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Gingerbread Cupcakes - Warm, Spiced, and Perfectly Festive

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients
  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Wet Ingredients
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (160 g) unsulphured molasses
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • Cream Cheese Frosting (Optional but Recommended)
  • 8 oz (225 g) cream cheese, cold or slightly chilled
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 1/2–3 cups (300–360 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Line a 12-cup muffin tin with paper liners. Preheat the oven to 350°F (175°C).
  2. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  3. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs and flavorings: Beat in eggs one at a time, mixing well after each. Add vanilla and molasses, and mix until smooth. The mixture may look slightly separated—this is normal.
  5. Combine with buttermilk: On low speed, add half the dry ingredients, then the buttermilk, then the remaining dry ingredients. Mix just until combined. Do not overmix.
  6. Fill the liners: Divide the batter evenly among the liners, filling each about 2/3 to 3/4 full.
  7. Bake: Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool completely: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting.
  9. Make the frosting: Beat butter until creamy. Add cream cheese and beat until smooth. Mix in vanilla and salt, then gradually add powdered sugar until fluffy and spreadable.
  10. Frost and finish: Swirl frosting over cooled cupcakes. Add a sprinkle of cinnamon or a mini gingerbread cookie for a festive touch.