Gingerbread Cupcakes – A Spiced Delight to Warm Your Holiday Spirit

Get ready to embrace the warm, cozy flavors of the holiday season with these charming gingerbread cupcakes! Each bite of these spiced beauties is like a nostalgic hug in cupcake form, perfect for chilly days or festive gatherings. And when topped with brown sugar buttercream and a mini gingerbread man cookie, they’re as delightful to look at as they are to eat!

Why You’ll Love These Gingerbread Cupcakes

These cupcakes are a seasonal classic with a few fun twists! They’re fluffy, tender, and perfectly spiced with ginger, cinnamon, and cloves. The molasses gives them that distinct gingerbread flavor and a moist texture, while the brown sugar buttercream adds a creamy sweetness. And the smell—trust me, your kitchen will smell like a winter wonderland!

Invite your family and friends over, or just treat yourself to a batch and let these cupcakes spark some holiday cheer!

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1/2 cup molasses
• 1 large egg
• 1/2 cup buttermilk

Brown Sugar Buttercream:

• 1 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 3-4 cups powdered sugar
• 2-3 tbsp heavy cream or milk
• 1 tsp vanilla extract

Decoration:

• Mini gingerbread men cookies, decorated with royal icing
• Edible glitter or festive sprinkles (optional)

Necessary Tools:

• 12-cup muffin tin
• Mixing bowls (medium and large)
• Whisk, hand mixer or stand mixer
• Piping bag with a large star tip
• Cooling rack

Step-By-Step Instructions

Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line a 12-cup muffin tin with cupcake liners.

Prepare the Gingerbread Cupcakes

1. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
2. In a large bowl, beat the butter, oil, and brown sugar until light and fluffy.
3. Add the molasses and egg, beating until fully combined.
4. Gradually add the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until smooth.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Brown Sugar Buttercream

1. Beat the butter and brown sugar until creamy.
2. Add powdered sugar, one cup at a time, until the frosting reaches your desired consistency.
3. Add heavy cream and vanilla extract, beating until light and fluffy.

Assemble the Cupcakes

1. Once cupcakes are completely cooled, pipe the brown sugar buttercream on top using a large star tip.
2. Place a mini gingerbread man cookie on each cupcake for a fun holiday touch.
3. Sprinkle edible glitter or sprinkles for a little extra sparkle, if desired.

Decoration Tips

• Mini Gingerbread Men Cookies: Bake mini gingerbread men ahead of time and decorate with royal icing for festive detail.
• Add Some Sparkle: Dust with edible glitter or add festive-colored sprinkles.
• Perfect Piping: A large star tip creates a classic swirl that holds its shape beautifully.

What to Serve with Gingerbread Cupcakes

Pair these cupcakes with a hot cup of spiced apple cider, peppermint hot chocolate, or even a holiday punch. They’re also a great addition to any dessert spread, adding a seasonal charm to your holiday table.

Storage Instructions

These cupcakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week, but let them come to room temperature before serving for the best flavor and texture.

Frequently Asked Questions (FAQ)

Can I use a different frosting?

Absolutely! Cream cheese frosting also pairs wonderfully with gingerbread cupcakes. For a little extra spice, try adding a touch of cinnamon to your frosting.

How can I make these dairy-free?

Swap the buttermilk with almond or soy milk mixed with 1 tsp of vinegar. Use dairy-free butter substitutes for both the cupcakes and frosting.

Can I make these cupcakes ahead of time?

Yes! The cupcakes can be made a day ahead and stored at room temperature in an airtight container. Frosting can also be prepared in advance and stored in the fridge. Just bring it back to room temperature and re-whip before piping.

Nutritional Information (per cupcake):

Approximate values:

• Calories: 370
• Fat: 19g
• Carbohydrates: 49g
• Protein: 3g

Conclusion

These gingerbread cupcakes are a delicious way to add some festive flair to your holiday baking list! They’re flavorful, warm, and just a little nostalgic—perfect for cozy gatherings or treating yourself. Plus, with a fun and easy decoration option, they’re bound to be a hit with everyone from kids to adults.

Ready to try these out? I’d love to see your holiday cupcake creations—feel free to share your photos on Pinterest or leave a review below! For more holiday baking inspiration, check out my recipes for Christmas Stocking Sugar Cookies, Gingerbread Cake, and Christmas Cake: A Festive Masterpiece. Happy baking and warmest wishes for the holiday season! 🎄

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