These moist Gingerbread Cupcakes with Eggnog Buttercream Frosting are made from scratch and the perfect handheld non-cookie treat for your holiday party this year!  Made with molasses, ginger, cinnamon, and other spices, these cupcakes taste just like Christmas.

These moist Gingerbread Cupcakes with eggnog buttercream frosting are made from scratch and the perfect handheld non-cookie treat for your holiday party this year!  Made with molasses, ginger, cinnamon, and other spices, these cupcakes taste just like Christmas.

I’m starting a new thing I’m calling “Reader Requests”.  For the past few weeks, I’ve had a survey up on some of my most popular blog posts and have been collecting feedback from visitors to my site.  One of the questions where I asked readers if they had any specific recipes they would like to see on the blog has been eye-opening for me and inspired me to start this new series.

Guys, I’m seriously blown away by the responses!

There have been so many great ideas (some that were already on my radar and others that I hadn’t even thought of) that I started compiling a spreadsheet to organize them and help me plan my calendar for next year!

As much as I can, I will try to work my way through and give a shout-out to the requester or requesters (some recipes have had multiple requests – I’m looking at you lasagna) when I share it.  Stay tuned to see if I cover your request, and if you haven’t made one yet, keep scrolling to the bottom of this post where I’m adding the survey as well so you can fill it out.

Oh yeah, and I’m giving away TWO $25 Amazon gift cards that you can enter to win when you fill out the survey!

To get things rolling, Carmen J. asked for more cupcake recipes (I’ve got s’mores cupcakes with graham cracker frosting and chocolate cupcakes, which, obviously that’s not enough because who doesn’t need more cupcakes in their life?!).  And Christine P. specifically mentioned gingerbread cupcakes.


An image of an unwrapped gingerbread cupcake with eggnog buttercream frosting flavored with rum extract, nutmeg, and cinnamon.An image of homemade gingerbread cupcakes with eggnog buttercream and golden star sprinkles.

I adore gingerbread.  Really I do.  The warm spices and the deep rich molasses flavor get me every time. I think gingerbread men cookies are just the best, I’ve used gingerbread spices to make gingerbread whipped cream for crepes, and I love a good molasses cookie!

One of these years I’m going to get around to sharing my favorite gingerbread cake with whipped cream and bananas, but for now, let’s talk gingerbread cupcakes!

An image of a perfect Christmas cupcake made with a gingerbread cupcake and sweet eggnog frosting with a big bite taken out of it.

How to Make Gingerbread Cupcakes

This recipe makes 12-14 cupcakes as written, but if you want to double it, just go to where it says “servings” in the recipe and hover over the number.  A handy little slider will appear and adjust all the measurements for you to make whatever quantity of cupcakes you need!

  1. Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.  Make sure all the ingredients are at room temperature, because it really does make a difference when making cake and cupcakes to work with room temperature ingredients vs. cold butter, eggs, and milk.
  2. In a stand mixer, beat the butter and brown sugar on medium speed using the paddle attachment until light and creamy.
  3. Add the egg, milk, molasses, and vanilla, mixing well and scraping down the sides and bottom of the bowl with a rubber spatula. The ingredients won’t totally combine to a homogenous look just yet, but don’t you worry – they will finish coming together with the addition of the dry ingredients.
  4. Add the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice, mixing on low speed just until combined and making to sure scrape the bottom and sides of the bowl again so the ingredients are evenly mixed throughout the batter.
  5. Fill cupcake liners 2/3 full – no more!  I like to use a cookie scoop to do this to help keep things clean and even.  I often find that there is just enough batter left over for 1-2 more cupcakes (making 13-14 total cupcakes) if I’m sticking to the 2/3 full guideline.  Sometimes I get lazy and divvy that extra up between the 12 cupcake liners so they are more like 3/4 full and I usually regret it because the tops aren’t as round and end up with a rim around the edges, where when I am a stickler for no more than 2/3 full I get better rounded cupcake tops.  You can see evidence of this in the two pictures below, where some of the cupcakes got just a bit too full since I was rushing to get these done to photograph them before running out to a Christmas party.  The cupcake in front and in focus is perfectly rounded while the blurry ones toward the back got filled a bit too much.  Oops.
  6. Bake cupcakes for 19-21 minutes, until a toothpick comes out with just a few crumbs when inserted into the center of a cupcake, then cool completely before frosting.

An image of gingerbread cupcake batter in paper liners in a muffin tin.An image of unfrosted gingerbread cupcakes cooling in a muffin tin.

What Frosting to Use for Gingerbread Cupcakes

Speaking of frosting, I’ve got an AMAZING eggnog buttercream frosting recipe for you that I used to frost this batch of gingerbread cupcakes.  Not to toot my own horn, but really, they were pretty phenomenal.

I took these to a church Christmas party and had multiple people who were initially skeptical and said they didn’t like eggnog come up to me and say that it turns out they DO like eggnog in frosting form apparently.

For the record, I also truly think that most people who say they don’t like eggnog have only tried store-bought eggnog, which is by and large no bueno.  Do me a favor and make a batch of homemade eggnog and THEN tell me what you really think.  I’m betting more than half of you will have a change of heart.

But if you are truly skeeved out by eggnog, you could go with a classic vanilla buttercream, or (and I think this would be amazing and I want so desperately to try it but just haven’t had the time this season) make a batch of homemade rainbow chip frosting and color the chips red and green!  (Seriously, I’m going to have to make that happen soon because I love, love, love gingerbread and white chocolate together!).

I’m also very interested in the cinnamon cream cheese frosting that King Arthur Flour pairs with their gingerbread cupcake recipe.  So many frostings, so little time.  Sigh.

An image of gingerbread Christmas cupcakes frosted with swirls of eggnog buttercream frosting and sprinkled with gold star sprinkles.An image of gingerbread Christmas cupcakes frosted with swirls of eggnog buttercream frosting and sprinkled with gold star sprinkles.

More Christmas Desserts That Aren’t Cookies

Yield: 12 cupcakes

Gingerbread Cupcakes

Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes


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I’m currently hosting a giveaway:

Details: In exchange for filling out a short survey, I’m giving away a chance to win one of two (2) $25 Amazon gift cards. This giveaway runs through 12/24/18. Winners will be contacted on or around 12/26/18.

How to enter: Fill out the below survey and include your name and email address (I will not spam you or even add you to a mailing list, it’s just to be able to contact the winners and send the gift card to them).

Terms and Conditions: There will be two (2) winners and each winner will receive one (1) $25 Amazon gift card. The winners will be notified on or around 12/26/18. This giveaway is only open to legal residents of the fifty United States and District of Columbia who are at least 18 years old as of the date of entry, except anyone directly associated with House of Nash Eats. This promotion is void outside the fifty United States and the District of Columbia, and where prohibited. One entry per person.

If you are on a mobile device, just follow this SURVEY LINK to complete the survey.  If you are on desktop, you should be able to fill out the survey below with no problems!

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