Easy Gingerbread Cupcakes

Mary and Brenda Maher

By Brenda & Mary

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Honestly, I’m usually not one to go crazy over giant gingerbread cakes. But those cute little frosted cupcakes? Oh yeah, count me in! They’re perfect for a quick pick-me-up on a cold afternoon after long hours at my bakery.

Gingerbread Cupcakes

And let me tell you, my kids are all over ginger cake cupcakes, too. I mean, who can resist that divine mix of ginger, cinnamon, cloves, molasses, and maybe a hint of nutmeg? Truly a flavor party if you ask me!

Why We Are Totally Hooked About This Gingerbread Cupcakes

  • All the cozy spices like ginger, cinnamon, cloves, and nutmeg work together to give you a warm and fuzzy holiday feeling. They also bring out that amazing depth of flavor that keeps you coming back for more!
  • The molasses in the batter, our liquid gold, adds a rich sweetness that perfectly balances out all the spices. And the best part? These cupcakes aren’t overly sugary; they hit that sweet spot just right.
  • The cupcakes feel super moist and tender, unlike your regular, old gingerbread cookies. Thank the eggs and butter for that! Seriously, each bite is like a little piece of heaven.
  • You can totally have fun with the flavors. Sure, ginger might be the main star, but why not shake things up with a dash of cardamom, allspice, or even a hint of black pepper for some extra oomphs? 
  • And when it comes to serving these babies up, the choices are endless here. Whip up some fluffy whipped cream, scoop on a dollop of vanilla ice cream, swirl some caramel frosting on top, or go all out with a tangy cranberry sauce. Wonderful for any Christmas bash, Thanksgiving feast, or winter get-together!
Gingerbread Cupcakes recipe

How To Make Gingerbread Cupcake

Alright, let’s get baking! 

Gingerbread Cupcakes Ingredient
Gingerbread Cupcakes Ingredient


Step 1. 

First up, preheat the oven to 350°F and grab a cupcake tin lined with 12 cupcake liners.

Now, in a big ol’ bowl, mix your dry ingredients – baking soda, baking powder, flour, salt, and all those yummy spices. Once they’re all whisked up, set that bowl aside for a sec.

Step 2. 

Next, in your measuring glass, whisk together the molasses and buttermilk. Give it a good stir and set it aside.

Step 3. 

Let’s cream together some brown sugar and butter; whip it up using your electric mixer (with a paddle attachment) until it’s nice and fluffy. Then, mix in those eggs – just one at a time – and add in a splash of vanilla for good measure.

Step 4.

Here comes the fun part! Alternately, add in half of your dry ingredients, pour in that molasses and milk mixture, and finally, throw in the remaining half. Mix it all up until everything’s nicely combined, and you’ve got yourself a beautiful, smooth batter.

Step 5.

Cupcake filling time! Evenly spoon that batter into your 12 cupcake cups, filling them about three-quarters full.

Pop those babies in the oven and bake ’em up for 15 to 18 mins, or until the toothpick you put into the center comes out dry with just a few crumbs clinging to it.

gingerbread cupcakes Step 1 2 3

Step 6. 

Before we even think about frosting for gingerbread cupcakes, we gotta let ’em cool down completely on the wire rack. It’s worth the wait, trust me!

Optional: Royal Icing 

Note: Also works well with gingerbread cookies

gingerbread cookies

Step 1. 

Grab a big ol’ bowl and toss in some meringue powder and powdered sugar and meringue powder. Give ’em a good whisk until all mixed up. 

Step 2. 

Now, here’s the trick: start with a tablespoon of milk at a time and mix it in until you’ve got a nice, thick consistency. We’re looking for something like glue here – sticky and perfect for decorating.

Step 3. 

Is your icing good to go? Great. Time to get fancy with it! Load it into your piping bag (with a small tip) and get ready to unleash your inner Picasso. After finishing, that icing is gonna harden up real nice once completely dry.

Optional: Cream Cheese Frosting

Cream Cheese Frosting
Cream Cheese Frosting

Step 1. 

Grab your electric mixer, then cream the butter and cream cheese together until they’re smooth as silk. Oh, and make sure both are at room temp so you end up with a super smooth cupcake frosting. No lumps allowed!

Step 2.

Now, it’s time to add 8  cups of powdered sugar, but don’t dump it all in at once! Take it slow, one cup at a time, and mix until it’s all nice and fully blended. Then, toss in a pinch of salt, 2 teaspoons of vanilla extract, and 1 teaspoon of ground cinnamon to really kick up the flavor punch. 

Step 3. 

Alright, now for the fun part – decorating those cupcakes. Load up the piping bag with a big French tip and swirl that frosting on top. Let’s get wild with the designs!

gingerbread cupcakes Step 4 5
Gingerbread Cupcakes final


Making In Advance

Do you want to get a head start? No problem! Just go ahead and whip up those cupcakes and frosting a day in advance. Keep your flavorful cupcakes snug as a bug in a rug, covered up at room temperature, while your frosting chills out in the fridge.


