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Gingerbread Cupcakes with Spiced Buttercream

These soft gingerbread cupcakes combine all of the flavors of the holidays in one moist cupcake! Top them with a spiced buttercream for the ultimate holiday treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Gingerbread Cupcakes
  • 1.5 cups all purpose flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter room temperature
  • 0.5 cup packed brown sugar
  • 2 large eggs room temperature
  • 0.25 cup oil
  • 1 tsp vanilla extract
  • 0.25 cup molasses
  • 0.5 cup buttermilk room temperature
Spiced Buttercream
  • 1 cup unsalted butter room temperature
  • 3 cups powdered sugar
  • 0.5 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream

Method
 

Cupcakes
  1. Preheat oven to 350°F and line a 12 cup muffin tin and 6 cups of another muffin tin with cupcake liners.
  2. In a medium bowl, mix flour, spices, baking powder and salt together then set aside.
  3. In a large mixing bowl using a handheld or stand mixer, cream together the butter and sugar on medium high speed until smooth and creamy.
  4. Add eggs, oil, and vanilla. Beat on medium high until well combined.
  5. Add molasses and mix to combine.
  6. With mixer on low speed, add dry ingredients, alternating half dry ingredients, buttermilk and remaining dry ingredients. Whisk until just combined. Do not over mix.
  7. Pour batter into cupcake liners, filling 2/3 full to avoid overflow.
  8. Bake for 20 - 22 minutes, until toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool completely before frosting.
Spiced Buttercream
  1. Beat butter on medium high speed until smooth and creamy.
  2. Add half the powdered sugar and spices and beat on low until incorporated. Then add the remaining powdered sugar and beat on low speed until blended.
  3. Add vanilla and heavy cream and mix on low until well incorporated, then mix on medium high until light and fluffy.
  4. Frost cooled cupcakes then top with gingerbread cookies or sprinkles as desired.

Notes

These gingerbread cupcakes are perfect for holiday gatherings, birthdays, or any occasion that calls for a festive treat.