcakes a few minutes before the recommended baking time and remove them from the oven as soon as a toothpick comes out clean.

• Is it possible to make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking to make these cupcakes suitable for those with gluten sensitivities.

Why Gingerbread Cupcakes Bring the Festive Vibes

• Follow simple step-by-step instructions that make baking a breeze, even for novice bakers.
• Create a crowd-pleasing dessert that captures the warm, comforting essence of holiday celebrations.
• Enjoy a baking project that brings everyone together, with delightful spices and sweet cream cheese frosting that appeal to all ages.

Gingerbread Cupcakes Recipe

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4.5 from 22 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Festive holiday magic comes alive with these gingerbread cupcakes, blending warm spices and sweet nostalgia in one delightful bite. Moist, rich layers crowned with silky cream cheese frosting invite winter celebrations straight to your kitchen.

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Ingredients

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Main Ingredients:

• 1 ½ cups (360 milliliters) all-purpose flour
• 2 large eggs
• ½ cup (120 milliliters) unsalted butter, softened
• ½ cup (120 milliliters) brown sugar, packed
• ⅓ cup (80 milliliters) molasses

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Additional Ingredients:

• ¼ cup (60 milliliters) granulated sugar
• ½ cup (120 milliliters) buttermilk (or milk with 1 teaspoon vinegar)
• 8 ounces (226 grams) cream cheese, softened
• ¼ cup (60 milliliters) unsalted butter, softened
• 2 cups (480 milliliters) powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven environment by setting the temperature to 350F (175C) and arranging cupcake liners in a 12-cup muffin tin to ensure easy removal.
2. Thoroughly combine flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl, creating a uniform dry ingredient mixture.
3. Using an electric mixer, blend softened butter and brown sugar until the mixture becomes light and airy, developing a smooth texture.
4. Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition. Pour in molasses and mix until fully combined.
5. Gently fold dry ingredients into the wet mixture, alternating with milk. Mix carefully to maintain a smooth batter consistency without overmixing.
6. Distribute batter evenly among muffin cups, filling each approximately two-thirds full. Transfer to preheated oven and bake for 18-22 minutes until a toothpick emerges clean.
7. Allow cupcakes to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling.
8. Whip cream cheese and butter together until achieving a silky, uniform texture in a large mixing bowl.
9. Gradually introduce powdered sugar, beating thoroughly between additions to create a smooth, spreadable frosting.
10. Enhance frosting with cinnamon, vanilla extract, and a hint of salt, blending until light and fluffy.
11. Once cupcakes have cooled completely, generously apply cinnamon cream cheese frosting using a piping bag or offset spatula.
12. Optional: Garnish with a light dusting of ground cinnamon or decorative gingerbread embellishments for a festive finish.

Notes

• Select room temperature ingredients to ensure smooth blending and better texture in your cupcakes.
• Swap traditional flour with gluten-free alternatives like almond or rice flour for a celiac-friendly version.
• Reduce sugar content by using applesauce or mashed bananas as natural sweeteners while maintaining moisture.
• Test cupcake doneness by gently pressing the center – it should spring back without leaving an indentation.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 240
• Sugar: 19 g
• Sodium: 210 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg