- soft and spiced -
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!
– cupcake texture is soft, moist and fluffy – spiced, molasses flavor – swirled vanilla and gingerbread cream cheese frosting
Cupcake batter: Combine butter, oil, and sugar. Beat until creamy and smooth.
Add vanilla extract and eggs, one by one, beating well. Add molasses and buttermilk, mixing well to combine. Add spices to the batter and mix well.
Sift flour, baking powder, and baking soda. Fold with a whisk just until fully combined.
Fill the muffin liners with batter. Bake for 15-18 minutes. Let cool and remove from the muffin tin.
Frosting: Add butter. Beat with a paddle attachment until creamy. Add powdered sugar, beating well to combine.
Add cream cheese and beat well to combine. Add vanilla, Add more icing sugar, beat well. Set half the frosting aside in a separate bowl.
Add molasses, cinnamon, and ginger into the rest of the frosting. Beat together until smooth.
Fill a piping bag fitted with a piping tip by adding vanilla frosting on one side and gingerbread frosting on the other side, creating a swirled frosting effect.
Pipe swirls of frosting on top of the cupcakes. Squish a gingerbread man into the side. Sprinkle with more cinnamon. Serve and enjoy!
These gingerbread cupcakes taste exactly like flavorful, spiced gingerbread cookies but in cupcake form! They’re the perfect cupcake for the holidays and if you love gingerbread!
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