Dessert

Gingerbread Cupcakes with Brown Butter Frosting Recipe

Byluca Carter December 17, 2025December 17, 2025

Introduction

If warm spices and buttery frosting make your heart sing, these Gingerbread Cupcakes with Brown Butter Frosting are just for you. Soft, cozy, and full of deep molasses flavor, they capture the essence of the holidays in every bite. Topped with a rich, nutty frosting, they’re impressive yet easy enough for a relaxed afternoon of baking.

Seven brown cupcakes are arranged on a round white plate, each topped with a thick swirl of light beige frosting. The frosting has a smooth, creamy texture and is piped in a circular motion creating a flower-like pattern. The cupcakes have a slightly rough top surface showing their baked texture beneath the frosting. The plate sits on a white marbled surface with subtle veins and a few areas of gold detailing, giving the scene a clean and elegant look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder

1/2 tsp baking soda
1/4 tsp salt

1 tsp ground cinnamon
1/2 tsp ground ginger

1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup unsalted butter, melted

1/2 cup brown sugar, packed
1/2 cup molasses
1/2 cup milk (whole or 2%)

1 large egg
1 tsp vanilla extract
For the Brown Butter Frosting:

1/2 cup unsalted butter (for browning)
2 cups powdered sugar
1/4 cup heavy cream

1/2 tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
Step 3: In another bowl, mix the melted butter, brown sugar, molasses, milk, egg, and vanilla extract until smooth.
Step 4: Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cupcakes soft.

Step 5: Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Step 7: To make the frosting, melt the butter in a small saucepan over medium heat, stirring constantly until it turns golden brown and smells nutty, about 5–7 minutes. Let it cool.

Step 8: Beat the cooled brown butter with powdered sugar, heavy cream, vanilla extract, and a pinch of salt until fluffy and smooth.
Step 9: Once the cupcakes are completely cool, pipe or spread the brown butter frosting on top.

Tips & Variations

Use maple syrup instead of molasses for a milder flavor.

Add chopped crystallized ginger for an extra zing.
Swap the spices with a pumpkin spice blend for a twist.
Make mini cupcakes by adjusting baking time to 10–12 minutes.

Use dairy-free milk and vegan butter to make a dairy-free version.

Storage

Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before eating for best flavor. You can freeze unfrosted cupcakes for up to 2 months; however, the frosting does not freeze well and is best made fresh.