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Gingerbread Cupcakes | Cookies & Cups

These do-it-yourself gingerbread cupcakes are smooth, spiced, and bursting with vacation cheer. Each will get topped with a swirl of the silkiest white chocolate cream cheese frosting. It’s the proper deal with for the vacations!

For extra Christmas desserts, strive my household’s favourite gingerdoodles, these simple gingerbread sandwich cookies, and red velvet cake.

Three frosted gingerbread cupcakes on a white plate with Christmas decor and more cupcakes in the background.Three frosted gingerbread cupcakes on a white plate with Christmas decor and more cupcakes in the background.

What Makes These Gingerbread Cupcakes So Good?

With the festive season across the nook, I can’t wait to have these gingerbread cupcakes on repeat! These smooth, moist gingerbread cupcakes style lots like my soft-baked gingerbread cookies, flavored with caramelized brown sugar and a touch of molasses. Right here’s what makes these fluffy gingerbread cupcakes so nice:

  • Simple elements. Nearly each ingredient in these cupcakes is a pantry staple, other than possibly the molasses. Fortunately, I had a jar left over from my final batch of molasses cookies! In any case, all the things you want is simple to search out within the grocery retailer.
  • They style identical to gingerbread! I really like how shut in taste these do-it-yourself cupcakes are to basic gingerbread cookies. There’s loads of candy burnt caramel and heat spice in every fluffy chunk. The tangy cream cheese frosting compliments the gingerbread completely!
  • The very best cream cheese frosting. Talking of frosting, I make the white chocolate cream cheese frosting with a field of white chocolate prompt pudding combine. It’s a game-changer. The feel of the frosting is silky easy and it tastes prefer it got here from a bakery.
  • Good for the vacations. If vacation cheer was a dessert, it will be a frosted gingerbread cupcake. They’re tremendous festive and straightforward to customise, you’ll be able to beautify them any means that you simply like.
Gingerbread cupcake ingredients with text labels overlaying each ingredient.Gingerbread cupcake ingredients with text labels overlaying each ingredient.

Elements You’ll Want

These are some notes on the vital elements on this gingerbread cupcakes recipe. Scroll to the printable recipe card beneath the submit for the complete recipe measurements and particulars.

For the Cupcakes

  • Flour – All-purpose is greatest.
  • Baking Powder and Baking Soda – Verify the dates on the packaging to ensure your leavening is contemporary and never expired.
  • Spices – Floor ginger, cinnamon, and nutmeg, plus a pinch of salt. You may as well substitute the person spices with pumpkin pie spice.
  • Butter – Delivered to room temperature. You should use salted or unsalted butter.
  • Brown Sugar – Darkish brown sugar offers these cupcakes a richer, caramelized taste. Mild brown sugar works in a pinch. You may as well comply with my tutorial on how to make brown sugar from granulated sugar.
  • Molasses – I like to recommend common, medium, or darkish molasses for gingerbread. No matter you do, keep away from blackstrap molasses, which is much too bitter.
  • Egg – Additionally at room temperature.

For the Frosting

  • Prompt Pudding – I exploit one 3.5-ounce field of white chocolate prompt pudding combine. You may additionally use vanilla prompt pudding.
  • Milk – Be sure it’s chilly from the fridge.
  • Powdered Sugar – Additionally referred to as confectioner’s sugar or icing sugar.
  • Cream Cheese – You’ll wish to use a block of plain, full-fat cream cheese (not the type that is available in tubs).
  • Cool Whip – Thawed beforehand.
Close up of a partially unwrapped frosted gingerbread cupcake on a platter.Close up of a partially unwrapped frosted gingerbread cupcake on a platter.

The right way to Make Gingerbread Cupcakes

The cream cheese frosting for these cupcakes wants to relax for about an hour within the fridge earlier than you employ it, so be certain to funds your time accordingly. I’ll generally get the frosting within the fridge first after which get began on the gingerbread cupcakes, or I’ll chill the frosting whereas the cupcakes cool to room temperature. It’s as much as you! 

Right here’s a fast take a look at the recipe steps, and you’ll discover printable directions within the recipe card on the backside of the submit.

