Gingerbread Cupcakes

These gingerbread cupcakes are really soft, moist, and full of spice. They have a delicious frosting made of creamy vanilla and gingerbread-flavored cream cheese swirled together. Imagine the taste of tasty, spiced gingerbread cookies, but in a cupcake! I added cute mini gingerbread cookies on top. These cupcakes are ideal for the holidays, especially if you’re a fan of gingerbread!

Pin this delicious recipe on Pinterest to save and share with your foodie friends!

Just hover over the end page and click ‘Pin’ to spread the yum.

Delicious gingerbread cupcakes that bring the warm and comforting flavors of the holiday season to every bite. The cupcakes boast a rich, spiced aroma with hints of cinnamon, ginger, and molasses. Each moist and tender cupcake is a harmonious blend of sweet and spiced goodness. Topped with a velvety cream cheese frosting, these cupcakes offer a delightful contrast to the robust gingerbread flavors. To add a festive touch, a sprinkle of cinnamon or a gingerbread cookie crumb garnish can enhance the visual appeal. These gingerbread cupcakes are not just a treat for the taste buds; they are a charming addition to any holiday dessert table, capturing the nostalgic essence of festive baking

Why You’ll Love This Recipe:

  • Frosting Upgrade: The swirled vanilla and gingerbread cream cheese frosting takes these cupcakes to a whole new level of deliciousness.
  • Gingerbread Flavor: Similar to gingerbread cookies, these cupcakes have the same spiced, molasses flavor that makes them so tasty.
  • Soft & Moist: Thanks to a mix of butter and oil, the cupcake texture is soft, moist, and fluffy, staying delicious for days.

Key Ingredients:

  • Molasses: Use unsulphured baking molasses, either medium or dark. Avoid blackstrap molasses as it’s too bitter. Bonus: any leftover molasses can be used for gooey gingerbread cinnamon rolls or gingerbread cookies.
  • Oil & Butter: Vegetable oil keeps the cupcakes moist, while butter adds flavor. Any neutral-tasting oil works; in this case, grapeseed oil was used.
  • Buttermilk: Opt for store-bought buttermilk for the best results.
  • All-Purpose Flour: Weigh the flour for accuracy. If you don’t have a scale, measure by stirring and gently spooning into a measuring cup. Avoid packing it in, and scrape off excess with a knife’s flat edge.
  • Spices (Ginger, Cinnamon, Nutmeg, Cloves, Cardamom – optional): These spices create the perfect gingerbread flavor. Cardamom is optional but adds an extra layer of taste.

Gingerbread Frosting Ingredients:

  • Butter: Softened unsalted butter makes mixing much easier.
  • Cream Cheese: Opt for full-fat brick-style cream cheese for a stable frosting that won’t be too runny.

Ingredient Substitutions:

  • Gluten-Free Option: Substitute all-purpose flour with 1:1 gluten-free flour.
  • Cloves Alternative: If you don’t have cloves, allspice is a great substitute with a very similar flavor profile.
  • No Cream Cheese: If you’re out of cream cheese, replace it with an equal amount of butter (half a cup).

Make-Ahead and Storage:

Store frosted cupcakes in the fridge due to the cream cheese in the frosting. Use a cupcake carrier to keep them fresh without smashing the frosting. They can be stored in the fridge for up to 4 days.

For the best taste, let the cupcakes come to room temperature. Allow them to sit out for 20-30 minutes to let the frosting soften and become soft and fluffy.

Why Butter and Oil in the Cupcake Batter?

The combination of both butter and oil provides these cupcakes with the best flavor and texture.

  1. Butter: Adds a rich, buttery flavor to the cupcakes.
  2. Oil: Ensures a texture that remains soft and moist for an extended period.

By using both butter and oil, you get a delightful flavor and a wonderfully soft, moist, fluffy texture in your cupcakes.

RELATED CUPCAKES RECIPES

Open the Next Page for The Full Recipe

 

 

Sharing is Caring