We’re slowly approaching the end of the 12 Days of Christmas Desserts, and Day 9 brings another nostalgic treat — Gingerbread Cupcakes.
I don’t know about you, but there’s nothing I associate more with Christmas than the taste and aroma of gingerbread spices. These cupcakes capture it all!
They’re fluffy, perfectly spiced, and irresistibly moist. Honestly, is there anything better than biting into a cupcake that’s soft and flavorful?
These cupcakes are an absolute joy to eat and share. Whether you’re baking with family, for a holiday party, or just to treat yourself, these Gingerbread Cupcakes are a must-try this season.
What makes these Gingerbread Cupcakes so great?
These Gingerbread Cupcakes are incredibly easy to make, requiring just three bowls and a straightforward process. They can be ready in as little as one hour from cracking the eggs to enjoying your first delicious bite. Perfect for the holidays, these cupcakes are a delightful addition to any festive gathering.
Why you’ll love this recipe
- Your house will smell like Christmas magic
- Nostalgic holiday flavors
- Foolproof and beginner-friendly
Ingredients
Cupcakes
Flour – All-purpose flour gives structure to the cupcakes.
Baking Powder – Helps the cupcakes rise.
Baking Soda – Balances the acidity from the molasses and buttermilk.
Ground Cinnamon, Ginger, and Cloves – The holy trinity of gingerbread spices.
Salt – Enhances all the flavors.
Eggs – Bring structure and richness.
Sugar – Sweetens the cupcakes and helps retain moisture.
Oil – Keeps the cupcakes moist and soft.
Vanilla Extract – Adds warmth and depth.
Buttermilk – Ensures a tender crumb.
Molasses – Unsulphured is best for rich, caramel-like flavor.
Frosting
Cream Cheese – Creamy and tangy, the perfect base for frosting.
Butter – Adds richness and helps the frosting hold its shape.
Powdered Sugar – Sweetens and smooths the frosting.
Vanilla Extract & Cinnamon – Adds a warm, festive flavor.
Lemon Juice – Optional, but it adds a refreshing tang that balances the sweetness of the cupcake, perfect if you enjoy a hint of contrast in your frosting.
Tips for recipe success
- Bring your eggs and buttermilk to room temperature before baking. This ensures a smooth batter and better rise.
- The cream cheese and butter for the frosting also need to be at room temperature for a creamy, lump-free frosting.
- Feel free to decorate these cupcakes however you like! I love adding mini gingerbread cookies for a festive touch.
Gingerbread Cupcakes
Course: DessertCuisine: GlobalDifficulty: Easy12
servings15
minutes30
minutes385
kcalThese moist and easy Gingerbread Cupcakes are the perfect blend of holiday spices, nostalgia, and joy. Whether you’re baking for a Christmas gathering or simply indulging in festive flavors, these cupcakes are guaranteed to be a hit.
Ingredients
- Batter
160g all-purpose flour
1 + ¼ tsp baking powder
¼ tsp baking soda
⅛ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
2 eggs (room temp)
85g sugar
100ml oil
1 tsp vanilla extract
125ml buttermilk (room temp)
100g unsulphured molasses
- Cream Cheese Frosting
150g cream cheese (room temp)
50g softened butter
100g powdered sugar
1 tsp ground cinnamon
1 tsp vanilla extract
Optional: 1 tsp lemon juice
Directions
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground cloves. Set aside.
- In a large bowl, use an electric mixer to beat the eggs, sugar, oil, and vanilla extract until smooth and slightly thickened.
- Add the buttermilk and molasses to the wet mixture. Mix until well incorporated.
- Using a spatula, gently fold the dry ingredients into the wet ingredients. Mix just until combined; do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting, beat the cream cheese and softened butter together for 1-2 minutes until creamy. Add the powdered sugar, ground cinnamon, vanilla extract, and lemon juice (if using). Mix until smooth and fluffy.
- Spoon the frosting on cupcakes and spread it evenly.
- Sprinkle a little ground cinnamon on top of the frosting for a beautiful finish.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- For an extra festive touch, top with a dusting of powdered sugar or edible decorations like mini gingerbread cookies.
