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Gingerbread Cupcakes

Prep Time15 minutes
Cook Time18 minutes
Total Time35 minutes
Servings: 24 Cupcakes

Ingredients

Cupcake Recipe

  • 3 cups All-purpose flour2
  • 2 tsp Baking Soda
  • 1 1/2 tsp Baking Powder
  • 1 tbsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 3/4 cup Unsalted Butter softened
  • 1 cup Dark Brown Sugar packed
  • 3/4 cup Fancy Mollasses
  • 2 Large Eggs room temperature
  • 1 1/2 cup Buttermilk room temperature

Icing Recipe

  • 1/2 cup Unsalted Butter softened
  • 1/4 cup Brown Sugar packed
  • 1 tsp Vanilla
  • 2 cups Icing Sugar sifted
  • 1-2 tbsp Milk or Cream

Instructions

Cupcake Instructions

  • Preheat oven to 350 F (175 C) and line two muffin tins with 24 paper liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt.
  • In a large mixing bowl, cream the butter and brown sugar until light and fluffy (about 3 minutes).
  • Beat in the molasses and then the eggs, one at a time, mixing well after each addition.
  • Alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until smooth - don't overmix.
  • Divide the batter evenly among the cupcake liners (about 2/3 full)
  • Bake 16-18 minutes, or until a toothpick comes clean.
  • Let them cool completely before frosting.

Icing Instructions

  • Cream the butter and brown sugar until fluffy.
  • Add the vanilla.
  • Mix in the icing sugar, a little at a time.
  • Add milk as needed until it's smooth and spreadable.

Notes

What you decide to put atop your cupcake is up to you! In the past I've added rosemary and dusted with icing sugar to make a "winter forest". You can also add mini gingerbread houses on top, or gingerbread cookies, or even cranberries! You decide what will help you make an incredible dessert to not only enjoy, but to behold!