Spiced Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting bring a nostalgic, classic taste to the dessert table this holiday season! Moist, dense, and beautiful to display, they are sure to be a welcomed treat!
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I’m so happy to see gingerbread in the spotlight again. I mean, Gingerbread Cookies have stolen the show for pretty much forever, but I wanted to see what else I could make with the flavor of gingerbread that would be equally as delicious.
Obviously, it had to be Gingerbread Cupcakes. Everyone loves cupcakes.
So, what makes these Gingerbread Cupcakes so special?
Well, to begin, I did quite a bit of research on exactly what combination of spices make up gingerbread. Then, I dug up my tried and true basic cupcake recipe. This recipe gives me a dense, yet moist, cupcake every time.
The next question – what kind of frosting does one top the most perfect Gingerbread Cupcakes with?
I ended up going with a Cinnamon Vanilla Buttercream frosting, simply because I didn’t have cream cheese. Sometimes I plan my recipes out ahead of time, and sometimes it’s all on the fly.
I might get around to whipping up a Cinnamon Vanilla Cream Cheese Frosting someday, but for now, the combination of Gingerbread Cupcakes and Cinnamon Vanilla Buttercream Frosting is where it’s at.
And, it’s dangerous to mess with a good thing.
Why This Recipe Works
- These cupcakes bring the classic taste of gingerbread back to the holiday dessert table. It’s the perfect dessert for adults and children.
- Everyone loves cupcakes – especially a dense, moist cupcake topped with ribbons of sweet and cinnamon-y frosting!
- It’s a fairly simple recipe. Homemade might take a little longer than a boxed cake mix, but the end result is worth the extra few minutes of work.
How to Make Gingerbread Cupcakes
Prep!
Set the butter, egg, and milk out at least an hour ahead of time to come to room temperature.
When you are ready to being baking your Gingerbread Cupcakes, preheat your oven to 350°F.
Line a cupcake pan with paper liners. I just love these gingerbread cupcake liners, or these red polka dot ones similar to what I used in the photos.
Create!
Add the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Mix well.
In the bowl of an electric mixer, beat the butter and dark brown sugar until well incorporated.
Add the egg, then the molasses and blend until combined.
Slowly add the milk and then gradually add the flour mixture until evenly blended, scraping down the side of the bowl as necessary.
Fill the cupcake wells 2/3rds of the way full.
Bake for 18-20 minutes, or until the Gingerbread Cupcakes spring back to touch.
You can also use a toothpick in the center of one to make sure it comes out clean. Set aside to cool.
How to Make Cinnamon Vanilla Buttercream Frosting
Prep!
Set the butter out at least an hour ahead of time to come to room temperature.
You can set the butter out for the icing at the same time you set the ingredients out for the cupcakes.
Create!
Add the butter to the bowl of an electric mixer and beat until somewhat whipped.
Add the cinnamon and vanilla extract and mix until well incorporated.
To avoid a big powdery mess, very gradually add the powdered sugar until it’s fully blended and smooth.
Present!
Allow the Gingerbread Cupcakes to fully cool before frosting.
You can apply the Cinnamon Vanilla Buttercream Frosting to the Gingerbread Cupcakes with a butter knife or small spatula, or fancy things up a bit and use a piping bag and tip.
For reference, the piping tip that I used to apply the buttercream in the photos is a Wilton 2D.
Sprinkle on some additional cinnamon and enjoy!
Tips and Techniques for the Best Gingerbread Cupcakes
- Set the butter, egg, and milk out at least an hour before baking to allow them to come to room temperature. If frosting the Gingerbread Cupcakes immediately after baking, go ahead and set the butter out for the Cinnamon Vanilla Buttercream at the same time.
- Make your Gingerbread Cupcakes even more festive by using cute cupcake liners like these gingerbread-themed liners or red polka dot liners!
- You may need to double the recipe for the Cinnamon Vanilla Buttercream Frosting when using a piping bag and tip for more elaborate frosting designs, like those pictured for this recipe.
- For reference, the piping tip that I used for the photos in this recipe is a Wilton 2D.
