Gingerbread Cupcakes Eggnog Frosting: 350 Calorie Dream

Oh my goodness, when the weather starts getting that crisp edge, all I can think about is pulling out my spice rack! Forget those big heavy cakes; for me, the ultimate cozy winter treat has to be these amazing Gingerbread Cupcakes Eggnog Frosting. Seriously, the vibrant, warm punch of dark molasses and ginger nestled into a super-moist cupcake, all topped with that ridiculously creamy, slightly nutmeg-kissed eggnog buttercream? It’s pure magic. This pairing just sings—it tastes exactly like my favorite holiday memories condensed into one perfect bite. You absolutely have to try this combination!

Why You Will Love These Gingerbread Cupcakes Eggnog Frosting

• These Gingerbread Cupcakes Eggnog Frosting are ready so fast—less than an hour total!
• The cupcake base is incredibly moist thanks to that rich molasses flavor.
• That eggnog frosting is pure, light, velvety goodness—it pipes like a dream.
• They capture all those cozy holiday feelings without needing complicated assembly.

Perfectly Spiced Gingerbread Cupcakes Eggnog Frosting Base

You know how some spice cakes can be a little crumbly? Not these! The secret is really the molasses; it sinks into the batter and keeps everything miraculously tender. We use ginger, cinnamon, and cloves, but that dark molasses really deepens the flavor so you get that hearty gingerbread taste you look for in December. It’s just like watching a simple soup turn into something cozy when you add the right spices—definitely check out how easy that Japanese clear soup is if you need a quick comfort fix!

Rich and Boozy Eggnog Frosting Texture

I think frosting should almost melt in your mouth, and this eggnog buttercream does exactly that. We whip the butter until it’s super fluffy, and then that cold eggnog comes in to add the perfect liquid lift and that unmistakable hint of nutmeg. It’s thick enough to stand up high on the cupcake but soft enough that it dissolves beautifully when you eat it. Don’t worry about whipping it too long; the longer you beat it, the lighter it gets!

Gathering Ingredients for Gingerbread Cupcakes Eggnog Frosting

Okay, getting ready for these amazing holiday treats is half the fun, right? Before we even think about turning on the oven, we need to pull everything out. I always make sure my butter—for both the cake and the frosting—is perfectly softened; you need that room temperature creaminess for the best texture. It’s crucial for whipping up everything properly, especially if you want light results. Before you start mixing, you might want to look at some fantastic cream recipes in case you decide to get extra creative with fillings later!

Ingredients for the Gingerbread Cupcakes Eggnog Frosting

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup molasses
• 1/2 cup buttermilk

Ingredients for the Creamy Eggnog Frosting

This part is simple, but the quality of the eggnog really shines through, so use the good stuff!

• 1 cup powdered sugar, plus more if needed
• 1/2 cup unsalted butter, softened
• 1/4 cup eggnog
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions for Gingerbread Cupcakes Eggnog Frosting

Trust me, following these steps exactly is how we get those incredibly moist results every time. Don’t rush the resting/cooling phase—that’s almost as important as the mixing! Remember what they say: measure twice, bake once! Speaking of moist results, if you loved the texture in my carrot cake post, the same rules apply here. You’ll want to check out some tips for those moist carrot cupcakes too, as the philosophy for tender spice cakes is very similar.

Preparing and Baking the Gingerbread Cupcakes

First things first: fire up that oven to 350°F (175°C) and get your muffin tin lined up with paper liners. Time management is key! Next, grab a medium bowl and whisk together all your dry guys: the flour, baking soda, salt, and all those glorious spices like ginger, cinnamon, and cloves. Set that aside, because now we tackle the wet stuff.

In your big bowl, cream that softened butter with both the brown and granulated sugars. You want it to look happy and fluffy! Then, beat in your eggs one by one—don’t rush that step—followed by the molasses for that dark, rich color. Now, this is the crucial part for preventing tough little cakes: alternately add your dry mix and your buttermilk. Start and finish with the dry ingredients, mixing until JUST combined. I mean it—stop mixing as soon as you don’t see streaks of flour. Fill those liners about two-thirds full and bake them for about 18 to 20 minutes. Test with a toothpick; it needs to come out clean. Let them cool completely on a wire rack before you even look at the frosting!

