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Gingerbread Cupcakes

Soft, spiced gingerbread cupcakes topped with creamy frosting—perfect for holiday gatherings and festive baking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American, Holiday
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup unsulphured molasses
  • 2 eggs large
  • 0.5 cup whole milk
  • cream cheese frosting for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • 12-cup muffin tin
  • Cupcake liners
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
  3. Cream butter and brown sugar until light and fluffy. Add molasses and mix well.
  4. Beat in eggs one at a time.
  5. Alternate adding dry ingredients and milk to wet mixture, beginning and ending with dry ingredients. Mix until combined.
  6. Fill cupcake liners two-thirds full and bake 18–20 minutes, until a toothpick comes out clean.
  7. Cool completely on a wire rack before frosting with cream cheese frosting.

Notes

Decorate with mini gingerbread cookies or festive sprinkles. Store in an airtight container for up to 3 days or refrigerate for longer freshness.