Celebrate with Jolly Festive Gingerbread Cupcakes Recipe

Warm holiday spices dance through this delightful gingerbread cupcakes recipe that captures the essence of winter celebrations.

Aromatic and comforting, these cupcakes blend classic flavors with a modern twist.

Each bite promises a rich, molasses-infused experience that tingles your senses.

The soft, tender crumb melts in your mouth, releasing waves of cinnamon, ginger, and nutmeg.

Delicate cream cheese frosting adds a luxurious finish to these seasonal treats.

These cupcakes bring the magic of Christmas right to your kitchen, transforming ordinary dessert time into a festive moment.

You’ll want to share these irresistible gingerbread cupcakes with everyone around your holiday table.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Calories: 240 kcal

Servings: 12

What You Need for GINGERBREAD CUPCAKES

• All-Purpose Flour: Provides sturdy structure and tender crumb for the cupcakes, choose unbleached flour for best texture.
• Baking Soda: Helps cupcakes rise and creates soft, airy texture, ensure it's fresh for maximum leavening power.
• Cinnamon: Adds warm, sweet spice characteristic of traditional gingerbread, use freshly ground for intense flavor.
• Ground Ginger: Delivers sharp, zesty gingerbread essence, opt for high-quality ground ginger for robust taste.
• Ground Cloves: Contributes deep, aromatic warmth to the cupcake, use sparingly as cloves have intense flavor.
• Salt: Balances sweetness and enhances overall flavor profile, kosher salt recommended for even distribution.

• Butter: Creates rich, tender crumb and adds depth, use unsalted butter for precise flavor control.
• Brown Sugar: Provides deep caramel notes and moisture, dark brown sugar intensifies flavor complexity.
• Eggs: Bind ingredients and create structure, use room temperature eggs for smoother mixing.
• Molasses: Delivers classic gingerbread flavor and dark color, blackstrap molasses offers most robust taste.
• Milk: Adds moisture and helps blend ingredients, whole milk recommended for richer texture.

• Cream Cheese: Creates smooth, tangy base for frosting, use full-fat cream cheese at room temperature.
• Powdered Sugar: Sweetens and thickens frosting, sift to prevent lumps for silky consistency.
• Vanilla Extract: Enhances overall sweetness and depth, pure vanilla extract provides best flavor.

Tools to Bake GINGERBREAD CUPCAKES

• Stand Mixer or Hand Mixer: Essential for creaming butter, beating eggs, and creating smooth, fluffy frosting.
• Muffin Tin: 12-cup tin for baking perfect cupcake portions.
• Cupcake Liners: Prevents sticking and makes cleanup easier.
• Large Mixing Bowls: Two bowls for separating dry and wet ingredients.
• Whisk: Helps blend dry ingredients evenly.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Piping Bag or Offset Spatula: For applying frosting beautifully.
• Wire Cooling Rack: Allows cupcakes to cool completely without getting soggy.
• Toothpick: Checks cupcake doneness by testing center.

Whisk, Mix, and Bake Cupcakes

• Warm Up the Oven

Crank the oven to a toasty 350F and grab your muffin tin. Slip in some cute paper liners to keep things tidy.

• Create the Dry Mix

Toss flour, baking soda, and warm spices into a bowl. Give them a quick whirl with a whisk to blend everything together.

• Whip the Base

Grab your mixer and beat butter and brown sugar until they’re fluffy and dreamy. Add eggs one by one, then pour in that rich molasses for deep flavor.

• Blend the Batter

Slowly fold in your dry ingredients, splashing in milk between additions. Mix gently – you want a smooth, silky batter that’s just combined.

• Bake to Perfection

Fill your muffin cups about two-thirds full. Pop them into the oven and bake for 20 minutes. They’re done when a toothpick comes out clean.

• Craft the Frosting

Whip cream cheese and butter until they’re super smooth. Gradually mix in powdered sugar and a dash of cinnamon. Beat until the frosting is light and cloudlike.

• Dress Up Your Cupcakes

Once cooled, crown each cupcake with a generous swirl of frosting. For extra flair, sprinkle a bit of cinnamon on top.

Spice Notes for Cupcake Success

• Baking Brilliance: Master These Gingerbread Cupcake Secrets
• Room Temperature Magic: Ensure all ingredients like eggs, butter, and cream cheese are at room temperature for smoother mixing and better texture.
• Moisture Mastery: Add a tablespoon of sour cream or Greek yogurt to the batter for extra moisture and tenderness in your cupcakes.
• Spice Intensity Adjustment: Increase or decrease ground spices like ginger and cinnamon according to personal taste preferences without compromising the recipe's core flavor profile.
• Dietary Flexibility: Swap wheat flour with gluten-free blend for celiac-friendly version, or use plant-based butter and egg substitutes for vegan adaptation.
• Make-Ahead Convenience: These cupcakes can be baked and frozen up to 2 weeks in advance, with frosting added after thawing for maximum freshness and convenience.

