Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting

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Gingerbread cupcakes are the perfect holiday treat that combines the cozy flavors of cinnamon, ginger, and molasses with the light, airy texture of a cupcake. These cupcakes offer a delightful twist on traditional gingerbread, making them ideal for festive occasions. Paired with cinnamon vanilla buttercream frosting, they provide a sweet, spiced indulgence that will have everyone reaching for seconds.

Why Gingerbread Cupcakes Are a Must-Make Dessert

Gingerbread cupcakes are not only delicious but also incredibly easy to make, offering a comforting, nostalgic flavor that everyone loves. The dense yet moist texture of the cupcakes complements the cinnamon vanilla buttercream perfectly, creating a balanced dessert that appeals to both kids and adults alike. Perfect for holiday gatherings, these cupcakes are a must-try for anyone looking to impress their guests with a homemade treat.

Ingredients for Gingerbread Cupcakes

To make these gingerbread cupcakes, you’ll need the following ingredients:

All-purpose flour: Provides the structure for the cupcakes.
Baking soda: Helps the cupcakes rise, making them light and fluffy.
Ground cinnamon: Adds the signature warm, spicy flavor of gingerbread.
Ground ginger: Enhances the depth of flavor in the cupcakes.

Ground nutmeg: A touch of nutmeg adds to the spiciness and warmth.
Ground allspice: Complements the other spices for that perfect gingerbread taste.
Salt: Balances out the sweetness of the molasses.
Unsalted butter: Makes the cupcakes rich and moist.
Dark brown sugar: Provides a deep, caramel-like sweetness.
Egg: Adds moisture and helps bind the ingredients together.
Molasses: The key ingredient for that rich, deep flavor in gingerbread.

Whole milk: Adds moisture and keeps the cupcakes tender.

Cinnamon Vanilla Buttercream Frosting Ingredients

Unsalted butter: The base for the buttercream, ensuring a smooth texture.
Ground cinnamon: Gives the frosting its warm, spiced flavor.
Vanilla extract: Adds sweetness and enhances the cinnamon flavor.
Powdered sugar: Sweetens the frosting and helps it hold its shape.

Alternative Ingredient Suggestions

If you’re looking to adjust the recipe to suit dietary preferences or missing an ingredient, here are some ideas:

Gluten-free: Swap the all-purpose flour with a gluten-free flour blend.
Dairy-free: Use plant-based butter and milk alternatives like almond or oat milk.
Molasses substitution: If you don’t have molasses, you can substitute with honey or maple syrup, but this will change the flavor slightly.

Step-by-Step Instructions for Gingerbread Cupcakes

Preheat your oven to 350°F and line a cupcake pan with paper liners.
In a medium bowl, mix together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.
In an electric mixer, beat the butter and dark brown sugar together until creamy, about 2 minutes.

Add the egg, then the molasses, and mix until well combined. The batter may appear a little lumpy.
Slowly add the milk and gradually mix in the flour mixture, scraping down the sides of the bowl. Be careful not to overmix.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool completely.

Cinnamon Vanilla Buttercream Frosting Instructions

In the bowl of an electric mixer, beat the butter until smooth.
Add the cinnamon and vanilla extract, then gradually add powdered sugar. Beat until smooth and fluffy.
Once the cupcakes have cooled, frost them with the buttercream using a butter knife or piping bag.

Optional: Garnish with extra cinnamon or festive sprinkles for a fun, holiday touch.

Tips & Tricks for Perfect Gingerbread Cupcakes

Ensure all your ingredients, especially butter, eggs, and milk, are at room temperature before starting. This will help create a smoother batter.
Be sure not to overfill the cupcake liners; filling them 2/3 full will allow them to rise perfectly without spilling over.

Avoid opening the oven door too early to prevent the cupcakes from sinking in the middle.
For extra festive flair, use gingerbread-themed or polka dot cupcake liners.

Pairing Ideas and Variations

These gingerbread cupcakes are perfect on their own, but you can pair them with other seasonal treats. Serve them with a hot cup of cider, or for a more indulgent option, enjoy them with a dollop of whipped cream or a scoop of vanilla ice cream. If you want to make these cupcakes even more exciting, try adding chocolate chips or chopped nuts to the batter.

