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Gingerbread Christmas cupcakes on a white serving board with milk.

Ginger Spice Cupcakes

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5 from 5 reviews


These fluffy ginger spice cupcakes almost melt in your mouth! They feature cozy warm spices that ring in the holidays. Each is frosted with gorgeous swirls of white-chocolate buttercream.


Units Scale


  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg


  • 1 stick (1/2 cup) butter, softened
  • 2 1/4 cups powdered sugar (confectioner’s sugar)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup white chocolate chips, melted and cooled
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt, if needed
  • OPTIONAL GARNISH: Star anise



RECIPE PREP: Adjust oven rack to the middle. Preheat oven to 350°F (180°C). Line a 12-well cupcake pan with paper cupcake liners.

  1. In a large bowl, lightly whisk the eggs. Add in milk, vegetable oil, molasses, and vanilla extract. Whisk briefly to mix the ingredients together. 
  2. Add brown sugar to the bowl. Mix to combine.
  3. In medium bowl, combine: flour, baking powder, sea salt, cinnamon, nutmeg and ginger. Slowly (in 3 parts) add dry ingredients to wet ingredients. Mix until fully combined. But be careful not to over-mix.
  4. With a metal scoop or 1/4 measuring cup, evenly divide batter between wells of the prepared pan. Fill each cupcake wrapper 3/4 full. Bake 15 to 17 minutes, or until a cake tester inserted into 3 cupcakes comes out clean. Transfer cupcakes to a metal rack to cool for 1 hour before frosting.


RECIPE PREP: Attach a metal decorating tip to a disposable pastry bag. Set it aside.

  1. Add softened butter to the bowl of a stand mixer with paddle attachment. (If you don’t have a stand mixer, use a large mixing bowl with an electric hand mixer.) With the mixer on low speed, add in powdered sugar a little at a time. Continue mixing until sugar is fully incorporated.
  2. Add melted and cooled white chocolate, cinnamon and nutmeg to the bowl. With the mixer on medium speed, beat the frosting 1 minute or until light and fluffy. As needed, scrape down the sides of the bowl with a rubber spatula.
  3. Transfer frosting to the prepared piping bag with metal tip. Once the spice cupcakes have fully cooled, pipe on the frosting in swirls. If desired, top each dessert with star anise. 


Gingerbread spice: If you have a gingerbread spice in the pantry, you can use it for this recipe. Replace the cinnamon, ginger and nutmeg with an equal amount of gingerbread spice.

  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American