How to Store Gingerbread Cupcakes
- Store Gingerbread Cupcakes in an air-tight container in the refrigerator. Use within 7 days. I like this cake pan to store cupcakes in because it has a raised lid to help prevent the frosting from getting ruined.
- You can freeze un-frosted Gingerbread Cupcakes in plastic freezer bags. For best results, use within 4-6 months.
- The Cinnamon Vanilla Buttercream can be stored in an air-tight container in the freezer for up to 3 months.
FAQ’s
- What gives gingerbread it’s flavor? A combination of spices give gingerbread it’s signature flavor. While the spices in different recipes may vary, all include ginger.
More Cupcake Recipes to Try
These Dark Chocolate Mint Cupcakes are also great for the holidays as well as Chocolate Hazelnut Cupcakes.
Once spring rolls around, Mini Lemon Cupcakes are perfect for Easter, showers, and warmer weather entertaining.
Love this Gingerbread Cupcakes recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting
Ingredients
Gingerbread Cupcakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup unsalted butter * at room temperature
- 1/2 cup dark brown sugar, packed
- 1 egg * at room temperature
- 1/2 cup molasses
- 1/2 cup milk * at room temperature
Cinnamon Vanilla Buttercream Frosting
- 1/2 cup unsalted butter * at room temperature
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
Gingerbread Cupcakes
- Preheat your oven to 350°F and line a cupcake pan with paper liners.
- Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Stir well.
- In the bowl of an electric mixer, beat the butter and dark brown sugar until blended.
- Add the egg, then the molasses and blend until combined.
- Slowly add the milk and then gradually add the flour mixture until evenly blended, scraping down the side of the bowl as necessary.
- Fill the cupcake pan wells 2/3rds of the way full.
- Bake for 18-20 minutes, or until the cupcakes spring back to touch. You can also use a toothpick in the center of one to make sure it comes out clean.
- Let cool.
Cinnamon Vanilla Buttercream Frosting
- Add the butter to the bowl of an electric mixer and beat until somewhat whipped.
- Mix in the cinnamon and vanilla extract and until evenly incorporated.
- Very gradually add the powdered sugar until it’s fully blended and smooth.
- Apply the Cinnamon Vanilla Buttercream Frosting to the cooled Gingerbread Cupcakes with a butter knife, small spatula, or a piping bag and tip.
Notes
Tips and Techniques for the Best Gingerbread Cupcakes
- Set the butter, egg, and milk out at least an hour before baking to allow them to come to room temperature. If frosting the Gingerbread Cupcakes immediately after baking, go ahead and set the butter out for the Cinnamon Vanilla Buttercream at the same time.
- Make your Gingerbread Cupcakes even more festive by using cute cupcake liners like these gingerbread-themed liners or red polka dot liners!
- You may need to double the recipe for the Cinnamon Vanilla Buttercream Frosting when using a piping bag and tip for more elaborate frosting designs, like those pictured for this recipe.
- For reference, the piping tip that I used for the photos in this recipe is a Wilton 2D.
How to Store Gingerbread Cupcakes
- Store Gingerbread Cupcakes in an air-tight container in the refrigerator. Use within 7 days. I like this cake pan to store cupcakes in because it has a raised lid to help prevent the frosting from getting ruined.
- You can freeze un-frosted Gingerbread Cupcakes in plastic freezer bags. For best results, use within 4-6 months.
- The Cinnamon Vanilla Buttercream can be stored in an air-tight container in the freezer for up to 3 months.
Nutrition
This recipe was originally published on November 18, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in December 2019.
Michelle Sanjieni says
Absolutely divine! Soft n nt too sweet.i made a cream cheese frosting tho it doesn’t need it
Martha says
Can you substitute salted butter in place of unsalted butter
Lauren Vavala says
Hi Martha. You can use salted butter, but it may change the flavor of the cupcakes and frosting a bit, but it shouldn’t be too drastic. You can probably eliminate the salt for the cupcakes if using salted butter.
