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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 millimetersoff one of the ends to make a makeshift piping bag.
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
4.82 from 11 votes
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Author Jillian – a Food, Folks and Fun original!
Prep Time 25 minutes minutes
Cook Time 18 minutes minutes
Total Time 43 minutes minutes
24 cupcakes
These spicy, delicious Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are just the treat for holiday parties, bake sales, and more!
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.
See AlsoPumpkin Pie Bars RecipeIn 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
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
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These Gingerbread Cupcakes first appeared on FFF on December 10, 2011. I’ve since updated the pictures. Here are some of the originals.
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