Gingerbread Cupcakes Recipe

Gingerbread Cupcakes
Gingerbread Cupcakes
Turn the much loved Christmas treat of gingerbread into a yummy cupcake.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • ½ c canola oil
  • ½ c sugar
  • ½ c molasses
  • 1 egg, room temperature lightly beaten
  • 1 ½ c all purpose flour
  • ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ c boiling water
  • ½ tbs baking soda

Frosting ingredients

  • 1 ½ sticks unsalted butter, softened
  • ⅓ c brown sugar
  • Pinch of salt
  • ½ tsp ground cinnamon
  • ¼ tsp vanilla extract
  • 3 c powdered sugar
  • ¼ c whipping cream


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine oil, sugar, molasses and egg together and mix until well combined.
  3. Combine flour, ginger, cinnamon and salt in a separate bowl.
  4. Beat the flour mix into the oil mix until combined.
  5. Add the baking soda to the boiling water and incorporate it into the mixture.
  6. Spoon the mixture into prepared muffin tin.
  7. Bake for 20 to 25 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  8. To make the frosting, cream the butter until pale and fluffy.
  9. Add the brown sugar, salt, cinnamon and vanilla extract and mix until well blended.
  10. Slowly add the powdered sugar until the mix is thick.
  11. Gradually add the cream. Add more powdered sugar and/or cream, depending on your desired taste and texture.
  12. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.