A fun twist on a festive classic: gingerbread cupcakes!
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-cupcakes-683x1024.jpg)
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Whenever someone invites me over for dinner, I love to bring dessert. It’s a fun way to thank whomever’s feeding us, and an excuse to make something decadent. Plus my husband has much more self-control than me, meaning I consume 80% of the baked goods in our kitchen. So if you host us, I’ll bring you dessert!
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-5-683x1024.jpg)
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-2-1024x683.jpg)
So recently when some friends had us over for dinner, I tried out a twist on gingerbread and made gingerbread cupcakes!!
I like gingerbread but I don’t love gingerbread cookies. (I know, I’m a weirdo.) So this recipe was a bit of a risk – will it be the fluffy gingerbread I love or will the texture not translate to cupcakes?
Turns out, it translates juuuust fine.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingerbread-cupcakes-01-1024x615.jpg)
All the raw materials, just waiting to become delicious gingerbread cupcakes.
![Rich gingerbread cupcakes are perfect for the holidays!](https://teaspoonofnose.files.wordpress.com/2015/12/gingerbread-cupcakes-02.jpg)
Beat butter. Of course.
![Rich gingerbread cupcakes are perfect for the holidays!](https://teaspoonofnose.files.wordpress.com/2015/12/gingerbread-cupcakes-03.jpg)
Cream in the sugar!
![Rich gingerbread cupcakes are perfect for the holidays!](https://teaspoonofnose.files.wordpress.com/2015/12/gingerbread-cupcakes-04.jpg)
Add in molasses, egg, and egg yolk. Starts looking a little like batter now.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingerbread-cupcakes-05-556x1024.jpg)
Well, batter with a bit of a weird texture. Stick with me here.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingerbread-cupcakes-06-788x1024.jpg)
Add in some of the dry mixture, then some of the buttermilk.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingergread-cupcakes-07-586x1024.jpg)
Continue alternating (and scraping the sides) until you’ve added everything.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingerbread-cupcakes-09-1024x977.jpg)
Final product. Looks almost like chocolate batter, but it smells like rich molasses.
![Rich gingerbread cupcakes are perfect for the holidays!](https://teaspoonofnose.files.wordpress.com/2015/12/gingerbread-cupcakes-12.jpg)
Bake at 350°F for about 20-22 minutes. Keep an eye on them: they take longer than I would’ve thought to cook.
![Rich gingerbread cupcakes are perfect for the holidays!](https://teaspoonofnose.files.wordpress.com/2015/12/gingerbread-cupcakes-10.jpg)
While the cupcakes are baking, let’s turn to frosting! Beat softened butter with a whisk for 3-5 minutes (always want fluffy butter). Then add molasses and spices.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](http://teaspoonofnose.com/wp-content/uploads/2018/07/Gingerbread-cupcakes-11-1024x927.jpg)
Slowly add the sugar, a little at a time. When you’ve reached the desired consistency and flavor, you’re done! I used about 2 1/4 cups. Whip for another couple minutes to make sure everything’s combined and as light and fluffy as possible.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-6-683x1024.jpg)
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-3-1024x683.jpg)
Wait for the cupcakes to cool completely before frosting – otherwise you’ll have a mess on your hands.
Now you’ve got festive Christmas cupcakes, perfect for a holiday party! Or just getting in the Christmas spirit.
This recipe is based off this one from Imperial Sugar, with a few of my own adjustments.
Gingerbread Cupcakes with Gingerbread Frosting
Ingredients:
Cupcakes:
- 5 tbsp unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg
- 1 egg yolk
- 1 1/4 c all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c buttermilk
Frosting:
- 1 c unsalted butter, softened
- 1/4 c molasses
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 2-3 c powdered sugar
Steps:
- Preheat the oven 350°F. Fill 2 muffin tins with paper liners. (I usually just grease, but these cupcakes end up being a bit crumbly, so go with cupcake liners for this one!)
- Beat the butter for 2 minutes on high. Then add the sugar and beat for another minute or two at medium speed.
- Add the molasses, egg and the extra egg yolk. Combine at low speed.
- In a separate bowl, mix the flour, cocoa powder, ginger, cinnamon, nutmeg, baking soda, and salt. Add half to the molasses mixture, then add half the buttermilk.
- Stir (gently at first!) until just combined, then add the other half of both. Don’t overbeat – mix until combined.
- Pour the batter into muffin liners. My recipe made 16 cupcakes. Bake for 20-22 minutes, until a
toothpick comes out clean when inserted in the middle of one. - Let them cool for 5-10 minutes in the tin, then remove to finish cooling. Let cool completely before frosting.
- To make the frosting: beat the butter for 3-5 minutes with the whisk attachment.
- Add the molasses, ginger, cinnamon, and nutmeg. Combine on low.
- Add the powdered sugar 1 cup at a time. Do it on low if you don’t want sugar thrown across your kitchen. 🙂 Add to taste – I used 2 1/4 cups this last time. Then beat on high for another minute or two to make it extra fluffy.
Frost, and you’re done!
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-4-1024x683.jpg)
The icing was especially good: something about the surprise of sweet frosting with gingerbread spices built right in just hit the spot.
![A fun twist on a festive classic: gingerbread cupcakes! | Teaspoon of Nose](https://teaspoonofnose.com/wp-content/uploads/2018/12/Gingerbread-Cupcakes-7-1024x1024.jpg)
What holiday treats are you whipping up this month??
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