Gingerbread Cupcakes Recipe With Ginger Frosting Bring On the Holiday Cheer by 30Seconds Food

Close your eyes and think about gingerbread. The smell of gingerbread immediately makes you think of fall, Thanksgiving and Christmas. Warm aromatic spices – ginger, nutmeg, cinnamon – with molasses and vanilla create a harmony of holiday cheer for dessert. This moist gingerbread cupcake recipe topped with a creamy ginger frosting cannot be resisted. 

Here's what you'll need to have on hand to make a batch of these moist gingerbread cupcakes: butter, brown sugar, eggs, molasses, milk, vanilla extract, flour, baking powder, baking soda, salt, ground ginger, ground nutmeg, ground cinnamon, vegetable shortening, molasses and powdered sugar. After the low-sodium cupcakes have been cooled and frosted, get creative and add even more holiday fun with sprinkles or gingerbread cookie men on top.

Serve these gingerbread cupcakes for dessert throughout the holiday season. 

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Cuisine: American
Prep Time: 10 minutes plus time to cool
Cook Time: 20 minutes (ovens vary)
Total Time: 30 minutes
Servings: 12 

Ingredients

Cupcakes

• 1/2 cup (1 stick) butter or vegetable shortening
• 1/2 cup light brown sugar, packed
• 1 egg
• 1/2 cup molasses
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• dash of salt
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon

Frosting

• 1/2 cup butter, at room temperature
• 1/2 cup vegetable shortening
• 1 tablespoon molasses
• 1/4 - 1/2 teaspoon ground ginger (to taste)
• 4 cups powdered sugar
• 1/4 cup milk (or as needed)

Helpful Products

• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Whisk
• Baking Sheet
• Rubber Spatula
• Mixing Bowl
• Stand Mixer
• Airtight Containers
• Muffin Tins
• Baking Liners

Recipe Notes

• When making the frosting, be sure to add the powdered sugar first before adding any milk. That way, you can control the consistency. 

• You could add a few shakes of cinnamon and a pinch of nutmeg to the frosting, too. Why not? 

• Decorate the cupcakes with crushed gingersnaps, ground cinnamon and/or gingerbread cookies.

Here's how to make it: 

1. To make the cupcakes, beat the shortening (or butter) and brown sugar until fluffy, about 1 minute. Add the vanilla, molasses, egg and milk. Beat until smooth. On low speed, beat in the flour, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Fill 12 muffin cups lined with baking liners 3/4 full with the batter. Bake in a preheated 350-degree F oven for about 20 minutes, or until a toothpick comes out clean. Remove and cool. 
2. To make the frosting, beat the shortening, butter, ginger and molasses together until creamy. Slowly start adding the powdered sugar. Once the sugar is incorporated, add milk until it reaches desired consistency. Frost the cooled cupcakes with the frosting. Decorate as desired. 

Nutrition Facts Per Serving

Calories: 348

Total Fat: 10.2g

Saturated Fat: 3.4g

Cholesterol: 18mg

Sodium: 65mg

Total Carbohydrate: 63.3g

Dietary Fiber: 0.5g

Total Sugars: 50.7g

Protein: 2.1g

Vitamin D: 1mcg

Calcium: 37mg

Iron: 1mg

Potassium: 123mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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