How to Plate GINGERBREAD CUPCAKES

• Festive Holiday Centerpiece: Arrange the gingerbread cupcakes on a rustic wooden board surrounded by small pine branches, cinnamon sticks, and twinkling tea lights for a cozy winter gathering display.
• Dessert Pairing Paradise: Serve alongside warm spiced apple cider or rich hot chocolate to complement the cupcakes' warm gingerbread flavors and create a delightful seasonal dessert experience.
• Gifting Glow: Package individual cupcakes in clear cellophane bags tied with festive ribbons, making them perfect homemade gifts for neighbors, teachers, or holiday party hosts.
• Brunch Brilliance: Include these cupcakes as part of a holiday morning brunch spread, offering a sweet alternative to traditional breakfast pastries that captures the essence of seasonal warmth.

Cupcake Storage You’ll Be Glad You Used

• Smart Refrigeration Tactics: Store frosted cupcakes in an airtight container inside the refrigerator for up to 4 days. Always place them in a single layer to prevent smashing the delicate frosting.
• Freezing Magic: Wrap unfrosted cupcakes individually in plastic wrap, then store in a freezer-safe container for maximum 2 months. Thaw at room temperature and frost just before serving for best taste and texture.
• Room Temperature Wisdom: Keep unfrosted cupcakes at room temperature in a sealed container for 2-3 days. This method helps maintain their soft, tender crumb without drying out.
• Make-Ahead Strategy: Prepare the cupcake batter or frosting up to 2 days in advance. Store the batter in a sealed container in the refrigerator and the frosting in an airtight container. Allow batter to come to room temperature before baking for optimal results.

Festive Gingerbread Cupcakes Recipe

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4.7 from 29 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Scrumptious gingerbread cupcakes offer a delightful taste of holiday warmth with rich spices and sweet frosting. Festive bakers can easily create these classic treats that bring comfort and joy to winter gatherings.

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Ingredients

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• 1 ½ cups (360 ml) all-purpose flour
• 2 large eggs
• ½ cup (120 ml) unsalted butter, softened
• ½ cup (120 ml) brown sugar, packed
• ⅓ cup (80 ml) molasses
• ¼ cup (60 ml) granulated sugar
• ½ cup (120 ml) buttermilk (or milk with 1 tsp vinegar)
• 8 oz (226 g) cream cheese, softened
• ¼ cup (60 ml) unsalted butter, softened
• 2 cups (480 ml) powdered sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract

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Instructions

1. Prep Workspace: Preheat oven to 350F (175C) and line a 12-cup muffin tin with cupcake liners.
2. Dry Ingredient Fusion: Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until thoroughly combined.
3. Creaming Base: Utilize an electric mixer to cream butter and brown sugar until light, fluffy, and well-integrated.
4. Wet Ingredient Incorporation: Add eggs one at a time, then mix in molasses, ensuring complete blending and smooth consistency.
5. Batter Formation: Fold dry ingredients into wet mixture, alternating with milk, stirring gently to maintain a velvety texture without overmixing.
6. Baking Process: Fill muffin cups two-thirds full with batter, then bake for 18-22 minutes until a toothpick inserted comes out clean.
7. Cooling Stage: Rest cupcakes in tin for 5 minutes, then transfer to a wire rack for complete cooling.
8. Frosting Preparation: Whip cream cheese and butter in a large bowl until achieving a silky, uniform consistency.
9. Frosting Refinement: Gradually add powdered sugar, beating thoroughly between additions to create a smooth, spreadable mixture.
10. Flavor Enhancement: Fold in cinnamon, vanilla extract, and a pinch of salt, blending until light and airy.
11. Final Assembly: Once cupcakes are completely cool, generously frost using a piping bag or offset spatula.
12. Presentation: Optional garnish with a delicate sprinkle of ground cinnamon or festive gingerbread decorations.

Notes

• Prevent Overmixing: Mix batter gently to avoid tough, dense cupcakes; stop stirring once ingredients are just combined.
• Temperature Control: Ensure butter and eggs are at room temperature for smoother mixing and better texture.
• Moisture Preservation: Don’t overbake; check doneness with a toothpick to maintain soft, tender cupcake crumb.
• Dietary Adaptation: Substitute gluten-free flour and dairy-free alternatives for individuals with dietary restrictions, maintaining the classic gingerbread flavor profile.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg