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    Flouring Kitchen » Cupcakes

    Gingerbread Cupcakes

    Published: Dec 17, 2022 by Mary · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    Cupcakes with frosting, a gingerbread man cookie, and a cinnamon stick
    Bitten cupcake topped with swirled frosting and mini gingerbread cookie
    collage of gingerbread cupcakes pin

    These gingerbread cupcakes are soft, moist, spiced, and frosted with a creamy vanilla and gingerbread cream cheese frosting swirl. They taste exactly like flavorful, spiced gingerbread cookies but in cupcake form! I topped them with mini gingerbread cookies. They’re the perfect cupcake for the holidays and if you love gingerbread!

    These gingerbread cinnamon rolls and soft gingerbread cookies are fit for anyone who loves gingerbread.

    gingerbread cupcakes with gingerbread frosting and mini gingerbread men with evergreen tree in the back
    Jump to:
    • 🧁 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • ✔️ Ingredient substitutions
    • 👩‍🍳 How to make gingerbread cupcakes
    • 🥄 Make ahead and storage
    • ❔ Why does the cupcake batter have butter and oil?
    • 📖 Recipe FAQ
    • 🎄 Related holiday recipes
    • 📖 Recipe

    🧁 Why you'll LOVE this recipe

    • Frosting: Swirled vanilla and gingerbread cream cheese frosting brings these cupcakes to a whole new level!
    • Gingerbread: They have similar ingredients to gingerbread cookies to give them the same spiced, molasses flavor.
    • Soft & moist: The cupcake texture is soft, moist and fluffy thanks to a combination of butter and oil.

    📝 Key ingredients

    These cupcakes are made from two components: a gingerbread cupcake batter and a gingerbread cream cheese frosting swirl.

    If you want to top them off with homemade gingerbread cookies, use my soft gingerbread cookie recipe. Or decorate with pre-made gingerbread cookies.

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    Cupcake batter ingredients

    gingerbread cupcake batter ingredients in bowls
    • Molasses: You're looking for an unsulphured, baking molasses. Medium or dark will both work great. You do not want to use blackstrap molasses because it's too bitter and not sweet enough. Use leftover molasses to make these gooey gingerbread cinnamon rolls or gingerbread cookies.
    • Oil & butter: Vegetable oil keeps the cupcakes soft and moist for days, while butter adds loads of flavor. You can use your favorite neutral tasting oil. I used grapeseed oil.
    • Buttermilk: Store-bought buttermilk will give the best results.
    • All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    • Ginger, cinnamon, nutmeg, cloves, and cardamom: These spices give the cupcakes that perfect gingerbread flavor. The cardamom is optional but it really adds to the flavor.

    Gingerbread frosting ingredients

    gingerbread cream cheese frosting ingredients in bowls
    • Butter: softened unsalted butter will make mixing so much easier.
    • Cream cheese: full fat brick style cream cheese is the key to a stable cream cheese frosting that won't be soupy.

    ✔️ Ingredient substitutions

    • Gluten free: substitute all purpose flour with 1:1 gluten free flour.
    • Cloves: substitute with allspice which has a very similar flavor profile
    • No cream cheese: substitute cream cheese with the same amount of butter (half a cup)

    👩‍🍳 How to make gingerbread cupcakes

    The process consists of two steps: making the cupcake batter and making the gingerbread frosting + decorating.

    I used this soft gingerbread cookie recipe and a mini gingerbread man cookie cutter to make the decorations on top.

    Cupcakes step by step

    Prep: Add muffin liners into a 12 hole regular sized muffin tin. Preheat oven to 355°F (180°C). 

    beating sugar, oil, and butter with a handheld stand mixer

    Step 1: In a large bowl or standmixer, combine butter, oil, and sugar. Beat until creamy, smooth, and lightened in color. 

    cracking an egg into the bowl of wet ingredients

    Step 2: Add vanilla extract and eggs, one by one, beating well and scraping the bowl in between.

    using electric mixer to beat wet ingredients for gingerbread batter together

    Step 3: Add molasses and buttermilk, mixing well to combine. Add spices to the batter and mix well. 

    sift flour into the bowl of gingerbread cupcake batter

    Step 4: Sift flour, baking powder, and baking soda right into the same bowl. I use a metal sieve.

    folding gingerbread batter with a handheld wire whisk

    Step 5: Fold with a whisk just until a batter forms with no more dry streaks. 

    gingerbread cupcake batter ready to bake in muffin tins

    Step 6: Fill the muffin liners with batter ¾ of the way up, leaving room for them to rise in the oven. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out mostly clean with a few crumbs attached. 

