Two posts in a week? It must be Christmas (lol I’m so funny)! Well, I promised I’d make up for my lack of posts for the last few weeks so here you go.

When it comes to Christmas baking, nothing is more festive than Gingerbread! So if you want to impress some of your family and friends with this new take on an old classic, this is the recipe for you! Admittedly, I’m kind of crap at baking so I wasn’t sure these would turn out great. The recipe looks kind of daunting, but let me tell you…it was a breeze! Honestly if I can do it, you guys can definitely make these! Mine turned out beautifully and didn’t catch on fire or collapse like I thought they would, so it was a success in my book!

So get on your Christmas aprons and let’s get started!

You will need:


  • 1 ¾ cups all-purpose flour
    • I added an extra 1/8th of a cup of flour because we’re at altitude
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
    • If I made these again, I would add a little bit more ginger to give it a little extra kick, but they tasted great like this anyways!
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • ¼ cup canola/safflower oil
  • ¼ cup unsalted butter (1/2 stick or 4 tablespoons), melted and slightly cooled
  • ½ cup packed light brown sugar
  • ½ cup unsulphured molasses
  • 1 large egg, room temperature
  • ½ cup lukewarm water

Buttercream Frosting

  • 4 oz. of cream cheese at room temperature
  • 4 oz. (or half a stick) of butter at room temperature
  • 1 ½ cup of powdered sugar
  • 1 tablespoon of vanilla extract

Let’s do this:

Cupcake Directions:

  1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners–and lightly grease with spray.
  2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
  3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and egg.
  4. On low speed, add half of the water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining water and flour mixture until just combined.
  5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
  6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
  7. Bake for 20-22 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow the cupcakes to cool in pan on rack for 3 minutes. Remove cupcakes and allow them to cool on rack until they are completely cool.
  8. Once the cupcakes are fully cooled you can frost and decorate them!

Frosting Directions:

  1. In a large bowl, whisk together the cream cheese, butter, and vanilla extract until smooth.
  2. Add in the powdered sugar in little increments and beat into the cream cheese mixture until fully mixed together.
  3. You have the option of adding some milk (like a teaspoon at a time) if you want your frosting to be less dense.
  4. Spoon the buttercream into a large piping bag (or if you’re poor like me, just use a ziplock baggie with a hole cut in the corner). If you have a piping bag you can use cute nozzles to create different designs with the frosting. As for me, I piped mine from the outside in, finishing in a point to create a swirl (I’m crap at piping so don’t hate on my sad attempt at making a cute swirl. I’m sure you guys will do a better job).
  5. I then topped the cupcakes with some little golden sprinkles!

The puppy obviously wanted a little taste (luckily he’s just licking the outside of the bowl, that little rascal)



And there you have it! Send me pictures of your creations if you guys make some of your own! ENJOY!

Happy Monday!

ally renee

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