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Gingerbread Cupcakes

These delightful Gingerbread Cupcakes bring warmth and nostalgia to any gathering, perfect for festive occasions and cozy desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1/2 cup molasses
  • 1/2 cup buttermilk

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin tin
  • Paper cupcake liners
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a muffin tin with paper cupcake liners.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
  4. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, followed by the molasses.
  6. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk.
  7. Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes cool completely before frosting.

Notes

Frost with cream cheese frosting for added richness.