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. They’re easy enough for everyday baking but special enough for dessert trays, holiday gatherings, or gifting. The warm spices—ginger, cinnamon, and allspice—create that classic gingerbread aroma that makes the whole kitchen smell like December.
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!
What You’ll Like About These 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.
Ingredient Notes
- Flour: All-purpose flour gives the cupcakes structure while keeping them soft.
- Brown sugar: Packed brown sugar adds moisture and a deep caramel sweetness.
- Baking soda: Reacts with molasses and hot liquid to help the cupcakes rise properly.
- Ginger: The star spice—use fresh, potent ground ginger for best flavor.
- Cinnamon: Adds warmth and rounds out the gingerbread profile.
- Allspice: A small amount enriches the spice blend with gentle complexity.
- Salt: Balances the sweetness and deep flavor of the molasses.
- Water: Heated with the molasses and butter to help dissolve ingredients and bloom the spices.
- Molasses: Unsulphured molasses (not blackstrap) gives classic gingerbread flavor and moisture.
- Butter: Adds richness and helps create a tender, soft crumb.
- Egg: Binds the batter and contributes to structure without making the cupcakes dense.
How to Make Gingerbread 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.
Tips for Gingerbread Cupcakes
- Use unsulphured molasses (such as Grandma’s brand) for the best flavor—blackstrap is too bitter.
- Whisk gently once the egg is added to avoid overmixing the batter.
- Let the molasses mixture cool just slightly before adding if you’re worried about scrambling the egg.
- These cupcakes are very moist—allow them to cool fully before frosting.
- For stronger spice flavor, increase the ginger by an extra 1/4 teaspoon.
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.
- Maple glaze. Drizzle cooled cupcakes with a simple maple glaze made from powdered sugar, maple syrup, and a splash of cream.
- Whipped cream topping. For a lighter option, top with lightly sweetened whipped cream and a sprinkle of cinnamon.
- Orange-spice version. Add 1 teaspoon of orange zest to the batter for a citrusy lift that pairs beautifully with gingerbread.
- Gingerbread “latte” cupcakes. Add 1 teaspoon espresso powder to the dry ingredients to deepen the flavor and give a cozy coffee-shop vibe.
- 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 Gingerbread Cupcakes
Room temperature: Store unfrosted cupcakes in an airtight container for 2 to 3 days.
Refrigerate: Frosted cupcakes keep well in the fridge for 3 to 4 days. Bring to room temperature before serving.
Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost just 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
