Gingerbread Cupcakes with Cookie Cutouts Recipe

Name: Gingerbread Cupcakes with Cookie Cutouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons ground ginger; 2 teaspoons ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1 1/2 cups (3 sticks) unsalted butter, room temperature; 1 1/2 cups sugar; 3 tablespoons unsulfured molasses; 4 large eggs, room temperature; 1 teaspoon pure vanilla extract; Gingerbread Cookie Cutouts (page 320; use 2-inch ginger-bread boy and girl cutters); 1/2 recipe Royal Icing (page 315); Blue and pink gel-paste food colors; Fluffy Vanilla Frosting (page 302)

Servings: persons

1 1/2 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 tablespoons unsulfured molasses
4 large eggs, room temperature
1 teaspoon pure vanilla extract
Gingerbread Cookie Cutouts (page 320; use 2-inch ginger-bread boy and girl cutters)
1/2 recipe Royal Icing (page 315)
Blue and pink gel-paste food colors
Fluffy Vanilla Frosting (page 302)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Sift together flour and spices.
4
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
5
Add the molasses, and beat until combined.
6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7
Beat in vanilla.
8
Reduce speed to low.
9
Gradually add flour mixture, beating until just combined.
10
Divide batter evenly among lined cups, filling each three-quarters full.
11
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes.
12
Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
13
Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.
14
Tint 1/4 cup icing pale pink with gel-paste food color; tint remaining icing pale blue.
15
Transfer tinted icings to pastry bags fitted with small plain tips (#2).
16
Pipe three blue dots on the front of each gingerbread cookie boy; pipe two pink dots on gingerbread girls.
17
To finish, use an offset spatula to spread each cupcake with a smooth layer of frosting.
18
Place a gingerbread boy or girl upright on each cupcake before serving.

1223

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2 tablespoons ground ginger, 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and more.

Yes, Gingerbread Cupcakes with Cookie Cutouts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Cupcakes with Cookie Cutouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions