Super moist and wonderfully spiced Small Batch Gingerbread Cupcakes. This easy, small-batch recipe yields six tender cupcakes flavored with molasses and warm spices, finished with a thick marshmallow buttercream. They’re delicious plain or decorated with a simple Christmas lights design for the holidays.
Table of Contents
- Ingredients Needed
- Substitutions
- Homemade Buttermilk Substitutes
- Helpful Tips
- General Baking Tools Needed
- Christmas Lights Cupcakes Design
- More Small Batch Recipes to enjoy!
- Small Batch Gingerbread Cupcakes Recipe
These gingerbread cupcakes are tender and moist thanks to buttermilk and a good dose of molasses. They fill the kitchen with cozy holiday fragrance—similar to classic molasses cookies—and come together quickly for a small, festive batch.
The recipe yields six cupcakes and pairs perfectly with a fluffy marshmallow buttercream. If you want a festive touch, pipe a green cord and add candy “lights” for a cheerful finish.
If you try this recipe, share a photo on social media and tag @beyond.the.butter or use #beyondthebutter to let the author know how they turned out.
Ingredients Needed
These ingredients make a small, six-cupcake batch.
- All-purpose flour. Measure carefully—this recipe includes an extra two tablespoons.
- Baking soda and baking powder. Leaveners for a light crumb.
- Ground ginger, cinnamon, and cloves. The warm spices that define gingerbread.
- Salt. A pinch to balance sweetness and molasses.
- Unsalted butter. Room temperature for easy creaming.
- Dark brown sugar. Firmly packed when measured for best flavor.
- Vanilla extract. A teaspoon to round out flavors.
- Full-flavored molasses. Use a mid-strength molasses—not blackstrap—for the classic gingerbread taste.
- Buttermilk. Adds moisture and tenderizes the crumb.
- One large egg. Room temperature for best integration.
See the recipe card below for exact quantities and step-by-step instructions.
Substitutions
- Browned butter: For a nuttier flavor, replace the room-temperature butter with cooled, solidified browned butter.
- Light brown sugar: Can substitute for dark brown in a pinch; expect a milder molasses note.
- Light molasses: Use if you prefer a milder molasses flavor. Avoid blackstrap molasses—it’s too bitter for this recipe.
- Homemade buttermilk: See the next section for easy substitutes.
- Marshmallow creme: Used in the frosting; the recipe wasn’t tested with other marshmallow substitutes.
This recipe was not tested with egg replacements or alternative flours.
Homemade Buttermilk Substitutes
For the small amount of buttermilk this recipe needs, mix 2 teaspoons lemon juice with milk in a measuring cup, let sit 5 minutes, then use immediately. This mimics buttermilk’s acidity and texture.
Other options: use regular milk (works fine) or substitute sour cream 1:1 for similar moistness. Powdered buttermilk (reconstituted) also works if you have it on hand.
Helpful Tips
Make the buttermilk first if using the homemade substitute—let it sit 5 minutes before adding to the batter.
Don’t overmix the batter. Mix just until combined to avoid dense cupcakes.
Use a cookie scoop. A 3-tablespoon scoop divides batter evenly and speeds assembly.
Use an oven thermometer. Ovens can vary—an oven thermometer ensures the correct baking temperature.
Baking spray tip: Spray a spatula lightly before scooping marshmallow creme to prevent sticking.
Storing cupcakes: Unfrosted cupcakes store 2–3 days at room temperature in a sealed container. If sticky on top, let them sit uncovered 30 minutes before frosting. In very hot or humid climates, refrigerate in a tightly sealed container (they may dry slightly).
Storing frosting: Marshmallow buttercream keeps one day in the refrigerator. Bring to room temperature 1–2 hours before using and whip briefly to restore texture.
General Baking Tools Needed
Christmas Lights Cupcakes Design
A simple, festive design: tint a small portion of frosting green, pipe a curvy cord across each cupcake, then press colorful candies on top as “lights.” It’s quick and approachable for bakers of any skill level.
Items You’ll Need:
- No. 2 decorating tip for piping the cord.
- Decorating coupler to secure the tip to the bag.
- Small piping bag or reusable bag for piping.
- Food coloring gel for a vibrant green without thinning the frosting.
- Small mixing bowl and spatula to tint the reserved frosting.
- Rainbow chocolate-covered sunflower seeds were used as the lights in the original photos; candy alternatives listed below are easier to find.
Green Color Formula
To color about 1/3 cup of frosting the green used for the cord, the original used a Wilton gel mix roughly equivalent to:
- Brown – 2 drops
- Blue – 3 drops
- Yellow – 4 drops
If you use a different gel brand, follow that brand’s guidance for achieving a medium green.
Candy Alternatives
If rainbow chocolate-covered sunflower seeds are hard to find, try:
- M&Ms
- Skittles
- Gumdrops (halved)
More Small Batch Recipes to enjoy!
Chocolate Brownie Ice Cream
Mini Strawberry Sheet Cake
Individual No-Bake Strawberry Cheesecakes
Small Lemon Cream Cheese Pound Cake
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Small Batch Gingerbread Cupcakes
Ingredients
gingerbread cupcakes
- 1/2 cup + 2 Tbsp all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup dark brown sugar, firmly packed
- 1 large egg, room temperature
- 1/4 cup full-flavored molasses
- 1/4 cup buttermilk
- 1 tsp vanilla extract
marshmallow frosting
- 1 1/4 cup powdered sugar
- 1/2 cup unsalted butter, room temperature
- 3 1/2 oz marshmallow creme
additional items
- Rainbow chocolate-covered sunflower seeds or candy of choice for decorating
- Food coloring gel (for tinting a small portion of frosting)
Instructions
small batch gingerbread cupcakes
- Position the oven rack just above center and preheat the oven to 350ºF. Line a standard 6-cup muffin tin with liners.
- Whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt in a small bowl; set aside.
- Cream the butter and dark brown sugar with a mixer until combined. Add the egg, then beat in molasses, buttermilk, and vanilla. The mixture may look slightly lumpy—this is normal.
- Reduce mixer speed and add the dry ingredients gradually, mixing just until combined. The batter will be on the thinner side.
- Divide the batter evenly among the six liners (about two-thirds full) and bake 18–20 minutes or until a toothpick comes out clean.
- Cool in the pan 10 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
marshmallow buttercream frosting
- Beat the unsalted butter and marshmallow creme on medium-high speed until blended.
- With the mixer stopped, add the powdered sugar and mix on low until incorporated. Add more powdered sugar by the tablespoon if you want a thicker consistency.
- Scrape the bowl and beat once more on medium-high speed until smooth.
- Spread or pipe the frosting onto cooled cupcakes. If decorating with the Christmas lights design, reserve 1/4–1/3 cup frosting, tint it green, pipe a cord across each cupcake, and press on candies for the lights.
Notes
- Times listed include both cupcakes and frosting.
- Allow about 25–30 minutes cooling time before frosting.
- Place liners in the two middle rows of the muffin tin for even baking.
- Avoid overmixing the batter to keep cupcakes tender.
- Portion batter with a cookie scoop or spoons for consistent cupcakes.
- Fill liners about two-thirds full before baking.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.