Gingerbread Cupcakes with Russian Buttercream – Festive, Moist, and Spiced Just Right

These moist gingerbread cupcakes are filled with holiday spices and topped with silky Russian buttercream — perfect for winter gatherings.

When gingerbread season arrives, what better way to celebrate than with these cozy and comforting Gingerbread Cupcakes? Moist, warmly spiced, and delightfully aromatic, they capture the essence of the holidays in every bite. Whether you're baking for a Christmas party or enjoying a quiet afternoon by the fire, these cupcakes will fill your kitchen with nostalgic fragrance. Topped with a quick and smooth Russian buttercream, they’re both elegant and easy to make. You can also top them with whipped mascarpone cream, vanilla ganache, or any frosting you love. However you decorate them, don’t forget to add a little gingerbread cookie for that festive finish!

Course Breakfast

Prep Time 55

Cook Time 15

Servings cupcakes

Ingredients

🧁 Gingerbread Cupcake Base

110 g butter room temperature
2 large eggs
100 g brown sugar cassonade
125 g molasses
120 g heavy cream
200 g all-purpose flour
½ tsp baking soda
1 tsp vanilla extract
¼ tsp ground nutmeg
1 tsp ground cinnamon
½ tsp ground ginger

🎂 Russian Buttercream

120 g sweetened condensed milk vanilla-flavored, or use plain and add vanilla extract
200 g butter softened

Instructions

Gingerbread Cupcakes

Preheat the oven to 175°C (350°F). Line a muffin tray with 12 cupcake liners.
In one bowl, whisk together the dry ingredients: flour, baking soda, and all the spices.
In another bowl, mix the cream and molasses until combined.
In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
On low speed, alternate adding half the molasses-cream mixture and half the dry ingredients. Repeat until just combined.
Transfer the batter to a piping bag and fill the liners ¾ full.
Bake for about 20 minutes. Let cool completely before frosting.

Russian Buttercream

In a stand mixer, beat the butter for about 5 minutes until pale and fluffy.
Slowly pour in the condensed milk while mixing on medium speed.
Continue mixing for 5 more minutes until smooth and airy.
Pipe using a large star tip (Wilton 1M recommended) onto the cooled cupcakes.
✨ Decoration Idea
Top each frosted cupcake with a mini gingerbread cookie for an adorable and festive finish.