Treat yourself with these Gingerbread Cupcakes full of warm spices and molasses, and topped with fluffy Eggnog Frosting. Just the sweet treat you need to get into the holiday spirit!
Gingerbread and eggnog are such classic holiday flavors. Instead of making traditional gingerbread cookies, I wanted to do something a little different. I decided to make Gingerbread Cupcakes. Then for even more holiday cheer, I frosted each cupcake with Eggnog Frosting. I love a glass of eggnog over the holidays, so this buttercream is right up my alley. The flavor combination of gingerbread and eggnog tastes like the holidays, and makes this cupcake recipe just a little extra special.
Gingerbread Cupcakes + Eggnog Frosting
The Gingerbread Cupcakes are moist and packed with flavor. To get started, first whisk together the dry ingredients. For the spices, we’re using cinnamon, ground ginger, nutmeg, and cloves.
Beat together the butter, oil, sugar, eggs, vanilla, and molasses. I recommend using cooking molasses, fancy molasses, or light molasses. Blackstrap is too strong for these cupcakes. Then the dry ingredients are mixed into the butter mixture, alternating with some milk. You’ll love that these cupcakes are so soft and the gingerbread flavor really shines through.
The frosting recipe is a simple buttercream recipe made by beating together butter, powdered sugar, and flavorings. We’re using eggnog, nutmeg, and a little rum extract for the eggnog taste. You can either pipe the frosting using a piping bag and tip, or simply spread it on with a knife. Either way, it’s so delicious.
These Gingerbread Cupcakes with Eggnog Frosting are filled with holiday flavors and are such a delicious twist on classic holiday desserts. If you’re looking for something a little different this season, I definitely recommend this recipe.
- 1 1/2 cups all purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 tbsp vegetable oil
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 cup molasses - not blackstrap
- 1/2 cup milk, room temperature
- 1 cup unsalted butter, softened
- 3 1/2 - 4 cups powdered sugar
- 4 tbsp eggnog
- 1tsp nutmeg
- 1 tsp vanilla extract
- 1/4 tsp rum extract
- 1/4 tsp salt
- Preheat the oven to 350°F. Line a muffin pan with muffin papers - you'll end up with about 14 cupcakes total.
- In a medium bowl, whisk together the flour, spices, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter, oil, and sugar until fluffy. Then beat in the egg, egg yolk, vanilla, and molasses.
- Slowly beat in about 1/2 of the flour mixture, followed by 1/2 of the milk. Repeat with the rest of the flour and milk.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
- Bake for 15-18 minutes, or until an inserted toothpick comes out clean.
- In a large bowl, beat the butter until fluffy. Then beat in 2 cups powdered sugar.
- With the mixer on low speed - beat in the eggnog, nutmeg, vanilla extract, rum extract, and salt. Then beat in the rest of the powdered sugar, about 1/2 cup at a time, until the desired sweetness level is reached.
- Frost the cupcakes using a piping bag and tip, or with a flat-edge knife.
Home Chef Tip: For the fluffiest cupcakes with a super soft crumb, make sure the butter, eggs, and milk are warmed to room temperature before getting started.
We hope you love these Gingerbread Cupcakes topped with Eggnog Frosting from SoFabFood Home Chef, Fiona from Just So Tasty, as much as we do. If you love this delightful recipe, stop by our dessert section to find more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Instagram. Enjoy!