Gingerbread Cupcakes
Get in the holiday spirit with these easy Gingerbread Cupcakes! Tangy cream cheese icing is the perfect compliment to these fluffy gingerbread spiced cupcakes. Garnish them with fresh, sugared cranberries and rosemary for a pretty Christmas dessert.
Tools Needed to Make this Gingerbread Cupcake Recipe
You’ll need a few kitchen tools to prepare this recipe for gingerbread cupcakes. Here’s what I recommend having on hand before getting started:
- Measuring Cups and Spoons – to measure the ingredients.
- Medium Bowl – to combine the dry ingredients in.
- Large Bowl – to combine the wet ingredients in.
- Wire Whisk – to sift the flour mixture with.
- Rubber Spatula – to scrape the sides of the mixing bowls down.
- Electric Mixer – to mix the cupcake batter.
- Cupcake Pan and Cupcake Liners – to bake the cupcakes in.
- Cookie Scoop – helpful for scooping the cupcake batter into the paper liners.
- Wire Rack – to cool the baked cupcakes on.
- Piping Bag and Piping Tip – to add the frosting to the gingerbread cupcakes.
What’s in these Gingerbread Cupcakes?
These are gingerbread cupcakes are full of flavor thanks to the molasses and gingerbread spices. After baking, they’re frosted with a tangy cream cheese frosting. To make the cupcakes, you’ll need:
For the Gingerbread Cupcake Batter:
- All-Purpose Flour
- Brown Sugar
- Ground Ginger
- Ground Cinnamon
- Baking Powder
- Sea Salt
- Large Eggs
- Molasses
- Canola Oil
- Milk
For the Cream Cheese Frosting
- Cream Cheese
- Softened Butter
- Vanilla Extract
- Powdered Sugar
For the complete ingredient list and detailed instructions to make these fluffy gingerbread cupcakes, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Gingerbread Cupcakes
Here’s a quick overview of the process to making these Christmasy cupcakes:
- Start by preheating the oven and filling a muffin tin with cupcake liners.
- Then, combine the dry ingredients in a mixing bowl. In another bowl, combine the wet ingredients.
- Next, slowly add the dry ingredients to the wet ingredients, stirring just until combined.
- After that, spoon the cupcake batter into the lined pan. Then, bake in the preheated oven until done.
- Finally, let cool completely before frosting the cupcakes.
The above is simply a quick summary of this moist gingerbread cupcakes recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Baking Tips for Gingerbread Cupcakes
- Make sure to pre-heat your oven when you start making these tender gingerbread cupcakes so it is ready to go when the batter is prepared.
- Do NOT use blackstrap molasses to make this cake. It’s very bitter and doesn’t work well in baked goods.
- Knowing how to bring eggs to room temperature quickly is useful when making cupcakes. Check out this tutorial for all the details.
- Start with room temperature butter! Forgot to take your butter out? Check out these tips to soften butter quickly. You’ll also want to make sure you soften the cream cheese.
- Did you know you can also make your own baking powder if you’re out?
- Get more Holiday Baking Tips here!
Gingerbread Cupcake Garnish Ideas
Want to give your cupcakes extra holiday spirit? Here are a few garnish ideas that make pretty cupcake toppers:
- Sugared Cranberries
- Sprig of Fresh Rosemary
- Dried Orange Slices
- Dusting of Gingerbread Spice Mix
- Mini Gingerbread Cookies
- Gingerbread Caramel
Gingerbread Cupcakes FAQs
Got questions about how to make this Christmas cupcake recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What can I substitute for oil in cupcakes?
Out of canola oil or prefer to use something different? Substitute the same amount of melted butter or clarified butter in place of the oil when baking these cupcakes.
How long do these gingerbread cupcakes last?
Leftover cupcakes will last for 3 – 4 days when stored in an airtight container in the refrigerator. I recommend refrigerator storage due to the cream cheese in the frosting.
Can I freeze baked cupcakes?
Yes! I personally recommend freezing unfrosted cupcakes for best results. For instructions, check out this tutorial for how to freeze muffins. The process will be identical.
You can freeze the frosting in a separate container, or prepare it the day you plan to serve the cupcakes (my preference).
How long do frozen cupcakes last?
These Christmas cupcakes will last in the freezer for up to 3 months when stored properly.
