Gingerbread Cupcakes are a perfect festive treat that bring the warm, comforting flavors of classic gingerbread to a moist and tender cupcake. Paired with a luscious maple frosting, these cupcakes offer just the right balance of spice and sweetness, making them ideal for holiday celebrations, cozy gatherings, or any time you want a special seasonal dessert.
You’ll love these cupcakes because the blend of cinnamon, ginger, nutmeg, and allspice infuses each bite with classic holiday warmth. The molasses adds depth and moisture to the tender crumb, while the maple frosting provides a rich, creamy top note with subtle sweetness and vanilla. Easy to make and beautifully spiced, they’re sure to become a seasonal favorite.
Ingredients
Gingerbread Cupcakes:
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 1 large egg
- ½ cup water
- ½ cup molasses
- 1⅓ cups all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
Maple Frosting:
- ⅓ cup unsalted butter, softened
- 1 ounce cream cheese, softened
- ¼ cup packed brown sugar
- Dash of salt
- ¼ cup maple syrup
- ¼ teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg.
- Add water and molasses, mixing until combined.
- In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
- Gradually add the dry ingredients to the wet, mixing on low speed until just combined.
- Beat on medium speed for 2 minutes to ensure a smooth batter.
- Fill muffin cups two-thirds full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat the butter, cream cheese, brown sugar, and salt until light and creamy.
- Mix in maple syrup and vanilla extract.
- Gradually beat in powdered sugar until smooth.
- Once cupcakes are completely cool, frost tops generously.
- Store frosted cupcakes in the refrigerator until ready to serve.
My Best Tips for Success
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Use room temperature ingredients for best mixing and texture.
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Don’t overmix the batter to keep cupcakes tender.
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Use dark molasses for deeper flavor; adjust sweetness if needed.
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Cool cupcakes completely before frosting to prevent melting.
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Adjust maple syrup in frosting to taste and thickness preference.
Delicious Variations to Try
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Top with chopped toasted pecans or walnuts for crunch.
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Add a pinch of ground cloves or black pepper for extra spice.
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Substitute cream cheese frosting with cinnamon buttercream.
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Drizzle with additional maple syrup or caramel sauce before serving.
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Mix shredded apple or pear into the batter for moistness and flavor.
Frequently Asked Questions
How long do these cupcakes keep?
Store in an airtight container in the fridge for up to 4 days.
Can I freeze gingerbread cupcakes?
Yes, freeze unfrosted cupcakes for up to 3 months. Thaw before frosting.
Can I use a different sweetener than brown sugar?
Light or dark brown sugar is preferred, but coconut sugar can be used as a substitute.
Are these cupcakes spicy?
They have warm, mild spice balanced by sweetness, suitable for most palates.
Can I make these cupcakes dairy-free?
Use dairy-free butter and cream cheese alternatives to make them dairy-free.
Gingerbread Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Warm, spiced, and moist cupcakes with classic holiday flavors of cinnamon, ginger, nutmeg, and molasses. Topped with smooth maple frosting for a festive dessert perfect for gatherings.
Ingredients
Gingerbread Cupcakes
½ cup unsalted butter, softened
½ cup packed brown sugar
1 large egg
½ cup water
½ cup molasses
1⅓ cups all-purpose flour
¾ tsp ground cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
Maple Frosting
⅓ cup unsalted butter, softened
1 oz cream cheese, softened
¼ cup packed brown sugar
Dash of salt
¼ cup maple syrup
¼ tsp vanilla extract
1 cup confectioners’ sugar
Instructions
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Preheat oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
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Cream butter and sugar: Beat butter and brown sugar together until light and fluffy. Add egg and mix until smooth.
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Add wet ingredients: Stir in water and molasses until blended.
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Combine dry ingredients: In another bowl, whisk flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
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Mix batter: Gradually mix dry ingredients into the wet mixture on low speed until just combined. Beat an additional 2 minutes on medium to smooth batter.
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Bake: Fill cupcake liners two‑thirds full. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
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Make frosting: Beat butter, cream cheese, brown sugar, and salt until fluffy. Add maple syrup and vanilla, then gradually mix in confectioners’ sugar until creamy.
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Frost cupcakes: Spread or pipe frosting onto cooled cupcakes. Chill until ready to serve.
Notes
Use room-temperature ingredients for smooth mixing.
Avoid overmixing for tender cupcakes.
Dark molasses deepens flavor and sweetness; adjust if needed.
Cool completely before frosting.
Store frosted cupcakes refrigerated up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (1/12 recipe)
- Calories: 265
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: gingerbread cupcakes, maple frosting cupcakes, spiced holiday desserts, molasses cupcakes, christmas cupcake recipe
