Gingerbread Cupcakes With Caramel Buttercream Frosting

These gingerbread cupcakes with caramel buttercream are the ultimate holiday treat! Warm spices, rich molasses, and a swirl of creamy caramel frosting make them perfect for Christmas parties, bake sales, or a sweet addition to your holiday dessert table.

Love cupcakes? We do too! Try my vanilla cupcakes or funfetti cupcakes next!

this recipe!

Moist, spiced gingerbread cupcakes topped with silky caramel buttercream are a Christmas party food everyone will love. Easy to make, beautiful to serve, and full of festive flavor, they’re sure to be a holiday favorite.

Cupcake Ingredients

2 cups (240g) all-purpose flour

1 tsp baking soda

2  tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg (optional)

½ cup (1 stick / 113g) unsalted butter, melted and slightly cooled

½ cup (100g) brown sugar (light or dark)

⅓ cup (115g) molasses (unsulphured)

1 large egg

¾ cup (180ml) buttermilk (or substitute: ¾ cup milk + 2 tsp lemon juice or vinegar, let sit 5 mins)

1 tsp vanilla extract

Caramel Buttercream Ingredients

2/3 cup unsalted butter, softened to room temperature
3 & 2/3 cup powdered sugar (icing sugar), sifted
6 tablespoons caramel sauce (store-bought or homemade, cooled)
Pinch of ground cinnamon (optional) 

Step by Step Instructions

STEP ONE – Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

STEP TWO – Mix dry ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and nutmeg (if using)

STEP THREE -In a separate bowl, whisk melted butter, brown sugar, and molasses until combined. Add the egg, then whisk in buttermilk and vanilla.

STEP FOUR – Combine: Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix! The batter will be thick.

STEP FIVE – Fill muffin cups: Divide the batter evenly among the 8 or 9 muffin cups (they should be about ¾ full).

STEP SIX – Bake: 18–22 minutes, or until a toothpick inserted into the center comes out clean.

WHILE MUFFINS ARE COOLING, PREPARE THE FROSTING:

STEP SEVEN – In a large mixing bowl, beat the softened butter, cinnamon, caramel sauce and sifted powdered sugar with a hand or stand mixer on medium speed until light and creamy (about 2–3 minutes).

 STEP EIGHT – If the buttercream is too thick, add a teaspoon of milk or more caramel sauce; if it’s too soft, chill briefly or add more sifted sugar.

STEP NINE – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

STEP TEN – Fit a piping bag with a tip (e.g., Wilton 1M or 2D for a classic swirl, or a large round tip for a smooth dome). Fill the bag with the caramel buttercream. Don’t overfill—half-full gives better control.

STEP ELEVEN – Hold the piping bag straight above the center of the muffin. Apply even pressure and start from the center, spiraling outward and upward in a swirl. Stop squeezing and gently lift the tip when you reach the top.

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