Perfect Gingerbread Cupcakes with Cinnamon Frosting Recipe

Name: Gingerbread Cupcakes with Cinnamon Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup molasses; 1 large egg; 1/2 cup milk; For the frosting: 1 cup butter, softened; 2 cups powdered sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

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Gingerbread Cupcakes with Cinnamon Frosting: The Only Recipe You’ll Ever Need
Why This Gingerbread Cupcakes with Cinnamon Frosting Recipe is a Game-Changer
Ingredient Spotlight: Quality Makes the Difference
Step-by-Step Instructions
Serving & Presentation
Make-Ahead & Storage Solutions
Frequently Asked Questions (FAQ)

Gingerbread Cupcakes with Cinnamon Frosting: The Only Recipe You’ll Ever Need

Get ready to usher in the holiday season or simply brighten any chilly day with the most delightful gingerbread cupcakes you’ve ever tasted! This recipe for gingerbread cupcakes with cinnamon frosting is more than just a dessert; it’s a warm hug in edible form. We’ve perfected this gingerbread recipe to ensure a moist, tender crumb that’s bursting with classic gingerbread spices. Forget dry, crumbly disappointments of the past. Our secret? This recipe delivers an incredibly tender and moist bite, making it the star of any festive gathering or cozy night in. Prepare for your kitchen to be filled with an aroma so inviting, it’s practically magical.

The aroma alone is enough to make your mouth water. Imagine the rich, deep sweetness of molasses mingling with the warm embrace of ginger, cinnamon, and a hint of cloves. Each bite of these spiced cupcakes offers a tender chew, a perfect balance of spice and sweetness, and a finish that’s utterly satisfying. Then, there’s the crowning glory: a swirl of creamy, dreamy cinnamon frosting. Its smooth texture and gentle spice complement the gingerbread perfectly, creating a flavor harmony that’s simply divine. These aren’t just cinnamon frosting cupcakes; they’re a complete sensory experience designed to bring joy.

At exorecipes.com, we believe that everyone should be able to bake with confidence. That’s why we’ve meticulously tested and refined this gingerbread recipe to be foolproof, even for novice bakers. We’re sharing our “Chef’s Secret” that elevates these cupcakes from good to absolutely unforgettable, ensuring they are tender, flavorful, and unbelievably moist every single time. You’ll discover why our approach to blending the ingredients and the simple addition of a specific pantry staple makes all the difference. Get ready to be the hero of your next bake sale or family holiday with these sensational holiday cupcakes.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Why This Gingerbread Cupcakes with Cinnamon Frosting Recipe is a Game-Changer

The Chef’s Secret: The magic behind our incredibly moist gingerbread cupcakes lies in the judicious use of molasses and a slightly higher ratio of wet to dry ingredients than many traditional recipes. Molasses, with its inherent moisture and density, not only contributes to that quintessential gingerbread flavor but also acts as a natural humectant, drawing moisture into the crumb and keeping the cupcakes wonderfully tender for days. Plus, by slightly reducing the baking powder and increasing baking soda, we achieve a beautiful rise without compromising that soft texture. This careful balance ensures consistent results, making these cupcakes a guaranteed hit.

Unbeatable Texture: The texture of these gingerbread cupcakes is the perfect symphony of tender and slightly chewy. The combination of all-purpose flour with the richness from brown sugar and molasses creates a delicate crumb that doesn’t fall apart. The precise leavening agents – baking powder for lift and baking soda for a tender reaction with the acidic molasses – work in tandem to create a light yet substantial cupcake. This balanced approach ensures that each bite is not only flavorful but also possesses that satisfying chew that’s characteristic of a truly great cookie or cake.

Foolproof for a Reason: We understand that baking can sometimes feel intimidating, which is why we’ve put this gingerbread recipe through rigorous testing. Every component, from the ingredient measurements to the baking time, has been calibrated for maximum success. You can trust that following these instructions will yield perfect spiced cupcakes every time. We want you to feel confident and empowered in your kitchen, and this recipe is designed to deliver that feeling with every delicious bake.

Ingredient Spotlight: Quality Makes the Difference

All-Purpose Flour

All-purpose flour provides the essential structure for our cupcakes. It’s versatile and readily available, making it a reliable choice for most home bakers. For optimal results, ensure your flour is fresh; old flour can lead to dense baked goods. While cake flour could result in a slightly more tender crumb, all-purpose flour offers a good balance and is more commonly found in pantries. We’ve calibrated this recipe precisely for AP flour.

