Description
These Gingerbread Cupcakes are full of warm holiday spices and topped with a fluffy brown sugar buttercream, complete with adorable mini gingerbread men for a festive touch. Perfect for cozy gatherings or holiday dessert spreads, these cupcakes will add a little sparkle to any occasion!
Ingredients
Scale
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
- Edible glitter or festive sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- In a large bowl, beat butter, oil, and brown sugar until light and fluffy.
- Add molasses and egg, beating until well combined.
- Gradually add dry ingredients, alternating with the buttermilk, beginning and ending with dry ingredients. Mix until smooth.
- Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat butter and brown sugar until creamy. Gradually add powdered sugar until desired consistency is reached, then add cream and vanilla. Beat until fluffy.
- Pipe buttercream on cooled cupcakes, then top with a mini gingerbread man and sprinkle with glitter or festive sprinkles.
Notes
- For a dairy-free option, replace buttermilk with almond or soy milk mixed with 1 tsp of vinegar and use a dairy-free butter substitute.
- These cupcakes stay fresh in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1 cupcake
- Calories: 370
- Sugar: 37g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg