Gingerbread Cupcakes with Maple Buttercream
Prep time
Cook time
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Nothing says cozy like a warm, mildly spicy gingerbread cupcake topped with a fluffy, maple buttercream. This old-fashioned gingerbread dessert is the perfect treat for all of your holiday gatherings.
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Recipe type: Dessert
Serves: 12
For Gingerbread Cupcakes
  • ½ cup unsalted butter, room temperature
  • ½ cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup molasses, unsulphered (I used blackstrap molasses)
  • ½ cup whole milk, room temperature
  • 1¼ cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ¼ cup chopped pecans
For Frosting
  • 2 sticks unsalted butter, room temperature
  • 3¾ cups confectioner's sugar
  • 2 tsp vanilla extract
  • 1-2 TBSP maple syrup
  • ½ tsp salt
  • 1-2 TBSP whole milk (optional)
For Cupcakes
  1. Preheat oven to 350 degrees
  2. Line a cupcake tin with paper liners or coat generously with non-stick cooking spray
  3. In a stand mixer, beat butter and brown sugar together on high until light and fluffy. About 3-4 minutes
  4. Add egg and vanilla and beat on medium speed until combined
  5. Stir molasses into milk with a fork to combine
  6. In a small bowl, combine flour, baking soda, baking powder, salt and spices
  7. With mixer speed on low, add milk/molasses mixture and flour mixture by alternating, beginning and ending with flour mixture
  8. Pause occasionally to scrape down sides of mixing bowl
  9. Do not over mix
  10. Pour batter into cupcake molds, filling ⅔ full
  11. Careful not to overfill
  12. Bake in a 350 degree oven for 18-20 minutes until a toothpick inserted in the center comes out clean
  13. Remove from oven and cool completely before frosting
For Maple Buttercream
  1. Whip softened butter on high speed in an electric mixer until fluffy.
  2. Approximately 1-2 minutes
  3. Add confectioners sugar and beat on high speed for 3-4 minutes
  4. Add vanilla, salt, maple syrup and 1 TBSP of milk
  5. Whip on high for 2 minutes
  6. Add another TBSP of milk if frosting is too stiff
  1. Place buttercream into a piping bag and pipe swirls on top of each cupcake
  2. Top with crushed pecans if desired
Store left over cupcakes in an airtight container at room temperature for 3-4 days.
Recipe by Browned Butter Blondie at