Gingerbread Cupcakes for a {Virtual} Holiday Party
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
This gingerbread cupcake is a moist, delicious spicy cake balanced by creamy brown sugar frosting. A festive holiday favorite!
Table of Contents
Gingerbread Cupcakes Recipe
‘Tis the season for Gingerbread! I love this time of year with the return of all the seasonal flavors at places like Starbucks and Panera.
It starts with pumpkin…..oh how I love thee! Then we move on to peppermint and gingerbread – the flavors that trigger all things holiday inside of me! (coming from the girl with not a lick of Christmas decor up in her house yet! ahem)
So when a few of my favorite food bloggers decided we needed to host a virtual holiday party, I, of course, said: “I’ll bring a dessert!”
I thought what says “Holiday and Warmth” more than gingerbread?……Gingerbread cupcakes maybe? with a creamy cinnamon brown sugar buttercream topped with a little gingerbread cookie! yes! that would be it!
Time to make your Santa’s belly jiggle…….this is one gingerbread he’ll be sure to want to catch!
Notes:
I piped frosting using a
For gingerbread cookies
- I used Betty Crocker Gingerbread Cake and Cookie Mix
- you could use store-bought Gingerbread Cookies
- use a favorite gingerbread cookie recipe from scratch
Gingerbread Cupcakes
A moist, delicious spicy cake balanced by a creamy cinnamon brown sugar frosting.
Ingredients
Gingerbread Cupcake
- 1/2 cup canola oil
- 1/2 cup sugar
- 1/2 cup molasses
- 1 egg, room temp and beaten
- 1-1/2 cup flour
- 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/2 cup boiling water
- 1/2 tablespoon baking soda
- 1 recipe cinnamon brown sugar butter cream
Cinnamon Brown Sugar Buttercream
- 1/2 cup butter (softened)
- 1/4 cup vegetable shortening
- 1/3 cup dark brown sugar, packed
- 1 pinch of salt
- 1/8 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
Instructions
- Preheat oven to 350° and line muffin tins with baking cups.
- In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
- In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.
- Boil water and remove from heat. Add baking soda and whisk into batter.
- Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
- Top with brown sugar butter cream. Garnish with gingerbread man cookie.
Cinnamon Brown Sugar Buttercream
- In a large mixing bowl, whisk butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon.
- Continue mixing until well blended. Gradually add powdered sugar 1 cup at a time, beating well after each addition. Until you have a very thick gooey mixture.
- On the highest speed of your mixer, stream in the heavy whipping cream pouring nice and slow until desired consistency. (you may need more or less cream depending on temperature and humidity)
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 149mgCarbohydrates: 34gFiber: 0gSugar: 26gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Virtual Holiday Party Recipes
The Drink
Godiva Mudslide Minitini – Kristen from Dine & Dish
Main Dishes
Gingerbread French Toast – Diane from Created by Diane
Asian Fusion Omelette/Frittata – Jeanette from Jeanette’s Healthy Living
Macaroni & Cheese – Naomi from Bakers Royale
Side Dishes
Potato Casserole – Julie from The Little Kitchen
Hazelnut Roasted Brussel Sprouts – Carolyn from All Day I Dream About Food
Dessert
Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective
Almond Brickle Coffee Cake – Kathy from Cooking On the Side
Gingerbread Cupcakes with Cinnamon Brown Sugar Buttercream – Cheryl from TidyMom
Party Favor/Hostess Gift
Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen
Do you have any holiday parties on your schedule? Do you have a favorite dish you like to take? Share it in the comments.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
I made these for Christmas and a bake sale @ kids’ school. I made the butter cream into a cream cheese frosting.
How many cupcakes does this recipe make?
It says 12 regular size cupcakes. I got 48 mini cupcakes.
Aghhh! I was all set to make these for my sons birthday party this Saturday and I just realized it doesn’t list how many standard ( not mini) cupcakes this makes. Please help! ( he’ll be so sad and I really don’t want to create extra work for myself). Thanks so much. We are so excited about these.
Mmmmmm…… absolutely delicious!!
Hi, did you add the baking soda into the boiling water? or add water and than baking soda to the mixture?
Let me know !!
Thank you
“Boil water and remove from heat. Add baking soda and whisk into batter.”
Boil the water, remove from the heat then add the baking soda and whisk together
Trader Joes has the best gingerbread men with the back dipped in white chocolate. Yummy and a great addition to these cupcakes. A little big for mini’s but still good. My mini cupcakes fell in the middle. OK since it gave room for the gingerbread man’s foot, but wondering why. High altitude? Does it need more flour? Also, for mini’s I cooked 12 minutes. Too long. Should have cooked 8-10 min. Next time I think I’ll use a cream cheese frosting.
I’ve made these a bunch of time and they are AWESOME!! My family and my coworkers are still talking about them. The frosting is delicious and it’s really easy to make it dairy-free, as my boyfriend is allergic to milk proteins. I recommand them to everyone!!
It’s going to be finish of mine day, however before ending I am reading this great article to improve my knowledge.
These sound wonderful! Thank you so much for sharing them. I think I’ll be making them this weekend. 🙂
I made heaps of these today for a Christmas market. They are incredible! Seriously yummiest cake ever. Thanks so much for sharing!
Love desserts! Legit speechless, these gingerbread cupcakes recipe look unreal! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Cheryl!
Oh my! This gingerbread cupcakes were delicious – and so easy to make! Thanks so much!
These gingerbread cupcakes are so Instagrammable and adorable! As you know, I made it a short while ago, and it was lovely! Thx for sharing!