Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting

Introduction

The warm, spicy aroma of these gingerbread cupcakes fills your kitchen with pure holiday spirit. They offer a perfectly moist and flavorful treat, balanced by a luxuriously smooth cinnamon vanilla buttercream frosting. You get all the cozy depth of a classic gingerbread cake in a convenient, shareable cupcake form.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

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 (* at room temperature)
• 1/2 cup dark brown sugar, packed
• 1 egg (* at room temperature)
• 1/2 cup molasses
• 1/2 cup milk (* at room temperature)
• 1/2 cup unsalted butter (* at room temperature)
• 1 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all purpose flour, baking soda, 1 1/2 teaspoons ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt. Set aside.
3. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 1/2 cup of softened butter with the dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
4. Add the egg and beat until fully incorporated. Then, beat in the molasses until the mixture is smooth.
5. With the mixer on low speed, add half of the dry flour mixture, mixing just until combined. Add all of the milk and mix until combined. Finally, add the remaining dry flour mixture and mix until just incorporated, being careful not to overmix.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. For the frosting: In a clean large bowl, beat the remaining 1/2 cup of softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add 1 teaspoon ground cinnamon and the vanilla extract, and beat until combined.
10. Gradually add the powdered sugar, about 1/2 cup at a time, beating on low speed until incorporated after each addition. Once all sugar is added, increase speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy.
11. Pipe or spread the frosting onto the completely cooled cupcakes.

Variations

• Swirl Frosting: Add a pinch of ground cloves or cardamom to the buttercream for an extra layer of warm spice.
• Dipped Tops: Instead of frosting, dip the cooled cupcake tops into a simple glaze made from powdered sugar and milk, then sprinkle with coarse sugar or cinnamon sugar.
• Garnish Creatively: Decorate the frosted cupcakes with a dusting of cinnamon, crushed gingersnap cookies, or mini gingerbread men sprinkles for a festive touch.
• Mini Treats: Use a mini muffin tin to create bite-sized gingerbread cupcakes, perfect for parties. Reduce the bake time to 10-12 minutes.

Tips for Success

• Ensure all your refrigerated ingredients (butter, egg, milk) are truly at room temperature. This allows for better emulsification and a smoother, more uniform batter.
• When measuring flour, spoon it into the measuring cup and level it off with a knife. Scooping directly packs the flour, which can lead to dry cupcakes.
• Let the cupcakes cool completely before frosting. Warm cupcakes will cause the buttercream to melt and slide right off.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Unfrosted cupcakes can be frozen for up to 3 months; thaw overnight in the refrigerator and frost before serving. These cupcakes are best enjoyed at room temperature.

FAQ

Can I use light brown sugar instead of dark?

Yes, but dark brown sugar has a higher molasses content, which contributes to a deeper flavor and more moist texture. Light brown sugar will yield a slightly milder cupcake.

My buttercream seems too runny. What can I do?

This is likely due to the butter being too soft or the cupcakes being warm. Chill the frosting bowl in the refrigerator for 15-20 minutes, then re-whip. You can also add a little more powdered sugar, a tablespoon at a time.

Can I make this into a layer cake?

Absolutely. Double the cupcake recipe and divide the batter between two greased and floured 8-inch round cake pans. Bake at 350°F for 25-30 minutes, or until a toothpick comes out clean.

What kind of molasses should I use?

Use unsulphured molasses for the best flavor. Blackstrap molasses is very bitter and strong, and is not recommended for this recipe.

Why is room temperature so important for the batter ingredients?

Room-temperature ingredients blend together more easily and create a smoother, more homogenous batter. Cold ingredients can cause the batter to separate or result in a dense texture.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes 1 day ahead. Let them cool completely, then store unfrosted in an airtight container at room temperature. Frost them the day you plan to serve them.