Is there anything better than the smell of gingerbread baking during the holidays? Seriously, it just screams cozy! And that’s exactly why I’m obsessed with this Gingerbread Cupcakes Recipe. It’s seriously easy – like, even the kids can help easy – and they come out perfectly spiced and moist every single time. Trust me, these are *the* cupcakes you need for your holiday baking this year.
Growing up, my grandma always had some kind of gingerbread treat baking in December. It wasn’t always fancy, sometimes just gingerbread cookies, but the *smell*! It instantly made it feel like Christmas. This Gingerbread Cupcakes Recipe is my way of carrying on that tradition, but with a fun, cupcake twist. They’re so good, they never last long in my house!
Why You’ll Love This Gingerbread Cupcakes Recipe
Okay, seriously, you *need* these Gingerbread Cupcakes in your life! Here’s why:
- Quick! From craving to cupcake in under an hour? Yes, please!
- Easy to Make: If I can do it with two toddlers “helping,” you can totally nail it.
- Super Moist: Nobody wants a dry cupcake. These are perfectly tender.
- Flavorful: The spice blend is *chef’s kiss*.
- Holiday Perfect: They just scream Christmas, right?
- Kid-Friendly: Mine gobble them up, and yours will too!
The Perfect Holiday Treat Awaits
Picture this: It’s a chilly evening, the Christmas tree is twinkling, and you’ve got a batch of warm Gingerbread Cupcakes fresh from the oven. These aren’t just cupcakes; they’re a little bit of holiday magic! They’re perfect for parties, gifts, or just a cozy night in.
Simple Steps, Delicious Results
Even if you’re a total newbie baker, don’t worry! This Gingerbread Cupcakes Recipe is so easy, you’ll feel like a pro in no time. Promise!
Gather Your Ingredients for the Gingerbread Cupcakes Recipe
Alright, let’s get everything together! Here’s what you’ll need for these amazing Gingerbread Cupcakes. Don’t worry if it looks like a lot – it’s mostly spices, and trust me, they’re worth it!
- 1 1/2 cups all-purpose flour (I use unbleached, but regular is fine!)
- 1 teaspoon ground ginger (this is key for that gingerbread zing!)
- 1 teaspoon ground cinnamon (warm and cozy!)
- 1/2 teaspoon ground cloves (a little goes a long way, so don’t overdo it!)
- 1/4 teaspoon ground nutmeg (adds a subtle nutty flavor)
- 1/4 teaspoon salt (balances out the sweetness)
- 1/2 cup unsalted butter, softened (make sure it’s *actually* soft, not melted!)
- 3/4 cup packed brown sugar (I prefer dark brown for extra molasses flavor)
- 1/2 cup molasses (the *real* gingerbread flavor comes from here!)
- 1 large egg (room temperature is best, but don’t stress if it’s not)
- 1 teaspoon vanilla extract (because vanilla makes everything better!)
- 1 cup boiling water (yes, boiling! It helps bloom the spices)
How to Prepare Your Gingerbread Cupcakes Recipe
Okay, let’s get baking! Follow these steps, and you’ll have delicious Gingerbread Cupcakes in no time. Don’t worry, it’s easier than it looks!
Mixing the Dry Ingredients
First, grab a big bowl (I love using my glass one!). Toss in the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Now, whisk it all together until everything’s nicely combined. This makes sure the spices are evenly distributed, so you get that gingerbread flavor in every bite! Set this bowl aside for later.
Combining Wet and Dry Ingredients
In another bowl (you can use the same one if you wash it!), cream together the softened butter and brown sugar. You’ll want to beat it until it’s light and fluffy – this usually takes a few minutes. Next, beat in the molasses, egg, and vanilla extract. Make sure everything is well combined. The mixture will smell amazing at this point, trust me!
Baking Your Gingerbread Cupcakes to Perfection
Now comes the fun part! Remember to preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners (paper or silicone, whatever you prefer!). Gradually add the dry ingredients to the wet ingredients, alternating with the boiling water. Start and end with the dry ingredients. Mix until *just* combined. Don’t overmix! Fill those cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. If it comes out with wet batter, give ’em a few more minutes.
Cooling and Frosting Your Gingerbread Cupcakes
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy. Once they’re totally cool, frost them with your favorite frosting! Cream cheese frosting is classic, but vanilla buttercream or even a simple dusting of powdered sugar works great too. Enjoy!