Lauren
Madisson says
Absolutely delicious!! I’ll be adding this recipe to my collection to make again! Flavor was so warm and bold! I subbed extra cinnamon and nutmeg to replace the allspice! Also added a tsp of molasses to the frosting because it needed a little something and it was amazing! I recommend filling the muffin tins a little under 2/3rds as my cupcakes grew to much then fell flat!
Lauren Vavala says
Hi Madisson – thanks so much for rating the recipe and your feedback. I’m glad that you enjoyed the recipe. It seems the cupcakes falling a bit flat is a common issue. Thanks for your suggestion. I’m going to revisit this recipe soon and might tweak it a bit soon.
– Lauren
Lauren says
Can milk be substituted for almond milk?
Lauren Vavala says
Hi Lauren! I haven’t tried to substitute almond milk in this recipe, but I’ve done it in lots of other recipes without an issue. I think it should work out okay , but I just can’t say 100% for sure.
– Lauren
Sheri says
The cupcakes are delicious! I’ve made 2 batches – both batches have fallen in a bit but the frosting should cover it. I checked my oven temp and it’s accurate so I’m not sure why they fell in. I also bought new baking soda. I wonder if the temp needs to be a bit lower(325?). I also made sure not to overbeat the batter. They freeze very well and have great flavor.
Anne Morash says
Made them this morning but I substituted the flour with gluten free and used almond milk. A tip, spray your liners with pam or something similar. GF products tend to stick by spraying them they don’t.
They turned out amazing.
Christina Bosworth says
These are delicious. Mine fell a bit in the middle, but I made some extra buttercream to fill it in that worked perfectly. I think I over beat the cupcake batter, because I got 16 cupcakes instead of 12. That might be why they fell in the middle. Next time, I will mix at medium-low speed instead of medium.
Lori Kretschmar says
Wow, these are amazing!! My husband said he could eat the whole pan of cupcakes in one sitting. I knew, just by reading the ingredients, that they were going to be good, but I was not expecting the flavor explosion in my mouth. Marrying the cinnamon buttercream frosting and gingerbread cupcake was spot on.
Lauren Vavala says
Ahhh wow! This is amazing to hear – thank you so much!! I’m so happy that you guys enjoyed them!!
– Lauren
BetsyD says
I found your recipe on Pintrest two weeks ago and have now made them two times…..with yet another batch being prepped now for a friend’s bday. They are FABULOUS! The icing is on point and the cake is delicious. If you are wondering if you should try these, wonder no more….they are absolutely wonderful and super easy to bake. Thank you for the recipe, Lauren!
Lauren Vavala says
Hi Betsy, I’m so glad that you are loving these cupcakes. Thank you for all your kind words and for rating the recipe. I really appreciate it!! Lauren
Tanya says
These look absolutely delicious! I think I’m going to make them for dessert for Christmas Eve dinner.
meg says
Any idea how the quantities would translate for a cake version? Thanks!
Lauren Vavala says
Hi Meg, I haven’t tested this recipe as a full cake yet so I really have no idea. The recipe only makes 12 cupcakes, so you’d probably want to at least double it. You’d have to increase the cook time as well, but by how much, I’m not sure – it will depend on the size of your pan too. Sorry! Wish I could be of more help. Lauren
Nicole says
Hello, I am excited to bake these…just wondering if you used real ginger or powder?
Lauren Vavala says
Hi Nicole! So sorry for the delay – your comment somehow ended up in spam. The ginger is ground ginger, so the powder. Hope they worked out for you! Lauren
Michelle says
How long would you suggest baking these in mini loaf tinsel? And I’m shipping these out to my soldier, what would you suggest in place of the buttercream frosting? A glaze? What flavor?
Thank you
Lauren Vavala says
Hi Michelle. I haven’t baked these any other way than standard sized cupcakes. If your mini loaf pans are just slightly bigger, I’d check them with a toothpick around the time they are due to be done, then just keep checking them closely after that if they still aren’t done through. I’m not sure how long shipping takes. You could send them (if you haven’t already – your comment got lost in the spam folder – sorry!!) with a jar of frosting to be super safe. I think a glaze/homemade frosting would make things way too soggy. Hope this helps although it’s probably way late!) – Lauren
Julie says
I baked these and they all sunk in the middle?
