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featured gingerbread cupcakes

Gingerbread Cupcakes Recipe

Course: cupcakes, Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 cupcakes
Calories: 347kcal
Gingerbread Cupcakes are flavored with all of your favorite festive ingredients and topped with the most amazing vanilla buttercream frosting! Offer these tasty treats as part of your Christmas dessert spread and watch them disappear.
Print Recipe


For the Cupcakes

  • ½ cup whole milk 114 grams
  • ¼ cup vegetable oil 50 grams
  • ¼ cup unsulphured molasses 85 grams
  • 2 large eggs 100 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup brown sugar 107 grams
  • cups all-purpose flour 180 grams
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

For the Spiced White Chocolate Buttercream

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • cups powdered sugar 254 grams
  • ¼ cup white chocolate chips 43 grams, melted and cooled
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


For the Cupcakes

  • Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
    ingredients for gingerbread cupcakes
  • In a large bowl, whisk the milk, vegetable oil, molasses, eggs, and vanilla together.
    ½ cup whole milk, ¼ cup vegetable oil, ¼ cup unsulphured molasses, 2 large eggs, 1 teaspoon pure vanilla extract
    gingerbread cupcake batter in a white bowl
  • Add the brown sugar and whisk to combine.
    ½ cup brown sugar
    gingerbread cupcake batter in a white bowl
  • In another bowl, combine the flour, baking powder, cinnamon, ginger, and nutmeg.
    1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
  • Slowly add the dry ingredients to the wet, mixing just until they are fully combined. You don’t want to overmix.
    gingerbread cupcake batter in a white bowl
  • Divide the batter between the cupcake tin wells, filling each one ¾ of the way full.
  • Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.

For the Spiced White Chocolate Buttercream

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
    ½ cup unsalted butter
  • With the mixer on low speed, slowly add the powdered sugar. Mix until the powdered sugar has been incorporated.
    2¼ cups powdered sugar
  • Add the white chocolate, cinnamon, and nutmeg. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 1 minute.
    ¼ cup white chocolate chips, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
  • Transfer the frosting to a piping bag fitted with your choice of tip.
  • Frost as desired and enjoy!


  • Make sure you measure all of the ingredients with great care. Baking is a science, after all!
  • Check the cupcakes with a toothpick before letting them cool, that way you don't accidentally end up with underbaked middles.
  • If you don't have a piping bag, you can just use a Ziplock bag with the corner cut off.
Storage: Store gingerbread cupcakes in an airtight container in the refrigerator for up to 2 days.


Serving: 1cupcake | Calories: 347kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 60mg | Potassium: 173mg | Fiber: 1g | Sugar: 39g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg