Moist and perfectly-spiced small batch gingerbread cupcakes topped with a cream cheese frosting.
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gingerbread cupcakes
The main flavor I think of around the holiday season is definitely gingerbread and all of it’s warm spices. These cupcakes are super light and fluffy (thanks to the reverse creaming method!), and filled with gingerbread spices that pair perfectly with the tangy and sweet vanilla cream cheese frosting.
why you’ll love these small batch gingerbread cupcakes:
- They’re perfectly spiced: with a blend of gingerbread spices.
- They’re super moist: thanks to sour cream!
- Cream cheese frosting: the perfect slightly tangy & sweet compliment to the gingerbread spices.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Be careful when mixing the cupcake batter:
It is super important to not over-mix the cupcake batter or you will end up with tough and chewy cupcakes. Only mix just until all of the ingredients are cohesive.
Use room temperature ingredients:
This is super important for allowing the batter to come together smoothly. You’ll want to take your ingredients out of the fridge about an hour before baking to allow them enough time to come to room temperature.
Keep a close eye on the cupcakes while they bake:
Cakes and cupcakes like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. I’d recommend that you start checking on the cupcakes around 15 minutes.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for gingerbread cupcakes:
Gingerbread cupcakes:
- All purpose flour: gives the cupcakes their structure.
- Baking powder: for helping the cupcakes rise.
- Salt: for balancing and bringing out the sweetness of the batter.
- Ground ginger, cinnamon & cloves: for gingerbread spice.
- Unsalted butter: for tenderizing the cupcakes and adding that nice buttery flavor to them. You can substitute in salted butter, just be sure to omit the extra salt in the batter.
- Vegetable oil: for tenderizing the cupcakes. If you don’t have vegetable oil on hand, you can use another neutral oil such as canola.
- Dark brown sugar: for sweetness, moisture, and that classic molasses flavor that accompanies gingerbread. I highly recommend using dark brown sugar for the best flavor and color to the cupcakes, but in a pinch you can substitute in light brown sugar.
- Molasses: for that classic gingerbread flavor – make sure you are using unsulphured molasses here! In a pinch, you could sub this out for more dark brown sugar.
- Egg: for binding the batter together and adding moisture.
- Vanilla: for flavor.
- Sour cream & milk: for fat, texture, and moisture. I recommend full fat sour cream and whole milk for the best texture and results.
cream cheese frosting:
- Cream cheese: the base of the frosting, has a slight tanginess that compliments the sweet gingerbread cupcakes. I recommend using full-fat, but neufchatel will work as well!
- Unsalted butter: helps stabilize the cream cheese frosting. You can use salted butter in place of the unsalted, just be sure to omit the extra salt.
- Salt: balances and brings out the sweetness and flavor of the frosting.
- Powdered sugar: for sweetening and thickening up the frosting.
- Vanilla: for flavor. I used vanilla bean paste for some cute little speckles in the frosting.
how to make small batch gingerbread cupcakes
- Beat together the dry ingredients and the butter.
- Then beat in the wet ingredients.
- Equally divide the cupcake batter between six parchment liners and bake.
- Make the cream cheese frosting, then frost the cupcakes once they’ve cooled to room temperature. Enjoy!
small batch gingerbread cupcakes recipe q&a
can I double this recipe?
Definitely – just double all the ingredients and distribute the batter between 12 cupcake liners. Please be sure to use grams for the best results.
can I make these cupcakes ahead of time?
Definitely – you can make the cupcakes and keep them stored in an airtight container at room temperature for up to 2 days before filling and frostin them. I’d recommend waiting to make the frosting until the day you want to frost them to avoid having to refrigerate it and re-whip it.
How to store gingerbread cupcakes
Like most baked goods, these cupcakes will definitely taste the best on the day that they are baked. Because these are topped with a cream cheese frosting, you’ll need to store them in the fridge once they’re frosted. You can store the frosted cupcakes in an airtight container in the fridge for up to 5 days.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Small Batch Gingerbread Cupcakes
Ingredients
Gingerbread Cupcakes
- 100 g all purpose flour (¾ c. + 1 tbsp.)
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ tsp. ground ginger
- ¾ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 75 g dark brown sugar (¼ c. + 2 tbsp.)
- 41 g unsalted butter cubed, room temperature (3 tbsp.)
- 30 g unsulphured molasses (2 tbsp.)
- 32 g vegetable oil (2 ½ tbsp.)
- 1 egg room temperature
- 1 tsp. vanilla
- 60 g sour cream room temperature (¼ c.)
- 30 g whole milk room temperature (2 tbsp.)
Cream Cheese Frosting
- 110 g cream cheese room temperature (½ c.)
- 70 g unsalted butter room temperature (5 tbsp.)
- ⅛ tsp. salt
- 180 g powdered sugar (1 ½ c.)
- 1 tsp. vanilla
Instructions
Gingerbread Cupcakes
- Preheat the oven to 350°F / 175°C. Line a muffin tin with six parchment liners.
- Add the flour, baking powder, salt, spices, sugar, and cubed room temperature butter into a medium sized mixing bowl. Beat the mixture together with a hand or stand mixer until no large clumps of butter remain.
- Add in the molasses, oil, egg, vanilla, sour cream and milk. Whisk the mixture together just until a cohesive batter forms.
- Portion out the cupcakes into the six parchment liners. Bake for 15-20 minutes, until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs on it.
- Allow the cupcakes to completely cool down to room temperature before frosting them.
Cream Cheese Frosting
- In a small mixing bowl, beat together the butter, cream cheese, and salt until the mixture is smooth. Then, slowly beat in the powdered sugar, followed by the vanilla.
- Top the cupcakes with the cream cheese frosting. If you want to decorate the cupcakes like the photos (optional), pour some crushed walnuts on to a plate, then turn the cupcakes on their sides and roll the frosting on the walnuts. Top with a little gingerbread cookie, then serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.