For storage, place the cupcakes in an airtight container at room temperature and consume within 7 days. Unfrosted cupcakes can be frozen for up to 4-6 months. If you have leftover frosting, store it in the freezer for up to 3 months.

Why Gingerbread Cupcakes Make the Perfect Holiday Dessert

Gingerbread cupcakes are a delightful, seasonal treat that brings comfort and joy to the dessert table. Their rich, spiced flavor is complemented by the sweetness of cinnamon vanilla buttercream, making them a perfect addition to holiday parties and family gatherings. Whether you’re baking for a special occasion or just craving a cozy dessert, these cupcakes are sure to be a hit with everyone.

By following these simple steps and tips, you can enjoy the nostalgic taste of gingerbread in a cupcake form. Happy baking!

Conclusion

Gingerbread cupcakes are a perfect blend of festive spices and moist, fluffy texture, making them the ideal dessert for the holiday season. Whether you’re baking for family gatherings, office parties, or simply craving a delicious treat, these cupcakes are sure to delight everyone. With a simple yet flavorful recipe, you can bring the nostalgic taste of gingerbread into a new, exciting form. Top them off with cinnamon vanilla buttercream frosting for that extra sweetness and spice. Enjoy baking these gingerbread cupcakes and sharing them with loved ones—they’re bound to become a holiday favorite!

FAQs

1. Can I make gingerbread cupcakes ahead of time?

Yes, you can bake the gingerbread cupcakes a day or two in advance. Just make sure to store them in an airtight container at room temperature to keep them fresh. If you want to frost them later, store the frosting separately in an airtight container in the fridge. When ready to serve, frost the cupcakes and enjoy!

2. How do I prevent my gingerbread cupcakes from sinking in the middle?

To avoid sinking cupcakes, ensure that your oven temperature is accurate by using an oven thermometer. Also, avoid overmixing the batter, as this can cause the cupcakes to collapse. Make sure to allow the butter, milk, and egg to come to room temperature before mixing, and don’t overfill the cupcake liners.

3. Can I use a different frosting for these gingerbread cupcakes?

Yes, you can substitute the cinnamon vanilla buttercream frosting with a cream cheese frosting for a tangier flavor. You can also try a simple glaze made from powdered sugar and milk if you prefer a lighter topping.

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Gingerbread Cupcakes

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Author: Anna
Total Time: 35 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring a warm, spiced flavor to your dessert table. Perfect for the holiday season, these cupcakes are dense yet moist and topped with a smooth, sweet frosting that complements the gingerbread perfectly. Simple to make, this recipe is a festive twist on the classic gingerbread cookie.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
1/2 cup dark brown sugar (packed)
1 egg (room temperature)
1/2 cup molasses (not blackstrap)
1/2 cup whole milk (room temperature)
1/2 cup unsalted butter (room temperature) for frosting
1 teaspoon ground cinnamon for frosting
1 tablespoon vanilla extract for frosting
2 cups powdered sugar for frosting

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Instructions

Preheat your oven to 350°F and line a cupcake pan with paper liners.
In a medium bowl, mix the flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Set aside.

In an electric mixer, beat the butter and brown sugar together until creamy, about 2 minutes.
Add the egg, then the molasses, and mix until well combined. The batter may appear slightly lumpy at this point.
Gradually add the milk and slowly mix in the dry ingredients until just combined. Be careful not to overmix.

Fill the cupcake liners two-thirds full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
For the frosting, beat the butter until smooth in an electric mixer.
Add the cinnamon and vanilla extract, then gradually mix in the powdered sugar until smooth and fluffy.

Once the cupcakes have cooled, frost them with the cinnamon vanilla buttercream. Optionally, garnish with extra cinnamon or festive sprinkles.

Notes

Ensure all ingredients are at room temperature to avoid clumpy batter.
Do not overfill the cupcake liners; fill them about two-thirds full to ensure even rising.

If you prefer a tangier frosting, you can substitute the cinnamon buttercream with cream cheese frosting.
Store cupcakes in an airtight container at room temperature for up to 7 days.
Unfrosted cupcakes can be frozen for up to 4-6 months.

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