Gingerbread Cupcakes with Spiced Buttercream
Good things come in small packages, and these Gingerbread Cupcakes with Spiced Buttercream Frosting are a delicious example. Flavored with a symphony of warm holiday spices, these holiday cupcakes are perfect for gifting.
You’ll also love these Air Fryer Gingerbread Cookies, Christmas Tree Cupcakes, and Instant Pot Eggnog Cheesecake.
Suitable for vegetarian diets. Post includes Weight Watchers points.
Do you have a favorite holiday cupcake recipe that you bake every season? For me, it’s these gingerbread cupcakes. They taste just like Christmas, and the spiced buttercream frosting is soooooo good, I have a hard time not digging into it with a spoon!
Gingerbread, a Christmastime essential, is made by combining molasses with ginger, cinnamon, nutmeg, and cloves taking the pumpkin spice of fall to a deeper, richer level that’s just right for this time of year. Biting into one of these cupcakes feels like curling up in a flannel blanket by a crackling fire.
Cupcakes are perfect for gift giving because you can divide the batch between several people saving time and money. Who wouldn’t appreciate a tasty and beautiful edible gift? Plus, they are easy to make, so your kids can get involved in the baking and decorating process. #holidaybakingfun
Why You’ll ♡ These
- Warm and Comforting – Molasses and spices make these cupcakes a comforting treat.
- Perfect for Gifting – Place a few gingerbread cupcakes into a cute box and give them to anyone who deserves a special treat this Christmas.
- Pantry Staple Recipe – You probably have all of these ingredients in your pantry.
- Fun and Easy for Kids – Invite your kids into the kitchen for a fun baking day!
Tools Needed
- Mixing bowl.
- Measuring cups and spoons.
- Bakeware.
- Kitchen utensils.
Ready to make this ginger cupcake recipe? Gather up your ingredients and I will show you…
How To Make Gingerbread Cupcakes
Get the complete ingredients list and instructions from the recipe card below.
- Combine flour, spices, baking powder and salt in a small bowl and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy. Then add the eggs, oil, and vanilla and combine them before folding in the molasses.
- Alternate adding in the dry ingredients and the buttermilk until everything is just combined.
- Divide the batter between 12 cupcake liners.
- Bake for 20-22 minutes or until a toothpick comes out clean.
How To Make Spiced Buttercream
Get the complete ingredients list and instructions from the recipe card below.
- Using the paddle attachment in a mixer beat the butter until smooth and creamy.
- Add half the sugar and the spices, continuing to mix.
- Add the remaining sugar.
- Add the vanilla and cream scraping down the sides as needed.
- Mix until light and fluffy.
- Frost cupcakes after they have cooled.
Expert Tips
- For the best results, use room temperature ingredients. Set the milk, butter, and eggs on the counter about an hour in advance.
- Allow the cupcakes to cool completely before frosting.
- If you don’t have a piping bag, put the frosting in a zip-top bag and snip off a corner to frost.
Delicious Variations
- Top them off: sprinkle tops with crushed gingersnaps or pieces of candied ginger.
- Add some crunch: mix nuts like pecans or walnuts into the batter.
- Make them filled: pipe frosting into the center of the baked cupcakes.
Prep Ahead and Storage
- Prep Ahead – These cupcakes will taste their best on the day they are made but you can certainly bake them a couple of days in advance and store until needed.
- Storage – Store in an airtight container inside the fridge for 4-5 days. Let the cupcakes come to room temperature (about an hour) before serving.
- Freeze – Tightly wrap unfrosted cupcakes and store them in the freezer for up to 6 months. Buttercream frosting can be stored in the freezer for 3 months in an airtight container.
FAQs
Can I Make Mini Cupcakes With This Recipe?
Yes, you can spread the love even further by making mini cupcakes. This recipe will make about 32 mini gingerbread cupcakes.
Serving Suggestions
More Holiday Recipes You May Like
- Chocolate Crinkle Cookies.
- Hot Chocolate Bombs.
- Easy Christmas Shortbread Cookies.
- Crockpot Christmas Candy.
- Melted Snowman Cookies.
- Christmas Light Cookies.
Thank you for reading my holiday cupcake recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Gingerbread Cupcakes with Spiced Buttercream
Ingredients
For the cupcakes
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) packed light or dark brown sugar
- 2 large eggs room temperature
- ¼ cup (60ml) oil
- 1 teaspoon vanilla extract
- ¼ cup (140g) molasses
- ½ cup (125ml) buttermilk room temperature
For the buttercream frosting
- 1 cup (225g) unsalted butter room temperature
- 3 cups (360g) confectioner’s sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Instructions
To make the cupcakes
- Preheat the oven to 350F / 177C. Place cupcakes liners in a muffin pan.
- In a medium bowl, mix the flour, spices, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the butter and sugar using a handheld mixer on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula, as needed.
- Then add the eggs, oil, and vanilla and beat on medium-high speed until combined.
- Add the molasses and whisk to combine.
- With the mixer on low speed, add half of the dry ingredients, then half of the buttermilk. Once combined repeat the process with the remaining ingredients. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling to only two-thirds of the way.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely, then add frosting.
To make the spiced buttercream frosting
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth and creamy.
- Add half confectioner’s sugar and spices and beat on low speed until incorporated.
- Then add the remaining sugar and spices, beating on low speed until combined.
- Add the vanilla and heavy cream and mix until incorporated. Scrape down the sides of the bowl as needed.
- Switch the mixer speed to medium high and beat until the frosting is light and fluffy.
- Add buttercream to a piping bag and frost cooled cupcakes.
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Notes
Recipe Tips
- For the best results, use room temperature ingredients. Set the milk, butter, and eggs on the counter about an hour in advance.
- Allow the cupcakes to cool completely before frosting.
- If you don’t have a piping bag, put the frosting in a zip-top bag and snip off a corner to frost.
A bit too much molassas…very bitter. Moist but a bit greasy on the bottom
These cupcakes are so adorable and festive!! I can’t wait to make them with my kids this weekend – I’m sure they’re going to be a huge hit!
This looks so fun and festive! I’m saving this recipe now to make with my nieces and nephew! Thank you!
These are the CUTEST cupcakes I have ever seen, and what a perfect dessert for the holidays! Thanks for the yummy recipe!!
These gingerbread cupcakes are as delicious as they are beautiful! This holiday recipe’s a keeper.
Such warm seasonal spices in these cupcakes. They are Holiday perfect!