How to make gingerbread cupcakes with eggnog buttercream frosting for holiday parties!
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When it comes to making homemade pastries for the holidays, I always like to step outside of the typical. While others still opt for treats made with plain chocolate or vanilla finished with a cute holiday-themed topper, I like to make baked sweets filled with actual holiday flavors, spices, and seasonings!
As far as staple holiday flavors go, one of the most classic is gingerbread! From iced gingerbread men to charming gingerbread houses, there are so many ways to enjoy the sweet treat. But one of my favorite ways to enjoy gingerbread is by making these scrumptious Gingerbread Cupcakes!
These tasty little guys are made with all of the most beloved holiday spices packed into flavorful gingerbread cupcakes, topped with perfectly-paired Eggnog Buttercream Frosting and finished with some homemade, gold-dusted, chocolate gingerbread men toppers. Wow, what a mouthful! These festive cupcakes are just bursting with flavorful holiday flair!
This is one of my top favorite recipes to bring out for holiday parties and for homemade gift-giving. These adorable treats encompass the flavors of the holidays so perfectly that you just can’t go wrong with a batch of these charming Christmas cupcakes! Combining 2 of the most classic holiday flavors makes these cupcakes irresistible to kids and adults alike.
Whatever you want to make these scrumptious sweets for, they’re sure to be a huge crowd-pleaser! Ready to make the most loved Christmas treat of the year? Then let’s get started! Here’s how to make Christmas Gingerbread Cupcakes!
Cupcake Equipment
First, let me go over the kitchen equipment needed for these Christmas cupcakes. Since there are several phases to this recipe, there are quite a few tools and equipment needed to make sure the whole process runs smoothly. Here’s what I use to make gingerbread cupcakes:
- KitchenAid mixer
- Hand mixer
- Glass mixing bowl
- Measuring Cup
- Measuring spoons
- Blending whisk
- Cupcake pan
- Foil cupcake liners
- Dough scoop
- Wilton candy melting pot
- Christmas Silicone Fondant Mold
- Piping bags
- Piping bag ties
- Jumbo piping tips
- Food brushes
- Cake Spatula
Gingerbread Cupcake Ingredients
Once you’ve rounded up the tools, it’s time to gather the ingredients. I do have quite a list for the ingredients as well, but this recipe is making everything from scratch so it’s to be expected. If you’re a constant baker like me then you probably have a lot of this on hand already! Here are the ingredients for gingerbread cupcakes:
Gingerbread Cupcakes:
- 1 ½ cups Cake Flour or all-purpose flour
- 1 tsp Baking Powder
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- ½ cup Yogurt
- ⅓ cup Molasses
- ½ cup unsalted butter– room temperature
- ¾ cup brown sugar– packed
Gingerbread Men:
Eggnog Frosting:
- 1 cup unsalted butter
- 4 cups Confectioners Sugar
- ⅛ tsp salt
- ½ tsp ground nutmeg
- ½ tsp vanilla extract
- ¼ cup eggnog
How to Make Party-Perfect Gingerbread Cupcakes
Now let’s get to the really fun part. It’s time to make some Christmas magic in the kitchen! If you’re familiar with making homemade cupcakes then you know exactly what to expect here. There’s nothing complicated involved with making these cupcakes and I have broken the steps down so even a beginner can follow along easily! Here’s how I make Christmas gingerbread cupcakes:
Making Gingerbread Cupcakes:
- First, measure out all of the ingredients with measuring cups and spoons. Preheat the oven to 350°F.
- In a medium-size mixing bowl, combine the cake flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Mix with a blending whisk.
- In a separate mixing bowl, whisk together the eggs, vanilla extract, yogurt, and molasses.
- Next, in a separate large bowl, drop in the butter and sugar.
- Beat the sugar and butter together with a hand mixer until the mixture reaches a smooth and creamy texture.
- Then, pour the egg mixture into the large bowl with the butter mixture.
- Continue to beat the batter until all the ingredients are completely mixed.
