Soft Gingerbread Cupcakes are the perfect holiday treat, featuring a rich blend of spices and molasses, topped with a creamy spiced cream cheese frosting. These delightful cupcakes are not only a feast for the taste buds but also a visual treat, making them a must-have for any festive celebration. Whether you’re hosting a holiday gathering or simply want to indulge in something sweet, these cupcakes will surely bring joy to your table.

Why You’ll Love This Soft Gingerbread Cupcakes

There are countless reasons to adore these gingerbread cupcakes. First, they are incredibly moist, thanks to the unsulfured molasses and buttermilk, resulting in a texture that melts in your mouth. Secondly, the warm spices of ginger, cinnamon, and nutmeg provide a comforting flavor reminiscent of holiday traditions. These cupcakes are also versatile, making them suitable for various dietary preferences, including vegan gingerbread cupcakes recipe and gluten-free gingerbread cupcakes options. Not to mention, they are easy to make, fitting perfectly into your busy holiday schedule. Lastly, the addition of a creamy frosting elevates them to a whole new level of deliciousness.

Ingredients for Soft Gingerbread Cupcakes

Gather these items:

3 cups all-purpose flour, leveled
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 cup unsulfured molasses
1 tsp baking soda, dissolved in 1/4 cup boiling water
12 oz cream cheese, softened (for frosting)
6 tbsp butter, softened (for frosting)
1 1/2 tsp vanilla extract (for frosting)
3/4 tsp ground cinnamon (for frosting)
1/4 tsp ground nutmeg (for frosting)
5-6 cups confectioner’s sugar, sifted (for frosting)
1/2 batch of gingerbread cookies or 30-32 store-bought gingerbread cookies, cut and decorated (for toppers)

How to Make Soft Gingerbread Cupcakes Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
Step 3: Cream together the butter and sugar in a separate bowl until fluffy, then add eggs, buttermilk, and molasses, mixing until combined.
Step 4: Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 5: Dissolve the baking soda in 1/4 cup of boiling water, then stir it into the batter.
Step 6: Fill the cupcake liners about 2/3 full with batter.
Step 7: Bake the cupcakes for 15-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
Step 8: For the frosting: Beat the softened cream cheese, butter, vanilla extract, cinnamon, and nutmeg until smooth.
Step 9: Add the sifted confectioner’s sugar, one cup at a time, until the frosting is thick enough to pipe. If it’s too thick, add milk to adjust the consistency.
Step 10: Pipe the frosting onto the cooled cupcakes and top with mini gingerbread men and a dusting of cinnamon (optional).

Pro Tips for the Best Soft Gingerbread Cupcakes

Keep these in mind:

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Feel free to adjust the spices according to your taste.
You can use store-bought frosting for a quicker preparation.
For moist gingerbread muffins, consider adding a bit more buttermilk.

Best Ways to Serve Soft Gingerbread Cupcakes

These delightful cupcakes shine during the holidays. You can serve them alongside a warm cup of coffee or hot chocolate. For a festive twist, try pairing them with a gingerbread latte cupcake flavor. They also make excellent mini versions for parties, perfect for guests to enjoy!

How to Store and Reheat Soft Gingerbread Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, they can be refrigerated for up to a week. To reheat, simply warm them in the microwave for about 10 seconds, and they will taste as good as fresh!

Frequently Asked Questions About Soft Gingerbread Cupcakes

What’s the secret to perfect Soft Gingerbread Cupcakes?

The secret lies in using high-quality spices and ensuring you don’t overmix the batter. This keeps them light and fluffy, preventing them from becoming dense, which is essential for any spiced gingerbread cakes.

Can I make Soft Gingerbread Cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance. Just make sure to frost them right before serving to maintain the freshness of the gingerbread cupcake frosting ideas.

How do I avoid common mistakes with Soft Gingerbread Cupcakes?

To avoid dryness, be cautious not to overbake your cupcakes. Using fresh ingredients, especially spices, can also significantly enhance flavor, ensuring you create the best gingerbread cupcakes for Christmas.

Variations of Soft Gingerbread Cupcakes You Can Try

Don’t hesitate to explore variations! You can try a vegan gingerbread cupcakes recipe by substituting eggs with flaxseed meal. For a gluten-free option, replace all-purpose flour with a gluten-free blend. Other fun ideas include adding chocolate chips or creating a holiday-themed gingerbread cupcake by decorating them with festive colors!

Soft Gingerbread Cupcakes: 12 Heavenly Holiday Treats

Author: basmer
Total Time: 50 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These soft gingerbread cupcakes are the perfect holiday treat, featuring a rich blend of spices and molasses, topped with a creamy spiced cream cheese frosting.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Whisk together the flour, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl.
Cream together the butter and sugar in a separate bowl until fluffy, then add eggs, buttermilk, and molasses, mixing until combined.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Dissolve the baking soda in 1/4 cup of boiling water, then stir it into the batter.
Fill the cupcake liners about 2/3 full with batter.
Bake the cupcakes for 15-20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
For the frosting: Beat the softened cream cheese, butter, vanilla extract, cinnamon, and nutmeg until smooth.
Add the sifted confectioner’s sugar, one cup at a time, until the frosting is thick enough to pipe. If it’s too thick, add milk to adjust the consistency.
Pipe the frosting onto the cooled cupcakes and top with mini gingerbread men and a dusting of cinnamon (optional).

Notes

These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Feel free to adjust the spices according to your taste.
You can use store-bought frosting for a quicker preparation.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American