Gingerbread Cupcakes - Lady Behind The Curtain Add these festive Gingerbread Cupcakes to your holiday menu.

These gingerbread cupcakes are spicy and moist but wait until you taste the frosting.  The frosting is made with browned butter.  If you have never made browned butter I highly recommend you go out right now and get some butter.  Once you try it you’ll never want to make frosting with “just” butter again.  What’s browned butter you ask?  It’s when you take butter and boil it until it becomes a light brown color with a nutty flavor.  It’s AWESOME!!!   🙂


Gingerbread Cupcakes

Preparation 30 minutes 2017-11-19T00:30:00+00:00 Cook Time 20 minutes 2017-11-19T00:20:00+00:00 Serves Makes 24 Cupcakes     adjust servings


For the Gingerbread Cupcakes

  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 cup molasses
  • 1 tablespoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup milk

For the Browned Butter

  • 2 cups butter

For the Brown Butter Maple Frosting

  • 2 cups browned butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 7 cups confectioners' sugar
  • 1/3 cup milk
  • 1/4 teaspoon salt
  • optional gingerbread men sprinkles and topper


    For the Gingerbread Cupcakes:

    1. Preheat oven to 350 degrees.
    2. Line 24 muffin cups with cupcake liners.
    3. Beat butter and brown sugar on high setting until creamy.
    4. Add eggs, one at a time, beating well after each addition.
    5. Combine molasses and vanilla with butter mixture.
    6. In a medium bowl whisk together the flour, ginger, baking powder, baking soda, salt, nutmeg, cinnamon and cloves.
    7. Beginning and ending with the flour mixture add flour to the butter mixture alternating with milk.
    8. Divide batter evenly among prepare muffin cups.
    9. Bake 18 to 20 minutes or until a wooden toothpick inserted into the center comes out clean.
    10. Let cupcakes cool in pans for 10 minutes.
    11. Remove from pans and let cool completely on a wire rack.

    For the Browned Butter:

    1. In a medium saucepan, melt butter over medium heat. Cook until butter turns medium brown and has a nutty aroma. {about 10 - 15 minutes}
    2. Use immediately, or store covered in the refrigerator up to a week.

    For the Browned Butter Maple Frosting:

    1. In a large bowl, beat browned butter until smooth.
    2. Add extracts.
    3. Beat until well combined.
    4. Gradually add sugar, beating well after each addition.
    5. Add milk as needed until frosting reaches a smooth spreadable consistency.
    6. Pipe on frosting, sprinkle with gingerbread man sprinkles and gingerbread man topper.

    Recipe Notes

    This recipe was adapted from the Southern Fall Baking 2013 magazine



    Gingerbread Cupcakes — 10 Comments

    1. Update: I made these and everyone loved them! One of my friends even said it was the best cupcake he had ever had! Thank you for an amazing recipe, especially that icing!!! Wow!!!!

      • Yes I do Carole, I freeze cupcakes all the time. The only down fall might be that the cupcake liners sometimes pull away from the cupcakes.

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