- Next, add the dry ingredients ⅓ at a time into the batter, mixing well between each addition.
- Keep mixing until all the ingredients are completely combined.
- Then, line a 12-cup cupcake pan with the foil cupcake liners.
- Use one full scoop of batter from a large dough scoop 1.5 oz. per cupcake liner.
- Bake the cupcakes for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- Finally, after baking, set the cupcakes aside to cool completely before topping them with the frosting.
- The cupcakes should be cool enough by the time you finish making the frosting and chocolate gingerbread man toppers.
Making Gingerbread Men Cupcake Toppers:
- First, pour the chocolate chips into the candy melting pot.
- Keep reading to see an alternative melting method if needed.
- Melt the chips until completely smooth while stirring with a silicone spatula.
- Next, set the gingerbread man mold on a tray, or flat surface. Spoon the melted chocolate into shapes of the mold. Tap gently to remove any air bubbles.
- Scrape away any excess chocolate from the silicone mold with a cake spatula. You want the backs of the gingerbread men to be smooth and flat.
- Next, set the tray with the silicone molds in the freezer, completely flat, and freeze for 10 minutes.
- After freezing, cover your hands with disposable gloves and gently remove the frozen chocolates from the silicone mold and set them face up on a piece of parchment paper.
- Lastly, use a food brush to apply the gold powder dust to each of the gingerbread men toppers.
- I highly recommend using disposable gloves for this step too since glitter is evil and will be everywhere by the time you’re finished.
Whipping Up the Eggnog Frosting:
- First, measure out all of the frosting ingredients with a measuring cup and spoons, and prepare a Kitchenaid stand mixer with a whisk attachment.
- Next, add the butter into the large bowl of the mixer.
- Then, beat the butter for 5 minutes, or until it is doubled in size, light, and creamy.
- Gradually add the powdered sugar, ½ cup at a time, mixing well between each addition.
- Then, add in the nutmeg, eggnog, vanilla extract, and salt.
- Mix everything together on high for 8-10 minutes until smooth.
- Grab a piping bag and the piping accessories.
- Next, cut the tip of a piping bag and insert a jumbo metal piping tip.
- Finally, spoon or scoop the eggnog frosting into the piping bag and close it off with a piping bag tie.
Assembling the Cupcakes:
- First, gather up the cupcakes, frosting, and Gingerbread Men cupcake toppers.
- Then, pipe the eggnog frosting on top of each cupcake.
- Stick an adorable chocolate Gingerbread man in the frosting on top of each cupcake.
- Finally, transfer the decorated gingerbread cookies to these cupcake containers, seal the lids, and finish each treat box with a Homemade with Love Sticker.
Alternative Chocolate-Melting Method
If you don’t have a nifty candy melting pot in your kitchen collection, here is a simple microwave melting method that will work for anyone!
How to Melt Candy Melts in the Microwave:
- First, pour the candy melts into a heat-safe bowl or silicone measuring cup.
- Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute.
- Next, stir the candies thoroughly.
- Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
- Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
- Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover.
- If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.
For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.
Storing Gingerbread Cupcakes
Storing gingerbread cupcakes: these holiday cupcakes can be stored in an airtight container for 4-5 days at room temperature, or covered and stored in the fridge for up to 1 week. Always label the date on the outside of the container to keep up with freshness.
