Name: Gingerbread Cupcakes
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 1 ⅓ cup all-purpose flour; ½ cup dark brown sugar; ¼ teaspoons baking soda; ¾ teaspoons baking powder; ½ teaspoons salt; 1 ½ teaspoons ground ginger; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; ⅓ cup vegetable or canola oil; ⅓ cup melted butter; ⅓ cup molasses (use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand); 1 egg + 1 large egg yolk (room temperature preferred); 2 teaspoons vanilla extract; ¼ cup very hot or boiling water; ⅓ cup sour cream; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 2 Tablespoons light brown sugar (firmly packed); 1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract); ¼ teaspoon ground cinnamon; 3 ½ cups powdered sugar; Pinch of salt (about scant ⅛ teaspoon)

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These Gingerbread Cupcakes are a cozy holiday treat that combines warm spices with moist, tender crumb. The rich aroma of ginger, cinnamon, and molasses fills your kitchen in just 44 minutes, making them perfect for last-minute baking. Each bite delivers a delightful balance of sweetness and spice, topped with a creamy frosting that melts in your mouth. Whether for a festive gathering or a quiet afternoon, these cupcakes bring comfort and joy in every bite.

With a prep time of 30 minutes and a quick 14-minute bake, these cupcakes are surprisingly easy to whip up. The soft, fluffy texture pairs beautifully with the bold, spiced flavor, creating a dessert that feels indulgent yet nostalgic. Perfectly portioned into 12 servings, they’re ideal for sharing or savoring one at a time. These cupcakes are more than a treat—they’re a celebration of holiday warmth and flavor.

Gingerbread Cupcakes Ingredients

1 ⅓ cup (167 g) all-purpose flour
½ cup (100 g) dark brown sugar
¼ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup (78 ml) vegetable or canola oil
⅓ cup (76 g) melted butter
⅓ cup (78 ml) molasses (use unsulphured molasses, e.g., Brer Rabbit or Grandma’s brand)
1 egg + 1 large egg yolk (room temperature preferred)
2 teaspoons vanilla extract
¼ cup (60 ml) very hot or boiling water
⅓ cup (75 g) sour cream

For the Frosting

8 oz (226 g) cream cheese (softened)
½ cup (113 g) unsalted butter (softened)
2 Tablespoons light brown sugar (firmly packed)
1 ½ teaspoons vanilla bean paste (or substitute 1 ¼ teaspoon vanilla extract)
¼ teaspoon ground cinnamon
3 ½ cups (440 g) powdered sugar
Pinch of salt (about scant ⅛ teaspoon)

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).
Add melted butter and oil and stir well. The batter may be a bit dry, but ensure all the flour is moistened.
Add molasses and stir until fully combined.
Stir in egg, egg yolk, and vanilla extract until thoroughly mixed.
Add hot water and stir again until the batter is completely combined. Then, stir in sour cream until the batter is uniform (scrape the sides and bottom of the bowl).
Divide the batter evenly into the prepared cupcake pan, filling liners approximately ¾ full.
Bake on the center rack for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow cupcakes to cool in the pan for 10-15 minutes, then transfer to a cooling rack to cool completely before frosting.

For the Frosting

In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract), cinnamon, and salt. Use an electric mixer to stir until smooth and creamy.
With the mixer on low speed, gradually add powdered sugar until fully incorporated and the frosting is smooth and creamy.
Spread or pipe the frosting over the cooled cupcakes. Use a piping tip like Ateco 848 or 846 for a professional look.

Perfect Pairings: Sauce and Topping Ideas

While the cream cheese frosting is a classic choice, consider drizzling a caramel sauce or spiced glaze over the cupcakes for an extra layer of flavor. A sprinkle of candied ginger or crushed pecans can add a delightful crunch and festive touch.

Storage Tips: Keeping Your Cupcakes Fresh

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If frosted, let them sit at room temperature for 15-20 minutes before serving to soften the frosting. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 3 months.

Time-Saving Hacks for Busy Bakers

To save time, prepare the dry ingredients the night before and store them in a sealed container. Use a stand mixer for the frosting to ensure it’s smooth and creamy without extra effort. If you’re in a rush, skip the piping tip and spread the frosting with a knife for a rustic look.

Recipe Variations: Mix It Up!

For a twist, try adding chopped crystallized ginger or dark chocolate chips to the batter. If you prefer a lighter frosting, swap the cream cheese for whipped cream flavored with cinnamon and vanilla. Gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free blend for equally delicious results.

Equipment Guidance: Tools for Success

An electric mixer is essential for achieving smooth frosting, while a muffin scoop ensures evenly portioned cupcakes. If you don’t have piping tips, a zip-top bag with the corner snipped off works just as well for decorating. A toothpick is your best friend for testing doneness without overbaking.