If there’s one cupcake that’s synonymous with the warmth and comfort of the holiday season, it’s a gingerbread cupcake: the fresh yet comforting scents of ginger, cinnamon, and molasses having baked in your kitchen, evoking fond memories.
Next, consider that it’s topped off with a swirl of creamy, spiced cinnamon buttercream, sprinkled with bright red pomegranate seeds and a cute mini gingerbread cookie.
These gingerbread cupcakes, topped with cinnamon buttercream and garnished with pomegranate, are the real holiday treat, which is gorgeous and tasty at once.
A Sweet Memory of Holiday Baking
Each holiday season, I bake gingerbread differently: cookies, cakes, and cupcakes are just some of my favorite things to make. I especially love how every swirl of frosting and sprinkle of decoration can make a little edible scene. These cupcakes remind me of the simple, happy holidays of my childhood. She taught me how to make perfect gingerbread-that it needs to have a rich, unsulphured molasses for good taste and a mix of spices that’s warm but not overwhelming.
This recipe is inspired by those afternoon moments spent in her cozy kitchen, lining up our little creations and admiring every one of them as if they were ornaments on a tree.
Now, let’s get right into making these cute and delectable cupcakes that would add delight to your dessert buffet:
What You’ll Need for the Gingerbread Man Cupcakes
Creating the gingerbread cupcakes begins with simple pantry staples, transformed with a few seasonal spices into the heartwarming holiday flavors we love. Here’s how to make them:
- All-Purpose Flour and Leavening Agents: The base of the cupcakes relies on a balance of flour with baking powder and baking soda to ensure a light, tender crumb.
- Spices: Ground ginger, cinnamon, nutmeg, and cloves combine to create a warm, aromatic blend. Ginger and cinnamon are the stars here, with nutmeg and cloves providing subtle undertones.
- Molasses: For that unmistakable gingerbread depth, use unsulphured molasses. It brings a soft, rich sweetness with hints of caramel, adding to the moistness of the cupcakes.
- Brown Sugar: Packed brown sugar lends a natural molasses sweetness and slight chewiness, complementing the spices beautifully.
- Milk: A half cup of whole milk is just the right amount to give these cupcakes a moist and fluffy texture.
- Butter and Egg: Softened butter gives richness and structure, while the egg binds everything together and adds to the tenderness.
Making the Gingerbread Man Cupcakes
Mix dry ingredients together: flour, baking powder, baking soda, and spices. That way, this will distribute the spices and it will come out consistent all the way through when it’s baked.
Using an electric mixer, cream together the butter and brown sugar in a large bowl until it becomes light and fluffy. This beats in air to render the cupcakes soft and tender. Then beat in the egg, after which add the molasses to give the gingerbread batter that normal color and aromatic smell.
You will gradually add the dry ingredients alternately with the milk so that it doesn’t get overmixed-the key to keeping the cupcakes soft. Fill your prepared batter into a lined muffin tin, filling each about two-thirds full. Baking will take about 18-20 minutes; it fills the kitchen with the delicious warm spices of the holiday.
For a complete gingerbread man experience, try baking a batch of classic Gingerbread Man Cookies to accompany these cupcakes.
Creating the Cinnamon Buttercream
The cinnamon buttercream is the perfect complement to these gingerbread cupcakes. It’s buttery, creamy, and spiced just right with a hint of cinnamon. Here’s how to prepare it:
- Butter and Powdered Sugar: Start by beating softened butter until creamy. Gradually add sifted powdered sugar to avoid lumps and achieve a smooth texture.
- Cinnamon and Vanilla Extract: Adding cinnamon not only enhances the gingerbread flavor but also provides a lovely contrast with the rich buttercream. A touch of vanilla extract brings warmth to the frosting.
- Milk or Heavy Cream: Add a tablespoon or two of milk (or heavy cream for a richer texture) to adjust the frosting’s consistency until it’s light, fluffy, and pipeable.
Once the buttercream is ready, transfer it to a piping bag with your favorite decorating tip, like a star or round tip, for a festive, bakery-style finish.
