Gingerbread Cupcakes

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!

How to Make Ginger Cupcakes

1. Line a 12-cup muffin tin with paper liners and preheat the oven to 350°F.
2. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, allspice, and salt until well blended.
3. 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.
4. Whisk the warm molasses mixture into the dry ingredients until combined, then whisk in the lightly beaten egg until smooth.
5. 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.

Print