Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gingerbread cupcakes in a group on a board.

Gingerbread Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 33 minutes
  • Yield: 8 cupcakes

Description

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.

Ingredients

2 cups (240g) all-purpose flour

1 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg (optional)

Wet:

1/2 cup (1 stick / 113g) unsalted butter, melted and slightly cooled

1/2 cup (100g) brown sugar (light or dark)

1/3 cup (115g) molasses (unsulphured)

1 large egg

3/4 cup (180ml) buttermilk (or substitute: 3/4 cup milk + 2 tsp lemon juice or vinegar, let sit 5 mins)

1 tsp vanilla extract

Caramel buttercream:

150 g (2/3 cup) unsalted butter, softened to room temperature

450 g (3 2/3 cups) powdered sugar (icing sugar), sifted

6 tablespoons caramel sauce (store-bought or homemade, cooled)

Pinch of ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and nutmeg (if using)
  3. Mix wet ingredients: In a separate bowl, whisk melted butter, brown sugar, and molasses until combined. Add the egg, then whisk in buttermilk and vanilla.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir until just combined — don’t overmix! The batter will be thick.
  5. Fill muffin cups: Divide the batter evenly among the 8 or 9 muffin cups (they should be about ¾ full).
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the muffins are baking, make the frosting: 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). 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.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. 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.
  10. 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.
  11. Optional – when serving, top with a drizzle of caramel sauce or a sprinkle of ground cinnamon.  Garnish with gingread cookies.

Notes

Buttermilk Substitute: ¾ cup milk + 2 tsp lemon juice or vinegar, let sit 5 mins)

Storage Instructions: Store cupcakes in an airight container in the refrigerator for 3 to 4 days. Bring to room temperature to serve. 

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Christmas
  • Method: Oven Baked
  • Cuisine: American

If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

Find it online: https://shesnotcookin.com/gingerbread-cupcakes-with-caramel-buttercream-frosting/