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gingerbread cupcakes with spiced butter cream are shown topped with frosted gingerbread cookies
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4 from 1 vote

Gingerbread Cupcakes with Spiced Buttercream Frosting

Gingerbread cupcakes are the perfect treat to celebrate the best flavors of the season with! These tender Christmas cupcakes get topped with a creamy spiced buttercream frosting that you'll just adore.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Cuisine: American
Servings: 14 cupcakes
Calories: 428kcal

Ingredients

For The Spiced Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter room temperature
  • ½ cup packed light or dark brown sugar
  • 2 large eggs room temperature
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • ¼ cup molasses
  • ½ cup buttermilk room temperature

For The Spiced Buttercream

  • · 1 cup unsalted butter room temperature
  • · 3 cups confectioner’s sugar
  • · ½ tsp ground ginger
  • · ½ tsp ground cinnamon
  • · 1 tsp vanilla extract
  • · 1 tbsp heavy cream

Instructions

  • Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners and a 6-cup muffin tin with 2 cupcake liners. Set aside.

To Make The Cupcakes

  • In a medium bowl, mix the flour, spices, baking powder and salt together. Set aside.
  • In a large mixing bowl, using a handheld mixer, whisk the butter and sugar together on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  • Add the eggs, oil and vanilla. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  • Add in the molasses and whisk to combine
  • With the mixer on low speed, add the dry ingredients in 2 additions, alternating with the buttermilk and whisk until just combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
  • Divide the batter evenly among the 12 cupcake liners – fill to only 2/3 full to avoid spilling.
  • Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.

To Make The Spiced Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium high speed until smooth and creamy.
  • Add half confectioner’s sugar and spices and beat on low speed until incorporated
  • Add the rest of the sugar and beat on low speed until incorporated.
  • Add the vanilla and heavy cream and beat until incorporated. Scrape down the sides of the bowl as needed.
  • Change mixer speed to medium high and beat frosting until light and fluffy
  • Frost cooled cupcakes and decorate with gingerbread men cookies or sprinkles as desired.

Nutrition

Calories: 428kcal | Carbohydrates: 49g | Protein: 3g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 224mg | Potassium: 191mg | Fiber: 1g | Sugar: 38g | Vitamin A: 672IU | Calcium: 66mg | Iron: 1mg