These gingerbread cupcakes bring all the cozy holiday flavors in a light, tender bite. Warm spices, dark molasses, and a hint of orange make them stand out without being heavy. They bake up soft and fluffy, and they’re easy enough for a weekday treat yet special enough for a celebration.
Top them with tangy cream cheese frosting or a simple whipped cream for balance. If you love classic gingerbread, these cupcakes will feel both nostalgic and new.
What Makes This Recipe So Good
- Balanced spice blend: Ginger leads the way, with cinnamon, nutmeg, and cloves rounding things out—bold but not harsh.
- Molasses for depth: Unsulphured molasses adds deep caramel notes and that classic gingerbread taste.
- Soft, moist crumb: Oil and buttermilk keep the cupcakes tender for days.
- Quick and unfussy: No mixer needed for the batter—just two bowls and a whisk.
- Frosting flexibility: Cream cheese is a favorite, but vanilla buttercream or maple whipped cream also shine.
Shopping List
- All-purpose flour (1 3/4 cups)
- Baking powder (1 teaspoon)
- Baking soda (1/2 teaspoon)
- Kosher salt (1/2 teaspoon)
- Ground ginger (2 teaspoons)
- Ground cinnamon (1 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Ground cloves (1/8 teaspoon)
- Granulated sugar (1/2 cup)
- Dark brown sugar (1/2 cup, packed)
- Unsulphured molasses (1/2 cup)
- Neutral oil like canola or vegetable (1/2 cup)
- Large eggs (2)
- Buttermilk (3/4 cup), or milk plus lemon juice (see Alternatives)
- Vanilla extract (2 teaspoons)
- Orange zest (from 1 orange, optional but recommended)
- Cream cheese (8 ounces, for frosting)
- Unsalted butter (1/2 cup, softened, for frosting)
- Powdered sugar (2 1/2 to 3 cups, for frosting)
- Pinch of salt and vanilla (for frosting)
Instructions
- Preheat and prep. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until well combined.
- Mix the wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, molasses, and oil until smooth.
Add eggs one at a time, whisking well. Stir in vanilla and orange zest.
- Combine with buttermilk. Add half the dry ingredients to the wet and stir gently. Pour in the buttermilk, stir, then add the remaining dry ingredients.
Mix just until combined. Do not overmix.
- Fill the liners. Divide batter evenly among liners, about 2/3 full. Tap the pan lightly on the counter to release any air bubbles.
- Bake. Bake 16–19 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs.
- Cool completely. Let cupcakes cool in the pan 5 minutes, then transfer to a rack. Make sure they are fully cool before frosting.
- Make the cream cheese frosting. Beat cream cheese and butter until smooth and fluffy.
Add powdered sugar 1/2 cup at a time with a pinch of salt, then beat in vanilla. Adjust thickness with more sugar or a teaspoon of milk as needed.
- Frost and finish. Pipe or spread frosting on cooled cupcakes. Garnish with a sprinkle of cinnamon, crystal sugar, or orange zest if you like.
How to Store
- Refrigerate: Frosted cupcakes keep in an airtight container in the fridge for up to 4 days.
Let them sit at room temperature 20–30 minutes before serving for the best texture.
- Room temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for 2 days.
- Freeze: Freeze unfrosted cupcakes, well wrapped, for up to 2 months. Thaw at room temperature, then frost.
- Frosting ahead: Cream cheese frosting can be made 3 days ahead and refrigerated. Beat briefly before using to restore fluffiness.
Benefits of This Recipe
- Holiday flavor without the fuss: You get classic gingerbread taste without rolling or decorating cookies.
- Moist and tender: Oil and buttermilk keep the crumb soft, even after chilling.
- Reliable for gatherings: The batter bakes evenly and rises well, so you get consistent results.
- Customizable: Easy to tweak spice levels, sweetness, and frosting style to your taste.
- Make-ahead friendly: Cupcakes freeze well and frosting can be prepared in advance.
What Not to Do
- Don’t overmix the batter. It can make the cupcakes dense and tough.
- Don’t swap blackstrap molasses. It’s too bitter and overpowering for cupcakes; use unsulphured molasses.
- Don’t overbake. Even a few extra minutes can dry them out—look for moist crumbs on a tester.
- Don’t frost warm cupcakes. The frosting will melt and slide off.
- Don’t skip salt. A small amount sharpens the spice and balances sweetness.
Alternatives
- No buttermilk? Use 3/4 cup milk plus 2 teaspoons lemon juice or vinegar.
Stir and let sit 5 minutes.
- Dairy-free: Use a neutral oil in the batter (already included) and swap buttermilk for 3/4 cup unsweetened almond milk plus 2 teaspoons lemon juice. Frost with a dairy-free cream cheese or a coconut whipped topping.
- No eggs: Replace each egg with 1/4 cup unsweetened applesauce or 3 tablespoons aquafaba. Texture will be slightly denser but still tender.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Let the batter rest 10 minutes before baking for better hydration.
- Frosting swaps: Try maple cream cheese frosting (replace 2 tablespoons powdered sugar with pure maple syrup), vanilla buttercream, or cinnamon whipped cream.
- Extra kick: Add 1–2 teaspoons finely grated fresh ginger to the wet ingredients for brighter heat.
FAQ
Can I make these a day ahead?
Yes. Bake the cupcakes, cool completely, and store covered at room temperature. Frost the day you plan to serve, or refrigerate frosted cupcakes and bring to room temp before eating.
Why did my cupcakes sink in the middle?
This often means the batter was overmixed, the oven temperature was off, or the cupcakes were underbaked.
Check oven calibration, mix just until combined, and bake until a tester shows moist crumbs.
What’s the best molasses for this recipe?
Use unsulphured molasses, often labeled “original” or “mild.” Avoid blackstrap, which is stronger and more bitter and can overwhelm the cupcakes.
How do I get bakery-style domes?
Fill liners about two-thirds full and make sure your baking powder and baking soda are fresh. Starting with a fully preheated oven also helps the initial lift.
Can I reduce the sugar?
You can cut the granulated sugar by 2–3 tablespoons without hurting texture. Keep the molasses amount the same, since it provides moisture and flavor.
Is the orange zest necessary?
It’s optional, but it brightens the spices and adds a subtle, fresh aroma.
If you skip it, consider a light drizzle of orange in the frosting to keep that balance.
In Conclusion
Gingerbread cupcakes are a warm, inviting treat that feels festive without feeling fussy. The spices are cozy, the texture is soft, and the recipe is straightforward enough for bakers of any level. With simple pantry ingredients and a creamy frosting, you’ll have a batch that tastes like the holidays in every bite.
Keep this one in your back pocket for gatherings, gifts, or a quiet night in.
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