Julie Clark
Posted:
Spiced Ginger Cupcakes
These spiced ginger cupcakes, topped with a whipped spiced buttercream, are the perfect way to add a holiday-style treat to your next party.
Table of Contents
Get a taste of gingerbread without molasses in these delicious cupcakes that are perfect for the holiday season.
These cute cupcakes are 100% from scratch and have buttermilk in the cupcake which makes them moist and tender. Swirl the spiced buttercream on top and sprinkle with cinnamon for an elegant look. Save this for your holiday recipes.
About this Spiced Ginger Cupcake Recipe
- Flavor: The gingerbread cupcake recipe has the flavors you know and love of gingerbread, but without molasses which keeps them lighter in flavor and texture. The buttercream on top is spiced which complements the spiced cupcakes.
- Texture: Buttermilk works with the baking soda to create cupcakes that are light and tender. It pairs well with the smooth and creamy buttercream frosting.
- Method: This recipe makes 12 cupcakes in a standard muffin pan and bakes in a traditional oven.
What spices are in gingerbread?
There are several key spices in gingerbread. In my cut out gingerbread cookie recipe, it simply has ginger and nutmeg. However, in many other ginger spice recipes, it calls for cinnamon and allspice as well.
This recipe has ginger, nutmeg and cinnamon in the cupcake, along with allspice in the frosting for a complete gingerbread flavor.
Ingredients Needed
The cupcake ingredients are:
And then you’ll additionally need powdered sugar and allspice for the frosting.
How to Make Spiced Ginger Cupcakes
- Preheat the oven to 350ºF. Prepare a muffin tin with cupcake liners and cooking spray. Set aside.
- In a large bowl cream together butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs and vanilla. Cream together until fully combined. Set aside.
- In a medium bowl whisk together all of the dry ingredients. Slowly add the flour mixture into the butter mixture. Alternate dry ingredients with buttermilk, beginning and ending with dry ingredients.
- Once combined, fill cupcake liners 3⁄4 full of batter and bake for 16-18 minutes or until the top springs back when you touch it (or it tests done with a toothpick).
- Cool the cupcakes on wire racks.
Spiced Frosting
- In the bowl of a stand mixer (or with a high powered hand mixer), cream the butter and powdered sugar until fluffy and smooth. Scrape the sides of the bowl as needed.
- Add in salt, vanilla and allspice. Mix again until well combined.
Frost the cupcakes.
This frosting recipe makes enough to swirl frosting on top of each cupcake. To get pretty swirls, use a large tip such as Wilton 1A, 1M or 2D.
Pile the frosting high on each cupcake in swirls and then dust with cinnamon before the frosting sets. You can also put a thinner layer of frosting on the cupcakes if you p refer.
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 3 days.
- Refrigerator: Store cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
- Freezer: Freeze the cupcakes in an airtight container for up to 3 months. Thaw at room temperature before eating.
Spiced Ginger Cupcakes
These spiced ginger cupcakes, topped with a whipped spiced buttercream, are the perfect way to add a holiday-style treat to your next party.
Servings 12
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Ingredients
For the cupcakes:
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup buttermilk
For the buttercream:
- 1 cup unsalted butter room temperature
- 4 cups sifted powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 tablespoon ground allspice
Instructions
Make the cupcakes:
- Preheat the oven to 350ºF. Prepare a muffin tin with cupcake liners and cooking spray. Set aside.
- In a large mixing bowl cream together butter and sugar until light and fluffy, about 3 minutes.
- Add in the eggs and vanilla. Cream together until fully combined. Set aside.
- In a medium bowl whisk together all of the dry ingredients. Slowly add the dry ingredients into the butter mixture. Alternate dry ingredients with buttermilk, beginning and ending with dry ingredients.
- Once combined, fill cupcake liners 3⁄4 full and bake for 16-18 minutes or until the top springs back when you touch it (or it tests done with a toothpick).
- Allow to cool completely before frosting.
Make the frosting:
- Make frosting while cupcakes cool.
- In the bowl of a stand mixer (or with a high powered hand mixer), cream the butter and powdered sugar until fluffy and smooth. Scrape the sides of the bowl as needed.
- Add in salt, vanilla and allspice. Mix again until well combined.
- Place in a piping bag with the desired tip. I like Wilton 1M or 2D.
- Pipe onto cooled cupcakes in desired design and top with a sprinkle of cinnamon.
- Store in an airtight container at room temperature.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 cupcakes, with 1 serving being 1 frosted cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 523kcal | Carbohydrates: 72g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 222mg | Potassium: 103mg | Fiber: 1g | Sugar: 57g | Vitamin A: 795IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
Other Cupcake Recipes
If you love cupcakes, try one of our favorites:
