Jolly Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Recipe

Warm spices dance through these delectable gingerbread cupcakes with cinnamon vanilla buttercream, creating a festive treat that captures winter’s cozy essence.

Rich molasses and fragrant ginger weave magic into every tender bite.

Each cupcake promises a delightful balance of sweet and spicy notes that tantalize the palate.

The luxurious cinnamon vanilla buttercream adds a creamy, dreamy layer of indulgence to these classic holiday confections.

Soft, moist, and beautifully spiced, these cupcakes bring nostalgic comfort with every single forkful.

The aroma alone will have everyone gathering around, eager to savor this irresistible seasonal delight.

Bake a batch and watch as smiles spread faster than frosting on a warm cupcake.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 310 kcal

Servings: 13

Ingredient List for Gingerbread Cupcakes with Cinnamon Buttercream

• All-Purpose Flour: Provides sturdy structure and creates tender crumb for the cupcakes.
• Baking Soda: Helps cupcakes rise and creates soft, light texture.
• Ground Cinnamon: Delivers warm, classic spice flavor characteristic of gingerbread.
• Ground Ginger: Adds signature sharp and zesty gingerbread kick.
• Ground Nutmeg: Contributes deep, nutty warmth to the spice profile.
• Ground Allspice: Brings complex, slightly peppery undertone to enhance overall flavor.
• Salt: Balances sweetness and intensifies other spice notes.

• Butter: Creates rich, tender texture and delivers deep flavor complexity.
• Dark Brown Sugar: Offers deep caramel-like sweetness and moisture.
• Egg: Binds ingredients and provides structure to cupcake.
• Molasses: Gives authentic gingerbread color and robust, deep sweetness.
• Milk: Ensures moist, soft cupcake crumb.

• Butter: Creates smooth, creamy base for buttercream.
• Ground Cinnamon: Adds warm spice accent to frosting.
• Vanilla Extract: Provides sweet, aromatic depth.
• Powdered Sugar: Delivers sweetness and helps achieve perfect frosting consistency.

Tools for Gingerbread Cupcakes with Spiced Frosting

• Electric mixer: Essential for beating butter, mixing batter, and creating smooth buttercream frosting.
• Cupcake pan: Holds the paper liners and shapes the cupcakes during baking.
• Medium mixing bowl: Used for combining dry ingredients and whisking flour mixture.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Whisk: Perfect for blending dry ingredients evenly.
• Spatula: Helps scrape down bowl sides and smooth batter.
• Toothpick: Checks cupcake doneness by testing center for cleanness.
• Piping bag and tip (optional): Creates decorative frosting design.
• Butter knife or small spatula: Alternative for spreading frosting.
• Cooling rack: Allows cupcakes to cool completely before frosting.

How to Make Gingerbread Cupcakes with Buttercream

• Cupcake Preparation

Gather all kitchen tools and ingredients. Warm up the oven and set it to a cozy temperature. Line your cupcake tray with delicate paper wrappers.

• Dry Ingredient Blend

Mix flour and warm spices in a bowl. Combine with precision, ensuring each pinch of spice is evenly distributed for maximum flavor.

• Butter and Sugar Dance

Cream butter and brown sugar until they transform into a fluffy cloud-like mixture. Add egg and rich molasses, blending until silky smooth.

• Batter Creation

Fold in milk and flour mixture gently. Stir until the batter looks like a creamy dream, with no lumps hiding anywhere.

• Baking Magic

Pour batter into cupcake liners, filling each about two-thirds full. Slide the tray into the oven and let the cupcakes bake until golden and springy.

• Buttercream Brilliance

Whip butter until it becomes light and airy. Sprinkle in cinnamon and vanilla for a burst of warmth. Gradually add powdered sugar, mixing until the frosting looks like velvet.

• Final Touch

Once cupcakes have cooled completely, spread or pipe the frosting with love. Decorate as your heart desires, making each cupcake a delightful masterpiece.

Enhancements for Cupcake Flavor or Frosting Style

• Add a tablespoon of sour cream or Greek yogurt to the batter for extra softness and tender crumb that melts in your mouth.
• Fold chopped crystallized ginger, dark chocolate chips, or toasted pecans into the batter for delightful texture and unexpected flavor bursts.
• Experiment with different spice blends by adjusting the cinnamon amounts or adding a pinch of cardamom, nutmeg, or cloves to the buttercream for a personalized twist.
• Garnish cupcakes with crushed gingersnap cookies, a light dusting of ground cinnamon, or small candied ginger pieces to create a stunning and delicious finishing touch.
• Store unfrosted cupcakes in an airtight container at room temperature for 2-3 days or freeze for up to a month, ensuring you always have a delectable treat ready to go.

