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Halloween Gingerbread Cupcakes

  • Prep Time: 30 minutes
  • Cook Time: 18 - 20 minutes
  • Servings: 12 cupcakes
  • Course: Dessert

These BOO-tiful cupcakes will be a hit at your kids’ Halloween party.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For a perfect pour, scoop the batter to the 2/3 full line with a medium-sized triggered ice cream scoop.


  • For the cupcakes:
  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup molasses
  • 1 3/4 cups all-purpose flour
  • 1 recipe cinnamon vanilla frosting (below)
  • Orange and black decorating sugar
  • Reynolds® Baking Cups
  • For the frosting:
  • 1/3 cup softened butter
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 to 2 tablespoons milk


Step 1

Preheat oven to 350 degrees F.

Step 2

Beat butter and sugar together in a large bowl with an electric mixer on medium speed for 30 seconds. Add baking powder, cinnamon, ginger, baking soda and salt. Beat until combined, scraping down sides of the bowl as necessary. Beat in eggs, one at a time.

Step 3

Whisk together the milk and molasses in a medium bowl. Alternately add flour and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared baking cups, filling each about two-thirds full.

Step 4

Bake 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack.

Step 5

Make the frosting: combine butter, sour cream and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar and cinnamon. Thin with milk, if needed, to reach desired consistency.

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