Gingerbread Cupcakes: Could they be Perfect?

Gingerbread Cupcakes: Could they be Perfect?

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Gingerbread cupcakes are perfect for the holidays. Upon tasting the gingerbread cupcakes, Groom 1.0 stated that he thought they would be perfect for their wedding and even though he hadn’t tried the many cupcakes that were still to come these gingerbread cupcakes would likely make the cut.

The only complaint that everyone had was that I didn’t put enough icing on each gingerbread cupcake. They looked cute, but more icing was needed.

Gingerbread Cupcake Recipe

I found a recipe for gingerbread cupcakes on allrecipes and decided to give it a go. This was only a four star recipe but the reason everyone gave for 4 and not 5 stars was that the icing wasn’t good. I ditched their icing and decided to make a variation on the icing I made for the chocolate chai spice cupcakes.

Gingerbread Frosting

As I said above this recipe came from modifying the frosting recipe Chockylit used in her chocolate chai cupcakes.

The Gingerbread Man Sprinkle

On top of the frosting I placed a solitary gingerbread man sprinkle. I was really excited to find these online at Shop Bakers Nook.

Gingerbread Cupcakes: Could they be Perfect?

Yield: 12 cupcakes

Gingerbread Cupcakes: Could they be Perfect?


    Cupcake Ingredients
  • 5 T unsalted butter, softened
  • 1/2 C white sugar
  • 1/2 C unsulfured molasses
  • 1 egg
  • 1 egg yolk
  • 1 1/4 C all-purpose flour
  • 1 T cocoa powder
  • 1 1/4 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t ground allspice
  • 1/2 t ground nutmeg
  • 1/4 t salt
  • 1 t baking soda
  • 1/2 C hot milk
  • Gingerbread Frosting Ingredients
  • 1/2 t cocoa powder
  • 1/2 t allspice
  • 1/2 t nutmeg
  • 1/2 t cinnamon, ground
  • 1/4 t ginger, ground
  • 1 C (2 sticks) butter, room temperature
  • 4-5 C powdered sugar, sifted
  • 1/4 C milk
  • 2 t minced fresh ginger


    Cupcake Instructions
  1. Cream 5 tablespoons of the butter with the white sugar.
  2. Add the molasses and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
  4. Dissolve the baking soda in the hot milk.
  5. Add the flour mixture to the creamed mixture and stir until just combined.
  6. Stir in the hot milk mixture.
  7. Fill cupcake liners 3/4 full.
  8. Bake at 350 F for 20 minutes or until cupcakes bounce back when touched.
  9. Gingerbread Frosting Instructions
  10. Mix the spices in a small bowl.
  11. Beat butter until creamy, scrape bowl.
  12. Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
  13. Add more powdered sugar as needed to get piping consistency.


Top with a solitary gingerbread man sprinkle.

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6 comments on “Gingerbread Cupcakes: Could they be Perfect?”

  1. Peter Peter Pumpkin Eater says:

    you have a wonderfully engaging writing style… good food writing should be engaging to the eye and the mind as well as the palate, and yours qualifies handily… looking forward to the next installments.


  2. welcome to the blogosphere!

    neat theme…

  3. Bryan says:

    Icing: A
    Cake: A-
    Overall Taste: A-
    Appearance: A+
    Overall Rating: A
    Comments: This was the best so far. It all came together. I loved the gingerbread sprinkle and actually thought having more on top could be great. The only other thing needed would be more icing.

  4. Carol says:

    what a fun project! so what is your favorite so far?

  5. Stef says:

    It’s so hard to say. I’ve liked most of them since I only make flavors that really appeal to me. The black and white is still one of my favs even though it wasn’t a big crowd pleaser, but I was particularly proud of the chocolate pretzel one. I really liked the strawberry one too. It’s like asking someone to pick one child over another. Very tough.

  6. Jena Liao says:

    I just made these, and topped with the brown sugar frosting. All three of my kids and all 15 of my husband’s co-workers LOVED them. I only got to eat one!

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