Description
These Gingerbread Cupcakes are a delightful twist on classic gingerbread, featuring warm spices like cinnamon, ginger, nutmeg, and allspice combined with rich molasses for deep flavor. Soft and moist with a perfectly tender crumb, they’re topped with smooth cream cheese frosting that adds tangy sweetness. Ideal for holiday gatherings or cozy winter treats, these cupcakes bring festive flavors to every bite.
Ingredients
Scale
Cupcake Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (120ml) milk, at room temperature
- 1/2 cup (120ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand recommended)
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Frosting
- Cream cheese frosting (prepared or homemade) for topping
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and brown sugar together until light, fluffy, and creamy, about 3-5 minutes. This will help create a tender crumb in your cupcakes.
- Add wet ingredients: Beat in the large egg until fully incorporated. Then add the milk, molasses, and vanilla extract, mixing well after each addition to combine everything into a smooth batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground allspice. Make sure the spices are evenly distributed throughout the flour mixture.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cupcakes tender.
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake the cupcakes: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Oven times may vary, so start checking at 18 minutes.
- Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Frost and serve: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting evenly on top. Serve and enjoy your moist, spiced gingerbread cupcakes!
Notes
- Use unsulphured or dark molasses rather than blackstrap for a milder, sweeter flavor.
- Make sure all wet ingredients like egg and milk are at room temperature for better mixing and rise.
- Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Spices can be adjusted to personal taste—add more ginger for extra warmth.
- For a dairy-free variation, try using plant-based butter and cream cheese alternatives.
Keywords: gingerbread cupcakes, holiday cupcakes, spiced cupcakes, molasses cupcakes, cream cheese frosting