Festive Gingerbread Cupcakes

These gingerbread cupcakes are soft, sweet, and smell like pure Christmas magic. They’re super easy to throw together and somehow taste even better the next day.

There are so many festive flavors I like to bake with this time of year, but gingerbread is definitely one of my favorites.

I think it’s because it doesn’t take much to get that amazing holiday smell and taste.

I’ve seen recipes that call for five different spices and a bunch of ingredients I really don’t feel like dealing with.

So I stick to the classic gingerbread cupcake that comes together fast and makes the kitchen feel like Christmas without the chaos.

The best part is that they taste even better the next day, so they’re perfect if you need to whip up something quick the night before.

I’ve made these for gatherings, bake sales, and even gifts.

And maybe a few for myself (I won’t judge if you don’t).

Here’s how you make them:

What You Need to Make Gingerbread Cupcakes

These smell like Christmas the second they hit the oven! Soft, spiced, and just the right amount of sweet.

Here’s what you’ll need to make them:

• Flour – the base that keeps everything soft and fluffy.
• Baking soda – gives that nice little lift so they don’t turn out dense.
• Ground ginger – the star spice that makes them smell incredible.
• Ground cinnamon – adds warmth and balances out the ginger.
• Ground cloves – just a tiny bit gives that deep holiday flavor.
• Salt – brings out all the other flavors.
• Butter – makes the cupcakes rich and soft.
• Brown sugar – gives a cozy caramel sweetness.
• Molasses – what makes these gingerbread instead of just spice cupcakes.
• Egg – holds everything together and keeps them moist.
• Hot water – helps mix in the molasses and gives the batter a smooth texture.

How to Make Gingerbread Cupcakes

1. Mix the Dry Stuff

Grab a medium bowl and toss in the flour, baking soda, ginger, cinnamon, cloves, and salt.

Give it a good whisk so all those spices get evenly mixed.

2. Cream the Butter and Sugar

In a bigger bowl, beat together the butter and brown sugar until it looks fluffy and lighter in color.

You can use a mixer, but a sturdy spoon and some determination work too.

Room temperature butter makes this way easier.

3. Add the Molasses and Egg

Pour in the molasses and crack in the egg, then mix until everything looks smooth and glossy.

It might smell strong right now, but trust me, it’ll calm down as you bake it.

4. Combine the Wet and Dry

Add the dry mix to the wet, alternating with splashes of hot water.

Stir gently until you don’t see any more streaks of flour.

Don’t overmix or they’ll turn out tough instead of soft.

5. Fill and Bake

Spoon the batter into cupcake liners, about two-thirds full.

Pop them in the oven at 350°F for 18 to 20 minutes, until a toothpick comes out clean.

If your kitchen smells amazing, they’re probably done.

6. Cool and Frost

Let them sit for a few minutes before moving them to a cooling rack.

Once they’re fully cool, add cream cheese frosting or vanilla buttercream.

A sprinkle of cinnamon or holiday sprinkles on top makes them look extra festive.

Holiday Baking That Feels Like a Win!

And that’s it! The easiest way to make your whole house smell like Christmas.

These cupcakes stay soft for days, which almost never happens around here because they’re gone by morning.

I usually make a double batch and freeze half for later, which makes me feel way more organized than I actually am.