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There’s something magical about the smell of gingerbread filling the kitchen in December. It instantly makes everything feel cozier, doesn’t it? The first time I made these mini gingerbread cakes in the air fryer, my whole kitchen smelled like a holiday candle — in the best way. They were gone before they even had time to cool.
These little cakes are soft, spiced, and just the right amount of sweet. And thanks to the air fryer, they come out perfectly baked with lightly crisp edges and super tender centers — all in less time than it takes to preheat the oven.
We’re using a warm spice blend of ginger, cinnamon, cloves, and nutmeg, paired with molasses for that deep gingerbread flavor. Each mini cake feels like its own little gift — perfect for sharing or keeping all to yourself (no judgment!).
You only need about 25 minutes start to finish, and they look absolutely adorable topped with a little powdered sugar or cream cheese glaze. Don’t worry if you’re new to baking in the air fryer — I’ll walk you through it!
🥕 Ingredients Overview
Here’s what you’ll need to make these cozy mini gingerbread cakes:
- All-purpose flour: The base of the cakes. You can swap in a gluten-free blend if needed.
- Brown sugar: Adds sweetness and moisture.
- Molasses: The key to that deep, rich gingerbread flavor. Go for unsulphured molasses.
- Egg: Helps bind everything and gives structure.
- Milk: Adds moisture. Dairy or non-dairy both work here.
- Butter: For richness. You can sub in coconut oil if preferred.
- Baking soda: Our leavening agent to help them rise.
- Spices: Ground ginger, cinnamon, cloves, and nutmeg. Don’t skimp!
- Salt: Just a pinch to balance the sweetness.
You’ll also want to use silicone muffin cups or mini cake molds that fit in your air fryer. Lightly greasing them helps release the cakes easily.
🔥 Step-by-Step Instructions
- Prep your molds: Lightly grease silicone muffin cups or mini molds and set them aside.
- Mix dry ingredients: In a bowl, whisk together 1 cup flour, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp each of ground ginger and cinnamon, plus 1/4 tsp each of cloves and nutmeg.
- Mix wet ingredients: In another bowl, combine 1/3 cup melted butter, 1/3 cup brown sugar, 1/3 cup molasses, 1/3 cup milk, and 1 egg. Whisk until smooth.
- Combine: Stir the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Fill molds: Spoon the batter into your prepared molds, filling each about 3/4 full.
- Air fry: Place molds in the air fryer basket. Air fry at 320°F (160°C) for 10-12 minutes. Check doneness with a toothpick — it should come out clean.
- Cool: Let cakes cool in the molds for 5 minutes, then carefully remove and transfer to a rack.
- Decorate: Dust with powdered sugar or drizzle with glaze if you like.
Pro Tip: Don’t overcrowd the air fryer basket — bake in batches if needed so the cakes cook evenly.
❌ Common Mistakes to Avoid
- Overfilling the molds — they need room to rise.
- Skipping the greasing step — makes them harder to remove.
- Using blackstrap molasses — it’s too bitter for this recipe.
- Overmixing the batter — leads to dense cakes.
- Baking at too high a temp — they can burn quickly in an air fryer.
🎨 Variations & Add-Ons
- Gluten-Free: Swap in a 1:1 gluten-free flour blend.
- Healthy-ish: Use coconut sugar and almond milk, and cut butter in half with applesauce.
- Kid-Friendly: Top with mini gingerbread men or a dollop of whipped cream.
- Extra Festive: Add orange zest or a splash of orange juice to the batter.
- Chocolate Twist: Toss in mini chocolate chips for a fun surprise!
📦 Make Ahead & Storage
These mini cakes are perfect for making ahead! Bake and cool completely, then store in an airtight container:
- Room temp: Up to 2 days
- Fridge: Up to 5 days
- Freezer: Up to 3 months (wrap individually for best results)
To reheat, pop in the air fryer at 300°F for 2-3 minutes or microwave for 10-15 seconds.
🥗 Nutrition Highlights
Each mini cake is around 180 calories, depending on size and toppings. They’re lower in fat than traditional gingerbread cake, thanks to the small portion size!
Mini Gingerbread Cakes (Air Fryer)
Ingredients
Equipment
Method
- Lightly grease silicone molds.
- In a bowl, whisk dry ingredients.
- In another bowl, whisk wet ingredients.
- Combine wet and dry ingredients.
- Fill molds 3/4 full.
- Air fry at 320°F for 10-12 minutes.
- Cool 5 minutes in molds, then remove.
- Top with powdered sugar or glaze.
Notes
I hope these mini gingerbread cakes bring some sweet cheer to your holiday season! They’re one of my favorite quick bakes when I want something cozy, warm, and festive without turning on the oven. Let me know how yours turn out in the comments, or tag me if you snap a photo! Craving more air fryer holiday magic? Check out my air fryer cinnamon apple slices — they taste like apple pie in chip form!
