Gingerbread Cupcakes
These gingerbread cupcakes are rich with molasses and warm spices like ginger, cinnamon, and allspice. They’re soft, moist, and taste just like traditional gingerbread cake but in perfectly portioned cupcakes. Frost with a simple cream cheese icing or try a lemon cream cheese frosting for a bright twist.
If you love the warm, comforting flavors of old-fashioned gingerbread, these cupcakes are the perfect little treat. They’re moist, soft, and packed with molasses and brown sugar, giving them that classic deep gingerbread flavor.
Cinnamon, ginger, and allspice bring cozy holiday spice to every bite. Finish them with a simple Cream Cheese Frosting or try my Lemon Cream Cheese Frosting for a bright, tangy twist!
❤️ Why You’ll Love These Gingerbread Cupcakes
Full of warm spice. Ginger, cinnamon, and allspice give them a classic gingerbread flavor.
Moist and tender. Molasses and brown sugar keep the cupcakes soft and flavorful.
Easy to make. Just a simple batter and one bowl of dry and wet ingredients.
Perfect for holidays. Ideal for parties, gifts, or cozy winter treats.
How to Make Ginger Cupcakes
- Line a 12-cup muffin tin with paper liners and preheat the oven to 350°F.
- In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt until well blended.
- In a small saucepan, combine water, molasses, and butter. Heat gently until the butter melts and the mixture just begins to simmer. Remove from heat.
- Whisk the warm molasses mixture into the dry ingredients until combined, then whisk in the lightly beaten egg until smooth.
- Fill the cupcake liners about two-thirds full and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
Recipe Variations
- Add a lemon twist. Frost with lemon cream cheese icing for a bright, tangy contrast.
- Make mini cupcakes. Bake in mini muffin tins for 12-14 minutes.
- Add candied ginger. Fold in finely chopped candied ginger for extra texture and spice.
- Dust with sugar. Instead of frosting, sprinkle cooled cupcakes with powdered sugar for a simple finish.
- Make a loaf. Bake the batter in a small loaf pan for about 35–40 minutes for a gingerbread loaf instead of cupcakes.
Serving Suggestions
- Serve as a sweet holiday dessert or afternoon treat with tea or coffee.
- Pair with a drizzle of caramel sauce for extra indulgence.
- Add festive sprinkles or sugared cranberries on top for holiday flair.
- Garnish a dessert platter with these cupcakes and some spiced cookies.
How to Store and Reheat
Refrigerate. Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Unfrosted cupcakes can be kept at room temperature for 2 days.
Freeze. Freeze unfrosted cupcakes in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before frosting.
To Reheat. Warm briefly in the microwave (10 seconds) if you’d like them slightly warm before serving.
Gingerbread Cupcakes
Ingredients
- 1 3/4 cups all-purpose flour, 8 ounces
- 3/4 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2/3 cup water
- 1/4 cup molasses
- 1/2 cup butter, 4 ounces
- 1 large egg, lightly beaten
Instructions
- Heat the oven to 350°F. • Line a 12-cup muffin tin with paper liners.
- Make the cupcake batter. • In a large bowl, combine the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt. Whisk to blend dry ingredients thoroughly. • In a saucepan, combine the water, molasses, and 1/2 cup of butter. Place the pan over medium heat and cook until the butter is melted and the mixture just begins to simmer, stirring constantly. Remove from the heat. • Whisk the hot mixture into the dry ingredients until blended. Whisk in the lightly beaten egg until the batter is smooth and well blended.
- Bake the cupcakes. • Fill the 12 lined muffin cups about two-thirds full, distributing the batter evenly. • Bake for about 20 minutes, or until the cupcakes are firm and a toothpick inserted into the center comes out clean.• Cool the cupcakes in the pan for 5 minutes, then remove them to a rack to cool completely.
