Christmas/ Cupcakes & Muffins

Gingerbread Cupcakes

Gingerbread Cupcakes – Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!

A row of three frosted gingerbread cupcakes.

One of my all-time favourite winter/Christmas flavours is gingerbread. I love ALL the gingerbread recipes! That goes for classic gingerbread, cake, cookies, truffles… Oh, and these incredible Gingerbread Cupcakes! 

Overhead shot of frosted gingerbread cupcakes with gingerbread men sprinkles.

A frosted gingerbread cupcake with gingerbread men sprinkles.

Gingerbread Cupcakes

These cupcakes are SO incredibly moist and fluffy, and full of warm, cozy flavours, including ginger, cinnamon, nutmeg, and molasses. They’re topped with a sweet, creamy ginger buttercream frosting, and festive sprinkles. Aren’t those mini gingerbread men so cute??

A frosted gingerbread cupcake with the wrapper peeled off.

Which molasses do I use?

I would recommend using light or true molasses, which is much sweeter, and lighter in flavour than blackstrap molasses. Blackstrap is too strong and bitter, and will overpower the other delicious flavours in these cupcakes.

If you’re in the UK, black treacle works just fine, too!

A frosted gingerbread cupcake with a bite taken out of it.

Overhead shot of a frosted gingerbread cupcake with a bite taken out of it.

A Pinterest image of Gingerbread Cupcakes with text overlay.

Try these delicious cupcakes next!

Enjoy! 🙂

A frosted gingerbread cupcake with the wrapper peeled off.
5 from 1 vote
Gingerbread Cupcakes
Prep Time: 30 mins
Cook Time: 17 mins
Total Time: 47 mins
Yields: 12 - 14 cupcakes
Calories: 519 kcal

Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!

For the Cupcakes
  • 1 and 1/2 cups cake flour* 150g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs room temperature
  • 3/4 cup light or dark brown sugar 150g
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup Greek style yogurt 120g
  • 1/4 cup light (not blackstrap) molasses/black treacle** 80g
For the Frosting
  • 1 cup unsalted butter 226g, softened
  • 4 cups icing/powdered sugar 500g
  • 1 tablespoon light (not blackstrap) molasses/black treacle**
  • 1 - 2 tablespoons milk
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
For the Cupcakes
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda,  salt, and spices. Set aside.

  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, and molasses, and whisk until combined. Fold in the dry ingredients until smooth and combined.

  4. Divide the batter evenly between the muffin cups, filling only 2/3 full. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting
  1. Using a handheld or stand mixer, beat the butter until pale and creamy. Add half of the icing sugar, and beat until combined. Add the remaining sugar and beat until combined. Add the molasses, milk, and spices, and beat until light and fluffy.

  2. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Top with festive sprinkles!


*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

**Light or true molasses is much sweeter than blackstrap molasses (which is very bitter), and is much preferred in baking. Black treacle is also fine to use.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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  • Reply
    Shannon @loveatfirstbento
    26th November 2017 at 4:39 pm

    This recipe looks absolutely to-die-for delicious! I am a HUGE gingerbread fan, so these cupcakes totally have my name written allll over them 😀 Your photos are absolutely gorgeous as well, and are totally making my mouth water! Also really loving those adorable gingerbread man sprinkles – where did you get them??

    So glad I just came across your blog and found this recipe! Most definitely bookmarking!

    • Reply
      26th November 2017 at 8:34 pm

      Thank you for the lovely comment, Shannon! I found those sprinkles on Amazon! 🙂

  • Reply
    Demeter | Beaming Baker
    30th November 2017 at 1:12 pm

    I’ll take ALL the gingerbread treats you’ve got, Marsha! The truffles, the cookies, the cupcakes… I’ll take ’em all. Everything you make is gorgeous! Thanks for getting us properly into the Christmas spirit! <3

    • Reply
      30th November 2017 at 3:34 pm

      Thanks, Demeter! 🙂 <3

  • Reply
    Lynn | The Road to Honey
    3rd December 2017 at 4:15 pm

    I’m getting ready to whip up a gingerbread cake Marsha. this tip on molasses couldn’t be more timely. Oh. . .and these cuppies. . .they look so light and airy. The perfect little treat to wind down with after a day of holiday gorging.

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