Garnishing the Cupcakes
Now the cupcakes are baked, and the buttercream is whipped to perfection-it’s time to decorate!
Give each a good swirl of cinnamon buttercream, so it forms a snow-like appearance on the golden brown of the gingerbread base. Sprinkle some pomegranate seeds on top for the holidays, as that bright red looks nice against the creamy frosting, adding color for a festive feel and a tart flavor.
Top with a small gingerbread cookie, for a nice decoration, and if desired, stick a small piece of rosemary behind the cookie, so it looks like the holiday plants.
Dessert Information
- Yield: Makes 12 cupcakes
- Prep Time: 25 minutes
- Baking Time: 18-20 minutes
- Calories: Approximately 350 kcal per cupcake
Want even more holiday treats? Check out my 24 Days of Christmas Desserts Ebook for daily dessert inspiration to make this season extra sweet and memorable!
Bonus Tips for Perfect Gingerbread Cupcakes
- Use Room Temperature Ingredients: Bring your butter, egg, and milk to room temperature to ensure a smooth, even batter and better mixing.
- Don’t Overmix: Stir just until combined to avoid tough cupcakes. Overmixing develops the gluten in the flour, leading to a denser texture.
- Pipe the Frosting When Completely Cooled: Ensure your cupcakes are completely cool before decorating. Even slight warmth can cause the buttercream to melt and lose its shape.
- Make Ahead: The cupcakes can be baked a day ahead. Store them in an airtight container, and frost just before serving for the freshest presentation.
Creative Serving Suggestions
These would just be wonderful served with a glass of hot spiced apple cider, or a mug of hot chocolate. Place the cupcakes on a serving plate with fresh pomegranate seeds and a few extra gingerbread cookies placed around for a fun holiday dessert display. If you are having a holiday party, you could set up a “DIY Cupcake” station with small bowls of pomegranate seeds, mini cookies and rosemary sprigs so your guests can help themselves!
Now Over to You
These are quite literally the best holiday dessert: Gingerbread Cupcakes with Cinnamon Buttercream and Pomegranate. Every single bite mingles together the comfy taste of gingerbread, creamy cinnamon buttercream, and the fresh, succulent flavor of pomegranate.
So much fun to be added into any holiday party-or just a sweet way to enjoy some seasonal joy. Love this recipe? Let me know in the comments below.
Gingerbread Cupcakes with Cinnamon Buttercream and Pomegranate
Course: Christmas Dessert Recipes, Cupcakes12
servings20
minutes18
minutes350
kcalIngredients
- For the Gingerbread Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
½ cup (1 stick) unsalted butter, softened
½ cup brown sugar, packed
1 large egg, room temperature
½ cup unsulphured molasses
½ cup whole milk, room temperature
- For the Cinnamon Buttercream
1 cup (2 sticks) unsalted butter, softened
3 ½ cups powdered sugar, sifted
1 tsp ground cinnamon
1-2 tbsp milk or heavy cream
1 tsp vanilla extract
- For Garnish
Pomegranate arils
Fresh rosemary sprigs (optional)
Steps
- Step 1: Prepare the Gingerbread Cupcakes
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg, mixing until fully incorporated. Then mix in the molasses until combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 2: Make the Cinnamon Buttercream
- In a large bowl, beat the softened butter on medium-high speed until creamy and smooth, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Add the cinnamon, vanilla extract, and 1 tablespoon of milk. Beat on medium-high speed until the frosting is fluffy and smooth. If the frosting is too thick, add another tablespoon of milk as needed.
- Transfer the buttercream to a piping bag fitted with a round or star tip for easy decorating.
- Step 3: Decorate the Cupcakes
- Once the cupcakes are completely cool, pipe a generous swirl of cinnamon buttercream onto each cupcake.
- Garnish each cupcake with a few pomegranate arils and top with a mini gingerbread cookie.
- For a festive touch, add a small sprig of fresh rosemary behind the cookie.
