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The cooled cupcakes are displayed on the white marble cooktop, each topped with a swirl of cream cheese frosting. The spiced cupcakes are ready to be stored in the refrigerator with a reminder to bring them to room temperature before serving for the best flavor.

Gingerbread Cupcakes

These Gingerbread Cupcakes are warm, cozy treats with rich spices like cinnamon, ginger, nutmeg, and allspice, paired perfectly with a creamy, tangy cream cheese frosting. Ideal for chilly days, they’ll fill your home with a sweet, spicy aroma and are a crowd-pleaser for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 2 hours 15 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

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.
    A large mixing bowl rests on the white marble cooktop, containing softened butter and brown sugar being creamed together with a handheld mixer. An egg, milk, molasses, and vanilla are added, creating a slightly textured blend, well-mixed and fragrant.
  • Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well combined.
    A medium mixing bowl on the white marble cooktop holds flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. A whisk is mixing these dry ingredients, evenly blending the spices to ensure a balanced flavor.
  • Combine Mixtures: With the mixer on low, gradually add dry ingredients to the wet ingredients until just combined. Scrape down the bowl as needed.
    The large mixing bowl on the white marble cooktop is shown as the dry ingredients are gradually added to the wet mixture. The mixer on low speed blends everything together, forming a smooth, spiced batter, while the sides of the bowl are scraped down to incorporate all ingredients.
  • 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.
    A muffin pan on the white marble cooktop, with each liner filled about 2/3 full with the spiced batter, is ready to be placed in the oven. The batter is set to bake into soft, golden-brown cupcakes, with a bake time of 19-21 minutes.
  • 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.
    The cooled cupcakes are displayed on the white marble cooktop, each topped with a swirl of cream cheese frosting. The spiced cupcakes are ready to be stored in the refrigerator with a reminder to bring them to room temperature before serving for the best flavor.
  • Enjoy the perfect blend of spiced warmth and creamy sweetness in every bite!