Ground Ginger, Cinnamon, and Molasses

These are the heart and soul of our gingerbread cupcakes! Use fresh, potent ground spices for the best flavor. Stale spices will result in a subdued taste. Molasses is crucial; opt for unsulphured molasses for the best flavor and texture. Blackstrap molasses is too strong and bitter for this recipe. If you absolutely cannot find molasses, a dark brown sugar and a touch of extra dark corn syrup can offer a substitute, but the characteristic gingerbread flavor will be compromised.

Unsalted Butter

Softened unsalted butter is key for creating a light and fluffy batter. Using high-quality unsalted butter allows you to control the salt content of your recipe precisely. Make sure the butter is truly softened to room temperature – it should give slightly when pressed but not be greasy or melted. This ensures it creams properly with the sugar, incorporating air that contributes to the cupcakes’ tender texture. If you only have salted butter, reduce the added salt in the recipe by a quarter teaspoon per half cup of butter used.

Large Egg & Milk

A large egg acts as a binder, adds richness, and contributes to the structure of our gingerbread cupcakes. Ensure it’s at room temperature for better emulsification with the other ingredients. Room temperature milk also helps create a smoother, more cohesive batter, leading to a more even bake. Whole milk will provide the richest flavor and tenderest crumb, but 2% milk can also be used if that’s what you have on hand. Avoid skim milk for the creamiest results.

Powdered Sugar

For the cinnamon frosting, superfine powdered sugar is essential for achieving that silky-smooth, cloud-like texture. Sift your powdered sugar to remove any lumps and ensure the frosting whips up beautifully. If your powdered sugar has hardened in its packaging, a brief pulse in a food processor can help restore its fine consistency. We recommend pure powdered sugar without any added fillers for the best taste.

Vanilla Extract

Pure vanilla extract enhances all the other flavors in both the cupcakes and the frosting. Always opt for pure vanilla extract over imitation vanilla for a richer, more authentic flavor profile. The warmth of vanilla beautifully complements the spices in gingerbread.

Step-by-Step Instructions

Step 1: Preparing the Dry Ingredients

In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This step ensures all your leavening agents and spices are evenly distributed, preventing pockets of unmixed ingredients and guaranteeing consistent flavor throughout your gingerbread cupcakes.

Pro Tip: Sifting your dry ingredients can further ensure even distribution and a lighter final texture, especially if your spices tend to clump.

A photo showing flour, spices, baking powder, and soda being whisked together in a bowl

Step 2: Creaming the Wet Ingredients

In a large bowl, beat 1/2 cup unsalted butter (softened) and 1/2 cup brown sugar using an electric mixer until the mixture is light and creamy. This process, known as creaming, incorporates air into the batter, which is crucial for achieving a tender and fluffy cupcake. Then, add 1/2 cup molasses and 1 large egg, mixing thoroughly until well combined and smooth.

Common Mistake to Avoid: Using butter that is too cold will prevent proper creaming, leading to dense cupcakes. Butter that is too warm/melted will cause the cupcakes to spread too much and become greasy. Ensure your butter is at true room temperature.

A photo showing creamed butter and sugar, then molasses and egg being mixed in

Step 3: Combining Wet and Dry Mixtures

Gradually add the dry ingredient mixture to the wet ingredient mixture, alternating with 1/2 cup milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. Stop mixing as soon as all streaks of flour disappear.

Pro Tip: Scrape down the sides and bottom of the bowl frequently to ensure all ingredients are incorporated evenly.

A photo showing dry ingredients being added to wet ingredients in alternating additions

Step 4: Baking the Gingerbread Cupcakes

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Common Mistake to Avoid: Overfilling the cupcake liners will cause the batter to spill over the edges. Filling them two-thirds full allows for a nice dome without overflowing.

A photo of filled cupcake liners ready for the oven, or cupcakes baking in the tin

Step 5: Cooling the Cupcakes

Once baked, let the cupcakes cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This step is crucial; frosting warm cupcakes will result in melted, messy frosting. Patience here ensures a perfect canvas for your frosting.

Pro Tip: Placing cupcakes on a wire rack allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring they cool evenly.

A photo of freshly baked cupcakes cooling on a wire rack

Step 6: Preparing the Cinnamon Frosting

While the cupcakes are cooling, prepare the frosting. In a large bowl, beat 1 cup of softened butter with an electric mixer until it’s light and fluffy. Gradually add 2 cups of powdered sugar, 1 teaspoon of ground cinnamon, and 1 teaspoon of vanilla extract. Beat until smooth and creamy. If the frosting is too thick, add a teaspoon of milk at a time; if too thin, add a tablespoon more powdered sugar.

Common Mistake to Avoid: Frosting that is too stiff or too soft. Ensure your butter is perfectly softened (not melted). Adjust consistency carefully with tiny amounts of milk or powdered sugar.

