Gingerbread Cupcakes Recipe tastes warmly spiced, molasses-rich, and tender with a mellow ginger kick. Home bakers who want festive cupcakes for parties and bake sales will love it, and the total time lands around 38 to 40 minutes. I baked a test batch at midnight and my neighbor texted me at 12:06 asking for one, so we both won.
Why Best Gingerbread Cupcakes Recipe Is Worth It
Best Gingerbread Cupcakes Recipe delivers deep molasses flavor, big ginger energy, and a super soft crumb that stays moist for days. Buttermilk and a splash of oil keep the texture plush, while hot water wakes up the molasses. Cream cheese frosting brings tang that balances the spice and sweetness.
You mix the batter with pantry staples, and the cupcakes bake fast. The recipe scales easily for parties, travels well, and still tastes great at room temp. You can dress them up with candied ginger or keep them simple with a swoop of frosting.
Ingredients You Need
- All-purpose flour, 1.5 cups or 190 g (use a spoon-and-level method; for gluten-free use a 1:1 blend like King Arthur Measure for Measure)
- Baking powder, 1 teaspoon
- Fine sea salt, 1/2 teaspoon
- Ground ginger, 2 teaspoons
- Ground cinnamon, 1 teaspoon
- Ground cloves, 1/4 teaspoon
- Ground nutmeg, 1/4 teaspoon
- Unsalted butter, 1/2 cup or 113 g, softened
- Neutral oil, 1/4 cup or 60 ml (canola or avocado; melted refined coconut oil works too)
- Dark brown sugar, 1/2 cup or 100 g (light brown sugar works with 1 tablespoon extra molasses)
- Large egg, 1, room temp
- Unsulphured molasses, 1/2 cup or 120 ml (Grandma’s brand works well; skip blackstrap for this)
- Buttermilk, 1/2 cup or 120 ml (shortcut: 1/2 cup milk plus 1.5 teaspoons white vinegar or lemon juice; plain yogurt thinned with milk also works)
- Baking soda, 1 teaspoon
- Hot water or hot coffee, 1/2 cup or 120 ml (coffee deepens flavor without tasting like coffee)
Cream Cheese Frosting:
- Cream cheese, 8 oz, softened to cool room temp
- Unsalted butter, 1/2 cup or 113 g, softened
- Powdered sugar, 2.5 to 3 cups, to taste
- Vanilla extract, 1 teaspoon
- Fine salt, a pinch
- Optional: 1 teaspoon orange zest or 1 tablespoon maple syrup for a fun twist
Garnish:
- Chopped candied ginger, cinnamon sugar, or festive sprinkles
Equipment:
- 12-cup muffin tin and paper liners
- Mixing bowls, whisk, rubber spatula
- Hand mixer or stand mixer
- Cookie scoop for even portioning
- Wire rack for cooling
Quick Tips
- Measure flour with the spoon-and-level method to avoid dense cupcakes.
- Warm the molasses slightly so it pours easily and blends smooth.
- Use hot coffee for deeper flavor or hot water for classic notes.
- Keep ingredients at room temp so the batter mixes fast and even.
- Mix only until the streaks vanish to avoid tough cupcakes.
- Fill liners two thirds full for neat domes and no overflow.
- For dairy-free, use plant milk plus vinegar, a neutral oil for the butter in the batter, and a dairy-free cream cheese and butter for the frosting.
- For gluten-free, use a quality 1:1 blend and let the batter rest 10 minutes before baking.
- For mini cupcakes, bake 10 to 12 minutes and check early.
- If the frosting feels soft, chill it 10 minutes, then whip again.
How to Make Best Gingerbread Cupcakes
- Prep: 20 minutes
- Cook: 16 to 19 minutes
- Total: 38 minutes, plus cooling
- Heat the oven to 350 F. Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
- Stir baking soda into the hot water or coffee until dissolved. Set it aside.
- In a large bowl, beat butter, oil, and brown sugar with a mixer until light and creamy, about 2 minutes. Add the egg and mix until smooth. Mix in the molasses until glossy.
- Add half the dry mix, then the buttermilk, then the remaining dry mix, mixing on low just until combined after each addition.
- Stream in the hot baking soda liquid and mix on low until the batter turns smooth and slightly thin.
- Divide the batter among liners, filling each about two thirds full. A level scoop keeps sizes even.
- Bake 16 to 19 minutes, until the centers spring back and a tester comes out with a few moist crumbs.
- Cool in the pan 5 minutes, then move cupcakes to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until fluffy and smooth. Add powdered sugar gradually with vanilla and a pinch of salt, and mix until creamy. Add orange zest or maple if you want a twist.
- Swirl or pipe frosting on cooled cupcakes. Top with candied ginger or a dusting of cinnamon sugar.
Simple Variations
- Orange ginger cupcakes: Add 1 tablespoon fresh orange zest to the batter and 1 teaspoon to the frosting.
- Maple cream cheese frosting: Swap 1 tablespoon powdered sugar for 1 tablespoon maple syrup and add a small pinch of extra salt.
- Chocolate chip gingerbread: Fold in 1/2 cup mini chocolate chips before baking.
- Lemon glaze finish: Skip frosting and drizzle a quick lemon glaze over warm cupcakes.
- Brown butter swap: Brown the frosting butter, chill to semi-firm, then whip with cream cheese for nutty depth.
Ways to Serve Best Gingerbread Cupcakes
- Pair with hot cider, black tea, or a gingerbread latte.
- Serve slightly warm with a scoop of vanilla ice cream.
- Add a drizzle of warm caramel and a pinch of flaky salt.
- Top with sugared cranberries for sparkle on a dessert tray.
- Pack in bakery boxes for cookie swaps and office treats.
Storage
Store frosted cupcakes in an airtight container in the fridge for up to 3 days since cream cheese frosting needs a chill. Bring them to room temperature for 20 to 30 minutes before serving for the best texture. Freeze unfrosted cupcakes up to 2 months, wrapped well, then thaw at room temp and frost fresh. If you must freeze frosted cupcakes, freeze on a tray until firm, wrap gently, and thaw in the fridge overnight.
Best Gingerbread Cupcakes
These gingerbread cupcakes are moist, fluffy, and perfectly spiced, making them an ideal festive treat for dessert tables.
Ingredients
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- In a large bowl, beat the butter and brown sugar together until light and fluffy. Mix in the molasses, then add eggs one at a time, beating well after each.
- Stir in the vanilla extract. Add the dry ingredients in two additions, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 16–18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Top with cream cheese frosting or whipped cream for a classic holiday treat. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for longer freshness.