Gingerbread cupcakes

Easy and sweet gingerbread cupcakes with a whipped cream frosting flavored with the spices for gingerbread, are perfect for Christmas. In this dough I don’t use molasses but only dark brown sugar and spices. I also replaced the butter with oil to make them lighter. With buttermilk they are a perfect combination as they stay moist and soft for several days. in my spice mix there are cinnamon, nutmeg, ginger, cloves and starry reed, but you can only put some of them or the ones you like best.


Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Minutes
  • Cooking time20 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineAmerican


2 eggs
2/3 cup brown sugar
1 cup flour
1 cup buttermilk
2/3 cup corn oil
1 tablespoon gingerbread (spices)
1 tablespoon baking powder
1 cup whipping cream


1 Bowl
1 Whip
1 Muffins Tin


Preheat the oven to 350 ° F (180°C).
In a bowl, whisk the sugar with the eggs and spices. Then add the oil and the buttermilk. Combine the flour with the baking powder and mix again. Pour into cups and bake for 20 minutes. Remove from the oven and leave to cool. Combine the cream with 1 pinch of spices for gingerbread and decorate the cupcakes.

gingerbread cupcakes

Cook’s Tips

In my mix of spices there are cinnamon, nutmeg, ginger, cloves and starry red.


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