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Gingerbread Cupcakes

Gingerbread Cupcakes That Fill Your Kitchen with Holiday Cheer

Delightful Gingerbread Cupcakes, capturing the essence of the holiday season with spices that warm the heart.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Ground Ginger Use fresh ginger for a more intense taste.
  • 1 teaspoon Ground Cinnamon A must-have for the classic gingerbread flavor.
  • 1/2 teaspoon Ground Cloves Can omit if not preferred.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
  • 1 cup Brown Sugar Can substitute with granulated sugar if needed.
  • 1/2 cup Molasses No substitute, choose light or dark based on preference.
  • 1/2 cup Buttermilk Substitute with almond or soy milk mixed with 1 tsp vinegar for dairy-free.
  • 2 large Eggs No vegan substitute mentioned.
  • 1/2 cup Unsalted Butter Consider dairy-free butter for a lactose-free option.
For the Buttercream Frosting
  • 2 cups Powdered Sugar Essential for sweetness and texture in the frosting.
  • 1 teaspoon Vanilla Extract Enhances overall flavors.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Hand Mixer

Method
 

Step‑by‑Step Instructions for Gingerbread Cupcakes
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking powder, and salt.
  3. Cream together unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the molasses and buttermilk, stirring gently until just combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat together softened butter and powdered sugar for the frosting, then mix in milk and vanilla extract.
  11. Frost each cupcake with the brown sugar buttercream and decorate as desired.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter to preserve fluffiness. Use fresh baking powder for optimal rise.

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