    Let cool and remove from the muffin tin. 

    Pro Cupcake Tips:

    • Have all the ingredients at room temperature so they combine easily and form a smooth batter.
    • Measure the flour with a scale for best results.
    • If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    • Cupcakes are ready when a toothpick inserted into the center comes out mostly clean (with a few crumbs attached).

    Frosting step by step

    beating butter and sugar together with an electric mixer for buttercream

    Step 1: Add softened butter into a large bowl or stand mixer. Beat with a paddle attachment or stand mixer until creamy and lightened in color.

    Add powdered sugar, ½ cup at a time, beating well to combine. 

    beating frosting for cupcakes in a glass bowl with an electric mixer

    Step 2: Add softened cream cheese and beat well to combine. Add vanilla, beat well, and scrape down the sides of the bowl. The frosting should be light, fluffy, and hold its shape well. Add more icing sugar for more body and to smooth it out if needed. 

    Set half the frosting aside in a separate bowl. 

    beating gingerbread cream cheese frosting with an electric mixer in a glass bowl

    Step 3: Add molasses, cinnamon, and ginger into the rest of the frosting. Beat together until smooth. 

    filling piping bag with frosting

    Step 4: Fill a piping bag fitted with a piping tip by adding vanilla frosting on one side and gingerbread frosting on the other side. This will create a swirled frosting effect. 

    frosting cupcake with swirled gingerbread cream cheese frosting

    Step 5: Pipe swirls of frosting on top of the baked and cooled cupcakes. Squish a gingerbread man into the side or top of each cupcake’s frosting. Sprinkle with more cinnamon (optional), and serve!

    Tip: The more you beat the frosting, the lighter and fluffier it will become. If the frosting is grainy, add some more powdered sugar to help it come together.

    🥄 Make ahead and storage

    The frosted cupcakes need to be stored in the fridge because of the cream cheese in the frosting. Use a cupcake carrier to keep them fresh in the fridge without smashing the frosting! Store them in the fridge for up to 4 days.

    The cupcakes are best eaten at room temperature to let the frosting soften and become soft and fluffy. Let them sit out for 20-30 minutes at room temperature to soften.

    You can make ahead the cupcake batter and bake the cupcakes one or two days ahead of baking! Store the unfrosted baked cupcakes in a bag or airtight container at room temperature.

    I recommend making the frosting the same day you frost the cupcakes. That way you get the perfect texture and consistency, making the perfect frosting swirls.

    bitten gingerbread cupcake with frosting and mini frosted gingerbread man cookie

    ❔ Why does the cupcake batter have butter and oil?

    The combination of both butter and oil gives these cupcakes the best flavor and texture.

    Butter gives cakes a rich buttery flavor but oil gives them a texture that stays soft and moist for days.

    And if you combine butter and oil in a cake, you get the best of both worlds! A beautiful flavor and a lovely soft, moist, fluffy texture.

    I use a combination of butter and oil in this black velvet cake and in these maple bacon cupcakes too.

    📖 Recipe FAQ

    How do I fix soupy frosting?

    If the frosting turns out too soft and doesn't hold its shape, pop it into the fridge for 15 minutes to firm up. Beat it again. If it's still too thin, add more powdered sugar - gradually - until it becomes as thick as you need it.

    What molasses should I use for baking?

    You're looking for an unsulphured, baking molasses. Medium or dark will both work great. You do not want to use blackstrap molasses because it's too bitter and not sweet enough.

    🎄 Related holiday recipes

    • Ferrero Rocher Cupcakes
    • Soft Gingerbread Cookies
    • Black Forest Cupcakes
    • Mango Coconut Swiss Roll Cake

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    gingerbread cupcakes with gingerbread frosting and mini gingerbread men with evergreen tree in the back

    Gingerbread Cupcakes

    Mary
    These gingerbread cupcakes are soft, moist, spiced, and frosted with a creamy vanilla and gingerbread cream cheese frosting swirl. They taste exactly like flavorful, spiced gingerbread cookies but in cupcake form! I topped them with mini gingerbread cookies. They’re the perfect cupcake for the holidays and if you love gingerbread!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Baking, cupcakes, Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 420 kcal

    Equipment

    • electric mixer
    • cupcake liners
    • cupcake tin

    Ingredients
     
     

