Gingerbread Cupcakes with Maple Glaze

Gingerbread Cupcakes with Maple Glaze

Oh, friends, these Gingerbread Cupcakes with Maple Glaze are about to become your new favorite treat!

Imagine sinking your teeth into soft, fluffy cupcakes bursting with warm spices like cinnamon, ginger, and cloves.

Then, picture that first drizzle of rich, sticky maple glaze melting over the top—it’s like autumn in dessert form!

Whether you’re hosting a festive party or just craving something comforting, this recipe is as easy as it is irresistible.

Plus, I’ve added some clever shortcuts so you can whip these up without breaking a sweat.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients because nothing slows down baking quite like realizing you forgot the molasses halfway through (oops, been there!). In one bowl, whisk together your dry ingredients—flour, baking soda, salt, and those fragrant spices. In another bowl, cream butter and brown sugar until light and fluffy, then mix in eggs, molasses, and vanilla. Pro tip: Use blackstrap molasses for an extra-deep flavor.

Step 2: Combine Wet and Dry Mixtures
Gradually add the dry mixture to the wet mixture, alternating with buttermilk. The batter will be thick and glossy—just what you want for tender cupcakes. Be careful not to overmix; we’re aiming for soft, pillowy results here!

Step 3: Bake Until Golden
Spoon the batter into lined cupcake tins, filling each about two-thirds full. Pop them into the oven and bake until a toothpick inserted comes out clean. While they cool, take a moment to admire their golden tops—they smell heavenly, don’t they?

Step 4: Whip Up the Maple Glaze
In a small bowl, whisk powdered sugar with pure maple syrup and a splash of milk until smooth. Adjust the consistency by adding more milk if needed. Drizzle generously over cooled cupcakes using a spoon or piping bag. For a finishing touch, sprinkle a pinch of cinnamon on top.

Pro Tips

• Molasses Matters: Opt for unsulphured molasses for a milder sweetness, or go bold with blackstrap for deeper flavor.
• Glaze Game Strong: If your glaze thickens too much, microwave it for 5 seconds to loosen it up.
• Make Ahead Magic: You can bake the cupcakes a day ahead and store them unfrosted. Add the glaze just before serving for maximum freshness.
• Flavor Boost: A tiny pinch of nutmeg enhances the spice blend even further. Trust me, it makes a difference!
• Presentation Perfection: Use a piping bag fitted with a small round tip for precise glazing.

Storage

• Store leftover cupcakes in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days. Bring to room temp before serving.
• Freeze unglazed cupcakes in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and glaze when ready to serve.

Gingerbread Cupcakes with Maple Glaze

Cooking Method: Baking Cuisine: American Favorites Courses: Desserts

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 6 Calories: 280

Best Season: Suitable throughout the year

Dietary:

Dairy Free Nut Free Vegetarian

Description

These Gingerbread Cupcakes with Maple Glaze bring warmth and cheer with every bite. Perfectly spiced and oh-so-easy to make, they're ideal for holidays or any day you crave something sweet.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cupcakes:

• 1 ¹⁄₂ cups all-purpose flour
• 1 tsp baking soda
• ¹⁄₂ tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¹⁄₄ tsp ground cloves
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup packed brown sugar
• 1 large egg
• ¹⁄₂ cup molasses
• 1 tsp vanilla extract
• ¹⁄₂ cup buttermilk

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 2 tsp milk

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined; do not overmix.
5. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
7. To make the glaze, whisk powdered sugar, maple syrup, and milk in a small bowl until smooth. Add more milk as needed to reach desired consistency.
8. Drizzle the glaze over the cooled cupcakes. Sprinkle lightly with cinnamon if desired. Serve and enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 48g16%

Dietary Fiber 1g4%

Sugars 30g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Substitutions: Swap buttermilk with regular milk + ½ tsp lemon juice or vinegar.
• Allergies: Ensure your molasses and maple syrup are free of cross-contaminants if catering to specific diets.
• Topping Ideas: Crushed pecans or candied ginger make delightful additions to the glaze.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: gingerbread, cupcakes, maple glaze, holiday desserts, easy recipes