Lauren Vavala says
Hi Julie! I haven’t has anyone else say that they’ve had this issue, so I did a little Google search and found that when cupcakes sink in the middle, it’s because the oven temp is too high. I was actually just working on a recipe this morning, and I am positive my new oven is hotter than where I am setting it and was just thinking that I need to get an oven thermometer. It might be that your oven runs a tad hotter than where you set it maybe? I also read that this can possibly occur if the batter is over-mixed. Baking is so finicky. No matter how much I test a baking recipe, it won’t work out perfectly for some. I hope the cupcakes where still edible and tasty!! Lauren
Dawn says
I’ve had the same issue the 3 times I’ve made them, I will check oven temp next time,
Lauren Vavala says
Hi Dawn! My oven temp can run 25-50 degrees hotter than I set it, but some days it’s spot on. It’s driving me crazy. I haven’t testing this recipe in this oven, but am hoping to re-make it in the next month or two. Definitely try an oven thermometer…and give it a few minutes after the oven says it’s to temp before checking it. I’ve only had I think 2 people say this happens. I think this can also occur if the baking soda/powder is expired or has been open for a long time. I can’t wait to take pastry class in culinary school to better be able to solve these issues :). – Lauren
Suzan says
These cupcakes look delicious. I’m going to try it.
Angela says
Can you please tell me how maybe I can convert this to a diabetic friendly recipe ? I love Gingerbread it is my absolute favorite flavor but there are really no options out there for us insulin dependent diabetic s Please and You
Lauren Vavala says
Hi Angela! While I do a lot of low cab, low sugar recipes, I don’t do much low carb baking. Mostly because I am never happy with the end results. At this time, I really can’t tell you how to make low sugar gingerbread cupcakes because I’ve never tried. You could try to swap out the sugar for a sugar substitute, but again, I can’t tell you the exact measurements. I will definitely keep this in mind as I am planning recipes for 2020 now. Sorry, I can’t be of more help just yet. Lauren
Linda Antisavage says
Are these mini cupcakes or regular size. Asking because the liners you recommend are mini size, but the recipe doesn’t say. Thanks for your clarification, my daughter in law is excited about these so I want to make them this Christmas season!
Lauren Vavala says
Hi Linda! So sorry about the confusion. The instructions are for regular size cupcakes. I went ahead and swapped out the link since those liners aren’t even available at the moment. Thanks so much for letting me know! – Lauren
Astra says
Cupcakes were amazing!! I did couple of little tweaks- used 1/2 cup of wholemeal flour for some texture, and added a bit of lemon juice and salt to the buttercream. It was super nice- thank you for the recipe:)
Lauren Vavala says
Thanks for your comment and 5 star rating – I appreciate it and am so glad you enjoyed them!
Jess @ Union Shore says
These look so yummy!! Definitely adding these to my baking list!
Lauren says
Thanks Jess!
Cheryl says
Amazingly delicious. Goes great with my afternoon coffee!
Lauren says
Glad to hear you loved them and coffee sounds like the perfect way to enjoy them!
Caroline says
These sound wonderful! I love gingerbread flavors as well and these cupcakes look so richly dark and delicious!
Danielle says
Gingerbread is my favourite Christmas flavour, so I am all about these. They look epic!
Sarah Newman says
Holy cow! These are gorgeous and I completely agree that gingerbread is underrated! Want one of these so badly!
Claudia Lamascolo says
that frosting looks fabulous and divine. I want to just dive right into this and the spice flavors just scream holiday! love this!
tracy says
I love those little gingerbread themed liners! I made these and used just what I had but next time I make them for a party I’m getting those. These were such a hit in our house – that buttercream is to die for. Thank you!
Natalie says
These cupcakes look amazing! I love anything gingerbread! Perfect for Christmas too ♥
Alice says
Looks wonderful
Lauren says
Thank you Alice 🙂