    Cupcakes

    • ¼ cup butter softened
    • ¼ cup vegetable oil
    • ⅓ cup brown sugar packed
    • 1 teaspoon pure vanilla extract
    • 2 large eggs room temperature
    • ½ cup molasses unsulphured, and not blackstrap
    • ½ cup buttermilk room temperature
    • 1 tablespoon ground ginger
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cloves
    • ¼ teaspoon cardamom optional
    • 1 ¾ cup all purpose flour 210 g
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda

    Frosting

    • ¾ cup unsalted butter softened
    • 2-3 cups powdered sugar
    • 4 oz cream cheese slightly softened for 20 minutes
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons molasses unsulphured, and not blackstrap
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • 12 mini gingerbread men cookies

    Instructions
     

    Cupcakes

    • Add muffin liners into a 12 hole regular sized muffin tin. Preheat oven to 355°F (180°C).
    • In a large bowl or standmixer, combine butter, oil, and sugar. Beat until creamy, smooth, and lightened in color.
      ¼ cup butter, ¼ cup vegetable oil, ⅓ cup brown sugar
    • Add vanilla extract and eggs, one by one, beating well and scraping the bowl in between. Add molasses and buttermilk, mixing well to combine.
      1 teaspoon pure vanilla extract, 2 large eggs, ½ cup molasses, ½ cup buttermilk
    • Add ginger, cinnamon, nutmeg, cloves, and cardamom (optional) to the batter and mix well.
      1 tablespoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon cardamom
    • Sift flour, baking powder, and baking soda right into the same bowl. Fold with a whisk just until a batter forms with no more dry streaks.
      1 ¾ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda
    • Fill the muffin liners with batter ¾ of the way up, leaving room for them to rise in the oven. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out mostly clean with a few crumbs attached.
    • Let cool and remove from the muffin tin.

    Frosting

    • Add softened butter into a large bowl or standmixer. Beat with a paddle attachment or stand mixer until creamy and lightened in color.
      ¾ cup unsalted butter
    • Add powdered sugar, ½ cup at a time, beating well to combine.
      2-3 cups powdered sugar
    • Add softened cream cheese and beat well to combine. Add vanilla, beat well, and scrape down the sides of the bowl. The frosting should be light, fluffy, and hold its shape well. Add more icing sugar for more body and to smooth it out if needed.
      4 oz cream cheese, 1 teaspoon pure vanilla extract
    • Set half the frosting aside in a separate bowl.
    • Add molasses, cinnamon, and ginger into the rest of the frosting. Beat together until smooth.
      2 tablespoons molasses, 1 teaspoon cinnamon, 1 teaspoon ginger
    • Fill a piping bag fitted with a piping tip by adding vanilla frosting on one side and gingerbread frosting on the other side. This will create a swirled frosting effect.
    • Pipe swirls of frosting on top of the baked and cooled cupcakes. Squish a gingerbread man into the side or top of each cupcake’s frosting. Sprinkle with more cinnamon (optional), and serve!
      12 mini gingerbread men cookies

    Notes

    Storage:
    The frosted cupcakes need to be stored in the fridge because of the cream cheese in the frosting. Use a cupcake carrier to keep them fresh in the fridge without smashing the frosting! Store them in the fridge for up to 4 days.
    The cupcakes are best eaten at room temperature to let the frosting soften and become soft and fluffy. Let them sit out for 20-30 minutes at room temperature to soften.
    Make ahead:
    You can make ahead the cupcake batter and bake the cupcakes one or two days ahead of baking! Store the unfrosted baked cupcakes in a bag or airtight container at room temperature.
    I recommend making the frosting the same day you frost the cupcakes. That way you get the perfect texture and consistency, making the perfect frosting swirls.
    Pro Cupcake Tips:
    1. Have all the ingredients at room temperature so they combine easily and form a smooth batter.
    2. Measure the flour with a scale for best results.
    3. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    4. Cupcakes are ready when a toothpick inserted into the center comes out mostly clean (with a few crumbs attached).
    Frosting Tip:
    The more you beat the frosting, the lighter and fluffier it will become. If the frosting is grainy, add some more powdered sugar to help it come together.

    Nutrition

    Calories: 420kcalCarbohydrates: 54gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 186mgPotassium: 321mgFiber: 1gSugar: 38gVitamin A: 535IUVitamin C: 0.03mgCalcium: 117mgIron: 2mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

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