Gingerbread Cupcakes
Let’s get festive with these Gingerbread Cupcakes topped with homemade cream cheese frosting! Made with cocoa powder and gingerbread spices, this small batch cupcake recipe is ideal when you want to decorate Christmas cupcakes but don’t want excess leftovers.
One rule in my kitchen – you can’t let Christmas pass by without baking chocolate gingerbread!
Pairing the two flavors together for the holidays is one of my favorite combinations because they complement each other.
Although gingerbread is delicious on its own, chocolate makes it that much better.
That’s why I made Gingerbread Cupcakes with homemade cream cheese frosting and added both cocoa powder and chocolate chips to the batter.
They’re soft and moist chocolate gingerbread cupcakes made with warm holiday spices and molasses.
I know it’s tradition to leave out a plate of cookies for Santa, but I’m willing to bet he wouldn’t mind a plate of these cupcakes either.
And because this is a small batch baking blog, this gingerbread cupcake recipe makes 6 cupcakes because Santa is already filling up on cookies.
Ok so maybe you find yourself in the mood to decorate Christmas cupcakes because you have a large sprinkle collection, but you also have a Christmas cookie plate filled to the brim with holiday favorites such as peanut butter cup cookies.
Or maybe you want to give a half dozen cupcakes as a thoughtful Christmas gift to another small household.
Perhaps you want a sweet ending to your Christmas dinner for two.
Of course if you are here to bring dessert to a party, you can easily double this gingerbread cupcake recipe.
What is gingerbread?
Gingerbread is a type of Christmas dessert flavored with ginger, cinnamon, cloves, and nutmeg then sweetened with molasses.
Very traditionally it’s a cake (usually in a loaf pan) but most people think about small batch gingerbread cookies first.
Nowadays it’s more of a broad category that includes these flavors, such as gingerbread pie or Christmas popcorn with a gingerbread coating.
For the longest time, I thought gingerbread included chocolate, but it doesn’t by default. Adding cocoa powder and chocolate chips to the batter makes these gingerbread cupcakes a little extra special.
Ingredients For Gingerbread Cupcakes
Here’s what you need to make your gingerbread cupcake recipe:
- All-purpose flour: Gives structure to the batter so they don’t fall apart after baking
- Cocoa powder: Adds a deep chocolate flavor without being overpowering
- Ginger, cinnamon, nutmeg, and clove: Collectively known as gingerbread spice mix. Add them individually as listed or use a premade spice mix.
- Baking soda: Leavening agent to make your cupcakes rise
- Salt: Needed for flavor if using unsalted butter
- Granulated sugar: Helps sweeten the batter
- Butter: In addition to adding flavor from the fat, butter helps the cake rise from its steam when it melts, trapping carbon dioxide in the batter as it bakes. This creates a tender crumb texture.
- Molasses: Helps make the cake a little more moist and gives gingerbread its signature flavor. Use full-flavor molasses and not blackstrap
- Egg: Adds structure and helps the cupcakes rise
- Vanilla: Much like salt, vanilla brings out the other flavors
- Milk: Adds richness and moisture (do not use low fat or skim milk)
- Chocolate chips: An extra burst of chocolate when you take a bite
What if I don’t want to make chocolate gingerbread cupcakes?
Don’t want chocolate in your batter? Make my gingerbread cake then bake the batter in cupcake liners instead of the cake pan.
How To Make Gingerbread Cupcakes
Here’s how to make your gingerbread cupcake recipe with chocolate:
- Whisk together flour, cocoa powder, ginger, cinnamon, baking soda, salt, nutmeg, and clove.
- Beat together sugar and butter until smooth and creamy.
- Add egg, molasses, and vanilla to the batter.
- Stir in flour mixture alternately with the milk then add chocolate chips.
- Bake at 350F for 18-20 minutes or until a toothpick comes out clean.
- Decorate as desired.
Gingerbread cupcakes can be made up to 2 days ahead of time.
Cover and store frosted cupcakes at room temperature for up to 2 days (buttercream only) or in the refrigerator for up to 1 week (buttercream, cream cheese, and ganache).
For best results, let refrigerated cupcakes sit at room temperature 15-30 minutes before serving.
How To Decorate Gingerbread Cupcakes
I didn’t want to make the cupcakes too rich and chocolatey, so I piped cream cheese frosting on top because its tanginess balances the sweetness.
If you don’t want cream cheese, you can use buttercream frosting or cinnamon buttercream.
But if you do want the extra chocolate, use chocolate cream cheese frosting, chocolate frosting, or even dip the tops into ganache.
Gingerbread and lemon also pair well together, so you can use lemon buttercream frosting.
More Cupcake Recipes
If you’re looking for more small batch cupcake recipes, check these out:
Gingerbread Cupcakes
Let’s get festive with these Gingerbread Cupcakes topped with homemade cream cheese frosting! Made with cocoa powder and gingerbread spices, this small batch cupcake recipe is ideal when you want to decorate Christmas cupcakes but don’t want excess leftovers.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground ginger*
- 1/2 teaspoon ground cinnamon*
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1/8 teaspoon ground nutmeg*
- 1/8 teaspoon ground clove*
- 1/2 cup granulated sugar
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 1 large egg, room temperature
- 2 tablespoons unsulphured molasses (not blackstrap)
- 1/2 teaspoon vanilla
- 1/4 cup whole milk, room temperature (do not use low fat or skim)
- 1/2 cup semisweet chocolate chips
Frosting Choices (Pick One)
Instructions
- Preheat oven to 350F. Line a cupcake pan with 6 cupcake liners.
- In a medium bowl, whisk together flour, cocoa, ginger, cinnamon, baking soda, salt, nutmeg, and clove.
- In a large mixing bowl on medium-high speed (with paddle attachment if using stand mixer), beat together the sugar and butter until smooth and creamy, about 1 minute.
- Scrape down the bowl then beat in the egg, molasses, and vanilla until smooth, about 1 minute.
- On the lowest speed possible, add the flour mixture alternately with the milk, adding the flour in 3 additions and the liquid in 2 additions (begin and end with dry ingredients). Stir in the chocolate chips.
When the flour is about 90% incorporated, stop the mixer and switch to a rubber spatula. Finish adding the flour by hand as you don't want to overmix the batter. - Transfer the batter to the cupcake liners, filling them halfway full. Bake 18-20 minutes or until a toothpick inserted in the middle comes out with a few crumbs (no wet batter). Cool for about 15 minutes then transfer cupcakes to a wire rack to finish cooling.
- Once cool, decorate with frosting of choice.
If using buttercream, store at room temperature for up to 2 days or in the refrigerator for up to 1 week.
If using cream cheese frosting, store in the refrigerator for up to 1 week. Let them sit at room temperature for about 15-30 minutes before serving to get rid of the chill.
Notes
- *You can also use 2 teaspoons premade gingerbread spice mix instead of the individual spices.
- Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including chocolate, vanilla, and more!
- Don't want chocolate? Turn my Gingerbread Cake into cupcakes!
- Making this for Christmas? Check out my Christmas Dinner For Two menu for more recipe ideas
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
CLEVER! These cupcakes are fantastically yummy and so easy to make. I can enjoy a nibble and a share, but not go crazy or waste food. Love this recipe!
Glad to hear you enjoyed the recipe!
I don’t know why I haven’t left a review until now! I made these last year for my fiancé’s birthday, and they were a huge hit. Since then, I have probably made them for him 2-3 times. He’s not big on sweets, so when I find a baked good he actually likes I save it to my bookmarks tab immediately. Thank you!
Glad your fiance is enjoying them!