Gingerbread Cupcakes

These delicious gingerbread cupcakes are the perfect way to get into the holiday spirit, and the warm spices give them a delicious flavor that will leave you wanting more. 

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It’s that time of year again when we all go a little crazy for gingerbread, and these gingerbread cupcakes might just be the best we’ve ever had. They’re perfectly spiced and topped with a delicious tangy cream cheese frosting that will leave you wanting more.

Gingerbread Cupcakes Ingredients

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As soon as you take a bite of a gingerbread cupcake, you are rewarded with an abundance of seasonal flavors.

The deep and warming notes of ground ginger are balanced out by the sweet but pleasantly tangy taste of cinnamon.

Strong hints of molasses add a complex sweetness that rounds out to create an aromatic flavor.

To make these lovely, spiced cupcakes, you’ll need:

For The Cupcakes:

• 2½ cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 1½ teaspoons of ground cinnamon
• 1½ teaspoons of ground ginger
• 1 teaspoon of nutmeg
• 1 teaspoon of ground cloves
• ½ cup of unsalted butter, room temperature
• ½ cup of dark brown sugar
• ½ cup of granulated sugar
• 1 large egg, room temperature
• 1 cup of unsulphured molasses
• 1½ teaspoons of vanilla extract
• 1 cup of boiling water

For The Cream Cheese Frosting:

• 8 ounces of cream cheese, room temperature
• ½ cup of unsalted butter, room temperature
• 2 tablespoons of heavy cream
• ¾ teaspoon of vanilla extract
• ¼ teaspoon of salt
• 3 cups of powdered sugar, sifted

For The Optional Garnish:

• Holiday sprinkles
• Miniature gingerbread men cookies

Substitutions And Additions

FROSTING: You can substitute our Cool Whip frosting for this recipe. I would suggest the cheesecake-flavored instant pudding as a great flavor profile to go with the gingerbread spices.

BROWN SUGAR: When making your cupcakes, you can substitute light brown sugar for dark brown if that is what you have on hand.

Either will work great. I just do not suggest substituting for the granulated sugar in this recipe.

SPICES: You can make a large batch of the spice blend and store it in a small container in the pantry to use for other recipes.

I like to increase the amounts of the cinnamon, ginger, nutmeg, and cloves times four to have a master spice blend ready to use for future recipes.

Mix two tablespoons of cinnamon, two tablespoons of ginger, one tablespoon + one teaspoon of nutmeg, and one tablespoon + one teaspoon of cloves.

How To Make This Gingerbread Cupcakes Recipe

It’s incredibly easy to make these gingerbread cupcakes. First, you’ll whip up the from-scratch batter by combining pantry staples with spices that add a cozy warmth to these cupcakes.

Once the cupcakes are baked, you’ll whip up the delicious cream cheese frosting to top your cupcakes.

To Make The Cupcakes:

STEP ONE: Preheat the oven to 350°F. Place 24 cupcake liners into 2 standard muffin pans. Set aside.

STEP TWO: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves.

Set your dry ingredients aside.

STEP THREE: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar on low speed for one to two minutes or until light and fluffy.

STEP FOUR: Beat in your egg until fully incorporated.

You may need to scrape down the sides of your mixing bowl and the paddle attachment before proceeding to ensure that all the ingredients are incorporated.

STEP FIVE: While your mixer is on low, slowly add your unsulphured molasses and vanilla extract to the mixer and continue to mix until all your ingredients are fully incorporated.

You will need to scrape down the sides of your bowl and paddle attachment again before moving on.

STEP SIX: Next, add the dry ingredients to the batter, a little at a time, allowing the flour mixture to incorporate before adding more while you continue to stir on low.

You will want to stop your mixer once all the flour has been incorporated. You do not want to overmix your batter. You will need to scrape down your bowl again at this point.

STEP SEVEN: Lastly, while your mixer is on low speed, you will slowly pour the boiling water into the batter until all the water has been added.

You will need to increase your speed to medium-low for 30 to 45 seconds just to make sure that you have a fully incorporated and smooth batter.

