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Nothing says the holidays like warm cozy gingerbread spices. These cupcakes are a special treat with cinnamon, ginger, and nutmeg. Frost them with my amazing Cinnamon Cream Cheese Frosting for an extra special treat.
Why We Love These Cupcakes
The flavors in these cupcakes are warm and cozy. They go perfectly with a hot cup of coffee or apple cider. They are moist and easy to make. And the Cinnamon Cream Cheese Frosting is a dream!
Ingredients
The exact measurements are on the recipe card below.
- Flour – I use all purpose flour.
- Baking power and baking soda
- Ground cinnamon
- Ground ginger
- Groud nutmet
- Ground allspice
- Butter
- Eggs
- Milk
- Dark brown sugar – the dark sugar gives the cupcakses a deeper molasses flavor.
- Molassess
- Vanilla extract
Let’s Make Gingerbread Cupcakes
- Add softened butter to a mixing bowl and mix for 1 minute.
- Add sugar, egg, molasses, vanilla, salt, and spices. Mix for 2 minutes on medium speed.
- Turn the mixer down to low and add the milk. Mix until incorporated.
- Add flour, baking powder, baking soda, and a pinch of salt to a separate bowl and stir with a fork.
- Turn the mixer on low and slowly add the flour mixture. Once the flour mixture is all added, turn the mixer up to medium and mix until fully incorporated.
- Add cupcake papers to a cupcake pan and fill them 3/4 of the way with the cupcake mixture.
- Bake for 21-25 minutes at 350°.
- Cool completely before frosting.
Krazy Kitchen Mom Tips
- There are many different ways to soften butter to room temperature. I recommend cutting the stick of butter into small pieces and placing them in the mixer bowl and letting them sit at room temperature for about 20 minutes. The small pieces will soften quicker than 1 large stick.
- To freeze these cupcakes, allow them to cool completely on the countertop. Place them in an airtight container or into a zip-top bag and freeze for up to 3 months. To thaw, let them sit at room temperature.
- The Cinnamon Cream Cheese Frosting is a must for these cupcakes! Follow the frosting link to learn how to make it and how to freeze it.
More KKM Holiday Recipes
- Apple Cider Margarita
- Fall Harvest Salad
- Hot Chocolate Cupcakes with Marshmallow Frosting
- Mexican Hot Chocolate Cookies
- Puff Pastry Cheese Stars
Gingerbread Cupcakes
Nothing says the holidays like warm cozy gingerbread spices. These cupcakes are a special treat with cinnamon, ginger, and nutmeg. Frost them with my amazing Cinnamon Cream Cheese Frosting for an extra special treat.
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Servings: 12 cupcakes
Ingredients
- 1-1/2 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- pinch of salt
- 1/2 cup butter (1 stick)
- 1 egg
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 350°.
- Add softened butter to a mixing bowl and mix for 1 minute.
- Add sugar, egg, molasses, vanilla, salt, and spices. Mix for 2 minutes on medium speed.
- Turn the mixer down to low and add the milk. Mix until incorporated.
- Add flour, baking powder, baking soda, and a pinch of salt to a separate bowl and stir with a fork.
- Turn the mixer on low and slowly add the flour mixture.
- Once the flour mixture is all added, turn the mixer up to medium and mix until fully incorporated.
- Add cupcake papers to a cupcake pan and fill them 3/4 of the way with the cupcake mixture.
- Bake for 21-25 minutes.
- Cool completey before frosting.
Notes
- There are many different ways to soften butter to room temperature. I recommend cutting the stick of butter into small pieces and placing them in the mixer bowl and letting them sit at room temperatur for about 20 minutes. The small pieces will soften quicker than 1 large stick.
- To freeze these cupcakes, allow them to cool completely on the countertop. Place them in an airtight container or into a zip-top bag and freeze for up to 3 months. To thaw, let them sit at room temperature.
- The Cinnamon Cream Cheese Frosting is a must for these cupcakes! Follow the frosting link to learn how to make it and how to freeze it.
Is the flour measurement correct? My better is extremely liquidy
Not sure what happened. It’s 1-1/2 cups of flour.