Salted Caramel Gingerbread Cupcakes

These festive Salted Caramel Gingerbread Cupcakes have that warm spice that is perfect for the holiday season. Topped with a buttercream icing, it’s the perfect Christmas dessert.

For more holiday cupcake recipes, try our Santa Hat Cupcakes which are a simple festive cupcake to make. Yet these cupcakes have a cream cheese frosting.

Yet if you’re looking for gingerbread recipes, you need to make these Chewy Chocolate Gingerbread Cookies.

food on a table, with Salted Caramel Gingerbread Cupcakes 

During the holidays we bake a lot of treats, yet it seems like many still purchase cupcakes. Elegant and tasty cupcakes do not have to be time consuming nor expensive.

With the help of a piping bag, some drizzle and sprinkles; anyone can make fancy looking cupcakes.

All you need to make these homemade cupcakes are simple ingredients for baking, this easy recipe, and the willingness to try.

I mean, aren’t these the cutest, yet most elegant holiday cupcakes? The taste is heaven, just like our Eggnog Cupcakes.

These Gingerbread Cupcakes are a great addition to your holiday table, a cookie exchange, or when the need for a perfect sweet treat arrises.

This is a great recipe that the whole family will enjoy, especially if you are a gingerbread lover.

The classic gingerbread flavour is perfect for the holiday season. The kids will love helping make them too!

food, with Salted Caramel Gingerbread Cupcakes 

  • EASY RECIPE – Even though it’s a homemade from scratch cupcake recipe, this gingerbread treat is simple and easy to make.
  • TASTY – The holiday flavors are perfect for this time of year. The warm spices of the cupcake and sweet addicting salted caramel buttercream frosting will most definitely get you in the holiday spirit.
  • VERSATILE – You can decorate this to suit any occasion, whether they are for an elegant dinner or a fun kid-themed party with the cutest decoration.

Personally I love enjoying these easy gingerbread cupcakes recipe on a cold winter night with a cup of hot coffee with our homemade powdered eggnog creamer, and Christmas movies.

The flavor of gingerbread is one of the best things about Christmas time, and these cupcakes have just the right amount of spice.

food, with Salted Caramel Gingerbread Cupcakes 

Ingredients and Notes

You’ll need some simple ingredients to make these from scratch gingerbread cupcakes with the best salted caramel buttercream frosting ever.

Those that have a decently stocked baking supplies might not even need a trip to the grocery store.

  • Moist Gingerbread Cupcakes
  • Whole Milk: helps thin the cupcake batter so it isn’t too thick or too dry. I use whole milk, but feel free to use what you have on hand. 

  • Vegetable Oil: adds richness to the cupcakes and helps keep them soft and moist.

  • Dark Molasses: this golden syrup adds the earthy flavor and sweetness that is commonly known in gingerbread.

  • Large Eggs: binds the batter together so the cupcakes aren’t too crumbly. 

  • Vanilla Extract: enhances the sweetness and spice in the cupcakes.

  • Light Brown Sugar: adds a bit more sweetness and earthiness to enhance the molasses. You can use dark brown sugar if needed.

  • All Purpose Flour: gives the cupcakes structure so they aren’t too wet. Make sure not to overpack the flour or you might have dry cupcakes. 

  • Baking Powder: helps the cupcakes rise so they stay light for a fluffy cupcake. 

  • Ground Cinnamon and Ground Ginger: classic gingerbread spices and add a bit of spice to the cupcakes. 
ingredients to make gingerbread cupcakes
  • Salted Caramel Buttercream
  • Softened Butter: base of the frosting. Make sure it’s fully softened to room temperature or you’ll end up with lumps in your buttercream. I use unsalted butter.

  • Powdered Sugar: Gives the frosting structure. Feel free to add a bit more or a bit
    less to achieve your desired consistency.

  • Salted Caramel Sauce: I use salted caramel ice cream topping, but feel free to use what you have on hand. Keep in mind you may need a little more powdered sugar if your caramel is thin. 

    Note: If you use caramel sauce (not salted) you’ll have caramel frosting!
ingredients to make Salted Caramel buttercream
  • Tools Required

I suggest the following baking tools, for best results. These are optional of course, yet I use them a lot so if you love to bake cupcakes it might be a good investment.

You can get holiday baking decorations at a lot of stores such as Bulk Barn, yet for those that shop online, these are a great price.


How to Make This Recipe

As always, the printable recipe card for this caramel gingerbread cupcakes recipe (which is a delicious recipe!) is at the bottom of the post.

