Gingerbread Cupcakes Perfect for the Holidays
Calories: 616kcal
There isn't anything better than pulling gingerbread cupcakes out of the oven when it is cold outside, warm spices filling the kitchen. And with a caramel buttermilk frosting, these cupcakes really can't be beat! A moist, spiced gingerbread cupcake perfect for the holidays.
Print Recipe
Equipment
- Hand or stand mixer
- Piping bag and tip
- Sifter
- Measuring cups and spoons
- Cookie scoops
Ingredients
Dry Ingredients for the Gingerbread Cupcakes:
- 2 cups all-purpose flour (240 g)
- 1 teaspoon baking soda
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg optional
Wet Ingredients for the Gingerbread Cupcakes:
- ½ cup unsalted butter melted and slightly cooled, (1 stick/113g)
- ½ cup brown sugar (light or dark) (unsulphured, 115g)
- ⅓ molasses
- 1 large egg
- ¾ cup buttermilk (180ml)
- 1 teaspoon vanilla extract
For the Caramel Buttermilk Frosting:
- ⅔ cup unsalted butter softened to room temperature, 150g
- 3⅔ cups powdered sugar sifted, 450g
- 6 tbsps caramel sauce store-bought or homemade, cooled
- Pinch cinnamon
Instructions
Making the Gingerbread Cupcakes:
- Set your oven to 350°F (175°C). Line a cupcake tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and nutmeg (if using).
- In a separate bowl, whisk together the melted butter, brown sugar, and molasses until fully combined. Add the egg, then whisk in the buttermilk and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combine, don’t overmix! The batter will be thick, and overmixing could result in dense cupcakes.
- Divide the batter evenly among 8 muffin cups, filling each about three-quarters full.
- Place the cupcake tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before frosting
Frosting the Cupcakes:
- While the cupcakes bake, beat softened butter, sifted powdered sugar, caramel sauce, and a pinch of cinnamon using a hand or stand mixer on medium speed for 2-3 minutes, until light and creamy.
- Fit a piping bag with a tip of your choice—Wilton 1M or 2D for swirls, or a large round tip for a smooth dome. Fill the piping bag with the buttercream.
- Once the cupcakes have completely cooled, hold the piping bag straight above the center of each muffin. Apply even pressure, starting from the center and spiraling outward and upward to form a swirl. Stop squeezing and lift the tip gently.
Expert Notes
Make sure cupcakes are completely cooled before piping on the frosting!
Nutrition
Calories: 616kcal | Carbohydrates: 89g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 217mg | Potassium: 93mg | Fiber: 1g | Sugar: 64g | Vitamin A: 879IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 2mg
Hand or stand mixer
Piping bag and tip
Sifter
Measuring cups and spoons
Cookie scoops