Description
Warm holiday spices dance through these gingerbread cupcakes, creating a festive dessert that whispers Christmas memories. Rich cinnamon vanilla buttercream crowns each tender cake, inviting you to savor classic seasonal comfort in one delightful bite.
Ingredients
Scale
Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 0.25 teaspoon salt
Wet Ingredients:
- 0.5 cup (113 grams) unsalted butter, at room temperature
- 0.5 cup dark brown sugar, packed
- 1 egg, at room temperature
- 0.5 cup molasses
- 0.5 cup (120 milliliters) milk, at room temperature
Buttercream Frosting Ingredients:
- 0.5 cup (113 grams) unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
- Gather all necessary utensils and equipment for precise cupcake preparation, ensuring an organized baking environment.
- Combine dry ingredients in a medium mixing bowl, whisking flour, baking soda, and aromatic spices until thoroughly integrated and lump-free.
- Cream butter and dark brown sugar using an electric mixer, whipping until the mixture becomes light and fluffy with a pale, airy texture.
- Incorporate egg into the butter mixture, blending smoothly, then introduce molasses to create a rich, dark base with deep flavor complexity.
- Alternate adding milk and spiced flour mixture to the batter, mixing gently to maintain a smooth, homogeneous consistency without overmixing.
- Prepare cupcake pan with paper liners, carefully distributing batter to fill each well approximately two-thirds full for optimal rising.
- Place cupcake pan in preheated oven at 350°F, baking for 18-20 minutes until cupcakes demonstrate resilience when gently touched and a inserted toothpick emerges clean.
- Remove cupcakes from oven and transfer to a cooling rack, allowing complete temperature reduction before frosting.
- For buttercream, whip butter in an electric mixer until it becomes light and incorporates significant air volume.
- Blend ground cinnamon and vanilla extract into butter, ensuring even distribution of warm, fragrant spices.
- Gradually introduce powdered sugar, initially mixing at low speed to prevent sugar clouds, then increasing mixer speed to create a smooth, luxurious frosting.
- Apply frosting using preferred method – spreading with a knife, smoothing with a spatula, or piping decorative swirls for an elegant finish.
- Optional: Garnish with a light dusting of cinnamon or decorative sprinkles to enhance visual appeal and flavor complexity.
Notes
- Spice Up Your Baking: These gingerbread cupcakes pack a warm, aromatic punch with a blend of cinnamon, ginger, nutmeg, and allspice that’ll make your kitchen smell like holiday heaven.
- Moisture Magic: Dark brown sugar and molasses create an incredibly soft, tender crumb that keeps these cupcakes deliciously moist and rich.
- Frosting Finesse: The cinnamon vanilla buttercream adds a creamy, sweet complement to the spicy cupcake base, balancing flavors perfectly.
- Bake with Precision: Fill cupcake liners only ⅔ full to ensure even rising and prevent overflow during baking.
- Make-Ahead Friendly: Cupcakes can be baked a day in advance and stored in an airtight container before frosting for convenient party prep.
- Quick Tip: Let cupcakes cool completely before frosting to prevent melting and ensure a smooth, beautiful finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 34 mg