There’s something magical about the smell of gingerbread wafting through the kitchen during the holidays. These Gingerbread Cupcakes bring that same nostalgic aroma in the form of soft, fluffy, perfectly spiced cupcakes topped with a dreamy swirl of vanilla and gingerbread cream cheese frosting. Each bite tastes like a cozy winter day — sweet, spiced, and oh-so-comforting.
Whether you’re baking them for a family get-together, a holiday party, or just because you need a little seasonal joy, these cupcakes never disappoint. And let’s be honest — who can resist a tiny gingerbread man perched on top?
🧁 Why You’ll Love These Gingerbread Cupcakes
- Warm, cozy flavors: Infused with molasses, cinnamon, ginger, and nutmeg — just like a classic gingerbread cookie.
- Soft and moist texture: A perfect balance of butter and oil keeps the cupcakes tender for days.
- Show-stopping frosting: A two-toned swirl of vanilla and spiced gingerbread cream cheese frosting adds flavor and flair.
- Festive look: Top with mini gingerbread cookies for a picture-perfect dessert.
📝 Key Ingredients
Molasses: Use unsulphured molasses (medium or dark) for that deep, rich gingerbread flavor. Avoid blackstrap molasses — it’s too bitter.
Butter & Oil: The secret combo that gives these cupcakes buttery flavor and long-lasting softness.
Buttermilk: Adds moisture and tang to balance the spices.
Spices: Ginger, cinnamon, nutmeg, cloves, and a touch of cardamom for a warm, fragrant finish.
Cream Cheese: Go for full-fat brick-style cream cheese to achieve a stable, luscious frosting.
👩🍳 How to Make Gingerbread Cupcakes
Even if you’re not a seasoned baker, this recipe comes together easily and makes your kitchen smell like a holiday bakery.
Step 1: Prep Your Pan
Line a 12-cup muffin tin with paper liners and preheat your oven to 355°F (180°C).
Step 2: Make the Batter
Cream together the butter, oil, and sugar until smooth and pale. Add in the eggs and vanilla, mixing until light and fluffy. Stir in the molasses and buttermilk.
Step 3: Add Dry Ingredients
Whisk in the flour, baking powder, baking soda, and spices. Gently fold until the batter is just combined — don’t overmix.
Step 4: Bake
Fill cupcake liners about ¾ full and bake for 15–18 minutes, or until a toothpick inserted in the center comes out mostly clean. Cool completely before frosting.
🧁 Frosting Tips
- Beat your butter until pale and creamy before adding the sugar — this ensures a fluffy base.
- Add cream cheese once the butter and sugar are well mixed for a smooth texture.
- For a signature swirl, fill a piping bag with vanilla frosting on one side and spiced frosting on the other.
- The more you beat, the lighter your frosting becomes!
🥄 Make Ahead & Storage
Frosted cupcakes should be kept in the fridge (thanks to that dreamy cream cheese frosting) for up to 4 days. Let them sit out for 20–30 minutes before serving for the best texture.
Unfrosted cupcakes can be made up to 2 days in advance and stored in an airtight container at room temperature.
Gingerbread Cupcakes (Soft, Spiced & Perfect for the Holidays!)
Soft, moist, and full of warm spice, these Gingerbread Cupcakes are topped with a luscious swirl of vanilla and gingerbread cream cheese frosting — the perfect holiday treat!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 12 cupcakes
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- Preheat oven to 355°F (180°C) and line a 12-cup muffin tin.
- In a large bowl, cream butter, oil, and sugar until light and fluffy.
- Beat in vanilla and eggs, one at a time. Stir in molasses and buttermilk.
- Add all dry ingredients and fold until smooth.
- Fill liners ¾ full and bake for 15–18 minutes or until a toothpick comes out clean. Cool completely.
- Beat butter until pale and creamy. Gradually add powdered sugar, mixing until smooth.
- Beat in cream cheese and vanilla until fluffy.
- Divide frosting in half: mix molasses, cinnamon, and ginger into one half.
- Fill a piping bag with both frostings side by side for a swirled look.
- Pipe onto cooled cupcakes and top with mini gingerbread cookies.
Notes
- For extra flavor, chill the cupcakes before frosting for 10 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days.