If you’ve got some unfrosted cupcakes hanging around, they can totally hang out in the freezer for up to 2 months. When you’re ready to dig in, just let them thaw in the fridge overnight and bring them back to room temp before serving, and they’ll be good as new!

Mini Cupcakes

Oh, and let’s not forget about our mini cupcake lovers out there! 

When whipping up about 30 of those bite-sized treats, I usually just follow the cupcake batter recipe, but pop ’em in mini muffin pans instead. Bake ’em up for 10 to 12 minutes, and boom – mini cupcake perfection!

Full Cake Experience

Thinking about turning these cupcakes into a cake using the same recipe? Well, actually, I’ve got a better option for you: just follow a full gingerbread cake recipe instead! 

These recipes have been through some serious testing to make sure they are absolutely perfect for baking as a cake. Plus, they’ve got a touch more moisture and thickness, which is just what you need for an amazing cake texture. 

Gluten-Free Option

And hey, for all my gluten-free pals out there, I have personally never given this recipe a gluten-free makeover before. But you know what? You could totally give it a whirl! Just switch from regular flour to gluten-free flour and see how it goes. Tell me how it turns out for you!


How Can I Make My Gingerbread Cupcakes More Flavorful?

  • Forget powdered ginger! Grate some fresh ginger for a zingier, more intense flavor boost.
  • As I said earlier, don’t be shy about mixing things up! Add a pinch of cardamom, allspice, or even a dash of black pepper to your spice mix for a surprise twist.
  • Dark molasses brings a richer, deeper flavor than its light sibling. It’ll take your cupcakes to the next level.
  • Top your cupcakes with a frosting that kicks up the flavor; think cream cheese or brown butter frosting for a match made in cupcake heaven.

What Are Some Creative Topping Ideas For Gingerbread Cupcakes?

  • Toss on some chopped or slivered candied ginger for a festive vibe and a burst of sweet heat.
  • Keep it light and airy with a dollop of whipped cream dusted with a hint of cinnamon. A true fluffy cloud of deliciousness!
  • Why not add a crunchy twist and sprinkle crushed gingerbread cookies on top for a double dose of gingerbread goodness?
  • Fresh berries (like cranberries or raspberries) will jazz things up with their vibrant colors.

Enjoy your baking!

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Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread cupcakes are packed with the same cozy, spicy flavors of gingerbread cookies but softer and moist thanks to the magic touch of eggs and butter.
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Course: Cupcakes
Cuisine: American
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 24
Calories: 760kcal
Author: Brenda Maher



  • 3 ¼ cups (410g) all-purpose flour (leveled and spooned)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
  • cup (250g) unsulfured molasses
  • 1 cup (240ml) buttermilk
  • 1 cup (200g) packed & dark brown sugar
  • 1 cup (220g) unsalted butter (at room temp)
  • 4 large eggs
  • 2 tsp vanilla extract

Optional: Royal Icing

  • 4 cups (480g) powdered sugar
  • 4 tbsp meringue powder
  • 4-6 tbsp milk

Optional: Cream Cheese Frosting

  • 16 oz full-fat cream cheese at room temp
  • 1 cup (200g) unsalted butter at room temp
  • 8 cups (900g) powdered sugar
  • 2 tsp vanilla extract
  • 1 Pinch of salt
  • 1 tsp cinnamon



  • Preheat the oven to 350°F and prepare cupcake tin with 12 liners. Mix dry ingredients in a bowl and set aside.
  • Whisk molasses and buttermilk in a measuring cup.
  • Cream brown sugar and butter, then add eggs (one at a time) and vanilla.
  • Alternately add the dry ingredients and molasses mixture until combined.
  • Fill cupcake cups and bake for 15-18 mins until done.
  • Let the cupcakes cool completely before frosting.

Optional Royal Icing:

  • Mix meringue powder and powdered sugar in a medium bowl.
  • Gradually add water until a thick consistency
  • Transfer the icing to a piping bag and decorate as desired.

Optional Cream Cheese Frosting:

  • Cream together room-temperature butter and cream cheese until smooth.
  • Gradually add powdered sugar, mixing until fully blended. Add salt and vanilla.
  • Transfer the frosting to a piping bag with a French tip and decorate your cupcakes.


  • Cupcakes and frosting can be made a day ahead. Store cupcakes covered at room temperature while frosting is kept in the fridge.
  • Unfrosted cupcakes can stay frozen for 2 months. Thaw in the fridge overnight and bring to room temp before serving.
  • For mini cupcakes, use the same batter recipe, but bake in mini muffin tins for about 10 to 12 minutes. 
  • Instead of adapting cupcakes into a cake, it’s recommended to use a dedicated gingerbread cake recipe for optimal texture and moisture.
  • While not personally tested, the recipe can be adapted for gluten-free diets by using gluten-free flour instead of regular flour.


Calories: 760kcal | Carbohydrates: 97.7g | Protein: 11.6g | Fat: 35.3g | Saturated Fat: 21.3g | Cholesterol: 155mg | Sodium: 2248mg | Potassium: 941mg | Fiber: 10.7g | Sugar: 60g | Calcium: 449mg | Iron: 6mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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