Tips for the Best Gingerbread Cupcakes Recipe
Want to take your Gingerbread Cupcakes from good to *amazing*? Here are a few tricks I’ve learned over the years. Trust me, they make a difference!
- Don’t Overmix! Seriously, this is key. Overmixing develops the gluten in the flour, and you’ll end up with tough cupcakes. Mix until just combined, and that’s it!
- Room Temperature is Your Friend: Using room temperature butter and eggs helps everything blend together smoothly and evenly. It really does make a difference in the texture!
- Toothpick Test is Crucial: Start checking for doneness around 18 minutes, but every oven is different. A toothpick inserted into the center should come out clean or with a few moist crumbs. No wet batter!
Ingredient Swaps and Variations for Gingerbread Cupcakes
Want to mix things up a bit? Go for it! Here are some fun ingredient swaps and variations I’ve tried (and loved!):
- Spice it Up: Add a pinch of cayenne pepper for a little kick! Or try using pumpkin pie spice instead of the individual spices.
- Chocolate Chips: Because chocolate makes everything better, right? Fold in some mini chocolate chips for a chocolate gingerbread cupcake. Yum!
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free. Just make sure it has xanthan gum in it!
Frequently Asked Questions About This Gingerbread Cupcakes Recipe
Got questions about these Gingerbread Cupcakes? Don’t worry, I’ve got answers! Here are a few common questions I get asked all the time.
Can I use a different type of flour for this Gingerbread Cupcakes Recipe?
Sure thing! While I usually use all-purpose flour, you *can* use a gluten-free blend (just make sure it has xanthan gum!). Whole wheat flour will work too, but they’ll be a bit denser. Just keep that in mind!
How do I keep my Gingerbread Cupcakes Recipe moist?
Ah, the million-dollar question! Don’t overbake them! And make sure you store them in an airtight container. I sometimes even pop a piece of bread in the container to help absorb any extra moisture. Works like a charm!
What is the best frosting to use with this Gingerbread Cupcakes Recipe?
Okay, this is totally a matter of personal preference, but I’m a huge fan of cream cheese frosting with these. The tanginess balances the sweetness perfectly! But vanilla buttercream, chocolate ganache, or even a simple dusting of powdered sugar are all delicious options too. Go wild!
Serving Suggestions for Your Gingerbread Cupcakes Recipe
Okay, so you’ve got these amazing Gingerbread Cupcakes…now what? Here are some fun ways to serve them up and make them even more festive!
- Coffee or Tea: A warm Gingerbread Cupcake and a cup of coffee or tea? Yes, please! The spices pair perfectly with a hot drink.
- Eggnog: Talk about a holiday power couple! Gingerbread and eggnog are a match made in heaven.
- Ice Cream: Vanilla ice cream is classic, but cinnamon or even gingerbread ice cream would be amazing!
- Sprinkles & Holiday Decorations: Get the kids involved and let them decorate their own cupcakes with festive sprinkles and holiday-themed candies. So fun!
Storing Your Gingerbread Cupcakes Recipe
So, you’ve got leftover Gingerbread Cupcakes? Wow, you’ve got more willpower than I do! Here’s how to keep them fresh (if they last that long!):
- Airtight Container: The most important thing is to keep them in an airtight container at room temperature. This will keep them moist for up to 3 days.
- Freezing Instructions: Want to keep them longer? You can totally freeze them! Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last for up to 2 months. Just thaw them at room temperature before frosting (or eating plain – I won’t judge!).
Nutritional Information for Gingerbread Cupcakes Recipe
Okay, so you’re curious about the nutritional info for these Gingerbread Cupcakes? Cool! Just a heads-up: these numbers are estimates. They can totally change depending on the brands you use and how big you make your cupcakes. I’m not a nutritionist, so don’t come at me if the sugar count is a little off, okay?
Enjoy Your Homemade Gingerbread Cupcakes Recipe!
Alright, there you have it! My super easy (and totally delicious!) Gingerbread Cupcakes Recipe. Seriously, give it a try – you won’t regret it! And hey, if you do make them, leave a comment below and let me know how they turned out! I love hearing from you guys. Oh, and don’t forget to rate the recipe and share it with your friends on social media! Happy baking!
Print
Gingerbread Cupcakes Recipe: Foolproof in Just 40 Minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy and delicious gingerbread cupcakes, perfect for the holidays.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream together butter and brown sugar until light and fluffy. Beat in molasses, egg, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with boiling water, beginning and ending with dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting.
Notes
- For a spicier cupcake, add an extra 1/4 teaspoon of ground ginger.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
