Why do my gingerbread cupcakes turn out dry and how can I fix it?

Dry gingerbread cupcakes often result from overbaking or using too much flour. To avoid this, carefully measure ingredients with a kitchen scale or spoon-and-level method for flour. Using buttermilk instead of regular milk adds moisture and helps activate baking soda for better rise. Also, bake cupcakes until a toothpick comes out with a few moist crumbs, not completely dry, and avoid opening the oven door too early. These steps keep your cupcakes moist and tender.

How long do gingerbread cupcakes stay fresh and what’s the best way to store them?

Gingerbread cupcakes will stay fresh for up to 5 days when stored in an airtight container in the refrigerator. Keep them refrigerated especially if frosted with cream cheese or other dairy-based frostings to prevent spoilage. Before serving, let them come to room temperature for better texture and flavor.

Can I make mini gingerbread cupcakes using this recipe?

Yes, you can make mini gingerbread cupcakes by filling mini cupcake liners about halfway full. Baking time is shorter—usually around 14 to 15 minutes. Keep a close eye on them and use a toothpick to check for doneness. This option is great for parties or when you want smaller portions.

Is it possible to make gluten-free gingerbread cupcakes with this recipe?

This recipe hasn't been tested extensively with gluten-free flours, but using a 1:1 gluten-free flour blend is likely to work well without major changes. Since gluten-free flours behave differently, you may need to adjust baking time slightly and monitor texture. Feedback from trying this substitution is helpful to improve the recipe.

What’s the best way to decorate gingerbread cupcakes with royal icing?

For decorating, use royal icing made with meringue powder instead of raw egg whites for a stable finish that hardens well. Mix powdered sugar, meringue powder, and a small amount of milk until it reaches a glue-like consistency. Pipe your designs onto cooled gingerbread cookies or cupcake tops and allow the icing to dry completely before handling. This method gives crisp, detailed decorations that won’t smudge.

Gingerbread Cupcakes with Creamy Frosting for Holidays

Name: Gingerbread Cupcakes with Creamy Frosting for a Perfect Holiday Treat
Prep time: 1 h 30 min
Cook time: 18 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour, spooned and leveled (about 280g); 1 tsp baking powder; 2 heaping tsp ground ginger; 1 tsp ground cinnamon; Pinch of salt; 1/4 cup unsulfured molasses (60ml); 1 large egg; 1/2 cup unsalted butter, room temperature (113g); 3/4 cup light brown sugar, packed (150g); 1 1/2 cups + 2 tbsp all-purpose flour, spooned and leveled (approximately 195g); 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 2 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice (optional); 1/3 cup unsulfured molasses (80ml); 1/2 cup buttermilk (120ml); 1/2 cup packed dark brown sugar (100g); 1/2 cup unsalted butter, room temperature (113g); 2 large eggs, room temperature; 1 tsp vanilla extract; 8 oz full-fat cream cheese, room temperature (225g); 1/2 cup unsalted butter, room temperature (113g); 4 cups powdered sugar (480g); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; Pinch of salt

Description

🧁 Delight in the perfect holiday treat with Gingerbread Cupcakes, offering rich spices and a soft, fluffy texture that’s simply irresistible.
🎄 Topped with creamy cinnamon frosting, these cupcakes embody the warmth and joy of festive celebrations.

Ingredients

Scale

2 1/4 cups all-purpose flour, spooned and leveled (about 280g)
1 tsp baking powder
2 heaping tsp ground ginger
1 tsp ground cinnamon
Pinch of salt
1/4 cup unsulfured molasses (60ml)
1 large egg
1/2 cup unsalted butter, room temperature (113g)
3/4 cup light brown sugar, packed (150g)
1 1/2 cups + 2 tbsp all-purpose flour, spooned and leveled (approximately 195g)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice (optional)
1/3 cup unsulfured molasses (80ml)
1/2 cup buttermilk (120ml)
1/2 cup packed dark brown sugar (100g)
1/2 cup unsalted butter, room temperature (113g)
2 large eggs, room temperature
1 tsp vanilla extract
8 oz full-fat cream cheese, room temperature (225g)
1/2 cup unsalted butter, room temperature (113g)
4 cups powdered sugar (480g)
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
2 cups powdered sugar (240g)
2 tbsp meringue powder
2–3 tbsp milk

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with liners.
2. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. Mix buttermilk with molasses.
4. Cream butter and brown sugar until light, then add eggs one at a time and vanilla.
5. Alternate adding dry ingredients and molasses mixture to the butter mixture, starting and ending with dry ingredients.
6. Fill cupcake liners 3/4 full and bake for 15–18 minutes until a toothpick comes out clean.
7. Cool cupcakes on a wire rack.
8. For frosting, beat cream cheese and butter until smooth; gradually mix in powdered sugar, vanilla, and cinnamon.
9. Frost cooled cupcakes and optionally top with mini gingerbread cookies.

Notes

🎅 Ensure all ingredients are at room temperature for even mixing and smooth batter.
🎄 Chill cookie dough well to prevent spreading and maintain shape during baking.
🍬 For stiffer frosting, chill before piping to achieve precise shapes.

Prep Time: 30 minutes
Chilling and cooling time: 1 hour
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 455
Sugar: 52g
Sodium: 180mg
Fat: 20g
Saturated Fat: 13g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 1g
Protein: 3g
Cholesterol: 75mg

Keywords: Gingerbread, Cupcakes, Creamy, Holiday