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These gingerbread cupcakes are enjoyable, festive, and excellent for the vacation season! It’s a moist and tender gingerbread flavored cupcake that’s topped with a scrumptious white chocolate buttercream that everybody will go loopy over.

Cupcakes are among the most straightforward and attractive issues to make. A couple of of my tried and true favorites are these red velvet, banana, and pineapple cupcakes!

A gingerbread cupcake with frosting and a gingerbread cookie on top.

Gingerbread Cupcakes

If in case you have by no means tried a gingerbread cupcake earlier than then you might be in for an actual deal with! These have the right delicate gingerbread taste that tastes SOO GOOD. It’s combined right into a cupcake batter that bakes up so moist and tender. Like, soften in your mouth tender and scrumptious. I believed that they couldn’t get any higher however then as soon as I topped them off with this white chocolate buttercream… Properly, it was recreation over. They disappeared off of my desk so quick that I ought to have simply doubled the recipe to start out with!

These cupcakes are the type that retains everybody coming again for me. You simply can’t cease at one! Not solely are they tremendous scrumptious however they solely take an hour to make. And that features the baking time. This makes them an important choice to whip up simply earlier than a celebration or a get-together. Actually, you possibly can really make a few completely different choices by utilizing a unique frosting on prime! Strive utilizing this chocolate buttercream or this scrumptious cream cheese frosting on prime as a substitute. They’re all so good and don’t change something up too a lot.

Elements You Have to Make Gingerbread Cupcakes

I like that traditional gingerbread flavoring! These cupcakes use cinnamon, cloves, and ginger to herald that vacation taste. See the recipe card on the backside of the publish for measurements.

  • Cake flour: The cake flour makes these cupcakes lighter and never as dense.
  • Granulated sugar: This can sweeten up the cupcakes.
  • Darkish brown sugar: Darkish brown sugar has extra molasses in it making it extra wealthy than mild brown sugar.
  • Baking powder: This creates bubbles within the batter serving to the cupcakes to remain mild and fluffy.
  • Baking soda: Baking soda retains the cupcake tender and mushy.
  • Salt: This enhances all the flavors within the cupcakes.
  • Floor Cinnamon, ginger and cloves: This mixture of seasonings brings that gingerbread taste.
  • Buttermilk: You should use retailer purchased buttermilk or make this home made Buttermilk. Both one works nice!
  • Milk: 1% or 2% milk works fantastic.
  • Vanilla: This actually brings out the candy flavors on this recipe.
  • Vegetable Oil: The oil helps to make the cupcakes good and moist.
  • Molasses: That is an ingredient usually utilized in gingerbread recipes for its distinctive taste.
  • Eggs: I prefer to guarantee that my eggs are at room temperature earlier than mixing them in.

White Chocolate Buttercream

  • White chocolate: Any white chocolate chips will work.
  • Butter: Unsalted butter that’s softened to room temperature will assist it to combine higher.
  • Powdered sugar: Powdered sugar is used as a substitute of granulated sugar as a result of it dissolves higher which retains the frosting easy.
  • Vanilla extract: This provides a bit of additional flavoring and sweetness to all the components.
  • Salt: That is used to reinforce all the ingredient flavors.
  • Heavy Cream: That is non-obligatory and solely must be used if that you must bind every thing collectively.

Let’s Bake Some Cupcakes!

These gingerbread cupcakes solely take about an hour to make. The toughest half will probably be ready for them to cook dinner however they’re well worth the wait. These are insanely scrumptious!

  1. Preheat and prep pan with liners: Preheat the oven to 350°. Line a muffin tin with cupcake liners and spray the pan and liners calmly with pan spray. Put aside.
  2. Combine dry components: In a big bowl sift collectively the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
  3. Add in moist components: To the identical bowl add the buttermilk, milk, vanilla, molasses, oil and eggs and beat with the paddle attachment of a stand mixer or a hand mixer simply till totally mixed.
  4. Scoop batter and bake: Scoop the batter into the cupcake liners till they’re 2/3 full. Bake for 25-Half-hour, till the tops of the cupcakes bounce again when pressed on or a toothpick comes out clear from the middle.
  5. Frost: Frost the gingerbread cupcakes with the white chocolate buttercream.

