Looking for something sweet and festive to brighten up your holiday baking? These gingerbread cupcakes with caramel buttercream frosting are one of my go-to treats for Christmas parties. They’re packed with all those cozy winter spices—ginger, cinnamon, cloves—and topped with the most luscious caramel frosting.
I love making these for holiday parties or when friends drop by for a coffee and a festive treat—especially when I pair them with a batch of Grinch cupcakes for a fun, playful twist! These gingerbread cupcakes feel a little extra special but still have that cozy, homemade vibe. And honestly, whether it’s these or the Grinch ones, they never stick around for long once they hit the table!
Inspired by classic holiday flavors, these cupcakes are soft, warmly spiced, and totally irresistible. They’re easy to make and even easier to decorate with festive toppers, sugared cranberries, or mini gingerbread men for the most adorable Holiday treats. Honestly, they’re so cozy and charming, you’ll wish you could eat Christmas all year round!
Why You’ll Love These Gingerbread Cupcakes
These cupcakes hit that sweet spot—literally. They’re spiced with cinnamon, ginger, cloves, and just a touch of nutmeg, which pairs perfectly with the deep, rich flavor of molasses. The caramel buttercream adds a smooth, buttery sweetness that balances the spice.
And don’t worry—they’re not dry or crumbly. Thanks to the buttermilk, they’re fluffy and moist, with a soft crumb that just melts in your mouth. Whether you’re baking for kids, adults, or Santa himself, everyone will want seconds.
More Favorite Winter Cupcake Recipes:
Ingredients
For the Cupcakes
- 2 cups (240g) all-purpose flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg (optional)
- ½ cup (113g) unsalted butter, melted and slightly cooled
- ½ cup (100g) brown sugar (light or dark)
- ⅓ cup (115g) unsulphured molasses
- 1 large egg
- ¾ cup (180ml) buttermilk (or ¾ cup milk + 2 tsp lemon juice or vinegar)
- 1 tsp vanilla extract
Caramel Buttercream Frosting:
- 150g unsalted butter, softened
- 450g powdered sugar, sifted
- 6 tbsp caramel sauce (homemade or store-bought)
- Pinch of ground cinnamon
How to make Gingerbread Cupcakes
1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8 cupcake liners or lightly grease it.
2. In a large bowl, whisk the melted butter, brown sugar, and molasses until smooth. Whisk in the egg, then add the buttermilk and vanilla extract. Mix until everything is fully combined.
3. In a separate mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and nutmeg.
4. Pour the dry mixture into the bowl of wet ingredients. Stir gently until just combined—don’t overmix! The batter will be thick.
5. Spoon the batter evenly into the prepared muffin cups until about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
6. Make the Frosting:
Using a hand or stand mixer, beat the softened butter with the caramel sauce and cinnamon until creamy. Gradually add the powdered sugar and beat on medium speed until light and fluffy (2–3 minutes).
8. Once cupcakes are completely cool, transfer frosting to a piping bag fitted with a star tip (like Wilton 1M). Pipe generous swirls of buttercream on top.
Storage
- Room Temperature: Store unfrosted cupcakes in an airtight container for up to 3 days.
- Frosted Cupcakes: Keep them in the fridge for up to 4 days. Let them sit at room temp for 30 minutes before serving for the best texture.
- Freezing: Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw overnight and frost just before serving.
Decorating Tips
- Add mini gingerbread men or sugared cranberries for that festive touch.
- Dust with edible glitter or gold leaf for a classy holiday sparkle.
- Use red and green sprinkles for a classic Christmas party look.
- Want a surprise? Core the cupcakes and fill them with spiced apple compote or caramel before frosting!
Variations to Try
- Mini Cupcakes: Bake in a mini muffin tin for 10–12 minutes for bite-sized treats.
- Frosting Twists: Mix half the buttercream with espresso powder or cocoa for a swirl effect using a dual piping bag.
- Nutty Crunch: Fold in chopped walnuts or pecans into the batter for added texture.
FAQs
Can I use blackstrap molasses?
No—blackstrap molasses is too bitter and thick for this recipe. Stick with mild or full-flavored unsulphured molasses like Grandma’s or Brer Rabbit.
What can I use instead of buttermilk?
Easy fix: mix ¾ cup milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5–10 minutes before using—it’ll work just like store-bought buttermilk.
Can I freeze these cupcakes?
Absolutely! Freeze the unfrosted cupcakes for up to 2 months. When you’re ready to serve, thaw them at room temperature and frost as usual.
Why did my cupcakes sink or crack?
Sinking can happen if you overmix the batter or underbake. Cracking on the top is normal and gives that rustic muffin top look. But if they collapse, your oven might be too hot or you opened the door too early.
Can I use a different frosting?
Yes! Cream cheese frosting is a great alternative, and a maple glaze would also be delish with the gingerbread flavor.
These gingerbread cupcakes with caramel buttercream are the kind of holiday magic you’ll want to bake again and again. Perfect for parties, gifting, or just cozy nights by the tree with a cup of cocoa.
