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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! 

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??

Overhead shot of frosted gingerbread cupcakes with gingerbread men sprinkles.
A frosted gingerbread cupcake with gingerbread men sprinkles.

How to make Gingerbread Cupcakes

Ingredients you’ll need:

  • Cake flour: See recipe notes below on how to make your own!
  • Baking powder
  • Baking soda
  • Salt
  • Ground ginger, cinnamon, and nutmeg
  • Large eggs
  • Light brown sugar
  • Unsalted butter
  • Greek-style yogurt
  • Molasses or black treacle: NOT blackstrap.

For the frosting:

  • Unsalted butter
  • Icing/powdered sugar
  • Molasses or black treacle
  • Milk
  • Ground ginger and cinnamon

To make these cupcakes, simply whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

In a separate bowl, 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.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full. Bake for 15 – 17 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool slightly in the pan, before transferring them to a wire rack to cool completely before frosting.

For the frosting, 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 fluffy and spreadable.

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

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A frosted gingerbread cupcake with the wrapper peeled off.

These Gingerbread Cupcakes are:

  • so quick and easy to throw together
  • deliciously moist and fluffy
  • loaded with warm, comforting flavours
  • topped with a creamy, spiced buttercream frosting
  • perfect for Christmas or any time of the year!

What molasses should I use in these cupcakes? 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.

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

How long will these cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze these gingerbread cupcakes? Yep! Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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.
Gingerbread Cupcakes - Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting! #gingerbread #cupcakes #cupcakerecipes #christmasrecipes

Try these delicious cupcakes next!

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Fancy something savoury? Head on over to our food blog, Simply Savoury Meals.

A frosted gingerbread cupcake with the wrapper peeled off.

Gingerbread Cupcakes

Yield: 12 - 14 cupcakes
Prep Time: 30 minutes
Cook Time: 17 minutes
Total Time: 47 minutes

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

Ingredients

For the Cupcakes

  • 1 and 1/2 cups (187g) cake flour*
  • 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 (150g) light brown sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120g) Greek-style yogurt
  • 1/4 cup (80g) light (not blackstrap) molasses/black treacle**

For the Frosting

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (500g) icing/powdered sugar
  • 1 tablespoon light (not blackstrap) molasses/black treacle**
  • 1 - 2 tablespoons milk
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Instructions

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.
  5. 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!

Notes

*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.

Nutrition Information:
Yield: 14 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 474Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 124mgCarbohydrates: 72gFiber: 0gSugar: 68gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Karen L. Hilliard

Thursday 6th of February 2020

Oh my god this is exactly what I was looking for! Thank you so much! I put it in a heart shaped silicone pan and it made a beautiful cake. I baked it for 23 minutes @ 350. It's so delicious and moist!

Pam

Monday 24th of December 2018

Just made 2 batches. Did the taste test and I'm thrilled with how they came out. They're really quite spicy which I love. Used good ole' fashioned black treacle as I didn't have time to drive to town and get molasses from the health food shop and it works really well. The buttercream is great too. Can't wait for the family to try them tomorrow. Merry Christmas! P. S. I appreciate the metric measurements as well as the US cup ones. Pam from UK.

Marsha

Monday 24th of December 2018

Hi Pam, I'm so glad you like them! Enjoy, and Merry Christmas! :)

Lynn | The Road to Honey

Sunday 3rd of December 2017

I'm getting ready to whip up a gingerbread cake Marsha. ..so 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.

Demeter | Beaming Baker

Thursday 30th of November 2017

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

Marsha

Thursday 30th of November 2017

Thanks, Demeter! :) <3

Shannon @loveatfirstbento

Sunday 26th of November 2017

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 :-D 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!

Marsha

Sunday 26th of November 2017

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