Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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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!

Course Dessert

Cuisine American

Keyword Christmas, cupcakes

Prep Time 25

Cook Time 18

Cooling Time 1

Total Time 1 43

Servings cupcakes

Calories 430kcal

Cost $23.97

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 or whisk 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.

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.

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 ½ 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.
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, so have you rubber scraper handy!
If you don't have a four-tablespoon scooper to scoop out the cupcake batter into your muffin tin, you can use a cookie scoop or ice cream scoop.
Allow your cupcakes to cool down completely before icing them. You can put them on a wire rack to speed up the cooling process.

Use a large cup to add frosting to your piping bag. It's the best way to avoid making a mess while transferring the frosting to the bag.
A star tip is great for beginners and can help you create fun designs on your cupcakes.
If you don't have a piping bag, you can use a Ziploc bag as a replacement, but it may be harder to work with, so do keep that in mind. To do so, cut about 5 millimeters off one of the ends to make a makeshift piping bag.