Oh, let me tell you about gingerbread cupcakes! These little spiced treats are like a warm hug on a chilly holiday evening. The aroma of ginger, cinnamon, and cloves wafting through your kitchen is enough to make anyone feel festive and cozy. I love how these cupcakes bring back memories of baking with my family during the holidays—it’s become a cherished tradition. They’re not just delicious; they’re perfect for sharing at parties or enjoying with a cup of hot cocoa. Trust me, once you take a bite of these moist gingerbread cupcakes topped with creamy frosting, you’ll be hooked! So, let’s dive into making these delightful holiday treats together!

Ingredients for Gingerbread Cupcakes

Here’s what you’ll need to whip up these delightful gingerbread cupcakes. Don’t worry, they’re all pretty accessible, and I promise the results are worth it!

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup brown sugar, packed
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup milk

Make sure your butter is softened for easy blending—it helps create that light and fluffy texture we’re after! And don’t skip the spices—they’re what give these cupcakes their signature holiday flavor!

How to Prepare Gingerbread Cupcakes

Now, let’s get into the fun part—making these gingerbread cupcakes! Follow these steps, and I promise you’ll have a batch of festive, spiced goodness in no time!

Preheat and Prepare

First things first, preheat your oven to 350°F (175°C). This is super important because it helps the cupcakes rise perfectly. While that’s warming up, go ahead and line your cupcake tin with paper liners. It makes for easy cleanup and keeps your cupcakes looking cute!

Mixing Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Make sure everything is combined well; this is key to ensuring that each bite of your cupcake is filled with that lovely spice blend. Trust me, you want that flavor throughout!

Creaming Butter and Sugar

In a larger bowl, beat the softened butter and brown sugar together until it’s light and fluffy—about 2 to 3 minutes. You’ll know it’s ready when it looks pale and creamy. This step is crucial because it incorporates air into the mixture, helping your cupcakes rise beautifully.

Combining Wet Ingredients

Next up, it’s time to add the eggs, one at a time, mixing well after each addition. Then, stir in the molasses and milk until everything is nicely combined. The mixture should be smooth and glossy. Don’t rush this part; take your time to get it just right!

Incorporating Dry Ingredients

Now, gradually add your dry ingredient mixture to the wet ingredients. I like to do this in three parts, mixing gently until just combined. You don’t want to overmix here; a few lumps are totally okay! The goal is a smooth batter without overworking it.

Baking Instructions

Finally, fill each cupcake liner about 2/3 full with the batter. Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them toward the end—every oven is a little different, and you want to catch them just as they’re perfectly baked. Once done, let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. And there you have it—delicious gingerbread cupcakes ready for frosting or enjoying just as they are!

Why You’ll Love This Recipe

• Deliciously spiced with ginger, cinnamon, and cloves—just like the holidays!
• Moist and fluffy texture that melts in your mouth.
• Simple and straightforward preparation—perfect for bakers of all levels.
• Great for holiday gatherings, parties, or cozy nights in.
• Versatile—frost with cream cheese icing or enjoy them plain!
• Make-ahead friendly; they freeze well for future indulgence.

Tips for Success

Here are my top tips to ensure your gingerbread cupcakes turn out perfectly every time! First, make sure your ingredients are at room temperature, especially the butter and eggs. This helps create a smooth batter and results in fluffier cupcakes. Also, don’t overmix when combining the dry and wet ingredients—just mix until you see no dry flour. Overmixing can lead to dense cupcakes, and we definitely want them light and airy!

Another little secret? Use fresh spices! The flavor of your gingerbread cupcakes will shine through if your spices are fresh, so always check the expiration dates. Lastly, keep an eye on the baking time; checking for doneness a minute or two early can save you from overbaking. Trust me, a perfectly baked cupcake is a happy cupcake!

Nutritional Information

Here’s a quick look at the estimated nutritional information for each gingerbread cupcake. Keep in mind that these values can vary based on specific ingredients and portion sizes:

• Calories: 200
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 30g
• Sugar: 15g
• Protein: 2g
• Fiber: 1g
• Cholesterol: 30mg
• Sodium: 150mg

This gives you a helpful guide to enjoy these festive treats while keeping an eye on your diet!

FAQ About Gingerbread Cupcakes

I’ve gathered some of the most common questions folks have about these delightful gingerbread cupcakes. Let’s dive in and clear up any baking mysteries!

Can I make these cupcakes ahead of time?

Absolutely! You can prepare the batter a day in advance and store it in the fridge. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, let it sit at room temperature for about 30 minutes before filling your cupcake liners. This way, your cupcakes will still be fresh and fluffy, perfect for any holiday gathering!

What’s the best way to store leftover cupcakes?

Storing leftover gingerbread cupcakes is super easy! Just place them in an airtight container and keep them at room temperature for up to three days. If you want to keep them longer, you can pop them in the fridge. Just remember to let them come to room temperature before serving, as they taste best when they’re not too cold!

Can I freeze gingerbread cupcakes?

You bet! These cupcakes freeze beautifully. Once they’ve cooled completely, wrap each one tightly in plastic wrap and then place them in a freezer-safe bag or container. They can last up to two months in the freezer. When you’re ready to enjoy them, just thaw them overnight in the fridge, and they’ll be as delicious as the day you made them! If you’re feeling fancy, frost them just before serving to add that extra touch of holiday cheer!

Storage & Reheating Instructions

To keep your gingerbread cupcakes fresh and delicious, store them in an airtight container at room temperature for up to three days. If you want to extend their shelf life, you can refrigerate them, but let them come back to room temperature before enjoying for the best flavor and texture.

If you’ve frozen your cupcakes, just take them out and let them thaw overnight in the fridge. No need to reheat—these treats are delightful served at room temperature! But if you prefer them warm, pop them in the microwave for about 10-15 seconds. Enjoy every cozy bite!

Leave a Comment

I’d love to hear from you! If you try these gingerbread cupcakes, please leave a comment below and let me know how they turned out. Did you add any special toppings or tweaks? Your feedback not only makes my day but also helps fellow bakers find their perfect holiday treat!

Gingerbread Cupcakes: 5 Cozy Treats for the Holidays

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• Author: Julia marin
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Gingerbread cupcakes are spiced treats perfect for the holiday season.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup milk

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a cupcake tin with paper liners.
3. In a bowl, mix flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
4. In another bowl, beat butter and brown sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in molasses and milk.
7. Gradually add the dry ingredients to the wet mixture.
8. Fill each cupcake liner about 2/3 full with batter.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Let cool before serving.

Notes

• Store cupcakes in an airtight container.
• Frost with cream cheese icing for added flavor.
• Can be made ahead and frozen.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 200
• Sugar: 15g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: gingerbread, cupcakes, holiday treats