The holidays are here, and with them comes the delightful aroma of gingerbread wafting through the kitchen. These gingerbread cupcakes are a perfect addition to your festive lineup—moist, spiced to perfection, and topped with a creamy, dreamy frosting. Whether you’re baking for a cozy family gathering or a festive party, these cupcakes are guaranteed to be a hit. 🎄
Why You’ll Love These Gingerbread Cupcakes
- Warm and Cozy Flavors: Ginger, cinnamon, nutmeg, and cloves combine for the quintessential holiday spice blend.
- Soft and Fluffy Texture: Perfectly moist thanks to molasses and milk, these cupcakes melt in your mouth.
- Versatile Frosting: Choose between classic vanilla buttercream or add cinnamon for extra warmth.
- Festive and Fun: With optional gingerbread toppers and decorations, these cupcakes double as edible holiday décor!
The Flavor Profile
Each bite of these gingerbread cupcakes is a celebration of the season: rich, warmly spiced, and delicately sweet. The molasses lends a deep, caramel-like flavor, while the frosting adds a creamy contrast that balances the spices beautifully.
Ingredients for Gingerbread Cupcakes
For the Cupcakes:
- Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- ½ cup (120ml) molasses
- ½ cup (120ml) milk
For the Frosting:
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 1–2 teaspoons ground cinnamon (optional)
Tools You’ll Need
- Mixing bowls (medium and large)
- Whisk
- Electric mixer (hand or stand)
- Muffin tin and cupcake liners
- Piping bag and large star tip (optional, for decorating)
Step-by-Step Instructions
Prepare the Cupcakes
- Preheat Oven: Set to 350°F (175°C) and line your muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Molasses: Mix in eggs one at a time, then add the molasses.
- Combine Dry and Wet Ingredients: Alternate adding the dry mixture and milk to the wet ingredients, starting and ending with the dry. Mix until just combined.
- Bake: Divide batter evenly into cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Frosting
- Cream the Butter: Beat butter until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar while mixing on low speed.
- Incorporate Milk and Vanilla: Add milk or cream, vanilla, and cinnamon (if using). Beat on high until light and fluffy.
Decorating Tips
Piping Swirl
Fill a piping bag fitted with a large star tip (like Wilton 1M) and create swirls of frosting on top of each cupcake.
Festive Toppers
- Add mini gingerbread cookies for a charming holiday touch.
- Sprinkle with ground cinnamon, powdered sugar, or edible glitter for a winter wonderland effect.
- Arrange rosemary sprigs or edible gold stars around the frosting for an elegant finish.
What to Serve with Gingerbread Cupcakes
Pair these cupcakes with:
- A mug of spiced chai or eggnog.
- Hot chocolate with marshmallows for kids.
- A crisp glass of sparkling wine for adults.
Tips for Success
- Don’t Overmix: Mix the batter just until the ingredients are combined to keep the cupcakes light and fluffy.
- Room Temperature Ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
- Cool Completely Before Frosting: Warm cupcakes will cause your frosting to melt!
Storage Instructions
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
- Refrigerated: Frosted cupcakes will stay fresh in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. Thaw overnight before decorating.
FAQs
Q: Can I make these cupcakes ahead of time?
A: Absolutely! Bake the cupcakes a day ahead and store them in an airtight container. Frost just before serving for best results.
Q: Can I substitute molasses?
A: Dark corn syrup or honey can work in a pinch, but molasses gives the best flavor.
Q: How do I make them gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
In Summary
These gingerbread cupcakes are everything you want in a holiday treat: fragrant, flavorful, and festively frosted. Perfect for gifting, celebrating, or simply enjoying with a cup of tea, they’re sure to spread holiday cheer.
Loved this recipe? Be sure to check out these other holiday favorites:
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