More Cupcakes Recipes
Spreading Holiday Cheer with Sweet Treats
Want even more fun favorites made with actual holiday flavors and spices? Then you are going to love some of my other favorite Christmas and holiday recipes! From gingerbread to peppermint, I like to bake with it all. Here are some of my holiday favorites:
- Peppermint Cupcakes
- Christmas Hot Chocolate Bombs
- Marshmallow Snowmen
- Sugared Cranberries and Rosemary
- Holiday Peppermint Chocolate Cookies
- Chocolate Cookies with Peppermint Chips
- Eggnog Buttercream Frosting
- Eggnog Scones
Gingerbread cupcakes
Equipment
Ingredients
Gingerbread cupcake
- 1 ½ cups Cake Flour or all-purpose flour
- 1 tsp Baking Powder
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- ½ cup Yogurt
- ⅓ cup Molasses
- ½ cup unsalted butter room temperature
- ¾ cup brown sugar packed
Gingerbread man
Eggnog frosting
- 1 cup unsalted butter
- 4 cups Confectioners Sugar
- ⅛ tsp salt
- ½ tsp Ground Nutmeg
- ½ tsp vanilla extract
- ¼ cup eggnog
Instructions
Making Gingerbread Cupcakes
- First, measure out all of the ingredients with measuring cups and spoons. Preheat the oven to 350°F.
- In a medium-size mixing bowl, combine the cake flour, ginger, cinnamon, nutmeg, cloves, baking powder, and salt. Mix with a blending whisk.
- In a separate mixing bowl, whisk together the eggs, vanilla extract, yogurt, and molasses.
- Next, in a separate large bowl, drop in the butter and sugar.
- Beat the sugar and butter together with a hand mixer until the mixture reaches a smooth and creamy texture.
- Then, pour the egg mixture into the large bowl with the butter mixture.
- Continue to beat the batter until all the ingredients are completely mixed.
- Next, add the dry ingredients ⅓ at a time into the batter, mixing well between each addition.
- Keep mixing until all the ingredients are completely combined.
- Then, line a 12-cup cupcake pan with the foil cupcake liners.
- Use one full scoop of batter from a large dough scoop 1.5 oz. per cupcake liner.
- Bake the cupcakes for 15-18 minutes or until a toothpick inserted in the middle comes out clean.
- Finally, after baking, set the cupcakes aside to cool completely before topping them with the frosting.The cupcakes should be cool enough by the time you finish making the frosting and chocolate gingerbread man toppers.
Making Gingerbread Men Cupcake Toppers
- First, pour the chocolate chips into the candy melting pot. Keep reading to see an alternative melting method if needed.
- Melt the chips until completely smooth while stirring with a silicone spatula.
- Next, set the gingerbread man mold on a tray, or flat surface. Spoon the melted chocolate into shapes of the mold. Tap gently to remove any air bubbles.
- Scrape away any excess chocolate from the silicone mold with a cake spatula. You want the backs of the gingerbread men to be smooth and flat.
- Next, set the tray with the silicone molds in the freezer, completely flat, and freeze for 10 minutes.
- After freezing, cover your hands with disposable gloves and gently remove the frozen chocolates from the silicone mold and set them face up on a piece of parchment paper.
- Lastly, use a food brush to apply the gold powder dust to each of the gingerbread men toppers.I highly recommend using disposable gloves for this step too since glitter is evil and will be everywhere by the time you’re finished.
Whipping Up the Eggnog Frosting
- First, measure out all of the frosting ingredients with a measuring cup and spoons, and prepare a Kitchenaid stand mixer with a whisk attachment.
- Next, add the butter into the large bowl of the mixer.
- Then, beat the butter for 5 minutes, or until it is doubled in size, light, and creamy.
- Gradually add the powdered sugar, ½ cup at a time, mixing well between each addition.
- Then, add in the nutmeg, eggnog, vanilla extract, and salt.
- Mix everything together on high for 8-10 minutes until smooth.
- Grab a piping bag and the piping accessories.
- Next, cut the tip of a piping bag and insert a jumbo metal piping tip.
- Finally, spoon or scoop the eggnog frosting into the piping bag and close it off with a piping bag tie.
Assembling the Cupcakes
- First, gather up the cupcakes, frosting, and Gingerbread Men cupcake toppers.
- Then, pipe the eggnog frosting on top of each cupcake.
- Stick an adorable chocolate Gingerbread man in the frosting on top of each cupcake.
- Finally, transfer the decorated gingerbread cookies to these cupcake containers, seal the lids, and finish each treat box with a Homemade with Love Sticker.
Video
Notes
Nutrition
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