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??
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!
Try these delicious cupcakes next!
Deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!
- 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
- 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
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
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 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.
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.
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.