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–+ servings
Gingerbread cupcakes on a white plate.

Gingerbread Cupcakes with Eggnog Frosting

These festive gingerbread cupcakes with eggnog frosting are the perfect combination of sweet and spices. The cupcakes are so moist and fluffy and topped with a perfectly creamy buttercream frosting.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 cupcakes
Calories 380 kcal

Equipment

  • Mixing bowl
  • Hand or Stand Mixer
  • Measuring Cups and spoons
  • Cupcake Liners
  • Cupcake Tin
  • Spoon or Spatula

Ingredients
  

for gingerbread cupcakes:

  • ¾ cup Brown sugar
  • 6 tablespoons Butter unsalted + softened
  • 2 Eggs
  • 2 tablespoons Oil
  • 1 teaspoon Vanilla
  • 2 tablespoons Molasses
  • ¾ cup Milk
  • 1 ¼ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 tablespoon Ginger
  • 1 tablespoon Cinnamon
  • ½ teaspoon Allspice
  • ½ teaspoon Cloves
  • 1 ½ cup Flour

for eggnog frosting:

  • 1 cup Butter unsalted + softened
  • ½ teaspoon Salt
  • 4 cup Powdered Sugar
  • 3 - 4 tablespoons Eggnog
  • Sprinkles or mini gingerbread cookies

Instructions
 

for gingerbread cupcakes:

  • Fill cupcake tin with liners and preheat oven to 350 degrees Fahrenheit.
  • Cream ¾ cup brown sugar and 6 tablespoon of softened butter together for 2 - 3 minutes until fluffy.
  • Add 2 eggs, 2 tablespoons of oil, 1 teaspoon of vanilla and 2 tablespoons of molasses. Mix on medium low until well combined.
  • Add ¾ cup of milk and mix on medium low until combined. May appear curdled (this is normal.
  • Add 1 ¼ teaspoon baking powder, ½ teaspoon salt/allspice and cloves, 1 tablespoon ginger and cinnamon and 1 ¼ cup of flour.
  • Mix on medium low, scraping sides down as needed until combined.
  • Scoop batter into cupcake liners filling ⅔ of the way full.
  • Bake for 14 - 16 minutes until centers are set. Put aside to cool.

for eggnog frosting:

  • add 1 cup of softened butter, ½ teaspoon salt, 3 - 4 tablespoons of eggnog and 2 cups of powdered sugar to a mixing bowl. Mix on low until combined.
  • Slowly add in remaining two cups of sugar until well combined. Then, turn speed to medium/high and mix for 2 - 3 minutes until smooth and fluffy.
  • Transfer frosting to piping bag with large star tip.
  • Add large dollop of frosting to the center of each cupcake, then starting at the outer edge, spiral it around towards the middle until it meets in the center.
  • Top with sprinkles. crumbled gingersnaps or mini gingerbread men.

Notes

Tips + Substitutions
  • Frosting consistency - frosting should not droop when scooped up.  To thin: add a splash of eggnog; to thicken: add a dash of powdered sugar.
  • Paddle for mixing - use a paddle attachment when mixing frosting for best results.
  • Use gingerbread spice - instead of ginger, cinnamon, allspice and cloves just use 2 tablespoons of gingerbread spice.
  • Cool cupcakes - ensure cupcakes have fully cooled before adding frosting so it doesn't melt off.
Storage
  • These can be kept for 3 -5 days in an airtight container in the fridge.
  • Freeze them for up to 6 months.  If freezing with frosting on, flash freeze first before packaging.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 322mgPotassium: 103mgFiber: 1gSugar: 42gVitamin A: 542IUVitamin C: 0.1mgCalcium: 65mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.