More Gingerbread Christmas Dessert Ideas
Gingerbread Loaf Recipe (Better than Starbucks!)
Fluffy Gingerbread Pancakes
Moist Gingerbread Bundt Cake
Best Gingerbread Cupcakes Recipe
These cozy Gingerbread Cupcakes are bursting with warm holiday spices and topped with a rich caramel buttercream that’s pure frosting magic. Perfect for Christmas parties, cookie swaps, or a festive treat at home—these cupcakes are as delicious as they are adorable!
8
cupcakes15
minutes22
minutesKeep the screen of your device on
Ingredients
2 cups 2 all-purpose flour (240g
1 tsp 1 baking soda
2 tsp 2 ground ginger
1 tsp 1 ground cinnamon
1/4 tsp 1/4 ground cloves
1/4 tsp 1/4 ground nutmeg (optional)
1/2 cup 1/2 unsalted butter, melted and slightly cooled (1 stick / 113g)
1/2 cup 1/2 brown sugar (light or dark) (100g)
1/3 cup 1/3 molasses (unsulphured) (115g)
1 large 1 egg, at room temperature
3/4 cup 3/4 buttermilk (180ml) or substitute: 3/4 cup milk + 2 tsp lemon juice or vinegar, let sit 5 mins)
1 tsp 1 vanilla extract
- Caramel buttercream
2/3 cup 2/3 unsalted butter (150g), softened to room temperature
3 2/3 cups 3 2/3 powdered sugar (450g) (icing sugar), sifted
6 tbsp 6 caramel sauce (store-bought or homemade, cooled)
Pinch ground cinnamon
Directions
- Preheat Your Oven. Set your oven to 350°F (175°C) so it’s hot and ready when you need it. Grab a standard large muffin pan, and place 8 cupcake liners inside.
- Mix the Wet Ingredients In a large bowl, add: ½ cup (1 stick or 113g) unsalted butter, melted and slightly cooled, ½ cup (100g) brown sugar (light or dark is fine), ⅓ cup (115g) molasses (unsulphured, not blackstrap) Whisk these together until the mixture looks smooth and glossy. Then add: 1 large egg → Whisk it in until fully incorporated, ¾ cup (180ml) buttermilk (or DIY version: mix ¾ cup milk with 2 teaspoons lemon juice or vinegar, let sit 5–10 minutes before using) and 1 teaspoon vanilla extract Whisk again until everything is fully blended. The mixture will look rich and dark brown—perfectly spiced!
- Mix the Dry Ingredients. In a separate mixing bowl, combine the following: 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg (optional for extra warmth) Use a whisk or fork to stir everything together well. This helps evenly distribute the spices and baking soda throughout the flour.
- Combine Wet & Dry Ingredients. Now, slowly pour your dry mixture into the bowl of wet ingredients. Use a rubber spatula or wooden spoon to gently stir everything together. Don’t use a hand mixer here—just mix by hand until the flour disappears. The batter will be thick and slightly sticky. Avoid overmixing—it can make the cupcakes dense or tough. Just stir until you no longer see streaks of flour.
- Fill the Cupcake Liners, Divide the batter evenly into 8 muffin cups. Fill each about ¾ full—this gives the cupcakes space to rise nicely. Tip: Try to get each cup filled to the same height so they bake evenly.
- Bake the Cupcakes. Place your muffin pan on the center rack of the oven and bake for 18 to 22 minutes. To check if they’re done, insert a toothpick or skewer into the center of a cupcake—if it comes out clean or with just a few crumbs, they’re ready!
- Cool the Cupcakes. Take the pan out of the oven and let the cupcakes cool for 5 minutes right in the pan. Then, carefully transfer them to a wire rack or a plate to cool completely before frosting. (If they’re even a little warm, the buttercream will melt.)
- Make the Caramel Buttercream Frosting. In a large bowl, add: 150g unsalted butter, softened to room temperature, Pinch of cinnamon, 6 tablespoons caramel sauce (store-bought or homemade, and make sure it’s cooled) Use a hand mixer or stand mixer on medium speed to beat everything until smooth and creamy. Then gradually add: 450g (about 3¾ cups) powdered sugar, sifted. Beat for 2–3 minutes until the frosting is fluffy, pale, and pipeable. If it’s too soft, you can chill it in the fridge for 10–15 minutes to firm it up slightly.
- Frost the Cupcakes. Fit a piping bag with a decorative tip (like Wilton 1M or 2D) and fill it halfway with the buttercream (this makes it easier to control). Hold the piping bag straight above the center of a cupcake. Apply even pressure, starting in the center and swirling outward and upward to form a beautiful peak. Repeat for all cupcakes!
Notes
- Don’t overmix the batter: Stir until just combined to keep the muffins fluffy.
- Use room temperature ingredients: Prevents butter from seizing and helps create an even texture in both batter and frosting.
- Warm the molasses: Slightly warming it (10–15 sec in the microwave) makes it easier to incorporate with the other wet ingredients.
- Pipe chilled buttercream: If your frosting is too soft, chill it briefly. A firmer buttercream gives more defined swirls