I made these gingerbread cupcakes, Gingerbread Cupcakes Recipe, on a cozy afternoon when I wanted something warm, spiced, and nostalgic. The smell alone sold me before the first bite—ginger, cinnamon, and molasses filling the kitchen is pure comfort. What I love most is how soft and moist they turn out, with just the right balance of sweetness and spice.
After testing and tweaking, this version became my go-to holiday (and non-holiday) treat. Let me walk you through how I make them and why they work so well. You can also enjoy similar dishes like Chicken Masala Recipe if you love bold, comforting flavors.
Ingredients
Here’s a quick intro before we dive in: every ingredient here plays a role in creating that classic gingerbread flavor and tender crumb. I’ve added small tips so you get the best result every time.
- All-purpose flour – 1 ½ cups: Provides structure without making the cupcakes heavy; spoon and level the flour for accuracy.
- Baking soda – ½ teaspoon: Helps the cupcakes rise and reacts with molasses for a tender crumb.
- Ground ginger – 1 teaspoon: The main flavor driver; fresh, good-quality ginger powder gives the best warmth.
- Ground cinnamon – 1 teaspoon: Adds sweetness and balances the sharp spice of ginger.
- Ground cloves – ¼ teaspoon: Intensifies the classic gingerbread flavor; use sparingly.
- Ground nutmeg – ¼ teaspoon: Adds depth and a subtle nutty warmth.
- Salt – ¼ teaspoon: Enhances all the spices and balances sweetness.
- Unsalted butter – ½ cup (softened): Adds richness and moisture; unsalted lets you control salt levels.
- Brown sugar – ½ cup: Keeps cupcakes soft and adds caramel-like flavor from molasses content.
- Molasses – ½ cup: Essential for authentic gingerbread taste and dark color; use unsulphured molasses only.
- Egg – 1 large (room temperature): Binds ingredients and helps create structure.
- Vanilla extract – 1 teaspoon: Smooths and rounds out the spice flavors.
- Milk – ½ cup (room temperature): Keeps the batter smooth and ensures moist cupcakes.
Note: This ingredient quantity makes approximately 12 standard-sized gingerbread cupcakes. For a twist on chicken dishes that balance bold spices like these cupcakes, try Rolled Chicken Washington Recipe as well.
Variations
- This recipe is flexible, which makes it even more fun to bake. You can easily adapt it to suit different diets or flavor preferences.
- For a dairy-free version, replace butter with plant-based butter and use almond or oat milk.
- To reduce sugar, you can slightly cut back on brown sugar and use a sugar-free molasses alternative, though flavor will be milder.
- For extra flair, add orange zest, mini chocolate chips, or a pinch of black pepper to enhance the spice profile.
Cooking Time
Here’s a quick breakdown so you can plan ahead easily.
- Prep Time: 20 minutes
- Cooking Time: 18–20 minutes
- Total Time: About 40 minutes
Equipment You Need
- Mixing bowls – for separating dry and wet ingredients
- Electric mixer or whisk – to cream butter and sugar smoothly
- Measuring cups and spoons – for accurate ingredient portions
- Muffin pan – holds the cupcakes while baking
- Cupcake liners – prevents sticking and makes cleanup easy
- Cooling rack – helps cupcakes cool evenly
How to Make Gingerbread Cupcakes?
Before starting, preheat your oven and line your muffin pan. This recipe comes together smoothly when everything is prepped in advance.
Prepare the Dry Ingredients
In a medium bowl, I whisk together flour, baking soda, salt, and all the spices. This evenly distributes the leavening and spices. It also prevents clumps later in the batter.
Cream Butter and Sugar
In a large bowl, I beat the softened butter and brown sugar until light and fluffy. This step adds air to the batter, which helps the cupcakes rise nicely.
Add Wet Ingredients
Next, I mix in the molasses, egg, and vanilla extract. I scrape down the bowl to make sure everything blends evenly. The batter should look smooth and glossy.
Combine Wet and Dry Mixtures
I slowly add the dry ingredients to the wet mixture, alternating with milk. This keeps the batter smooth and prevents overmixing, which can make cupcakes dense.
Fill the Cupcake Liners
I divide the batter evenly among the liners, filling each about two-thirds full. This gives them room to rise without overflowing.
Bake the Cupcakes
The cupcakes bake for about 18–20 minutes until a toothpick inserted in the center comes out clean. I let them cool completely before frosting or serving.
Additional Tips for Making This Recipe Better
After making these cupcakes many times, I’ve picked up a few tricks that really elevate them.
- I always use room-temperature ingredients; it helps everything blend smoothly.
- I avoid overbaking because even a few extra minutes can dry them out.
- I like to pair them with cream cheese frosting for contrast.
- I sometimes brush the warm cupcakes with a little milk for extra moisture.
How to Serve Gingerbread Cupcakes?
These cupcakes look beautiful with a swirl of cream cheese frosting or vanilla buttercream. I often garnish them with a sprinkle of cinnamon, crushed gingerbread cookies, or festive sprinkles. For gatherings, I arrange them on a cake stand with powdered sugar lightly dusted on top for a bakery-style finish.
Nutritional Information
Here’s a quick snapshot of what you’re enjoying per cupcake.
- Calories: Around 240
- Protein: About 3g
- Carbohydrates: Approximately 34g
- Fat: Around 10g
Make Ahead and Storage
Short intro: One of my favorite things about this recipe is how well it stores.
Storing:
I keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for 5 days.
Freezing:
These cupcakes freeze beautifully. I wrap them individually and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
If I want them warm, I microwave an unfrosted cupcake for about 10 seconds. They taste freshly baked again.
Why You’ll Love This Recipe?
These gingerbread cupcakes check all the right boxes, whether you’re baking for holidays or everyday treats.
- They’re easy to make and beginner-friendly, with simple steps and common ingredients.
- The flavor is rich, warm, and perfectly spiced without being overpowering.
- You can customize them with different frostings and add-ins.
- They store and freeze well, making them great for planning ahead.
If you love cozy, spiced desserts that feel homemade and comforting, these gingerbread cupcakes are going to become a favorite in your kitchen—just like they did in mine.
Gingerbread Cupcakes Recipe
Ingredients
Method
- In a medium bowl, I whisk together flour, baking soda, salt, and all the spices. This evenly distributes the leavening and spices. It also prevents clumps later in the batter.
- In a large bowl, I beat the softened butter and brown sugar until light and fluffy. This step adds air to the batter, which helps the cupcakes rise nicely.
- Next, I mix in the molasses, egg, and vanilla extract. I scrape down the bowl to make sure everything blends evenly. The batter should look smooth and glossy.
- I slowly add the dry ingredients to the wet mixture, alternating with milk. This keeps the batter smooth and prevents overmixing, which can make cupcakes dense.
- I divide the batter evenly among the liners, filling each about two-thirds full. This gives them room to rise without overflowing.
- The cupcakes bake for about 18–20 minutes until a toothpick inserted in the center comes out clean. I let them cool completely before frosting or serving.
Notes
- I always use room-temperature ingredients; it helps everything blend smoothly.
- I avoid overbaking because even a few extra minutes can dry them out.
- I like to pair them with cream cheese frosting for contrast.
- I sometimes brush the warm cupcakes with a little milk for extra moisture.