A photo of butter being beaten, then powdered sugar, cinnamon, and vanilla being added to make frosting

Step 7: Frosting the Cupcakes

Once the gingerbread cupcakes have cooled completely, swirl or spread the cinnamon frosting generously onto each cupcake. You can use a piping bag with your favorite tip for a decorative finish, or simply a spatula for a rustic charm.

Pro Tip: For a professional look, chill the frosting for about 10-15 minutes before piping. This will help it hold its shape beautifully.

A photo of frosted gingerbread cupcakes, perhaps with a swirl pattern

Serving & Presentation

These exquisite gingerbread cupcakes with cinnamon frosting are a stunning centerpiece for any dessert table. For an extra festive touch, consider garnishing them with a sprinkle of edible glitter, a dash of extra cinnamon, or a few tiny gingerbread cookies. They pair wonderfully with a warm mug of apple cider or a rich hot chocolate. For a more substantial dessert, serve them alongside a slice of roast turkey or ham for a delightful sweet-and-savory contrast during holiday meals. Their charming appearance and comforting flavors make them suitable for everything from casual gatherings to elegant holiday parties.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: You can bake the gingerbread cupcakes up to 1 day in advance and store them in an airtight container at room temperature. The cinnamon frosting can also be made a day ahead and stored in the refrigerator; bring it to room temperature and whip it briefly before frosting the cooled cupcakes. For even more efficiency, you can prepare the dry and wet ingredients for the cupcakes separately (keeping them separate until you’re ready to mix and bake) up to 2 days ahead.

Storing Leftovers: Store unfrosted or frosted cupcakes in an airtight container at room temperature for up to 3 days. If your frosting is particularly rich or contains cream cheese (though this recipe doesn’t), refrigeration might be necessary, but this buttercream-based frosting is generally fine at room temperature. For longer storage, you can freeze unfrosted cupcakes wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months.

The Best Way to Reheat: If frozen, thaw overnight at room temperature. If stored at room temperature and slightly dry, you can gently warm a cupcake in the microwave for 5-10 seconds to refresh its moisture. Frosting, however, is best enjoyed at room temperature, so allow frosted cupcakes to come to room temp before serving if they’ve been refrigerated.

Frequently Asked Questions (FAQ)

How do I make gingerbread cupcakes moist?

Our gingerbread cupcakes are specifically designed for moistness! The key lies in using molasses, which acts as a humectant, and ensuring you don’t overmix the batter or overbake the cupcakes. Using room temperature ingredients also contributes to a better emulsion and tender crumb. Following the timing and temperature instructions precisely is crucial.

Can I use oil instead of butter in gingerbread cupcakes?

While this recipe calls for butter for optimal flavor and creaming ability, you *can* substitute oil for butter. Use a neutral-flavored oil like vegetable or canola oil, and typically, you’d use about 3/4 of the amount of oil as butter. For example, if the recipe calls for 1/2 cup butter, use about 6 tablespoons of oil. The texture might be slightly different – often oil-based cakes are very moist but can be a bit denser or “gummier” than butter-based ones.

What’s the best way to make cinnamon frosting for cupcakes?

Our recipe provides a foolproof method for a delicious cinnamon frosting: cream softened butter until fluffy, then gradually beat in sifted powdered sugar, cinnamon, and vanilla extract. The key is correctly softened butter and sifting your powdered sugar for a smooth, lump-free consistency. Adjusting with a tiny bit of milk or more powdered sugar helps achieve the perfect pipeable or spreadable texture.

How long do gingerbread cupcakes typically take to bake?

These gingerbread cupcakes typically take between 18 to 20 minutes to bake at 350°F (175°C). The best way to tell if they’re done is to insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs attached, they’re ready. Avoid the temptation to overbake, as this is the fastest way to dry them out.

Can I make gingerbread cupcakes ahead of time?

Yes! Gingerbread cupcakes can be baked up to 1 day in advance and stored in an airtight container at room temperature. The frosting can also be made a day ahead and refrigerated. Just be sure to bring the frosting to room temperature and whip it briefly before frosting the completely cooled cupcakes.

Can I make this recipe vegan/gluten-free?

Vegan: To make these vegan, you can replace the butter with a vegan butter substitute (stick-style for best results), use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins) or other commercial egg replacer, and substitute the milk with unsweetened almond, soy, or oat milk. Ensure your molasses and brown sugar are vegan-friendly (some refined sugars are processed with bone char). The frosting can be made vegan by using vegan butter and a plant-based milk.
Gluten-Free: For a gluten-free version, use a good quality 1:1 gluten-free baking flour blend that contains xanthan gum. Make sure to weigh your GF flour or measure carefully, as GF flours can pack differently. The texture may vary slightly, so monitor baking time closely, as GF baked goods can sometimes bake faster or differently.

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