Gingerbread Cupcakes with Spiced Vanilla Frosting

Prep Time: 2 hours | 20 min
Yield: 1 Dozen
  • 1/2 C Butter
  • 1/2 C Dark Brown Sugar
  • 1 Egg
  • 1/2 C Milk
  • 1/2 C Molasses
  • 1 t Vanilla
  • 1 1/3 C AP Flour
  • 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/4 t Salt
  • 1 t Cinnamon
  • 1/2 t Ginger
  • 1/2 t Nutmeg
  • 1/4 t Allspice
  • 1/4 t Cloves
December 17, 2014


Gingerbread is one of the oldest sweet treats in history, with the earliest version dating back to 2400 b.c. in Greece.  From there it spread to Europe, where Queen Elizabeth I is credited with designing the first gingerbread man modeled after people she knew at court. Gingerbread was then brought to America by the pilgrims, and well, we know the rest!  At KC, we developed the great spices and hearty molasses flavors found in gingerbread and made them into a cupcake, topped it with a spiced vanilla buttercream, and put a little gingerbread man on top for garnish.


Cream the butter and sugar in a stand mixer.  Add egg and beat well.  Beat in the molasses, milk, and vanilla.  Sift the dry ingredients, then mix in just until incorporated, being careful not to over mix.  Bake at 350 degrees for 19-21 minutes.

The above listed ingredients are for the cake; in addition, these ingredients are necessary for the following:


1 C butter

3 C Powdered Sugar

1 t Vanilla

1/4 C Cream or milk

1/2 t Nutmeg

1/2 t Cinnamon


Whip the butter until light and fluffy.  Add the powdered sugar and cream together.  Add the spices and vanilla and cream and mix until incorporated.  Adjust the consistency as needed with sugar or cream.


Gingerbread Men

3 C AP flour

1/2 T Cinnamon

1 t Ginger

3/4 t Cloves

2/3 t Salt

5 1/2 T Butter

1/3 C Shortening

1/2 C Sugar

1/2 C Mollasses

3/4 t Lemon zest

1 Egg

1/8 C Buttermilk

1 t Water

1/2 t Baking Soda



Sift the dry ingredients together and set aside.  Beat the butter and shortening together until light, then add the molasses and  sugar and beat until combined.  Add in the egg and buttermilk and lemon peel.  Mix the water and baking soda together in a cup, then add to the dough.  Lastly, mix in the flour mixture just until combined.  Refrigerate for 2-3 hours.

Roll the dough out to 1/2 inch thickness and cut out desired shapes.  Bake at 350 degrees until the cookies are firm to the touch but not browning on the edges, about 7-9 minutes, depending on size.  Let cool.


Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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