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Gingerbread Cupcakes

A robust ginger flavored cupcake with a sweet lemon buttercream frosting. Topped with a gingerbread cookie these make a fun presentation for the holidays! Adapted from a recipe by Nancy Beckman, Taste of Home
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Cupcakes, Dessert
Servings: 24 cupcakes
Author: Tricia


  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup water
  • 1 cup unsulphured molasses
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice


  • Preheat oven to 350 degrees.
  • In a large bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, mixing until the yolk disappears. Add the water and molasses. The mixture will appear curdled, this is normal. Mix on low 1-2 minutes.
  • In a medium mixing bowl whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
  • With the mixer set on low speed, add the flour mixture to the creamed butter and molasses a little at a time until combined. Once incorporated, beat on medium for 2 minutes.
  • Fill paper-lined muffins cups two-thirds full and bake for 20-23 minutes for until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan, then cool on a wire rack. Frost as desired.