FOR THE GINGERBREAD CUPCAKES

  1. Preheat your oven to 350F and line a standard 12 muffin tin with paper liners. 

  2. In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla extract. 

  3. Add the brown sugar and whisk with a wooden spoon to combine. 

  4. Next add the flour, baking powder, cinnamon, and ginger to the creamed mixture. Whisk to combine. 

  5. Divide the batter between the cupcake tins, filling each one with about ¼ cup of the gingerbread cupcake batter.

    Sometimes I use a cookie scoop to ensure even amounts are added.

    gingerbread cupcakes in a muffin tin
  6. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.

  7. Remove the fluffy gingerbread cupcakes to a wire rack and allow them to cool completely before icing. 

FOR THE BUTTERCREAM FROSTING

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and its medium bowl. You can also use an electric mixer.

    With the mixer on low speed, slowly add in the powdered sugar (icing sugar). 

  2. Once all of the powdered sugar has been incorporated, add the caramel sauce. 

  3. Turn the mixer to medium speed and mix until the buttercream is light and fluffy. This will take about 1 minute. 

    cupcake batter in a mixing bowl
  4. Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cooled cupcakes as desired.

    BAKING TIPS: If you’d like, and if you have more – drizzle some caramel on top of the cupcakes in a zigzag pattern. Also add some festive cupcake decorations.

Storage

Store any leftover cupcakes in an airtight container in the fridge, for up to 3 days.

I like to use a generous sized container or cover carefully with plastic wrap. You don’t want the other flavors and smells of the fridge to settle into this dessert.

I like to store the Slated Caramel Gingerbread Cupcakes while frosted. If you are going to add more caramel drizzle as a final touch, do so right before being enjoyed though.

This is just in case it drips, runs or gets all over the container.

food, with Salted Caramel Gingerbread Cupcakes 

Can You Make These Ahead of Time?

Yes you can make these Salted Caramel Gingerbread Cupcakes ahead of time! I like to add the frosting right before serving, yet you can decorate and refrigerate and they should be fine.

Yet if you really want to make them ahead of time, you can freeze these cupcakes. When doing so, freeze without the frosting.

Place the gingerbread cupcakes in a single layer in an airtight container. They will keep for up to 3 months.

Defrost overnight in the fridge (or at least 4-5 hours), and then frost and decorate before serving!

food, with Salted Caramel Gingerbread Cupcakes 

More Holiday Desserts

food on a table, with Salted Caramel Gingerbread Cupcakes 

Salted Caramel Gingerbread Cupcakes

Yield: 1
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These festive Gingerbread Cupcakes have that warm spice that is perfect for the holiday season. Topped with a Salted Caramel Buttercream icing, they are the perfect Christmas dessert.

Ingredients

GINGERBREAD CUPCAKES

  • ½ cup whole milk
  • ⅓ cup vegetable oil
  • 2 tablespoons dark molasses
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup light brown sugar
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger

SALTED CARAMEL BUTTERCREAM FROSTING

  • ½ cup butter, softened
  • 2 ¼ cups powdered sugar
  • ¼ cup salted caramel sauce

Instructions

FOR THE GINGERBREAD CUPCAKES

  1. Preheat your oven to 350F and line 12 standard muffin tins with paper liners. 
  2. In a large bowl, whisk together the milk, vegetable oil, molasses, eggs, and vanilla extract. 
  3. Add the brown sugar and whisk to combine. 
  4. Next add the flour, baking powder, cinnamon, and ginger. Whisk to combine. 
  5. Divide the batter between the cupcake tins, filling each one with about ¼ cup of batter.
  6. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cupcakes to a wire rack and allow them to cool completely before icing. 


FOR THE BUTTERCREAM

  1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the powdered sugar. 
  2. Once all of the powdered sugar has been incorporated, add the caramel sauce. 
  3. Turn the mixer to medium-high speed and mix until the buttercream is light and fluffy. This will take about 1 minute. 
  4. Transfer the buttercream to a piping bag fitted with your choice of tip and frost the cupcakes as desired with the frosting, caramel drizzle and decorations.

Notes

  • Store any leftover cupcakes in an airtight container in the fridge for up to three days.
  • Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 324Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 134mgCarbohydrates: 45gFiber: 0gSugar: 33gProtein: 3g

    Did you make this recipe?

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    food, with Salted Caramel Gingerbread Cupcakes 

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