Gingerbread Cupcakes
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
Delicious homemade gingerbread cupcakes topped with cinnamon frosting and winter themed sugar decorations.
For the cupcakes:
  • 1 stick butter, softened
  • ½ c. brown sugar
  • 1 egg
  • ½ c. molasses
  • 1 t. vanilla
  • 1½ c. flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 1 t. ginger
  • ½ c. milk
For the frosting:
  • 12 T. butter, softened
  • 3 c. powdered sugar
  • 2-3 T. milk
  • 2 t. cinnamon
  • Sugar decorations or sprinkles
  1. Preheat the oven to 350 degrees. Place 12 cupcake liners in a cupcake tin.
  2. In a large bowl cream together the butter and brown sugar. Add in the egg and mix until combined.
  3. Stir in the molasses and vanilla. Set aside.
  4. In another bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mix well.
  5. Add half of the flour mixture to the butter mixture and mix well. Stir in the milk and mix well. Add the remaining flour to the mixture and mix until just combined.
  6. Pour the batter into the muffin cups filling each one ⅔ of the way full.
  7. Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from oven and cool completely.
  9. To make the frosting combine the butter and powdered sugar in a bowl and beat with a mixer on medium speed. Add in enough milk to get the desired consistency. Stir in the cinnamon.
  10. Frost the cupcakes with the cinnamon frosting then top with winter sugar decorations or sprinkles if desired.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at