I like gingerbread. I don’t even mind the odd gingersnap. And gingerbread men look adorable. But making gingerbread men? Thats another story. So to get that gingerbread man taste in a moist delicious cupcake is the next best thing. I paired them with the rum butter cream cheese icing, that you can find here.


Gingerbread Cupcakes


  • 8 tablespoons 1 stick/ 1/2 c salted butter, room temperature
  • 2/3 c packed dark-brown sugar
  • 2 eggs room temperature, slightly beaten
  • 1 c molasses
  • 2 tsp baking soda dissolved in 1/4 c boiling water
  • 3/4 c eggnog
  • 2 1/2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tsp baking powder


  • Cream the butter in a mixer until light.
  • Beat in the brown sugar until fluffy, 1 to 2 minutes.
  • Beat in the molasses until blended
  • Add the baking soda/water mixture and mix
  • Beat in the eggs
  • In a bowl, sift together flour, spices, and baking powder
  • Add the flour mixture in batches, alternating and ending with the eggnog
  • Bake at 350F for 9-14 minutes for mini cupcakes and 15-25 for regular sized cupcakes. Made 60 mini cupcakes. **
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