Gingerbread Cupcakes

2:16 PM

So... I know I usually only post on Sundays, but I realized that I had planned out all these Christmas posts and didn't have enough Sundays left to share them all! So hello on a Tuesday! Hope you're enjoying the holidays as much as I have been. 

I've especially been loving all the holiday baking. I've made these gingerbread cupcakes twice already! They turned out so delicious! I was inspired to bake them after watching Zoella's video (who, by the way, is posting a new Christmas video EVERY DAY in the run-up to Christmas). But I wound up using this recipe instead because Zoella's recipe used grams (as they do in England) and I was unable to convert it exactly into cup measurements. 

I found some gingerbread men cupcake decorations at Michael's that turned out really cute with the cupcakes! Alternatively, you could use gingerbread men sprinkles or simply a pinch of ground cinnamon on top of each cupcake.

A lot of the ingredients in these cupcakes should be at room temperature before you start baking, which, I know, involves planning ahead. I think the cupcakes would come out just fine with cold ingredients if you're pressed for time, but I did discover that it was easier mixing the ingredients together and creaming the butter with the sugar when using room-temperature ingredients. 

I made these with cream cheese frosting, which turned out great, but if that's not your thing you can definitely replace it with buttercream frosting or whatever else you'd like.

Gingerbread Cupcakes


  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup brown sugar (light or dark)
  • 1 egg, room temperature
  • 1/2 cup milk, room temperature
  • 1/2 cup molasses
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground allspice

  • Cream Cheese Frosting
  • 5 oz cream cheese, room temperature
  • 1/8 cup unsalted butter, room temperature
  • 1 and 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tablespoons milk
Beat the brown sugar and butter on medium speed until creamy, about 5 minutes. Add the egg and beat until combined. Mix in the molasses, milk, and vanilla on medium speed. The mixture will not combine completely.

In another bowl, mix the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together. Add the dry ingredients in slowly with the wet ingredients, with the mixer on low speed.

Preheat the oven to 350°F. Fill a lined muffin tin with the batter. Bake for 19-21 minutes.

To make the cream cheese frosting, beat the cream cheese and butter together with the mixer on medium speed. After about two minutes, add the powdered sugar and 1 tbsp of the milk. Start with a low speed, then slowly work up to medium speed. After another two minutes, add the vanilla extract and the milk if needed. Beat for another minute.

Once the cupcakes have cooled, frost and decorate!

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