The Easiest Gingerbread Cupcakes Recipe You’ll Ever Try: The holiday season is the perfect time to enjoy comforting treats, and nothing says Christmas quite like gingerbread cupcakes! These cupcakes are soft, fluffy, and packed with warm spices that instantly remind you of the festive spirit.
The Easiest Gingerbread Cupcakes Recipe You’ll Ever Try
Topped with a tangy cream cheese frosting, they’re a delightful combination of rich, spiced flavors and creamy sweetness. Whether you’re hosting a holiday gathering or just looking to treat yourself, these gingerbread cupcakes are the ideal festive indulgence.
Why You’ll Love These Gingerbread Cupcakes
These cupcakes are incredibly light and airy, making them melt in your mouth with every bite. A blend of ginger, cinnamon, nutmeg, and cloves creates that unmistakable gingerbread flavor, perfect for the holiday season.
The tangy cream cheese frosting pairs beautifully with the warm spices, giving a balanced and indulgent taste. This recipe is beginner-friendly and can be whipped up in no time, making it perfect for busy holiday schedules.
Ingredients for Gingerbread Cupcakes
Dry Ingredients
- 210g all-purpose flour
- 100g dark brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 110g unsulphured molasses (or dark glucose syrup)
- 240g sour cream
- 75g vegetable oil
- 2 large eggs
- 1½ tsp vanilla extract
How to Make Gingerbread Cupcakes
Step 1: Prepare the Oven and Liners: Preheat the oven to 160ºC (320ºF) for a conventional oven. Line a cupcake tray with 12 cupcake liners.
Step 2: Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, spices, and salt.
Step 3: Mix Wet Ingredients: In another bowl, whisk together molasses, sour cream, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Step 4: Combine and Bake: Gradually pour the wet ingredients into the dry ingredients, mixing gently until there are no lumps or dry spots. Divide the batter evenly among the cupcake liners. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool the Cupcakes: Let the cupcakes cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
How to Make Cream Cheese Frosting
Ingredients
- 200g butter (softened)
- 100g full-fat cream cheese (chilled)
- 345g powdered sugar (sifted)
- ½ tsp vanilla bean paste
Steps to Prepare Frosting
1. Cream the Butter
In a stand mixer with the paddle attachment, beat the butter on high speed for 5 minutes. Scrape down the sides and mix for an additional 2 minutes.
2. Add Cream Cheese and Flavoring
Add cream cheese and vanilla bean paste. Beat together for 1 minute until smooth.
3. Incorporate Powdered Sugar
On low speed, add the sifted powdered sugar in two parts, ensuring it blends well before adding the next batch. Scrape down the sides and mix for another 2 minutes.
4. Decorate the Cupcakes
Transfer the frosting to a piping bag with a round tip (like Wilton 1A) and pipe onto the cooled cupcakes.
Optional: Add gingerbread cookie decorations for a festive touch.
Nutrition Information (Per Serving)
- Carbohydrates: 59g
- Protein: 4g
- Fat: 27g
- Saturated Fat: 14g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 8g
- Trans Fat: 1g
- Cholesterol: 83mg
- Sodium: 317mg
- Potassium: 220mg
- Fiber: 1g
- Sugar: 44g
- Vitamin A: 694IU
- Vitamin C: 0.2mg
- Calcium: 78mg
- Iron: 2mg
FAQ’s
1. Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature, and frost them just before serving.
2. Can I substitute molasses with honey or syrup?
While molasses gives the classic gingerbread flavor, you can use dark honey or glucose syrup as an alternative. However, the flavor will be slightly different.
3. How should I store frosted cupcakes?
Frosted cupcakes should be stored in the refrigerator in an airtight container. Allow them to come to room temperature before serving.
4. Can I freeze these cupcakes?
Yes, unfrosted cupcakes can be frozen for up to 2 months. Wrap them tightly in plastic wrap and store in a freezer-safe container.