Go Back
+ servings
Perfect Gingerbread Cupcakes scattered against a white background with delicious buttercream piped high on each one
Print Recipe
4.60 from 32 votes

Gingerbread Cupcakes

These gingerbread cupcakes have notes of ginger, molasses, and spices and are the most sensational holiday ginger cupcakes you will ever have!!
Prep Time15 minutes
Cook Time17 minutes
0 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 36 cupcakes
Calories: 428kcal

Ingredients

For the Cupcakes

  • 1 cup unsalted butter room temperature
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 1 cup molasses
  • 4 large eggs room temperature
  • 3 cups all-purpose flour sifted
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • 1 cup buttermilk
  • 1 ½ tbsp Pure Vanilla extract

For the Buttercream

  • 3 cups unsalted butter room temperature
  • ½ tsp salt
  • 9 cups confectioner's sugar
  • 3 tbsp heavy cream
  • 1 tbsp maple syrup
  • 1 tbsp pure vanilla extract
  • Ginger cookies with snowflakes

Instructions

For the Cupcakes

  • Preheat your oven to 350 degrees and add liners to muffin pans and set aside.
  • In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
  • Next add in eggs one at a time and mix until well incorporated.
  • Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.  
  • Lastly, mix in buttermilk and vanilla until smooth.
  • Scoop batter into liners 3/4s full and bake for 15-17 minutes or until a toothpick inserted into the center comes out mostly clean. These cupcakes don’t have a high dome, just fyi.  
  • Remove cupcakes from oven and allow to cool to room temperature before frosting.

For the Buttercream

  • In your stand mixer, add butter and salt at medium low speed.
  • Next, turn the mixer down to low and slowly add confectioners’ sugar in small portions until all is added, then turn the speed to medium high to combine.
  • Add heavy cream, maple syrup, vanilla extract and mix until nice and fluffy. 
  • Pipe buttercream on room temperature cupcakes, decorate with ginger cookies and serve.

Video

Notes

Be sure to check the full post for more about the ingredients, variations, storage tips, serving suggestions, and more.
  • Do not over-bake. For a moist cupcake you want to bake just until a toothpick comes out clean. Over-baking may result in dry, tough cupcakes.
  • Frosting your cupcakes. Be sure the cupcakes are completely cooled. If they are still warm the frosting may melt and slide off when added to the cupcakes.
  • Don't overfill the cupcake liners: These cupcakes don't have a high peaked dome so you want to fill them up a bit more than other cupcakes. Fill to three-quarters but not any higher to leave a little room for the cupcakes to rise without overflowing.
  • Use fresh spices: Spices don't last forever in your cabinet. Be sure your ginger, cinnamon, and nutmeg are fresh to ensure they provide the best flavor. Expired or stale spices can lead to a less flavorful cupcake.
  • Accurate measurements are key to baking success: Use a spoon to measure dry ingredients into the measuring cups and level off with a knife when measuring.

Nutrition

Calories: 428kcal | Carbohydrates: 57g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 74mg | Sodium: 155mg | Potassium: 184mg | Sugar: 48g | Vitamin A: 685IU | Calcium: 47mg | Iron: 1.2mg