Gingerbread Cupcakes Recipe

Gingerbread Cupcakes

Gingerbread cupcakes – deliciously moist and fluffy gingerbread cupcakes that are loaded with flavour, and topped with a ginger buttercream frosting!

These cupcakes are so incredibly moist and fluffy, and full of warm, cozy flavours, including ginger, cinnamon, nutmeg, and molasses. They’re topped with a sweet, creamy ginger buttercream frosting, and festive sprinkles. Aren’t those mini gingerbread men so cute??

Prep Time: 30 Mins

Cook Time: 17 Mins

Total Time: 47 Mins

Yields: 12 – 14 Cupcakes

Calories: 519 Kcal


For the cupcakes

·        1 and 1/2 cups cake flour* 150g

·        1 teaspoon baking powder

·        1/4 teaspoon baking soda

·        1/4 teaspoon salt

·        2 teaspoons ground ginger

·        1 teaspoon ground cinnamon

·        1/4 teaspoon ground nutmeg

·        2 large eggs room temperature

·        3/4 cup light or dark brown sugar 150g

·        1/2 cup unsalted butter 115g, melted

·        1/2 cup greek style yogurt 120g

·        1/4 cup light (not blackstrap) molasses/black treacle** 80g

For the frosting

·        1 cup unsalted butter 226g, softened

·        4 cups icing/powdered sugar 500g

·        1 tablespoon light (not blackstrap) molasses/black treacle**

·        1 – 2 tablespoons milk

·        1 teaspoon ground ginger

·        1/2 teaspoon ground cinnamon


For the cupcakes

1.   Preheat the oven to 180c/350f/gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.

2.   Whisk together the flour, baking powder, baking soda,  salt, and spices. Set aside.

3.   Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, yogurt, and molasses, and whisk until combined. Fold in the dry ingredients until smooth and combined.

4.   ….

5.   ….

Full Recipe:Click Here


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