Next Post
Gifts That Give Back with The Little Market.
This post may contain affiliate links, please see our privacy policy for details.
If there’s anything that truly screams Christmas, it’s these Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream I made in partnership with McCormick. Sweet gingery cupcakes made with brown sugar, molasses and a touch of vanilla extract. Then baked up and frosted with a cinnamon infused buttercream. These cupcakes are moist, full of warming spices, so delicious, and simple enough to make any day of the week for a fun December treat. There is no flavor like home, but, for me, gingerbread comes pretty close!
Did you ever decorate a gingerbread house as a kid? One of my favorite childhood memories is of spending the day at my Aunt Carol’s house with my cousins, decorating gingerbread houses. She’d bake the gingerbread houses from scratch before we arrived. Then each of us would get to decorate our own house to take home. It’s only now just occurring to me that she must have had to do so much prep work before hand to make all those houses. I’m not sure how many she made exactly, but there had to have been at least four…and these were not small houses.
Anyway, we used to have so much fun decorating those houses. And while I have yet to master the 100% homemade gingerbread house (honestly, I’m all about a good gingerbread house kit…you know?). I have mastered the gingerbread cupcake.
And they are DELICIOUS.
If you love gingerbread cookies, and you love cupcakes, then I’m pretty sure you’re going to fall in love with this recipe.
I’m so excited to partner with McCormick this holiday season to show-off one of my signature holiday flavors. I put my favorite McCormick spices to good use with these cupcakes, by allowing them to shine in both the cupcake and the frosting. I figured that since it’s December, if there was ever a time a double up on cozy spices it’s now. These cupcakes have very classic gingerbread flavors. They’re made with molasses, brown sugar, McCormick Pure Vanilla Extract and the ideal mix of McCormick ginger, cinnamon, nutmeg, and cloves.
The cupcakes bake perfectly light, tender, and moist. My favorite part though? The smells coming from the kitchen as the cupcakes bake in the oven. It’s as if you’re walking into the kitchen of Mrs. Clause herself…I know, a little cheesy, but so true.
Ok, here’s my suggestion. Invite someone you’d like to impress over while you’re making these cupcakes. The smells alone are sure to capture the attention of anyone near the kitchen. But the taste, oh the taste of these cupcakes is even better!
No cupcakes are complete without a little buttercream.
This one is simple, but delicious. I’m currently obsessed with browning butter. So, I first browned the butter, then added a touch of McCormick cinnamon, a splash of McCormick Pure Vanilla Extract, and sweetened the deal with confectioners’ sugar.
Perfection.
For decorating, I made some mini gingerbread cookies. I then frosted them very simply, with melted white chocolate, and called it a day. Clearly I’m all about cute, but easy, Christmas desserts right now.
If you make these gingerbread cupcakes please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
{This post is sponsored by McCormick Spice. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I made these in a mini muffin tray and baked for 10 mins, they were perfect. I’d eat them as a muffin without the buttercream but man! Browning the butter and adding honey really makes this the best frosting.
Hi Sarah,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
So excited to bake these!! Do you think using gluten free all purpose flour would work the same? Thanks!
Hi Sarah! Yes, that will work just fine! 🙂 xTieghan
I‘ve just made them on boxing day. I cut out a little hole and filled the muffins with some leftover christmas jam and some peanutbutter. Sooo amazing!! The spices in the muffins are perfect. Gonna bake them every Xmas from now on. ? Merry Christmas from Germany!
Hey Jenny,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I have a question, can I use almond milk instead of while milk?
Hey Kristen,
Yes, almond milk will work just fine. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I’ve just made these and they came out perfectly ??
Hey Siobhan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
i saw on your instagram story that you made caramel to drizzle on top. could i fill the cupcakes with the caramel? or do you think that would be overkill? thanks!
Hey Cierra,
Sure you could do that. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Would this recipe work with 1% milk?
Hey Cambrie,
Yes, that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! So I made these today and I gotta say, not really loving the flavours, it seems the molasses has really taken over in flavour, do you think I could half the amount of molasses? I haven’t added the frosting yet though so I’m trying to reserve judgement for when I have completed the recipe, was planning to make the frosting tomorrow to test out for Christmas Day. Any suggestions on the strong molasses flavour?
Hey Levi,
So sorry you are not enjoying the flavors here. You could use corn or maple syrup in place of the molasses. I hope this helps for next time! xTieghan
Great recipe! I think the frosting really sets this apart. Thanks so much 🙂
Thank you so much Randie! xTieghan
Great flavors, but my cupcakes completely sank in the middle 🙁
Hi Rebecca! I am sorry to hear that! Is there anything I can help with? xTieghan
Hello! I really want to make these, but molasses is super difficult to find in Norway.. Can I use dark sirup instead? 🙂
Thanks! Camilla
Hey Camilla,
That should work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I’ve been baking treats to deliver to friends during this quarantine season, and these were my latest project. All three groups of people I brought these to said they were amazing and/or the best cupcakes they have ever had! The frosting with the browned butter is absolutely incredible and the gingerbread is perfectly spiced!
Amazing! I am really glad this turned out so well for you, Michelle! xTieghan
I tested these out as an option for my holiday cupcake box and OMG they taste amazing even without the icing. Such a rich but gentle flavour. Good amount of spices but not overwhelming at all and the molasses is just the perfect touch. personally im not a fan of molasses at all but this one definitely changed my mind!
I am so happy these turned out so amazing for you, Karm! Thank you so much for trying them! xTieghan
loved the cupcake!
i may try making the frosting without the. honey next time, it was a bit too sweet for me.
Thank you so much for trying these, Allie! I am really glad they turned out so well for you! xTieghan
These look adorable thank you for sharing!
Thank you! I am so glad you like these! xTieghan