Gingerbread Cupcakes
These gingerbread cupcakes hit all the cozy winter notes but won’t knock you over with spice. After testing different ratios, I found that going lighter on the cloves and heavier on the ginger gives you that classic flavor without tasting like potpourri.
The molasses keeps them moist for days, which means you can make them ahead for parties or holiday gatherings. They’re simple enough for a random Sunday but still feel special topped with cream cheese frosting. I make these from November through January, and they’re always gone fast – especially when people realize they’re not those dry, overspiced versions they’ve had before.
What you need for Gingerbread Cupcakes
Ingredients You’ll Need For This Recipe
- 2¾ cups all-purpose flour
- 2½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- ¾ cup molasses
- 1 cup hot water
- ¼ cup vegetable oil
How to make Gingerbread Cupcakes
Let me walk you through making these warmly-spiced cupcakes. I’ve made these countless times and learned a few tricks along the way.
1. First, get your oven heating to 350°F and line your muffin tins with paper liners. Trust me – these cupcakes can stick, so don’t skip the liners.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. The spices tend to clump, so use the whisk to break up any little balls – you don’t want someone biting into a pocket of straight ginger!
3. In your large mixing bowl, beat the softened butter (it should be soft enough that your finger leaves an indent, but not melty) with the brown sugar until it’s light and fluffy – about 3 minutes. Don’t rush this step; it creates tiny air pockets that make your cupcakes tender.
4. Add the eggs one at a time, beating well after each. The mixture might look a bit curdled after the eggs – that’s totally normal. Scrape down the sides of the bowl.
5. Pour in the molasses and mix until well combined. The batter will look dark and glossy at this point.
6. Now comes the important part: Mix the hot water and oil together in a measuring cup. Starting with the flour mixture, alternate adding it with the water-oil mixture to your bowl, beginning and ending with flour (so it goes: 1/3 flour, 1/2 liquid, 1/3 flour, 1/2 liquid, 1/3 flour). Mix on low speed just until combined after each addition. The batter will be pretty thin – that’s exactly what you want.
7. Fill each cupcake liner about 2/3 full. I use an ice cream scoop to make this easier and keep them even. If you see any air bubbles, give the pan a gentle tap on the counter.
8. Bake for 18-20 minutes. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean with just a few moist crumbs. They should be domed but not peaked.
9. Let them cool in the pan for 5 minutes – they’re quite delicate when hot. Then transfer to a wire rack to cool completely. They’ll smell amazing, but resist eating them while they’re too warm or they’ll stick to the liners.
These cupcakes actually taste even better the next day, when the spices have had time to develop. Just store them in an airtight container at room temperature.
🔍 Recipe Notes & Tips
- Room temp ingredients are crucial – set eggs and butter out 1 hour before
- Don’t overmix once flour’s added or cupcakes will be tough
- Dark molasses gives best flavor (avoid blackstrap – too bitter)
- Hot water should be very hot but not boiling
- Measure spices carefully – too much clove can overpower
- Quick fix: if butter isn’t soft, grate it with cheese grater
🍽️ Serving Suggestions
- Drinks that work well:
– Hot apple cider
– Coffee or chai tea
– Spiced rum or bourbon for adults - Perfect with:
– Cream cheese frosting
– Simple vanilla glaze
– Dusted with powdered sugar
– Whipped cream dollop
🎯 Make it Work for
- Holiday parties: Add sugared cranberries on top
- Fall festivals: Mini size + maple frosting
- Winter weddings: White chocolate drizzle + gold sprinkles
- Kids’ parties: Add candy ginger pieces for decoration
- Bake sale: Package individually with clear wrap
📦 Storage & Leftovers
- Room temp: 3-4 days in airtight container
- Freezer: up to 3 months unfrosted
- Best flavor develops after 24 hours
- To refresh: 10 seconds in microwave
- Don’t store in fridge – makes them dry
Gingerbread Cupcakes
Ingredients
- 2¾ cups all-purpose flour
- 2½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup packed brown sugar
- 2 large eggs room temperature
- ¾ cup molasses
- 1 cup hot water
- ¼ cup vegetable oil
Instructions
- First, get your oven heating to 350°F and line your muffin tins with paper liners. Trust me – these cupcakes can stick, so don’t skip the liners.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. The spices tend to clump, so use the whisk to break up any little balls – you don’t want someone biting into a pocket of straight ginger!
- In a large mixing bowl, beat the softened butter (it should be soft enough that your finger leaves an indent, but not melty) with the brown sugar until it’s light and fluffy – about 3 minutes. Don’t rush this step; it creates tiny air pockets that make your cupcakes tender.
- Add the eggs one at a time, beating well after each. The mixture might look a bit curdled after the eggs – that’s totally normal. Scrape down the sides of the bowl.
- Pour in the molasses and mix until well combined. The batter will look dark and glossy at this point.
- Now comes the important part: Mix the hot water and oil together in a measuring cup. Starting with the flour mixture, alternate adding it with the water-oil mixture to your bowl, beginning and ending with flour (so it goes: 1/3 flour, 1/2 liquid, 1/3 flour, 1/2 liquid, 1/3 flour). Mix on low speed just until combined after each addition. The batter will be pretty thin – that’s exactly what you want.
- Fill each cupcake liner about 2/3 full. I use an ice cream scoop to make this easier and keep them even. If you see any air bubbles, give the pan a gentle tap on the counter.
- Bake for 18-20 minutes. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean with just a few moist crumbs. They should be domed but not peaked.
- Let them cool in the pan for 5 minutes – they’re quite delicate when hot. Then transfer to a wire rack to cool completely. They’ll smell amazing, but resist eating them while they’re too warm or they’ll stick to the liners.
