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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup packed brown sugar - 2 large eggs - ½ cup molasses - ½ cup milk - 1 teaspoon vanilla extract For these easy gingerbread cupcakes, gather all your ingredients first. This helps you stay organized. The flour gives structure, while the baking soda helps them rise. Ground ginger, cinnamon, nutmeg, and cloves add that warm, spicy flavor we love during the holidays. Use unsalted butter for a richer taste. Brown sugar adds sweetness and moisture. Eggs bind everything together. Molasses gives that classic gingerbread flavor. Milk keeps the cupcakes soft and tender. Finally, a splash of vanilla enhances the overall flavor. Make sure your butter and eggs are at room temperature. This helps everything mix evenly. Measuring your ingredients correctly is key. Even small changes can affect the final result. Happy baking! {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 12-cup muffin tray with cupcake liners. First, you need to heat the oven. This helps the cupcakes rise well. While it warms up, grab your muffin tray. Lining it with cupcake liners makes cleanup easy and adds a festive touch. - Whisk together dry ingredients in a bowl. Next, take a medium bowl. Add 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of salt. Use a whisk to mix these well. This step adds flavor and helps the cupcakes rise. - Beat butter and brown sugar until fluffy. Now, grab a large bowl. Add ½ cup of softened unsalted butter and ¾ cup of packed brown sugar. Use an electric mixer to beat them together. Mix for about 2-3 minutes until it's light and fluffy. This makes the cupcakes soft and tasty. - Add eggs, molasses, and vanilla slowly. After that, it's time for the wet ingredients. Add 2 large eggs, one at a time. Make sure to mix well after each egg. Then, add ½ cup of molasses and 1 teaspoon of vanilla extract. Keep mixing until everything is smooth. This adds moisture and flavor to your batter. - Alternate adding dry ingredients and milk. Take your dry ingredients and add them to the wet mix. Do this gradually, alternating with ½ cup of milk. Start and end with the dry mix. Be gentle when you mix. Over-mixing can make the cupcakes tough. You want a soft batter, not a hard one. - Fill liners and bake until done. Now it’s time to bake! Fill each cupcake liner about two-thirds full with batter. Place the tray in your preheated oven. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center of a cupcake. If it comes out clean or with a few crumbs, they are ready. Let them cool for 5 minutes in the tray, then move them to a wire rack. This cooling step is key before frosting! To ensure even baking, start with a preheated oven at 350°F (175°C). Use an oven thermometer to check the temperature. Fill each cupcake liner about two-thirds full. This helps them rise evenly. Rotate the muffin tray halfway through baking. This step promotes uniform heat distribution. Avoiding over-mixing is key to soft cupcakes. After adding the flour mixture, mix gently. Stop as soon as you see no dry flour. Over-mixing makes cupcakes dense and tough. Use a rubber spatula to fold in ingredients carefully. For frosting, I recommend cream cheese frosting. It pairs well with gingerbread flavors. You can also use simple vanilla frosting for a lighter touch. Both options add sweetness without overpowering the ginger taste. For decoration, sprinkle crushed gingerbread cookies on top. This adds texture and looks festive. A dash of ground cinnamon also enhances the visual appeal. You can even place a tiny gingerbread cookie on each cupcake for a fun touch. Pro Tips Use Room Temperature Ingredients: Ensuring your eggs, milk, and butter are at room temperature helps create a smoother batter, resulting in lighter and fluffier cupcakes. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes rather than light and fluffy ones. Check for Doneness: Oven temperatures can vary, so start checking your cupcakes a couple of minutes before the recommended baking time to avoid overbaking. Cool Completely Before Frosting: Allowing your cupcakes to cool completely before frosting them helps prevent the frosting from melting and ensures a beautiful presentation. {{image_4}} Want to change up the flavor of your gingerbread cupcakes? You can easily add a twist to your recipe. - Chocolate gingerbread cupcakes: Mix in ½ cup of cocoa powder with your dry ingredients. This adds a rich chocolate taste that pairs well with the spices. You’ll enjoy a unique blend of flavors. - Adding spices for extra flavor: Experiment with spices like cardamom or allspice. Just a pinch can enhance the warmth and depth of your cupcakes. Try adding ¼ teaspoon of either spice to the dry mix for a delightful kick. Making cupcakes for special diets? You can swap ingredients to fit various needs. - Gluten-free flour options: Use a gluten-free flour blend instead of all-purpose flour. This simple switch keeps the cupcakes light and fluffy. Just ensure it has a binding agent like xanthan gum. - Vegan ingredient alternatives: Replace eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For butter, use coconut oil or vegan butter. This keeps your cupcakes moist and delicious without dairy. These variations let you enjoy gingerbread cupcakes while catering to different tastes and dietary needs! To keep your gingerbread cupcakes fresh, store them in an airtight container. This will help them stay moist and tasty. Place them at room temperature for up to three days. If you want them to last longer, refrigerate them. Just make sure to wrap them well to avoid drying out. Adding a slice of bread to the container helps keep the cupcakes soft. You can freeze gingerbread cupcakes to enjoy later. To freeze them properly, let them cool completely. Then, wrap each cupcake with plastic wrap. Place the wrapped cupcakes in a freezer bag or container. This prevents freezer burn. They can stay frozen for up to three months. When you're ready to eat them, take the cupcakes out of the freezer. Thaw them in the fridge overnight for best results. You can also leave them at room temperature for a few hours. Once thawed, frost them as you like! Gingerbread cupcakes last about 2 to 3 days at room temperature. Keep them in a sealed container to stay fresh. If you put them in the fridge, they can last up to a week. Just remember to cover them well to prevent dryness. Yes, you can make these cupcakes in advance. Bake them a day or two before your event. After they cool, store them in a sealed container. You can also freeze them for up to 3 months. Just thaw them in the fridge before serving. Frosting is key for gingerbread cupcakes. Cream cheese frosting is a favorite. It adds a sweet and tangy taste. Vanilla frosting works well too. For a fun touch, try crushed gingerbread cookies on top. A sprinkle of cinnamon also adds a nice flair. In this blog post, we covered everything you need to bake delicious gingerbread cupcakes. You learned about the key ingredients, step-by-step instructions, and helpful tips. Variations and storage advice ensure your treats stay fresh and tasty. Baking can be fun! With practice, you can create perfect cupcakes every time. Enjoy sharing your tasty creations with friends and family. Happy baking!

Gingerbread Cupcake Delight

Delicious gingerbread cupcakes perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 0.75 cups packed brown sugar
  • 2 large eggs, at room temperature
  • 0.5 cups molasses
  • 0.5 cups milk, at room temperature
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tray by lining each cup with festive cupcake liners.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined. Set the mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, approximately 2-3 minutes.
  • Add the large eggs to the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Follow by mixing in the molasses and vanilla extract until the batter is smooth and well-blended.
  • Gradually incorporate the reserved flour mixture into the wet ingredients, alternating with the milk. Start and finish with the flour mixture, mixing gently until just incorporated. Avoid over-mixing to keep the cupcakes tender.
  • Evenly distribute the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  • Place the tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  • Once baked, let the cupcakes cool in the tray for 5 minutes, then carefully transfer them to a wire rack to cool completely before frosting them.

Notes

After the cupcakes have cooled, generously top them with a luscious cream cheese frosting or a simple vanilla frosting. For an extra festive touch, sprinkle crushed gingerbread cookies or a dash of ground cinnamon on top, creating a delightful holiday centerpiece!
Keyword cupcakes, gingerbread, holiday