The holiday season wouldn’t be complete without the warm aroma of ginger, cinnamon, and cloves wafting through the kitchen. Gingerbread cupcakes are the perfect festive treat—soft, moist, and spiced just right. Topped with creamy frosting, these cupcakes bring a nostalgic taste of Christmas to every bite. Whether for a holiday party, family dinner, or edible gift, these cupcakes shine as a centerpiece of seasonal baking.

These cupcakes are easy to prepare and can be customized with decorative toppings like candied ginger, sprinkles, or mini gingerbread men. The rich molasses gives them depth, while the spices create a cozy flavor that pairs beautifully with cream cheese or vanilla buttercream.

✨ Why You’ll Love This Recipe

Festive & Aromatic: The classic holiday spices make your kitchen smell amazing.
Easy to Make: Simple ingredients and steps perfect for beginner bakers.
Versatile Frosting: Pairs wonderfully with cream cheese, buttercream, or even whipped cream.
Crowd-Pleaser: Perfect for gatherings or gifting in decorative boxes.

🛒 Ingredients

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
½ cup unsalted butter, softened
½ cup brown sugar, packed
½ cup unsulphured molasses
2 large eggs
½ cup whole milk
Optional: cream cheese frosting, mini gingerbread cookies or sprinkles for garnish

👩‍🍳 Instructions

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
Add the molasses and mix until fully combined. Scrape the bowl as needed.
Beat in the eggs, one at a time, mixing well after each addition.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely on a wire rack before frosting.
Frost with cream cheese frosting and garnish with mini gingerbread cookies or festive sprinkles.

💡 Tips & Variations

Make Ahead: Bake cupcakes a day in advance and store in an airtight container before frosting.
Spice Adjustment: Add extra ginger for a spicier kick or reduce cloves for a milder flavor.
Decorating Ideas: Use edible gold dust, candied ginger pieces, or snowflake-shaped sprinkles.
Serving Suggestion: Pair with a mug of hot cocoa or spiced cider for a cozy holiday dessert table.