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Gingerbread Cupcakes Recipe
Ash Tyrrell

Gingerbread Cupcakes Recipe

I made these gingerbread cupcakes 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.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. I divide the batter evenly among the liners, filling each about two-thirds full. This gives them room to rise without overflowing.
  6. 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.