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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

Ingredients

Cupcakes:

  • 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
  • ⅔ 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

Instructions

Cupcakes:

  • 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.

Notes

  • 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.

Nutrition

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
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