Gingerbread Cupcake Recipe!

Author Tammilee Tips


  • Cupcake Ingredients:
  • 1 3/4 C flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 8 TBSP unsalted butter melted
  • 1/2 C packed dark brown sugar
  • 1/2 C molasses
  • 1 egg room temp
  • 1/2 C water
  • Frosting Ingredients:
  • 1 C soft unsalted butter
  • 4 + C powder sugar
  • 1 tsp vanilla
  • 4 TBSP heavy whipping cream


  • Cupcake Directions:
  • -Preheat the oven to 350 degrees. Line cupcake tins with paper liners.
  • -Sift flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  • -Mix together the butter, brown sugar, molasses, and egg.
  • -Pour 1/2( 1/4 cup) of the 1/2 cup of water in with the butter mixture.
  • -Add in 1/2 of the dry ingredients, mixing while adding.
  • -Add in the rest of the water, stirring in as you add.
  • -Stir in the remaining dry ingredients mix to fully combine.
  • -Scoop batter into cupcake paper liners until 3/4 full.
  • -Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
  • -Allow to cool for 10 minutes while in the cupcake pan.
  • -Remove from the cupcake pan placing on a wire rack until completely cool.
  • Frosting Directions:
  • -Cream the butter, vanilla and powder sugar until it looks light and creamy.
  • -If it doesn't cream add several drops of the heavy whipping cream until it creams.
  • -Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
  • - Add more powder sugar 1/2 C at a time.... mix well.
  • -If ready scoop the frosting into a pastry bag with a large tip.
  • -Twist the open end of the pastry bag to push the frosting to the tip.
  • -Start by frosting on the outside edge of the cupcake working to the center of the cupcake.