Gingerbread Cupcakes – light, tender cupcakes flavored with warm spices and molasses, finished with a spiced white chocolate buttercream. A festive alternative to traditional cookies.
Gingerbread Cupcakes
If you enjoy gingerbread cookies, you’ll love these cupcakes. They capture the same cozy holiday flavors—cinnamon, ginger, nutmeg, and molasses—in a light, moist cupcake. Each one is topped with a spiced white chocolate buttercream that complements the warm cake perfectly. These cupcakes are an easy, festive treat for gatherings or a simple seasonal dessert.
Common Questions About Making Gingerbread Cupcakes
What are gingerbread cupcakes?
Gingerbread cupcakes are spiced cupcakes made with molasses and a blend of warm spices—typically cinnamon, ginger, and nutmeg—and finished with a complementary frosting, in this case a spiced white chocolate buttercream.
How many servings does this recipe make?
This recipe yields 12 standard cupcakes.
How can I decorate gingerbread cupcakes?
Decoration ideas:
- Top with a star anise or a small piece of cinnamon stick (remove before eating).
- Lightly dust with ground cinnamon.
- Add a tiny gingerbread cookie or gingerbread man for a festive touch.
How long do these cupcakes last?
Store frosted or unfrosted cupcakes in an airtight container in the refrigerator for up to two days. Bring to room temperature before serving for best texture and flavor.
What other holiday cupcakes can I make?
Try Chocolate Peppermint Cupcakes or Sugared Cranberry Cupcakes for more holiday options.
How can I make the perfect cupcakes?
- Follow the recipe closely. If you need to accommodate special diets (keto, vegan, etc.), use a recipe developed for that diet rather than making major substitutions here.
- Don’t overmix the batter. Mix just until combined to keep cupcakes tender and light.
- Let cupcakes cool completely before frosting. Frosting a warm cupcake can cause it to slide off. Allow 1–2 hours for best results.
- Fill liners about 3/4 full to prevent overflowing.
- Rotate the pan halfway through baking if your oven heats unevenly to ensure even browning.
Ingredient Notes
- Milk: adds moisture. Any milk (dairy or plant-based) can be used.
- Vegetable oil: keeps cupcakes soft and tender.
- Molasses: use dark molasses for classic gingerbread flavor.
- Eggs: provide structure and help bind the batter.
- Vanilla: enhances the spices and molasses.
- Flour: measure with the spoon-and-level method to avoid dry cupcakes.
- Baking powder: helps the cupcakes rise.
- Spices: cinnamon, ginger, and nutmeg create the gingerbread profile; you can substitute a pre-mixed gingerbread or pumpkin pie spice if desired.
- Butter and powdered sugar: give the buttercream structure; ensure butter is fully softened for a smooth frosting.
- White chocolate: adds a sweet, creamy note to the buttercream but can be omitted if preferred.
Recipe Card
Gingerbread Cupcakes
Light, fluffy cupcakes flavored with warm spices and molasses, topped with spiced white chocolate buttercream—ideal for the holidays.
25 minutes
20 minutes
45 minutes
Ingredients
For the Cupcakes
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1/4 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the White Chocolate Buttercream
- 1/2 cup butter (softened)
- 2 1/4 cups powdered sugar
- 1/4 cup white chocolate chips (melted and cooled)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
For the Cupcakes
- Preheat the oven and line a 12-cup muffin tin with paper liners.
- Whisk together the milk, vegetable oil, molasses, eggs, and vanilla in a large bowl.
- Add the brown sugar and whisk until combined.
- In a separate bowl, combine the flour, baking powder, cinnamon, ginger, and nutmeg.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined—do not overmix.
- Divide the batter among the liners, filling each about 3/4 full.
- Bake 15–17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the pan and cool completely on a wire rack before frosting.
For the White Chocolate Buttercream
- Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.
- With the mixer on low, gradually add powdered sugar until incorporated.
- Add the melted white chocolate, cinnamon, and nutmeg. Increase speed to medium and beat until light and fluffy, about 1 minute.
- Transfer the frosting to a piping bag fitted with your preferred tip.
- Frost the cooled cupcakes as desired. Store in an airtight container in the refrigerator for up to two days.
Never miss a Mildly Meandering recipe
Follow on social: Facebook / Instagram / Pinterest / Twitter
Check out the web story for this recipe by visiting the original site.