Gingerbread cookie cupcakes recipe

Gingerbread Day in June? Who knew!

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There’s no reason for gingerbread cookies to be customary cuisine only once a year. Here’s a way to make cupcakes that taste remarkably like those cookies we enjoy every Christmas season.

Gingerbread cookie cupcakes

Makes about 15


  • 1 cup water
  • 2 teaspoons baking soda
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 8 tablespoons unsalted butter, room temperature
  • 2/3 cup brown sugar, tightly packed
  • 1 cup molasses
  • 2 large eggs, room temperature
  • Cream cheese frosting
  • Gingerbread cookie crumbs, to garnish


  1. Heat oven to 350 degrees F. Line muffin tins with paper baking cups and set aside.
  2. In a small saucepan, bring 1 cup of water to a boil.
  3. In a bowl, combine boiling water and baking soda. Set aside.
  4. In a large bowl, sift together flour, spices, salt and baking powder. Set aside.
  5. In an electric mixer, cream the butter until light.
  6. Beat in the brown sugar until fluffy, 1 to 2 minutes.
  7. Beat in the eggs, one at a time, scraping as needed.
  8. Beat in the molasses, baking soda mixture and flour mixture. Mix well.
  9. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly.
  10. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 25 minutes.
  11. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

More gingerbread goodies

Gingerbread muffins
Chocolate gingerbread squares
Pumpkin gingerbread