White Chocolate Buttercream

  1. Soften chocolate: In a small bowl soften the white chocolate within the microwave in 30 second intervals. Enable the totally melted chocolate to chill down for at the least 10 minutes, till it’s room temperature, not heat to the contact.
  2. Beat butter and add chocolate: In a big bowl add the softened butter and beat for 2-3 minutes till easy and light-weight. Scale back the mixer pace to low and slowly add within the cooled white chocolate till totally mixed and easy.
  3. Add in the remainder of components: Add within the powdered sugar, vanilla and salt and blend on low till practically utterly absorbed earlier than rising the pace to excessive. Whip for 2-3 minutes till easy and fluffy. If the feel of the frosting is just too thick, add 1 tablespoon of heavy cream and blend on medium low to mix
3 pictures showing how to mix and pour cupcake batter.

Baking Ideas

These gingerbread cupcakes are so good and I wish to assist yours end up completely. Listed here are a couple of ideas that will help you out.

  • Room temperature components: Begin by setting out your components earlier than you begin baking. Baking with room temperature components helps when mixing the components collectively and it creates a easy batter and frosting! 
  • Don’t open the oven door: Should you open the oven too quickly, it releases an excessive amount of scorching air. This makes it in order that your cupcakes bake erratically. If that you must verify on issues then use the oven mild!
  • Cake flour: The rationale that I exploit cake flour as a substitute of normal flour is as a result of it makes the cupcakes extra tender. Should you don’t have cake flour, don’t fear, you can also make it from scratch.  For each 1 cup of all goal flour, take away 2 tablespoons of the flour and substitute with cornstarch. Then, you’ll sift it collectively. As soon as it’s been totally sifted, then measure out the quantity of flour that you simply want for the recipe!

A gingerbread cupcake with white chocolate buttercream frosting on top.

The way to Retailer Leftovers

Gingerbread cupcakes make implausible leftovers… That’s for those who nonetheless have any leftovers after your company devour them! Retailer them in an hermetic container in your counter. They may final 2-3 days. Don’t retailer them in your fridge, they’ll dry out!

A gingerbread cupcake on a cooling rack being cut open with a fork.

White Chocolate Buttercream


  • Preheat the oven to 350°. Line a muffin tin with cupcake liners and spray the pan and liners calmly with pan spray. Put aside.
  • In a big bowl sift collectively the flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

  • To the identical bowl add the buttermilk, milk, vanilla, molasses, oil, and eggs and beat with the paddle attachment of a stand mixer or a hand mixer simply till totally mixed.
  • Scoop the batter into the cupcake liners till they’re 2/3 full. Bake for 25-Half-hour, till the tops of the cupcakes bounce again when pressed on or a toothpick comes out clear from the middle.

  • Frost with the white chocolate buttercream.

White Chocolate Buttercream

  • In a small bowl soften the white chocolate within the microwave in 30-second intervals. Enable the totally melted chocolate to chill down for at the least 10-minutes till it’s room temperature, not heat to the contact.

  • In a big bowl add the softened butter and beat for 2-3 minutes till easy and light-weight. Scale back the mixer pace to low and slowly add within the cooled white chocolate till totally mixed and easy.

  • Add within the powdered sugar, vanilla, and salt and blend on low till practically utterly absorbed earlier than rising the pace to excessive. Whip for 2-3 minutes till easy and fluffy. If the feel of the frosting is just too thick, add 1 tablespoon of heavy cream and blend on medium-low to mix



Serves: 24

Energy276kcal (14%)Carbohydrates40g (13%)Protein3g (6%)Fats12g (18%)Saturated Fats7g (35%)Polyunsaturated Fats1gMonounsaturated Fats3gTrans Fats1gLdl cholesterol45mg (15%)Sodium105mg (4%)Potassium195mg (6%)Fiber1g (4%)Sugar30g (33%)Vitamin A299IU (6%)Vitamin C1mg (1%)Calcium78mg (8%)Iron1mg (6%)

All dietary data is predicated on third get together calculations and is simply an estimate. Every recipe and dietary worth will differ relying on the manufacturers you employ, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase gingerbread cupcakes





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