These warm, spiced cupcakes are the perfect treat to embrace the cozy flavors of fall and winter. With a rich blend of ginger, cinnamon, and molasses, they capture the essence of the season in every bite. Whether served at a holiday gathering or enjoyed on a chilly afternoon, these Gingerbread Cupcakes are sure to bring a touch of comfort and warmth to your table.
Pair your Gingerbread Cupcakes with a refreshing Harvest Fruit Salad for a delicious contrast of flavors. The fresh, crisp fruit in the salad complements the deep, spiced flavors of the cupcakes, offering a refreshing balance. Drizzle the cupcakes with some Caramel Sauce for an extra layer of indulgence. The smooth, buttery sweetness of the caramel pairs wonderfully with the rich spices of the gingerbread, creating a mouthwatering combination that’s hard to resist.
This dessert duo is perfect for cozy fall or winter gatherings, and the contrast of fresh fruit and rich, spiced cupcakes makes it a treat everyone will love.
Why I Love This Recipe (And You Will Too)
- Perfect for the Holidays: Gingerbread is the taste of the season, and these cupcakes capture it in the most delightful way.
- Easily Adaptable: Serve these with or without frosting, depending on your preference, and enjoy them as a snack, dessert, or party treat.
Whether you’re serving them at a holiday feast or enjoying a cozy dessert with a loved one, these Gingerbread Cupcakes, paired with Harvest Fruit Salad and Caramel Sauce, create a dessert experience that’s festive, satisfying, and simply delicious.
Gingerbread Cupcakes
Equipment
- 12-count muffin pan
- Cupcake Liners
- Large mixing bowl
- Handheld or stand mixer with paddle attachment
- medium mixing bowl
- Whisk
- Spatula
Ingredients
- Cupcakes:
- 1/2 cup 113g unsalted butter, softened
- 1/2 cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1/2 cup 120ml milk, at room temperature
- 1/2 cup 120ml unsulphured or dark molasses (not blackstrap)
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups 166g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Cream Cheese Frosting: for topping
Instructions
- Preheat Oven: Set to 350°F (177°C). Line a 12-count muffin pan with cupcake liners.
- Prepare Wet Ingredients: In a large bowl, beat butter and brown sugar until creamy using a handheld or stand mixer. Add the egg, mix well, then beat in the milk, molasses, and vanilla. Mixture may appear slightly separated—this is normal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well combined.
- Combine Mixtures: With the mixer on low, gradually add dry ingredients to the wet ingredients until just combined. Scrape down the bowl as needed.
- Fill and Bake: Fill each cupcake liner about 2/3 full. Bake for 19-21 minutes, or until a toothpick comes out mostly clean. Allow cupcakes to cool completely.
- Frosting and Storage: Once cooled, frost with cream cheese frosting before serving. Store frosted cupcakes in the refrigerator for 3-4 days; bring to room temperature before serving.
- Enjoy the perfect blend of spiced warmth and creamy sweetness in every bite!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 36 g |
| Sugar | 24 g |
| Fat | 11 g |
| Protein | 3 g |
| Fibre | 0.5 g |
Variations You Should Give a Try To!
- Room Temperature Ingredients: Make sure the butter, egg, milk, and molasses are at room temperature. This will help them mix together smoothly and create a lighter, fluffier batter.
- Don’t Overmix the Batter: When combining the dry ingredients with the wet ingredients, mix just until they are incorporated. Overmixing can lead to dense cupcakes.
- Measuring Flour: Spoon the flour into your measuring cup and level it off to avoid using too much flour, which can make the cupcakes too dense.
- Spices: The combination of cinnamon, ginger, nutmeg, and allspice creates a wonderfully warm flavor. If you want to play with the spice level, adjust the cinnamon and ginger to your taste.
- Testing for Doneness: To test if the cupcakes are done, insert a toothpick into the center. It should come out mostly clean (a few crumbs are okay, but no wet batter).
- Cream Cheese Frosting: If the frosting is too thick, you can add a little bit of milk to reach your desired consistency. If it’s too soft, refrigerate it for a bit before frosting.
- Storage Tip: These cupcakes are best stored in the fridge because of the cream cheese frosting. Take them out about 20 minutes before serving so they reach room temperature.
With these tips in mind, you’ll have the perfect spiced cupcakes to pair with a warm drink and enjoy all season long!