Try these Easy Gingerbread Cupcakes!
Next time you’re looking for a cupcake recipe for the Christmas holiday season, give these Festive Gingerbread Cupcakes a try!
Did you think they were the perfect cupcakes for holiday parties? Leave a comment below and give it a review for others to see what you thought of this tasty dessert.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this gingerbread cupcakes recipe!
More Gingerbread Recipes
Do you love all things gingerbread? Here are a few more recipes you might like to make during the Christmas season:
Chocolate Gingerbread Cake takes the classic flavors of gingerbread cookies and pairs them with dark cocoa. I’ve you’ve never tried the combination of ginger and chocolate, you’re in for a treat!
For a unique twist on gingerbread cookies, try these Chocolate Gingerbread Cookies! They’re great for gifting and cookie decorating parties!
Get into the holiday spirit by making yourself a Gingerbread Martini! This Christmas martini is made with Baileys and vodka, and it tastes just like gingerbread!
These Gingerbread Cranberry Muffins are flavored with classic gingerbread spices and molasses, making them the perfect holiday or Christmas muffin recipe!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more Christmas recipes.
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What special Christmas dessert do you like to make for the holiday baking season?
Gingerbread Cupcakes
Get in the holiday spirit with these easy Gingerbread Cupcakes! Tangy cream cheese icing is the perfect compliment to these fluffy gingerbread spiced cupcakes.
Ingredients
For the Gingerbread Cupcake Batter:
- 2 cups All-Purpose
- 1 cup Brown Sugar
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1 1⁄2 teaspoon Baking Powder
- 1⁄2 teaspoon Sea Salt
- 2 Large Eggs
- 3⁄4 cup Molasses
- 1⁄2 cup Canola or Vegetable Oil
- 1⁄2 cup Milk
For the Cream Cheese Frosting:
- 8 ounces Full-Fat Cream Cheese, softened
- 1⁄4 cup Butter, softened
- 1 teaspoon Vanilla Extract
- 3-4 cups Powdered Sugar
Instructions
Making the Gingerbread Cupcakes
- Preheat the oven to 350 degrees F.
- Fill a muffin tin with cupcake liners - you'll need 18 total muffin liners.
- Measure the flour, brown sugar, ginger, baking powder, cinnamon, and salt into a medium mixing bowl. Stir using a wire whisk until ingredients are sifted and well combined. Set aside.
- In a large mixing bowl, whisk the eggs. Then, add the molasses, oil, and milk. Whisk again until ingredients are well incorporated.
- Add the flour mixture, 1/2 cup at a time, to the wet ingredients, stirring with a wooden spoon or a spatula until just incorporated.
- Divide the cupcake batter between 18 lined muffin cups (about 3/4 of the way full).
- Transfer the muffin tins to the preheated oven and bake at 350 degrees F for 15 to 20 minutes, rotating the pans halfway through if needed.
- To test cupcake doneness, insert a toothpick in the center of a cupcake. If it comes out clean, the cupcakes are done. If they aren't done yet, continue baking in 2 minute increments.
- When done baking, carefully transfer the cupcake pans to a wire rack. Cool for 10 minutes. Then, remove the cupcakes from the pan and place them back on the rack, cooling completely.
Making the Cream Cheese Frosting
- To make the frosting, add the softened cream cheese and butter along with the vanilla extract to a mixing bowl or the bowl of a stand mixer.
- Beat together until smooth and combined, scraping the sides of the pan down as needed.
- Then, slowly add the powdered sugar, 1 cup at a time. Continue to mix after each addition until the ingredients are all incorporated, the frosting is light and fluffy, and your desired consistency is reached.
- Add the frosting to a piping bag with desired tip for decorating and pipe onto the cooled cupcakes.
Notes
Gingerbread Cupcake Garnish Ideas
Want to give your cupcakes extra holiday spirit? Here are a few garnish ideas that make pretty cupcake toppers:
- Sugared Cranberries
- Sprig of Fresh Rosemary
- Dried Orange Slices
- Dusting of Gingerbread Spice Mix
- Mini Gingerbread Cookies
- Gingerbread Caramel
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 498Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 180mgCarbohydrates: 95gFiber: 0gSugar: 93gProtein: 2g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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