Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting Recipe

Introduction

These gingerbread cupcakes capture the warm, cozy flavors of the holiday season in a perfectly moist treat. Topped with a cinnamon vanilla buttercream, they’re delightful for any festive gathering or a comforting snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup dark brown sugar (packed, NOT blackstrap)
• 1 egg (room temperature)
• 1/2 cup molasses
• 1/2 cup whole milk (room temperature)
• 1/2 cup unsalted butter (room temperature, for frosting)
• 1 teaspoon ground cinnamon (for frosting)
• 1 tablespoon vanilla extract (for frosting)
• 2 cups powdered sugar (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F and line a cupcake pan with paper liners.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
3. Step 3: Using an electric mixer fitted with a paddle attachment, beat the butter and dark brown sugar until creamy and well blended, about 2 minutes.
4. Step 4: Add the egg to the butter mixture, then mix in the molasses until just combined. The batter may look a bit clumpy at this stage.
5. Step 5: Slowly pour in the milk, then gradually add the dry flour mixture. Mix until evenly blended, scraping down the sides as needed. Avoid over-mixing.
6. Step 6: Fill each cupcake liner about two-thirds full with batter.
7. Step 7: Bake for 18 to 20 minutes, until the cupcakes spring back when touched and a toothpick inserted in the center comes out clean. Resist opening the oven too early.
8. Step 8: Allow the cupcakes to cool completely before frosting.
9. Step 9: For the frosting, beat the butter until lightly whipped. Add the cinnamon and vanilla extract, mixing well.
10. Step 10: Gradually add powdered sugar, blending until smooth and spreadable.
11. Step 11: Frost the cooled cupcakes using a butter knife, spatula, or a piping bag for a decorative finish.
12. Step 12: Optionally, sprinkle additional cinnamon or festive sprinkles on top for extra flair.

Tips & Variations

• For a more intense spice flavor, toast the ground spices lightly before adding to the dry ingredients.
• Substitute molasses with dark corn syrup if unavailable, though molasses provides the distinctive flavor.
• Try adding a pinch of ground cloves for extra warmth, or top with chopped crystallized ginger for texture.
• If you prefer a lighter frosting, swap half the butter for cream cheese.

Storage

Store the gingerbread cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze without frosting for up to 3 months. Thaw frozen cupcakes at room temperature before frosting and serving. If refrigerated, allow the cupcakes to come to room temperature for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can use a 1-to-1 gluten-free flour blend to replace the all-purpose flour. Be sure it contains xanthan gum for structure, or add it separately according to package instructions.

How do I prevent the frosting from being too runny?

If your frosting is too soft, chill it briefly in the refrigerator and then beat again until it firms up. Adding powdered sugar gradually also helps control the consistency.

Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting Recipe

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★★★★★

4.6 from 100 reviews

These Gingerbread Cupcakes are a festive treat perfect for holiday celebrations. Moist and flavorful cupcakes infused with warm spices like cinnamon, ginger, nutmeg, and allspice are topped with a creamy cinnamon vanilla buttercream frosting. Easy to make, these cupcakes bring the classic gingerbread taste in a delightful, handheld form.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt

Cupcake Batter

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup dark brown sugar (packed, NOT blackstrap)
• 1 egg (room temperature)
• 1/2 cup molasses
• 1/2 cup whole milk (room temperature)

Cinnamon Vanilla Buttercream Frosting

• 1/2 cup unsalted butter (room temperature)
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to prevent sticking and make cleanup easier.
2. Combine dry ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt until well mixed. Set this mixture aside.
3. Cream butter and sugar: In the bowl of an electric mixer fitted with a paddle attachment, beat the room temperature butter and packed dark brown sugar together for about 2 minutes until the mixture is creamy and well blended.
4. Add egg and molasses: Beat in the egg, then add the molasses and mix just until combined. The mixture may look a bit clumpy at this stage, which is normal.
5. Incorporate milk and dry ingredients: Slowly pour in the milk, then gradually add the flour mixture in batches, mixing gently until evenly blended. Be sure to scrape down the sides of the bowl as needed to combine everything without over-mixing.
6. Fill cupcake liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
7. Bake the cupcakes: Place the pan in the oven and bake for 18-20 minutes. The cupcakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean. Avoid opening the oven too early to prevent sinking.
8. Cool the cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
9. Make the cinnamon vanilla buttercream: In a clean bowl, beat the room temperature butter until fluffy. Add the ground cinnamon and vanilla extract, mixing well to incorporate.
10. Add powdered sugar: Gradually add the powdered sugar to the butter mixture, beating continuously until the frosting is smooth, creamy, and spreadable.
11. Frost the cupcakes: Once cupcakes are fully cooled, apply the frosting using a butter knife, small spatula, or adorn with a piping bag and tip for a fancier look.
12. Add finishing touches: Optionally, sprinkle additional cinnamon or festive sprinkles on top for extra flavor and decoration.

Notes

• Ensure all ingredients like butter, egg, and milk are at room temperature for best mixing results.
• Do not over-mix the batter once the flour is added to keep the cupcakes tender.
• Use dark brown sugar, not blackstrap molasses, for a richer but less bitter flavor.
• Make sure cupcakes are completely cool before frosting to prevent melting the buttercream.
• Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: Gingerbread Cupcakes, Holiday Cupcakes, Spiced Cupcakes, Christmas Dessert, Buttercream Frosting