I’m so excited to share these small batch gingerbread cupcakes with you today! There’s something magical about the warm, spicy aroma of ginger, cinnamon, and nutmeg wafting through your kitchen during the holiday season. The best part? This recipe makes just six perfectly portioned cupcakes—enough to satisfy your sweet tooth without a week of leftovers staring you down. And don’t worry if you’re not a baking pro; these moist, molasses-rich treats come together quickly and will have you feeling like a holiday baking champion in no time.
Why You’ll Love these Small Batch Gingerbread Cupcakes
Three magical things make these gingerbread cupcakes absolutely irresistible.
First, that perfect blend of warming spices—ginger, cinnamon, nutmeg, and clove—that fill your kitchen with the scent of holiday memories.
Second, their incredibly moist texture from the molasses and butter combination that melts in your mouth with each bite.
Third, they’re small batch, making just six perfect cupcakes!
No more dozens of leftovers tempting you from the counter. I’m all about practical portion control, aren’t you?
Plus, they’re so quick to make when that gingerbread craving hits unexpectedly.
What Ingredients are in Small Batch Gingerbread Cupcakes?
These gingerbread cupcakes require simple pantry staples plus a few key spices that give them that classic holiday flavor.
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons molasses
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk, room temperature
Make sure your butter, egg, and milk are at room temperature for the best results—cold ingredients don’t incorporate as smoothly and can leave you with dense cupcakes, which nobody wants when they’re craving that perfect gingerbread texture.
How to Make these Small Batch Gingerbread Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F and line a cupcake tin with 6 liners. Getting your oven to temperature before mixing guarantees those cupcakes rise properly from the moment they go in.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground clove, and 1/4 teaspoon salt.
Those warming spices are what give gingerbread its signature holiday aroma—your kitchen’s about to smell amazing.
Step 3: Cream the Butter and Sugar
In a separate bowl, beat 1/4 cup softened unsalted butter and 1/2 cup granulated sugar until light and creamy.
This typically takes about 2-3 minutes with an electric mixer, and this step is essential for creating that perfect cupcake texture.
Step 4: Add Wet Ingredients
Add 2 tablespoons molasses, 1 egg, and 1/2 teaspoon vanilla extract to your butter mixture.
Beat until everything is well combined and looking like a smooth, caramel-colored batter.
Step 5: Combine Dry and Wet Mixtures
Alternately add your flour mixture and 1/4 cup whole milk to the wet ingredients, starting and ending with the flour.
This means adding flour in three parts and milk in two, mixing just until combined after each addition.
Step 6: Fill Cupcake Liners
Scoop the batter into your prepared cupcake liners, filling each about 2/3 full.
Overfilling might cause them to spill over while underfilling could leave you with sad, flat cupcakes.
Step 7: Bake to Perfection
Bake in your preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remember, the toothpick might’ve melted chocolate bits if you added any, but should have no wet batter.
Step 8: Cool Before Frosting
Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Patience is key here—frosting warm cupcakes is a recipe for a melty disaster, and we want these gingerbread beauties looking their holiday best.
For the smoothest batter and professional results, a stand mixer can make the creaming process effortless while ensuring ingredients are thoroughly incorporated.
What to Serve with Small Batch Gingerbread Cupcakes
These warm, spiced cupcakes deserve perfect companions to round out your treat experience. A dollop of maple whipped cream makes an amazing topping—just fold a tablespoon of pure maple syrup into freshly whipped cream.
For drinks, nothing beats a chai latte or spiced apple cider, whose flavors echo the gingerbread spices beautifully. Want something invigorating? Serve with sliced pears or apples on the side to cut through the richness.
A scoop of vanilla bean ice cream transforms these cupcakes into a proper dessert moment, especially when the cupcakes are slightly warmed. And for coffee lovers, a simple cup of dark roast brings out the molasses notes in a way that’ll make you close your eyes with each bite.
Perfect for afternoon tea or after-dinner treats!
Small Batch Gingerbread Cupcakes Substitutions and Variations
- Flavor boosters: Add 1 tablespoon of finely grated orange zest or 1/4 teaspoon of cardamom for a fresh twist.
- Fun mix-ins: Fold in 1/4 cup of minced crystallized ginger or dark chocolate chips.
- Festive toppings: Try cinnamon cream cheese frosting, a drizzle of lemon glaze, or just a simple dusting of powdered sugar and a tiny gingerbread cookie garnish.
Leftovers and Storage for these Small Batch Gingerbread Cupcakes
These gingerbread cupcakes stay wonderfully moist for up to 3 days when stored properly.
Here’s how to keep them at their best:
- Counter storage: Place unfrosted cupcakes in an airtight container at room temperature for 1-2 days.
- Refrigerator option: If frosted, refrigerate in a covered container for up to 3 days. The spices actually develop more depth overnight, making them even more flavorful the next day!
- Freezer friendly: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw at room temperature for about an hour.
- Preventing dryness: To refresh day-old cupcakes, microwave for 10 seconds or bring to room temperature for 30 minutes before serving if refrigerated.
Final Thoughts
These gingerbread cupcakes capture everything wonderful about the season in just a few bites. The warm spices and rich molasses create that unmistakable gingerbread flavor profile we all crave when the weather turns cool.
What makes this recipe truly special is its small batch size—perfect for satisfying a sweet tooth without overwhelming your kitchen or leaving you with too many leftovers.
These cupcakes shine during the holiday season when you want something festive but don’t need dozens of treats for a crowd. When the scent of ginger, cinnamon, and cloves fills your kitchen, you’ll know winter comfort has officially arrived in cupcake form.