5 from 11 votes
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.
Gingerbread Cupcakes
Prep Time
10 mins
Cook Time
19 mins
Total Time
29 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: gingerbread cupcakes
Servings: 12 cupcakes
Calories: 168 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
  • 1/2 cup butter, softened to room temperature
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup whole milk, room temperature
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of ground allspice
  • 1 batch eggnog buttercream frosting or other favorite frosting recipe
Instructions
  1. Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.  

  2. In a stand mixer, beat butter and brown sugar on medium speed using a paddle attachment until light and creamy, about 2 minutes.

  3. Add the egg, milk, molasses, and vanilla, mixing well and scraping down the sides and bottom of the bowl with a rubber spatula.  Don't worry if the ingredients don't totally combine - they will finish coming together with the addition of the dry ingredients in the next step.

  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.

  5. Fill cupcake liners 2/3 full.  Bake 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.

Recipe Notes

Recipe adapted from Sally's Baking Addiction.

Nutrition Facts
Gingerbread Cupcakes
Amount Per Serving
Calories 168 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 223mg 9%
Potassium 66mg 2%
Total Carbohydrates 20g 7%
Sugars 9g
Protein 2g 4%
Vitamin A 5.5%
Calcium 3.5%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.