Gingerbread Cupcakes


Serves 10

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  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 1/4 cup canola or other flavourless oil
  • 1/2 cup molasses
  • 1/4 cup water


  • 1/2 cup unsalted butter, softened
  • 1/2 cup cream cheese, softened
  • 2 cups powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla


Preheat oven to 180°C. Line the pan with 12 muffin papers and set aside.

In a large bowl, combine all dry ingredients. In a medium bowl, whisk together all wet ingredients. Stir the wet into the dry until combined. Pour the batter into the cupcake tins and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 18 minutes.

Let cool slightly in the pan before removing to a wire rack to cool completely.

To make the frosting, cream together the butter and cream cheese with an electric mixer. Gradually mix in the powdered sugar. Add the salt and vanilla, and beat to combine. Frost the cupcakes once they are cooled.