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5 from 1 vote

Gingerbread Cupcakes with Honey Buttercream

Fluffy gingerbread cupcakes topped with a silky honey buttercream frosting and finished off with sprinkles!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Calories: 521kcal




  • cups powdered Sugar
  • ¾ cup Unsalted Butter softened
  • 5-6 tablespoons Heavy Cream
  • tablespoons honey
  • Dash of Salt
  • Sprinkles



  • Preheat oven to 350°F.
  • Line cupcake pan.
  • Cream together butter and brown sugar in a large bowl or stand mixer.
  • Add egg and beat until combined.
  • Add milk, molasses, and vanilla and beat until combined, batter will be lumpy.
  • In a separate bowl, sift together dry ingredients.
  • Slowly add dry ingredients to wet ones while the mixer runs on low speed.
  • Beat until completely incorporated.
  • Fill cupcake liners 2/3 full with batter and bake for 19-21 minutes or until toothpick comes clean.


  • Beat together confectioners’ sugar and butter on low for about 1 minute, increase to medium speed and beat for 1 more minute. Mix should be crumbly.
  • Add heavy cream, honey, and salt and beat on high for about 3 minutes until smooth.
  • Pipe frosting onto cooled cupcakes, add sprinkles and enjoy!



Calories: 521kcal | Carbohydrates: 80g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 76mg | Potassium: 286mg | Fiber: 1g | Sugar: 66g | Vitamin A: 726IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg