Two iconic holiday flavors come together in one festive dessert: Gingerbread Cupcakes with Candy Cane Frosting. These soft, fluffy cupcakes are filled with warm spices and rich molasses, then topped with creamy peppermint buttercream frosting loaded with crunchy candy cane pieces. If you’re looking for the perfect Christmas cupcake recipe, this one delivers on flavor, texture, and holiday magic.
Gingerbread cookies may be the classic, but these gingerbread cupcakes take things up a level. You get all the cozy gingerbread flavor in a tender, bakery-style cupcake—plus the cool, refreshing kick of peppermint frosting for the ultimate holiday contrast. Every bite tastes like Christmas.
Why You’ll Love These Gingerbread Cupcakes
- Easy holiday dessert made with pantry staples
- Soft, moist cupcakes with deep molasses flavor
- Creamy peppermint frosting with crunchy candy cane topping
- Perfect for Christmas parties, cookie swaps, and gifting
- Simple steps – beginner-friendly recipe
Ingredients
Gingerbread Cupcakes
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking soda
- 1 large egg
- ½ cup unsalted butter, room temperature
- ¾ cup dark unsulphured molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup hot water
Candy Cane Frosting (Peppermint Buttercream)
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1½ teaspoons vanilla extract
- 2 tablespoons milk
- 5–6 crushed candy canes
- Optional: ¼ teaspoon peppermint extract (for extra mint flavor)
How to Make Gingerbread Cupcakes with Candy Cane Frosting
Step 1: Prepare the Batter
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
In another bowl, cream butter and sugar until light and fluffy. Beat in the egg and molasses until fully combined.
Add dry ingredients and gently mix until just incorporated. Slowly pour in hot water and beat until smooth.
Step 2: Bake the Cupcakes
Scoop batter into lined cupcake pans, filling each about ⅔ full.
Bake at 325°F for 15–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
How to Make Candy Cane Frosting
Beat butter in a stand mixer until light and fluffy. Slowly add powdered sugar, vanilla, and milk.
Whip on medium-high speed for 3–4 minutes until smooth and creamy.
Fold in crushed candy canes by hand. Frost cupcakes using a spatula (candy pieces can clog piping tips).
Tips for Perfect Gingerbread Cupcakes
- Measure flour correctly – spoon and level for accurate measuring
- Don’t overmix or cupcakes may turn dry
- Crush candy canes into small pieces (not powder)
- Add a pinch of cayenne for subtle heat
- For stronger mint flavor, use peppermint extract
Frequently Asked Questions
Why did my cupcakes turn out dry?
- Too much flour
- Overmixing batter
- Reduced sugar (sugar adds moisture)
- Expired baking soda or baking powder
Can I make these ahead?
Yes! Bake cupcakes 1 day ahead and frost before serving.
How do I store them?
Store in an airtight container at room temperature for 1 day or refrigerated up to 3 days.
Gingerbread Cupcakes with Candy Cane Frosting
Ingredients
- 2 -1/2 cups all-purpose flour
- 1/ cup – granulated sugar
- 1-1/2 tsp baking soda
- 1 egg
- ½ cup unsalted butter – room temperature
- ¾ cup dark unsulfered Molasses – I like to use Grandmas brand
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp ground ginger
- ½ tsp salt
- 1 cup hot water
- BUTTERCREAM
- ½ cup unsalted butter
- 2 cups powdered Sugar
- 1-1/2 tsp Vanilla Extract
- 2 tbsp milk – any kind
- 5-6 crushed candy canes
- Optional – 1/4 tsp Peppermint extract
Instructions
- In a large bowl, whisk together flour, baking soda, salt and spices
- Cream together butter and sugar until light and fluffy and then beat in eggs and molasses
- Stir in dry ingredients until just combined
- Add hot water and beat until smooth
- Put batter into a well-greased cupcake pan or with cupcake liners, only filling about 2/3 of the way. I like to use a large cookie scoop to make sure the same amount of batter goes into each cupcake.
- Bake in the oven at 325 degrees for 15-20 minutes or until a toothpick comes out clean. They may need to bake a bit longer depending on your oven.
- Allow to fully cool before frosting
- BUTTERCREAM
- Place butter in the bowl of a stand mixer and mix until light and fluffy
- Add 1 cup of powdered sugar and beat on medium speed until fully combined
- Add vanilla and milk, and then the remaining 1 cup of powdered sugar
- Turn the mixer to med-high and whip for 3-4 minutes or until your desired consistency
- Stir in candy cane pieces
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