Gingerbread Cupcakes

Gingerbread cupcakes are the perfect cupcake recipe to make this holiday season. Moist, spiced cupcakes are topped with sweet cinnamon buttercream frosting.

Prep Time 15

Cook Time 17

Resting Time 30

Total Time 1 2

Servings cupcakes

Author Heather

Ingredients

Cupcakes

½ cup (100 g) vegetable oil
½ cup (107 g) brown sugar
2 large eggs room temperature
½ cup (170 g) molasses use an "unsulphured" molasses like Grandma's Brand
½ cup (120) whole milk room temperature
1 ½ cups (180 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

Frosting

1 cup (226 g) unsalted butter room temperature
4 cups (456 g) confectioners sugar sifted/whisked to remove lumps
⅓ cup (80 g) heavy cream cold
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Cupcakes

Heat the oven to 350℉. Line a cupcake pan with paper liners and set aside.
In a large bowl add the vegetable oil, brown sugar, eggs, molasses, and whole milk. Stir until the ingredients are fully incorporated and set aside.
In a separate bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Whisk to remove clumps.
Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix the batter).
Divide the batter between 12 cupcake liners, filling to about ⅔ full. Bake for about 17 to 19 minutes, or until the tops pop back when gently pressed.
Transfer cupcakes to a cooling rack and allow to cool completely before frosting.

Frosting

In a large bowl, add the room temperature butter and beat with a hand mixer (or stand mixer) until creamed and fluffy, about a minute.
Add the confectioners sugar one cup at a time and slowly mix until ingredients are fully combined. Then whip at high speed until the frosting looks cohesive fluffy, about a minute.
Add the heavy cream, vanilla extract, cinnamon, and salt, then whip for an additional 2 to 3 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
Pipe or spread the frosting with a knife onto cupcakes and serve.

Notes

Leftovers: Cupcakes will keep for 3-4 days at room temperature in a tightly sealed container.
Frosting quantity: Recipe makes enough frosting for tall, dramatic piped frosting (as shown in the photos). For less frosting, cut the frosting recipe in half.
More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!

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