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+ servings
A gingerbread cupcake with its wrapper unwrapped on a wooden cutting board surrounded by greenery.
5 stars (1 rating)

Easy and Fluffy Gingerbread Cupcakes

These Gingerbread cupcakes are so fluffy, moist and easy to make. They are spiced with warm seasonal spices like ginger and cinnamon and topped with a sweet caramel buttercream. They are the perfect festive holiday cupcakes to make for any party or get together, everyone will love them!

Ingredients

  • 1/2 cup unsalted butter, at room temperature (113g)
  • 1/2 cup brown sugar, (105g)
  • 2 tbsp vegetable oil
  • 1 egg
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 1/3 cup all purpose flour, (165g)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 cup molasses, un-sulfured
  • 1/3 cup buttermilk

Equipment

Instructions
 

  • Preheat the oven to 350° F and line a muffin tin with cupcake liners and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment add the 1/2 cup butter and 1/2 cup brown sugar and cream on medium speed for 2 minutes.
  • Scrape down the sides of the bowl and add in the 2 tbsp vegetable oil, 1 egg, 2 egg whites, and 1/2 tsp vanilla extract. Mix again for 1 minute on medium speed.
  • In a small bowl combine the 1 1/3rd cup flour, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt. Whisk lightly to combine.
  • In a liquid measuring cup add the 1/4 cup molasses and 1/3 cup buttermilk and give it a stir. Set aside.
  • Add 1/3 of the dry ingredients to the batter and mix on low-medium until combined. Next add in 1/2 of the wet ingredients and mix again. Alternate the rest of the dry and wet ingredients mixing in between each addition ending with the flour. Mix for 30 seconds more to combine.
  • Fill the cupcake liners up to 3/4 of the way full but no more than that otherwise they will overflow. Bake for 18 mins.
  • Cool on a wire rack and frost with caramel buttercream.

Notes

You can also top the cupcakes with cream cheese frosting.
Serving: 1cupcake, Calories: 206kcal, Carbohydrates: 25g, Protein: 3g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 116mg, Potassium: 155mg, Fiber: 0.4g, Sugar: 15g, Vitamin A: 267IU, Vitamin C: 0.003mg, Calcium: 47mg, Iron: 1mg
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