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Gingerbread Cupcakes

  • Author: A Foodie Affair
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 24 1x


  • 4 cups sifted unbleached all-purpose flour, plus more for dusting pan
  • 3 tsp ground ginger
  • 2 tsp Dutch-processed cocoa
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 1 tsp ground allspice
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 Tbsp (11/2 sticks) unsalted butter, melted and cooled to room temperature
  • 11/2 cup mild or light molasses
  • 11/2 cup (5 1/4 ounces) sugar
  • 2 large egg
  • 1 cup buttermilk
  • 1 cup milk


  1. Adjust rack to middle position and heat oven to 350 degrees. Line cupcake pans with paper liners. Grease top and liners with cooking spray.
  2. Whisk together flour, ginger, cocoa, cinnamon, cloves, nutmeg, allspice, baking soda, and salt in medium bowl.
  3. Beat butter, molasses, and sugar in large bowl with electric mixer on medium speed until combined. Beat in eggs until incorporated. Gradually add buttermilk and milk until combined. Add dry ingredients and beat until smooth, about 1 minute, scraping down sides of bowl as needed. (Do not overmix.) Scrape batter into cupcake pans.
  4. Bake until top springs back when lightly touched and edges pull away from pan, about 30 minutes. Cool completely, and frost with your favorite icing flavored with orange.