  • Combine the dry and moist elements individually. Begin by whisking all of the dry elements collectively in a bowl. In a second bowl, beat the butter with brown sugar and molasses, then add the egg.
  • Mix. Slowly add the dry elements to the butter combination, alternating with sizzling water till you’ve a easy cupcake batter.
  • Bake. Pour the cupcake batter right into a lined muffin tin, filling every liner ⅔ of the way in which full. Bake at 350ºF for 18-20 minutes. Depart the cupcakes to chill down fully earlier than you frost them.
  • Make the frosting. Beat the cream cheese for a few minutes, then combine within the pudding combine, milk, and powdered sugar. Maintain beating till the frosting thickens, and fold within the Cool Whip.
  • Frost the cupcakes. Chill the frosting for a minimum of an hour earlier than you frost your gingerbread cupcakes. When prepared, use a piping bag fitted with an open star tip to pipe swirls of frosting over every cupcake. Mud with cinnamon, and revel in!
Overhead view of assorted gingerbread cupcakes topped with frosting swirls next to a Christmas table arrangement.Overhead view of assorted gingerbread cupcakes topped with frosting swirls next to a Christmas table arrangement.

Recipe Suggestions

  • Don’t overmeasure. It’s vital to measure elements like flour accurately, in any other case it modifications the end result of the cupcakes. Spoon the flour into the measuring cup, and stage off the highest with the again of a knife (fairly than scooping immediately from the bag). Even higher, use a kitchen scale!
  • Alternate including the dry elements with the recent water. Scorching water makes the cupcake batter simpler to combine and prevents lumps. Be sure so as to add the flour combination just a little at a time, including sizzling water in between, beginning and ending with the dry combination.
  • Don’t overfill the cupcake liners. I like to recommend filling every cupcake liner not more than ⅔ full. For those who’re utilizing a smaller pan, intention for ¾ full. For those who fill the liners too excessive, the gingerbread cupcakes would possibly overflow and/or deflate within the oven.
Frosted gingerbread cupcakes on a platter with more cupcakes on a cake stand in the background.Frosted gingerbread cupcakes on a platter with more cupcakes on a cake stand in the background.

Extra Adorning Concepts

There’s a couple of technique to beautify a Christmassy gingerbread cupcake!

  • Completely different frosting. These gingerbread cupcakes would additionally style nice frosted with vanilla buttercream, heritage frosting, or Swiss meringue buttercream.
  • Cookie garnishes. Prime the frosted cupcakes with mini gingerbread males or broken-up gingersnaps
  • Add sprinkles. Brighten up these cupcakes with festive vacation sprinkles. Attempt a pink, white, and inexperienced Christmas combine or gold balls (dragees).
  • Caramel drizzle. End every frosted cupcake with a drizzle of microwave caramel sauce. Simply make it possible for the caramel is cool earlier than you drizzle it in order that it doesn’t soften the frosting.
A frosted gingerbread cupcake cut in half on a white plate.A frosted gingerbread cupcake cut in half on a white plate.

The right way to Retailer

  • Refrigerate. The frosted gingerbread cupcakes may be saved coated and hermetic within the fridge for as much as 3 days. You may as well retailer the unfrosted cupcakes and frost them earlier than serving.
  • Freeze. The baked, unfrosted cupcakes may be frozen in a freezer bag or hermetic container for as much as 1 month. Thaw them within the fridge or at room temperature.

Print

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Description

These do-it-yourself gingerbread cupcakes are bursting with vacation cheer! They’re smooth, spiced, and topped with silky white chocolate cream cheese frosting made out of pudding combine.


For the Cupcakes

  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp floor ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 cup butter (4 Tbsp), room temp
  • 1/3 cup darkish brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 cup highly regarded water

For the Frosting

  • 1 field white chocolate prompt pudding (3.5 oz field – 4 servings)
  • 1 cup chilly milk
  • 1/3 cup powdered sugar
  • 4 oz cream cheese
  • 8 oz tub Cool Whip, thawed


For the Cupcakes

  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
  2. In a bowl, whisk collectively flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Put aside.
  3. Along with your mixer, beat butter, brown sugar, and molasses collectively till creamy and easy.
  4. Add egg and blend properly.
  5. Flip the mixer to low and alternately add the dry combination and water, beginning and ending with the dry combination. Combine till easy.
  6. Fill liners 2/3 full and bake for 18-20 minutes.
  7. Cool fully earlier than frosting.

For the Frosting

  1. In your stand mixer beat cream cheese till easy and lightweight, 1-2 minutes.
  2. Add in pudding combine, milk, and powdered sugar, beating till blended and thickened, about 2 minutes. Fold within the Cool Whip till evenly integrated.
  3. Chill the frosting for an hour earlier than frosting cupcakes to agency.


Diet

  • Serving Measurement:
  • Energy: 317
  • Sugar: 23.8 g
  • Sodium: 224.8 mg
  • Fats: 12.3 g
  • Carbohydrates: 46.3 g
  • Protein: 5.8 g
  • Ldl cholesterol: 43.2 mg

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