Serving Gingerbread Cupcakes in the Holidays

• Holiday Gathering Centerpiece: Arrange these gingerbread cupcakes on a festive tiered cake stand, creating a stunning dessert display perfect for Christmas parties or winter celebrations.
• Cozy Afternoon Tea Companion: Serve these cupcakes alongside warm spiced tea or hot cocoa, enhancing the warm, comforting flavors of the gingerbread and cinnamon buttercream.
• Gifting Delight: Package individual cupcakes in clear gift boxes with a holiday ribbon, making them a charming homemade present for neighbors, teachers, or holiday hosts.
• Seasonal Garnish Options: Top each cupcake with a light dusting of ground cinnamon, a sprinkle of crushed gingersnap cookies, or a small crystallized ginger piece for extra visual appeal and flavor complexity.

Storage Plan for Gingerbread Cupcakes with Frosting

• Cupcake Cooldown Strategy: Allow gingerbread cupcakes to reach room temperature completely before covering or storing, which prevents condensation and maintains their delightful texture.
• Refrigeration Runway: Store frosted cupcakes in an airtight container inside the refrigerator for up to 4 days, ensuring they stay moist and fresh by placing a paper towel between layers to absorb excess moisture.
• Freezing Finesse: Unfrosted cupcakes can be wrapped individually in plastic wrap and stored in freezer bags for maximum 3 weeks, perfect for make-ahead baking adventures and spontaneous dessert moments.
• Room Temperature Ritual: Keep unfrosted cupcakes at room temperature in a sealed container for 2-3 days, away from direct sunlight or heat sources, to maintain their soft and tender crumb quality.

Spicy Gingerbread Cupcakes

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• Total Time: 35 minutes
• Yield: 13 1x

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Description

Festive gingerbread cupcakes with cinnamon vanilla buttercream blend warm holiday spices in a delightful dessert. Creamy frosting and rich cake invite winter celebration, promising sweet comfort for seasonal gatherings.

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Ingredients

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• 1.5 cups (360 ml) all-purpose flour
• 0.5 cup (113 g) unsalted butter, at room temperature
• 0.5 cup dark brown sugar, packed
• 0.5 cup molasses
• 0.5 cup (120 ml) milk, at room temperature
• 1 egg, at room temperature
• 1 tsp baking soda
• 1.5 tsps ground cinnamon
• 1 tsp ground ginger
• 0.5 tsp ground nutmeg
• 0.25 tsp ground allspice
• 0.25 tsp salt
• 0.5 cup (113 g) unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon

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Instructions

1. Preparation: Assemble all necessary baking tools and ingredients, creating an efficient workspace for crafting delectable gingerbread cupcakes.
2. Dry Mixture: Sift together flour, baking soda, and warming spices in a medium bowl, ensuring a uniform, clump-free foundation for the cupcake batter.
3. Butter Fusion: Cream butter and dark brown sugar using an electric mixer until the mixture transforms into a light, voluminous blend with a pale, ethereal texture.
4. Wet Ingredient Integration: Gently fold in egg, then introduce molasses, creating a deep, robust base that infuses the batter with complex, autumnal flavors.
5. Batter Composition: Delicately alternate adding milk and spiced flour mixture, stirring minimally to maintain a silky-smooth consistency and prevent gluten development.
6. Cupcake Formation: Line the baking pan with paper liners, portioning batter to fill each well two-thirds full, allowing ample space for rising during baking.
7. Baking Process: Position pan in a preheated 350°F oven, baking for 18-20 minutes until cupcakes spring back when lightly touched and a toothpick emerges pristine.
8. Cooling Phase: Transfer cupcakes to a wire rack, allowing complete cooling to room temperature before adorning with luscious buttercream.
9. Buttercream Preparation: Whip butter in an electric mixer until it becomes airy and voluminous, creating a light, pillowy base for the frosting.
10. Flavor Infusion: Incorporate ground cinnamon and vanilla extract, blending thoroughly to distribute warm, aromatic notes throughout the buttercream.
11. Frosting Refinement: Gradually add powdered sugar, initially mixing at low speed to prevent sugar dispersion, then increasing to create a silky, luxurious topping.
12. Decoration: Apply buttercream using a piping bag or spatula, crafting elegant swirls or smooth layers to crown the gingerbread cupcakes with visual and gustatory delight.
13. Finishing Touch: Optionally dust with a whisper of cinnamon or sprinkle decorative embellishments to elevate the cupcakes’ aesthetic and flavor profile.

Notes

• Measure Precisely: Use exact measurements for spices and ingredients to maintain the delicate balance of gingerbread flavor.
• Room Temperature Matters: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better batter consistency.
• Avoid Overmixing: Stir batter gently to prevent tough, dense cupcakes; stop mixing as soon as ingredients are just combined.
• Cooling is Crucial: Let cupcakes cool completely before frosting to prevent buttercream from melting and losing its beautiful texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 310
• Sugar: 30 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 40 mg