Making Gingerbread Cupcake – Learn like a Pro

Making Gingerbread Cupcake – Learn like a Pro: This easy recipe makes tasty gingerbread cupcakes with brown sugar cinnamon cream cheese icing. Mini gingerbread cookies make a charming presentation! These cupcakes are gingerbread-y.

Making Gingerbread Cupcake – Learn like a Pro

My personal spice blend includes ground cinnamon, ginger, nutmeg, and cloves. Molasses and brown sugar provide gingerbread flavor to the recipe, and buttermilk keeps the cupcakes moist and delicate. A handmade cream cheese frosting with brown sugar and cinnamon makes the cupcakes stand out!

Ingredients for recipe

Spiced gingerbread cupcakes taste like your favorite cookies! The main components for this dish are listed below:

  • Spices: My spices were ground cinnamon, nutmeg, ginger, and cloves. I prefer homemade spice blends to store-bought ones.
  • Light Brown Sugar: Sweetens, moistens, and flavors cupcake batter and icing. Instead of brown sugar, use molasses and granulated sugar.
  • Molasses: Do not use blackstrap molasses. I prefer Grandma’s molasses, but any similar brand will do.
  • Buttermilk: Buttermilk makes cupcakes moist and soft. If you’re out of buttermilk, make your own.
  • Cream Cheese: Use a block or brick. Spreadable or whipped cream cheese makes frosting runny and hard to pipe.

Also See:

The Ultimate Guide to Making Delicious Haystack Cookies


Gingerbread Cupcakes

  • 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter softened (115 grams)
  • ½ cup packed light brown sugar (100 grams)
  • ½ cup molasses (155 grams)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup buttermilk at room temperature (120 ml)

Brown Sugar Cinnamon Cream Cheese Frosting

  • 8 ounces brick-style cream cheese softened (226 grams)
  • ½ cup unsalted butter softened (115 grams)
  •  cup packed light brown sugar (70 grams)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 3 cups powdered sugar (360 grams)


Here’s how to make the gingerbread cupcakes

  • Warm the oven up to 180°C/350°F. Put muffin cups in a 12-count muffin pan. Four muffin cups should be put in a second muffin pan. This recipe makes 16 cupcakes. Put away.
  • Whisk the salt, ginger, cinnamon, nutmeg, and cloves into the flour, baking powder, baking soda, and baking powder in a large bowl. Put away.
  • You can use a hand-held mixer or the bowl of a stand mixer with the paddle attachment to beat the butter until it is smooth. After adding the brown sugar, mix on medium speed for another three minutes, or until the mixture is light and fluffy.
  • Mix in the molasses until it’s all mixed in. Add the egg and vanilla extract, and mix them in. If you need to, scrape down the sides of the bowl.
  • Add the dry ingredients two at a time, alternate with the buttermilk. Make sure to mix each addition in until the ingredients are just combined.
  • Using a spoon, put about half of the batter into each cupcake case. 16 cupcakes should be left over. Bake the cupcakes for 16 to 20 minutes, or until a toothpick stuck in the middle comes out clean.
  • Take it out of the oven and let it cool for a few minutes in the pan. Carefully take all of the cupcakes out of the pan and place them on a wire rack to cool completely.

To make brown sugar cream cheese frosting

  • Beat cream cheese until smooth in a stand mixer basin with the paddle or whisk attachment or a large bowl with a handheld mixer. Butter should be mixed for 30 seconds to 1 minute until smooth.
  • Mix in brown sugar, vanilla, and cinnamon until blended. Add the powdered sugar and beat until mixed, scraping basin sides as needed.
  • Frost cooled cupcakes with icing. Sprinkle cinnamon sugar and a tiny gingerbread cookie on each cupcake.


Q1. Can the cupcake batter be used to make a cake?

I haven’t tried it yet, but I think it should work! You could use an 8-inch square or 9-inch round cake pan with this recipe. You could also use my gingerbread cake recipe. That recipe works well because I’ve tried it many times.

Q2. Can a different frosting be used to frost the cupcakes?

Yes, of course! Cream cheese frosting, Swiss meringue buttercream, regular buttercream, or even whipped cream or stable whipped cream are all great frosting choices.

Q3. Do the cupcakes need to be refrigerated?

After the cream cheese frosting is put on top, the gingerbread cupcakes need to be put in the fridge. Put them in a jar that won’t let air in so they don’t dry out. You can leave them out on the bar for 30 to 40 minutes before serving if you need to.

Q4. Can the cupcakes be made in advance?

Of course! You can make the filling and cupcakes ahead of time by themselves for up to four days. Put the cupcakes on the counter in a jar that won’t let air in, and put the frosting in the fridge. Put the frosting on with a pipe when you’re ready to serve.

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