Gingerbread Cupcakes

If you've never tried gingerbread cupcakes for Christmas or the holidays, now is your chance! You're going to love this easy and delicious dessert.

Course Dessert

Cuisine American

Keyword christmas gingerbread cupcakes, easy gingerbread cupcakes, gingerbread cupcake recipe, gingerbread cupcakes, gingerbread cupcakes with cream cheese frosting

Prep Time 25

Cook Time 20

Total Time 45

Servings cupcakes

Calories 347kcal

Ingredients

For the Cupcakes

½ cup whole milk
¼ cup vegetable oil
¼ cup molasses
2 eggs large
1 teaspoon pure vanilla extract
½ cup light brown sugar
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg

For the Frosting

1/2 cup butter softened, 1 stick
2 ¼ cups powdered sugar
¼ cup white chocolate chips melted, and cooled
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Instructions

For the Cupcakes

Preheat the oven to 350F and line a muffin tin with paper liners.
In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla.
Add the brown sugar and whisk to combine.
In another bowl, combine the flour, baking powder, cinnamon, ginger, and nutmeg.
Slowly add the dry ingredients to the wet, mixing until they are just combined. You don’t want to overmix.
Divide the batter between the tins, filling each one ¾ of the way full.
Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.

For the White Chocolate Buttercream

Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.
With the mixer on low speed, slowly add the powdered sugar. Mix until all of the powdered sugar has been incorporated.
Add the white chocolate, cinnamon, and nutmeg. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip.
Frost as desired and store in an airtight container in the fridge for up to two days.

Nutrition