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Gingerbread Cupcake


  • 1 3/4 cups unbleached all-purpose flour

  • 1tsp baking powder

  • 3/4tsp baking soda

  • 1/4tsp salt

  • 1tbsp ground ginger

  • 2tsp ground cinnamon

  • 1/4tsp cloves

  • 1/4 cup melted unsalted butter

  • 3/4 cup packed dark brown sugar

  • 2 large eggs

  • 6tbsp molasses

  • 3/4 cup water


  • 2 cups chilled whipping cream

  • 1/2 cup sugar

  • 1/4 cup + 2tbsp powdered sugar

  • 1/2tsp vanilla extract

  • 1/2tsp ground ginger

  • Gingerbread cookies/sprinkles


  1. Cupcake: Preheat oven 175degC. Line 12 muffin tin cups with cupcake liners.

  2. Sift flour, baking powder, baking soda, salt, ginger, cinnamon and cloves in a bowl and set aside.

  3. In another bowl, whisk butter, brown sugar, eggs and molasses together until combined.

  4. Using a large spoon, stir in the flour in 3 additions and water in 2 additions, starting and adding with flour (which means add 1/3 of flour, mix well. then add in 1/2 of water, mix well. then add in 1/3 of flour again, then water and lastly flour). Mix until the flour is incorporated and the batter looks smooth.

  5. Fill each paper liner with batter until it is 1/4inch below the top of the liner. Bake for 20mins, until an inserted skewer comes out clean.

  6. Cool cupcakes in pan on cooling rack for 10mins.

  7. Frosting: Beat cream in a bowl until soft peaks form.

  8. Add sugar, vanilla extract and ginger. Beat until stiff peaks form. Place frosting into a piping bag and pipe onto completely cooled cupcakes, top with a piece of gingerbread cookie or sprinkles.

Adapted from Munchkin Munchies

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