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