Making the Perfect Eggnog Frosting

While those little gingerbread beauties are cooling down, we get to the best part, the eggnog frosting! Start by beating your softened butter until it’s really creamy. Then, slowly start adding that powdered sugar until it smooths out. This is where the seasonal magic happens: beat in that cold eggnog and the vanilla extract until everything is light and fluffy, just like a cloud. If you find it’s a little too soft to pipe high—which can happen if your kitchen is warm—just pop the whole bowl into the fridge for about 15 minutes. That quick chill firms it up perfectly for decorating!

Tips for Perfect Gingerbread Cupcakes Eggnog Frosting

Even with a great recipe, baking is chemistry, right? I’ve learned a few tricks over the years to make sure these spicy treats turn out better than ever. You want fluffy cakes and frosting that doesn’t melt off the minute you set it down. If you’re looking for more general frosting advice, you can check out my go-to favorite buttercream frosting recipe for even more foundational tips!

Ensuring Moist Gingerbread Cupcakes

The number one way people accidentally make dry spice cake is by using cold ingredients. Seriously, take your eggs and buttermilk out maybe 30 minutes before you start mixing! When cold ingredients hit that creamed butter and sugar, they shock the mixture, causing it to curdle slightly. Curdling means you have to mix longer to bring it back together, and overmixing wrecks the gluten structure.

Always remember the rule for adding the dry and wet mixtures intermittently: start and end dry. This keeps the batter just barely combined. As soon as that last bit of flour disappears, stop the mixer immediately. A few tiny lumps are totally fine—they generally bake out and leave you with that beautiful, tender crumb!

Achieving Stiff Eggnog Frosting Consistency

Eggnog itself has varying levels of thickness depending on the brand, which is why we sometimes end up with frosting that looks a bit too relaxed right off the mixer. If yours is too soft for piping after you’ve mixed everything, resist the urge to add a ton of liquid eggnog back in after adding the sugar.

My trick is to add powdered sugar maybe a tablespoon at a time until it feels stiff enough. If you still can’t pipe it, cover the bowl and chill it for 15 minutes, scraping down the sides when you take it out. Chilling solidifies the butter just enough so you can get those sharp, pretty edges when you decorate your Gingerbread Cupcakes Eggnog Frosting.

Gingerbread Cupcakes Eggnog Frosting Storage and Make-Ahead

Don’t you hate having to eat a whole batch of amazing cupcakes in one day? Thankfully, these keep really well, though I highly recommend eating them fresh—that spice flavor really sings right after baking!

If you are planning ahead, you can definitely bake the gingerbread cupcakes up to two days early. Just make sure they are completely cool, and then store them tightly wrapped in plastic wrap on the counter. Don’t put them in the fridge yet, though; they can dry out faster in the cold!

For the eggnog frosting, it’s best prepared the day you plan to assemble everything. Buttermilk in the cake helps keep it moist, so you don’t want to frost them too far ahead. If you do have leftover frosting, stick it in an airtight container in the fridge. When you take it out later, it will be rock hard, so let it sit on the counter for an hour or two until it softens up beautifully. You might need to give it a quick whisk before serving it alongside something light, maybe like my favorite easy homemade wonton soup on a chilly night!

Once they are frosted, store your finished Gingerbread Cupcakes Eggnog Frosting in an airtight container at room temperature if you plan to eat them within 24 hours. If they need to last longer than that, pop them carefully into the fridge, but always let them come back to room temperature for about an hour before serving. Cold frosting is just never as good as room-temperature frosting, in my opinion!

Variations for Your Gingerbread Cupcakes Eggnog Frosting

While this combination of spicy gingerbread and creamy eggnog frosting is already pretty spectacular, I always encourage people to play around a little bit! Baking is all about finding what *you* love, so these little tweaks can make your batch totally unique. If you’re looking for something bright to cut through all that rich spice, I have a suggestion that might surprise you. It reminds me a bit of how that little hit of tart citrus brightens up a tropical drink, checking out that coconut lime daiquiri recipe really highlights how a little acidity can elevate things!

Adding Brightness to the Cake

To give your gingerbread cupcakes an unexpected little lift—especially if you find the molasses flavor too heavy sometimes—try adding some citrus zest into the dry ingredients when you mix them up. A full teaspoon of finely grated orange zest works wonders! It doesn’t make the cake taste like oranges, but it really wakes up the cinnamon and ginger, making the whole spice blend pop.

Boozy Frosting Option

If these are just for the adults at a holiday party, you absolutely have to try spiking the frosting slightly. Once your eggnog frosting is smooth, beat in just a teaspoon or two of dark rum or brandy. It deepens the richness and gives the frosting a little warmth that pairs perfectly with the spiced cake underneath. Start small, though, because a little bit goes a long way!

