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Easy Gingerbread Cupcake Recipe Delight

Delight in the warm, spiced flavors of these soft and moist gingerbread cupcakes, topped with a rich spiced buttercream frosting. Perfect for the holidays or any cozy celebration!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter (room temperature)
  • 0.5 cup packed brown sugar
  • 2 large eggs (room temperature)
  • 0.25 cup oil
  • 1 tsp vanilla extract
  • 0.25 cup molasses
  • 0.5 cup buttermilk (room temperature)

Spiced Buttercream Frosting

  • 1 cup unsalted butter (room temperature)
  • 3 cups powdered sugar
  • 0.5 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 Tbs heavy cream

Instructions
 

Preparation Steps

  • Preheat oven to 350°F and line two muffin tins with cupcake liners (18 total).
  • In a medium bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Set aside.
  • In a large bowl, cream together butter and brown sugar on medium-high speed until smooth and fluffy.
  • Add eggs, oil, and vanilla. Mix until well combined.
  • Mix in molasses until fully incorporated.
  • Reduce mixer to low. Add dry ingredients in three parts, alternating with buttermilk—start and end with dry ingredients. Mix until just combined. Do not overmix.
  • Fill each cupcake liner 2/3 full to prevent overflow.
  • Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cupcakes to cool in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.

Buttercream Instructions

  • Beat butter on medium-high speed until smooth and creamy, about 2 minutes.
  • Add half the powdered sugar, ginger, and cinnamon. Mix on low until incorporated. Add remaining powdered sugar and blend on medium until smooth.
  • Add vanilla and heavy cream. Continue mixing on medium until well blended, then beat on medium-high until light and fluffy.
  • Pipe or spread frosting onto cooled cupcakes. Decorate with gingerbread sprinkles or small cookies as desired.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Best served at room temperature.