If warm spices and buttery frosting make your heart sing, you’re in the right spot.
These Gingerbread Cupcakes are soft, cozy, and full of that deep molasses flavor we all crave when the holidays roll around.
Top them with a rich brown butter frosting, and you’ve got something extra special.
These bake up fast and are super impressive, but still easy enough for a laid-back afternoon of baking.
What You’ll Need
For the Gingerbread Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 1/2 cup milk (whole or 2%)
- 1 large egg
- 1 tsp vanilla extract
For the Brown Butter Frosting:
- 1/2 cup unsalted butter (for browning)
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Why I Love This Recipe
I make these every year when the air turns cold and the tree goes up. There’s something about the scent of molasses and cloves baking that just feels like home. The brown butter frosting? Totally next level. It turns a simple cupcake into something magical. These cupcakes are:
- Moist and perfectly spiced
- Sweet but not too sweet
- Great for gifting or potlucks
- Fancy enough for a holiday dessert table
- A guaranteed crowd-pleaser
Makes: 12 cupcakes
Total Time: 35 minutes (15 prep, 20 bake)
Why This Recipe Works (Quick Science)
Molasses adds moisture and depth. The mix of baking powder and soda makes the cupcakes rise and stay soft. Brown butter adds a nutty, caramelized flavor to the frosting that balances the spices in the cake.
Common Mistakes
- Overmixing the batter makes the cupcakes dense
- Not cooling the brown butter before making the frosting can melt the sugar and ruin the texture
- Skipping the sifting for powdered sugar leads to lumpy frosting
- Overbaking will dry out the cupcakes quickly
What to Serve With
- A warm mug of spiced apple cider
- Hot coffee or espresso
- A scoop of vanilla bean ice cream
- Candied nuts or caramel popcorn on the side
FAQ
Can I make these ahead?
Yes, you can bake the cupcakes a day ahead and frost them right before serving.
Can I freeze them?
You can freeze the unfrosted cupcakes for up to 2 months.
Can I use store-bought frosting?
You can, but the brown butter version really makes them shine.
Substitutions and Variations
- Use maple syrup instead of molasses for a milder flavor
- Add chopped crystallized ginger for extra zing
- Swap the spices for pumpkin spice blend
- Make mini cupcakes (adjust bake time to 10–12 minutes)
- Use dairy-free milk and vegan butter for a dairy-free version
Make Ahead Tips
- Brown the butter a day before and keep it in the fridge
- Bake the cupcakes the night before and store in an airtight container
- Frosting can be made 1 day ahead and stored in the fridge, just bring it to room temp and re-whip before using
Tools Required
- 2 mixing bowls
- Whisk
- Hand mixer or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Cupcake pan + paper liners
- Small saucepan
- Cooling rack
Let’s Bake
Step 1: Preheat and Line the Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp nutmeg until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix 1/2 cup melted unsalted butter, 1/2 cup brown sugar, 1/2 cup molasses, 1/2 cup milk, 1 large egg, and 1 tsp vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and stir gently until just combined—don’t overmix!
Step 5: Fill the Liners
Spoon the batter evenly into the cupcake liners, filling each about 2/3 full.
Step 6: Bake
Bake in the oven at 350°F for 18–20 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: Brown the Butter
In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir constantly until it turns golden brown and smells nutty, about 5–7 minutes. Let it cool.
Step 8: Make the Frosting
In a bowl, beat the cooled brown butter with 2 cups powdered sugar, 1/4 cup heavy cream, 1/2 tsp vanilla, and a pinch of salt until fluffy and smooth.
Step 9: Frost the Cupcakes
Once cupcakes are completely cool, pipe or spread the brown butter frosting on top.
Leftovers & Storage
Store leftover cupcakes in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. Bring to room temp before eating. You can freeze unfrosted cupcakes for up to 2 months. Frosting does not freeze well.
Wrap Up
These Gingerbread Cupcakes with Brown Butter Frosting are one of those treats that feel like a hug in dessert form. I hope they bring as much joy to your kitchen as they do to mine. Try them out, and don’t forget to leave a comment letting me know how they turned out or if you have any questions!