The Perfect Garnish Finish

Presentation matters, even for the coziest batch of cupcakes. Ditch the boring sprinkles! A tiny grating of fresh nutmeg right on top of the finished frosting looks elegant and enhances the eggnog flavor immediately. Or, if you want texture, finely chop up some candied ginger and lightly sprinkle just a few pieces over the top. It adds a perfect little chewiness and extra spicy kick right where you take the first bite!

Serving Suggestions for Gingerbread Cupcakes Eggnog Frosting

These Gingerbread Cupcakes Eggnog Frosting are rich, right? They are absolutely a showstopper on their own, but the right drink can take them from great to absolutely unforgettable. Since they are so wonderfully spiced and creamy, you need something that balances that richness without overpowering the clove and nutmeg. I always think about what I’d serve at a cozy gathering.

For an afternoon treat, you simply cannot beat a strong cup of black coffee. The bitterness of the coffee cuts right through the sweetness of that eggnog frosting, creating this perfect little contrast. It’s my go-to pairing when I’m testing recipes in the morning! If coffee isn’t your thing, a really strong cup of black tea—maybe an Earl Grey—also works beautifully because the bergamot note adds a lovely little citrus lift that complements the spices.

If you are serving these after a big holiday meal, I suggest moving away from super-sweet dessert wines. Instead, think about something smooth. A small glass of aged sipping rum is incredible alongside the heavy spice of the cake. If you want something non-alcoholic that feels special, I sometimes whip up a batch of something bright and citrusy, like this classic Orange Julius recipe, because that tanginess is just the perfect palate cleanser after a heavy dinner.

Presentation-wise, keep it festive but simple because the frosting is already doing most of the heavy lifting! I like serving them on a simple white tiered platter—nothing too fussy. If you want a final touch, just add a tiny sprinkle of cinnamon or a very thin slice of candied orange peel right on top of the frosting swirl. It looks so professional, but honestly, it takes five seconds!

Frequently Asked Questions About Gingerbread Cupcakes Eggnog Frosting

I get so many emails asking little questions once people start tackling holiday baking. It’s totally normal, especially when you’re dealing with these deep spice flavors! I tried to make this recipe as foolproof as possible, but here are a few things folks ask me about most often when whipping up these spiced cake beauties.

Can I make the gingerbread cupcakes without molasses?

Oh, that’s a tough one. Molasses is what gives you that signature dark color and deep, slightly bitter complexity that makes it taste like real gingerbread. If you absolutely *must* leave it out, you could try swapping it 50/50 with dark brown sugar or using maple syrup for sweetness. But honestly? I wouldn’t recommend it. You’ll end up with a nice spice cupcake, but it loses that hearty, traditional gingerbread punch we are after here.

How do I make the eggnog frosting non-alcoholic?

That’s the easy part! Unless you decide to sneak a splash of brandy into the frosting mixture yourself, this recipe is completely non-alcoholic as written. The store-bought eggnog we call for usually doesn’t contain alcohol. If you want to add a little extra flavor boost without alcohol, try adding a tiny pinch more nutmeg or maybe a drop of almond extract right into the frosting. It wakes up that creamy texture!

What is the best way to store leftover Gingerbread Cupcakes Eggnog Frosting?

You want an airtight container, no question about it. If they are frosted, keep them in the fridge, especially if it’s warm in your house. Just remember to pull them out about an hour before you want to eat them so the frosting softens up again. If you happen to have leftover frosting that isn’t frosted yet, cover it tightly. It keeps really well in the fridge for about a week. For more general advice on freezing baked goods for later, I always refer back to my post on delicious cookies for a bake sale, because the storage logic is sound there too!

Nutritional Estimates for Gingerbread Cupcakes Eggnog Frosting

Look, I’m a baker, not a food scientist, so take these numbers with a grain of salt—or maybe a pinch of nutmeg! Baking indulgent treats like these Gingerbread Cupcakes Eggnog Frosting means we are stacking up calories and sugar, and that’s just part of the delicious fun during the holidays. These estimates are based on the ingredients I listed, but remember, the type of eggnog you use or how heavy you are with the frosting can change things!

If you’re counting macros or just curious about what you are consuming, here is a general snapshot per cupcake:

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 40g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg

I know that sugar count looks high, but that’s that beautiful combination of molasses, brown sugar, and the powdered sugar in the frosting doing its job! For more interesting facts about what we eat every day, I always enjoy reading up on things like the surprising sugar content of fruits—it always puts things into perspective! Just know that these are estimates, and every batch you make is uniquely yours.

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