Why You’ll Love Gingerbread Cupcakes with Cinnamon Brown Butter Frosting Recipe
If you love classic gingerbread flavors, these cupcakes deliver everything you crave in a lighter, more versatile form. The blend of molasses, cinnamon, ginger, nutmeg, and cloves creates a perfectly spiced cake that’s tender and flavorful without being overpowering.
The cinnamon brown butter frosting takes these cupcakes to another level. Browning the butter enhances its natural richness and gives the frosting a deep, nutty flavor that pairs beautifully with the spices.
They’re easy enough for beginner bakers, yet impressive enough to serve at holiday parties or special occasions. Plus, they can be made ahead, making them a convenient dessert option during busy seasons.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the gingerbread cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup molasses
1/2 cup milk, room temperature
For the cinnamon brown butter frosting
1 cup salted butter, divided
2 to 3 cups powdered sugar
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
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Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
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In a large mixing bowl, beat the butter and brown sugar until light and fluffy, about 2 to 3 minutes.
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Add the egg and vanilla extract, mixing until fully incorporated. Stir in the molasses until smooth.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until combined, being careful not to overmix.
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Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
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Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
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Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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To prepare the frosting, melt half of the butter in a saucepan over medium heat. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let it cool to room temperature.
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In a mixing bowl, beat the remaining butter with the cooled brown butter until creamy.
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Add honey, vanilla extract, and cinnamon, mixing until combined. Gradually add powdered sugar, beating until the frosting is smooth and fluffy.
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Once the cupcakes are completely cool, frost them using a spatula or piping bag as desired.
Servings and timing
Servings: 12 cupcakes
Prep time: 15 minutes
Bake time: 18 to 22 minutes
Total time: Approximately 35 to 40 minutes
Variations
For a festive touch, sprinkle the frosted cupcakes with coarse sugar or cinnamon sugar.
Add a pinch of ground cardamom to the batter for an extra layer of warmth and complexity.
Swap the honey in the frosting for maple syrup to create a subtle maple-cinnamon flavor.
For a filled cupcake version, add a small spoonful of cream cheese filling to the center before baking.
If you prefer a less sweet topping, use a lightly sweetened cream cheese frosting instead of brown butter frosting.
Storage/Reheating
Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to sit at room temperature for about 30 minutes so the frosting softens and the cake regains its tender texture.
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.
To freeze, wrap unfrosted cupcakes tightly in plastic wrap and place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before frosting.
Reheating is generally not necessary, but if desired, warm unfrosted cupcakes slightly in the microwave for a few seconds.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day or two in advance and store them unfrosted. Frost them the day you plan to serve for best results.
What does browning the butter do?
Browning the butter caramelizes the milk solids, creating a nutty, rich flavor that enhances the frosting.
Can I use light brown sugar instead of dark brown sugar?
Yes, light brown sugar works well, though dark brown sugar provides a deeper molasses flavor.
Can I make this recipe into a cake instead of cupcakes?
Yes, you can bake the batter in an 8-inch round cake pan. Adjust baking time to about 25 to 30 minutes.
How do I know when the cupcakes are done?
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, they are ready.
Can I make the frosting less sweet?
Start with 2 cups of powdered sugar and taste before adding more. You can also add a pinch of salt to balance sweetness.
Is molasses necessary?
Molasses is essential for authentic gingerbread flavor and moisture. It gives the cupcakes their signature depth.
Can I use a dairy-free substitute?
Yes, you can substitute plant-based butter and milk alternatives. The flavor may vary slightly.
Why are my cupcakes dense?
Overmixing the batter can cause density. Mix just until ingredients are combined.
Can I decorate these for holidays?
Absolutely. Add mini gingerbread cookies, festive sprinkles, or a light dusting of cinnamon for a seasonal presentation.
Conclusion
These gingerbread cupcakes with cinnamon brown butter frosting combine warm spices, moist texture, and rich, nutty sweetness in every bite. They’re simple to prepare yet elegant enough for special occasions. Whether you’re baking for a holiday celebration or simply craving a comforting dessert, this recipe is sure to become a favorite.
