Gingerbread Cupcakes Recipe
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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

These spicy, delicious Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are just the treat for holiday parties, bake sales, and more!
Course Dessert
Cuisine American
Keyword Christmas, cupcakes
Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 1 hour
Total Time 43 minutes
Servings 24 cupcakes
Calories 430kcal
Author Jillian - a Food, Folks and Fun original!

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 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 10 Tablespoons unsalted butter at room temperature
  • 1 cup packed dark brown sugar
  • 3 large eggs at room temperature
  • 1 1/4 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.
    Plain Gingerbread Cupcakes

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. 
    Mixing up Cinnamon Frosting
  • 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. 
    Making Cinnamon Cream Cheese Frosting
  • Increase the mixer speed to medium-high and beat for 1 minute.
    Cinnamon Frosting
  • Transfer the frosting to a piping bag fitted with a large round piping tip. 
    Cinnamon Cream Cheese Frosting
  • Frost the cupcakes and garnish with festive sprinkles. Serve.
    Amazing Gingerbread Cupcake recipe

Nutrition

Serving: 1cupcake | Calories: 430kcal | Carbohydrates: 74g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 180mg | Potassium: 323mg | Fiber: 1g | Sugar: 61g | Vitamin A: 485IU | Calcium: 77mg | Iron: 1.9mg