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These spicy, delicious Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are just the treat for holiday parties, bake sales, and more!
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Gingerbread Cupcakes
I have been making these Gingerbread Cupcakes every Christmas season for the last six years. I’ve made them plain, with festive sprinkles, and even with some fondant gingerbread men on top (see these photos at the bottom of the post.
Anytime I make these cupcakes, I am asked for the recipe because they are perfectly spiced, and everyone completely LOVES them. These are great to take to a holiday party or to donate to a bake sale because they make a ton!
What I like most about these Gingerbread Cupcakes is that the gingerbread is not wimpy by any sense of the word; it’s flavorful, spicy, and delicious! But not too spicy for kids, or at least mine because they gobble them up!
Cook’s Note – Gingerbread Cupcake Recipe:
- You can halve this recipe. The only tricky part is the eggs because if you split the recipe, then you’ll have to add 1 1/2 eggs. I usually just beat one egg in a small bowl and add half to the mixing bowl. I save the other half to add to my eggs the next morning.
- These cupcakes will keep, in an airtight container in the refrigerator, for up to 5 days. Just make sure you bring them to room temperature before serving.
- To get the molasses out of the measuring cup quickly, I spray the measuring cup with a little nonstick cooking spray, and it slides right out.
- In this recipe, you’ll need to scrape down the sides of the bowl quite a bit, OR you can use my favorite paddle attachment, and it will scrape down the sides of the bowl for you!
- If you don’t have a piping bag or large round piping tip, then you can place the frosting into a Ziploc bag and cut about 5 millimeters off one of the ends to make a makeshift piping bag.
Cook’s Tools – Gingerbread Cupcakes:
mixing bowls
whisk
stand mixer
4-Tablespoon scoop
pastry bag & large round piping tip
Christmas sprinkles
More Gingerbread Recipes
If you love gingerbread, then you MUST try these six gingerbread recipes:
- Gingerbread Cheesecake Dip
- Hanging Gingerbread Cookies (perfect for teacher gifts!)
- Gingerbread Waffles
- Gingerbread Oreo Truffles
- Chewy Gingerbread Cookie Bars
- Gingerbread Cookies with Orange Glaze
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
FOR THE GINGERBREAD CUPCAKES:
- 2 ¾ cup all-purpose flour
- 3 Tablespoons ground ginger (I told you they’re nice and spicy!)
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter at room temperature
- 1 cup packed dark brown sugar
- 3 large eggs at room temperature
- 1 ¼ cups molasses
- 1 cup hot water heated to 100 degrees F
FOR THE CINNAMON CREAM CHEESE FROSTING:
- 8 Tablespoons unsalted butter at room temperature
- 12 ounces cream cheese at room temperature
- 8 cups powdered sugar sifted
- 4 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
Instructions
FOR THE GINGERBREAD CUPCAKES:
- Move the oven rack to the middle position and preheat oven to 350 degrees F. Line 2 muffin tins with 24 cupcake liners; set aside.
- In a large bowl sift together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and dark sugar on high speed until lightened in color and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating slowly after each addition. Pour in the molasses and mix on low speed until just combined.
- Add the dry ingredients to the bowl and mix on low speed until completely combined. With the mixer still on low speed, slowly pour in the water until combined.
- Use a 4-tablespoon scoop to scoop the batter into the prepared muffin tins.
- Bake the 2 cupcake trays on the same rack for 16-18 minutes, rotating the pans halfway through baking. Move the pans to a wire rack to cool completely before icing.
FOR THE CINNAMON CREAM CHEESE FROSTING:
- In the bowls of a stand mixer fitted with a paddle attachment beat the butter and cream cheese on medium speed until well combined, about 2 minutes.
- Turn the mixer off and add the powdered sugar, cinnamon, and vanilla to the bowl and pulse on the lowest speed until the powdered sugar is absorbed into the butter and cream cheese.
- Increase the mixer speed to medium-high and beat for 1 minute.
- Transfer the frosting to a piping bag fitted with a large round piping tip.
- Frost the cupcakes and garnish with festive sprinkles. Serve.
Nutrition
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Kelly says
Can this be a cake instead of cupcakes
Jillian says
Yes! Just divide the batter into two 9-inch round pans and bake at 350 degrees F for 30-40 minutes.
Debbie says
How about in a bundt pan!Thanks so much,can’t wait to try!!
Jillian says
I haven’t tried this recipe in a bundt pan. Sorry. 🙁
Stacy says
My 13 year old daughter loves to bake and choose to make these out of all the cupcakes on Pinterest for all our neighbors, friends and family for Christmas. I can’t wait…they look delicious! Thanks so much for sharing and helping the next generation learn to bake! I’m not very good, so am very appreciative of those who are sharing their knowledge! 🙂
Jillian says
Aww, thank you! I hope your daughter enjoys this recipe!
Angie D says
I made these last night to bring into work. I only made half the frosting recipe and it was perfect! They’re moist and spicy, so good– thank you for sharing this recipe!
Jillian says
Angie, I’m so glad you loved them! Thanks for stopping by! 🙂
Melissa says
What’s the got water for I don’t see it in the recipe but in the ingredients?
Jillian says
Melissa, it’s in step 4 under “FOR THE GINGERBREAD CUPCAKES:”.
Kathy says
Hi. The cupcakes look delicious. Thinking o making it. One question though: can we use whipped cream frosting instead of cream cheese? Thanks!
Jillian says
Whipped cream frosting will work, too!
marianne sierk says
Definitely didn’t use all the frosting – it was very stiff! Maybe I needed to mix it more? They were delicious though
Jillian says
If the frosting becomes too stiff you can loosen it with a little milk or cream. Just add 1 teaspoon, mix, and repeat until the desired consistency is reached.
Shadi Hasanzadenemati says
I love this delicious twist on the classic cookie. Our family loves cupcakes so I think I’m going to make these for the party we’re going to have this weekend. Thank you so much for the recipe!
Samantha Dawn says
These festive cupcakes are a huge hit with my family!! The frosting is so yummy!
Natalie says
These cupcakes look so delicious and perfect for Christmas!
Jeannette (Jay Joy) says
These must make the house smell soo good! Thank you for letting us know how long they would be good for. I know after baking for people, it is har dot get to them as quickly as I would like. Now I know with these, I have 5 days to get it together.
Mary Bostow says
Oh yum! My whole family would go crazy for these! I want to thank you for this great recipe! Looks very tasty.
Jacqueline Debono says
I love gingerbread it’s so christmassy, so these cupcakes are a super holiday treat! Love the sound of your cinnamon cream cheese frosting! The decorations you used are so cute!
Danielle Wolter says
I have a real soft spot for gingerbread. It might just be my favorite thing about the holidays. These cupcakes look divine, especially with that frosting!
Sally - My Custard Pie says
Bring on the gingerbread as soon as it’s December eh?! Really tempting recipe
Michelle says
These are so cute and perfectly festive! I love anything Gingerbread and these are definitely on my Christmas baking list now!
Dayna says
These are the BEST cupcakes EVER! 🙂