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Gingerbread Cupcakes title image

Gingerbread Cupcakes with Eggnog Frosting

Gingerbread cupcakes are brimming with warm winter spices. Topped with Eggnog Frosting makes them a perfect dessert for the holiday season.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Estimated Cooling Time Before Frosting 30 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 453kcal
Author Toni Dash


Gingerbread Cupcakes

  • ½ cup (1 stick) Unsalted Butter softened
  • ½ cup Dark brown sugar
  • ½ cup Molasses
  • ½ cup Milk
  • 2 Eggs
  • 1 ½ cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • ½ teaspoon Kosher salt
  • 1 ½ teaspoon Ginger
  • 2 teaspoon Cinnamon
  • ½ teaspoon Cloves
  • ½ teaspoon Nutmeg

Eggnog Frosting

  • ½ cup (1 stick) Unsalted butter softened
  • 1 pinch Kosher salt
  • ¼ cup Eggnog
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Rum extract optional
  • 4 cups Powdered sugar
  • Nutmeg for sprinkling on top of the frosting


Gingerbread Cupcakes

  • Preheat oven to 350 degrees. Add liners to cupcake pan(s).
  • In a medium sized bowl or bowl of a standing mixer, cream together butter and sugar until light and fluffy (about 3 minutes).
  • Add in molasses, milk, and eggs and mix until incorporated.
  • In a separate bowl combine the flour, baking soda, baking powder, salt and spices (ginger, cinnamon, cloves and nutmeg). Mix until just combined.
  • Add the dry ingredients to the wet ingredients and beat just until mixed (do not overmix).
  • Scoop the batter into the cupcake liners filling each liner about 2/3s full.
  • Bake in over for 15-20 minutes or until a toothpick comes out clean. Cool completely on cooling rack before icing.

Eggnog Frosting (make while cupcakes are cooling)

  • Cream together butter and salt using a mixer.
  • Scrape down bowl with a spatula and mix in eggnog, vanilla and rum extract (if using).
  • Add in powdered sugar, slowly, 1 cup at a time, until desired consistency is achieved. NOTE: more eggnog may be added if the frosting is too stiff (dry).
  • Once desired consistency is reached, turn mixer on high and beat frosting for 3-5 minutes (this is easiest with a standing mixer using the paddle attachment). This will make your frosting really light and fluffy.
  • Spoon frosting into a piping bag equipped with a favorite piping tip (these cupcakes were frosted with a Wilton 1M tip).
  • Frost cooled cupcakes and sprinkle with ground nutmeg before the icing sets. Enjoy!


Calories: 453kcal | Carbohydrates: 73g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 175mg | Potassium: 284mg | Fiber: 1g | Sugar: 60g | Vitamin A: 560IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg