Gingerbread Cupcakes with Lemon Buttercream

These cupcakes are gingerbread men turned cupcake! Topped with lemon buttercream, they are so, so good.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 6 Tbsp. butter , softened
  • 1 ⁄2 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1 ⁄3 cups flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 ⁄4 tsp. ground cinnamon
  • 1 ⁄2 tsp. ginger
  • 1 ⁄4 tsp. ground nutmeg
  • 1 ⁄4 teaspoon ground cloves
  • 1 ⁄2 cup whole milk or half-n-half
  • 1 ⁄3 cup molasses
  • Frosting:
  • 1 ⁄2 cup butter , softened
  • 3 cups confectioners’ sugar
  • 1 ⁄2 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. half-n-half (milk is fine too)


  1. Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.
  2. For cupcakes: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add egg and egg yolk, one at a time, beating well and scraping bowl after each addition. In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, and cloves. In a small bowl, stir together milk and molasses. With mixer on low, add flour mixture to butter mixture in thirds, alternating with milk mixture, beginning and ending with flour mixture. Divide batter evenly among prepared muffin cups.
  3. Bake until a wooden pick inserted in center comes out clean, approximately 20 minutes. Let cool in pans 5 minutes. Remove from pans, and let cool completely on a wire rack.
  4. For frosting: In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth. Beat in lemon zest, juice and half-n-half. Spread frosting generously over cupcakes.