Guinness Gingerbread Cupcakes Recipe

Name: Guinness Gingerbread Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Guinness stout; 1 cup molasses (not blackstrap); 3/4 cup firmly packed dark brown sugar; 3/4 cup canola oil; 3 large eggs, beaten; 2 tablespoons peeled and grated fresh ginger; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground white pepper; 1/2 teaspoon kosher salt; 1/4 cup (about 2 ounces) chopped crystallized ginger; 1 pound cream cheese, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 tablespoon pure vanilla extract; 2 cups powdered sugar (also known as confectioners sugar), sifted; Pinch of fine sea salt

Servings: persons

1 cup Guinness stout
1 cup molasses (not blackstrap)
3/4 cup firmly packed dark brown sugar
3/4 cup canola oil
3 large eggs, beaten
2 tablespoons peeled and grated fresh ginger
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
1/4 cup (about 2 ounces) chopped crystallized ginger
1 pound cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups powdered sugar (also known as confectioners sugar), sifted
Pinch of fine sea salt

1
Preheat the oven to 350 degrees F (180 degrees C).
2
Line two 12-cup muffin pans with liners.
3
In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
4
In a large bowl, sift together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, pepper, and salt.
5
Add the wet ingredients along with the crystallized ginger to the dry ingredients and stir just until combined.
6
Divide the batter among the muffin wells, filling them nearly full.
7
Bake until a toothpick inserted into the center comes out clean, about 15 minutes.
8
Let cool for about 5 minutes, then remove the cupcakes and let them cool on a wire rack.
9
Meanwhile, make the frosting.
10
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until smooth and fluffy, about 3 minutes.
11
Gradually beat in the powdered sugar and salt and continue to mix until thoroughly combined, scraping down the sides of the bowl as needed.
12
Scoop the frosting into a pastry bag fitted with a medium star tip.
13
Pipe the frosting onto each cupcake, dividing it evenly.
14
Serve.

1744

kcal

Calories

115

Fat

160

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1 cup Guinness stout, 1 cup molasses (not blackstrap), 3/4 cup firmly packed dark brown sugar, 3/4 cup canola oil, and more.

Yes, Guinness Gingerbread Cupcakes Recipe 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!