STEP EIGHT: You will need to remove your paddle attachment from the bowl to scrape down the sides and fold your batter a few times to ensure that all of the batter is evenly combined.

STEP NINE: Using a 2-inch cookie scoop, fill each of the prepared muffin pans no more than two-thirds full.

This gingerbread cupcake batter will rise a lot in the oven, so you do not want your cupcakes to overflow in the pan.

STEP TEN: Bake for 22 to 24 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

STEP ELEVEN: Allow these gingerbread cupcakes to cool in the pan for ten minutes, then transfer them to a wire rack to cool completely on the counter.

For The Frosting

STEP ONE: While your cupcakes are baking, you can make your frosting by adding the room-temperature cream cheese block and unsalted butter to a medium-sized mixing bowl.

STEP TWO: Using a handheld mixer on medium speed, beat together the cream cheese and unsalted butter for two to three minutes or until the mixture is smooth and fluffy.

STEP THREE: Add the heavy cream, vanilla extract, and salt to the butter and cream cheese and beat until fully incorporated.

STEP FOUR: Add the sifted powdered sugar, a half cup at a time, to the cream cheese mixture and beat on low speed.

Continue to add the powdered sugar, a half cup at a time, until all the powdered sugar has been added and your cream cheese frosting is thick and smooth.

You can add your cream cheese frosting to a large piping bag fitted with a large decorative tip to pipe out your frosting onto your cupcakes.

STEP FIVE: Frost each cooled cupcake with the cream cheese frosting and garnish with the optional holiday sprinkles and mini gingerbread cookies.

How To Serve

These gingerbread holiday cupcakes should be served as soon as they are frosted and decorated.

Gingerbread cupcakes are the yummiest winter treat, and you’ll want to pair them with a festive beverage like homemade eggnog or hot chocolate.

This deliciously spiced treat will fit in nicely with the holiday season. Serve them for dessert or a snack with a scoop of vanilla ice cream topped with a drizzle of caramel sauce for an extra decadent indulgence.

For more gingerbread recipes, our gingerbread cake and gingerbread fudge are two more favorites.

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Storing This Gingerbread Cupcake Recipe

Here’s how you can store and enjoy these delightful treats later:

MAKE AHEAD: If you’re planning ahead, you can absolutely make these gingerbread cupcakes in advance.

Once they’ve cooled completely, store them in an airtight container at room temperature for up to one day.

ON THE COUNTER: You can bake and cool your gingerbread cupcakes with cream cheese frosting up to one day ahead of time.

You will need to store them in an airtight container until ready to serve.

IN THE FREEZER: You can freeze the cupcakes unfrosted for up to a month in an airtight container.

Make sure to label the container with the date you baked the cupcakes to ensure you use them up while they are the freshest.

Defrost and frost when you are ready to enjoy them.

Why We Love This Recipe

IRRESISTIBLE SPICES: These cupcakes are a delightful blend of warming spices like ginger, cinnamon, and cloves, filling your home with the cozy aroma of the holiday season.

MOIST AND TENDER: These cupcakes turn out incredibly moist and tender, making each bite a melt-in-your-mouth experience.

EASY AND QUICK: This recipe is a breeze to whip up, perfect for those last-minute gatherings or when you’re craving something sweet without spending hours in the kitchen.

The holiday season is all about indulging in your favorite treats, and these gingerbread cupcakes are no exception! Filled with molasses, ginger, and cinnamon, they’re perfect for satisfying your sweet tooth.

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Gingerbread Cupcakes

5 from 18 votes

These delicious gingerbread cupcakes are the perfect way to get into the holiday spirit, and the warm spices give them a delicious flavor that will leave you wanting more. 

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 24

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Ingredients

  

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Cupcakes

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• 1½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• ½ cup unsalted butter, room temperature
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 1 large egg, room temperature
• 1 cup unsulphured molasses
• 1½ teaspoons vanilla extract
• 1 cup boiling water

Cream Cheese Frosting

• 8 ounces cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 2 tablespoons heavy cream
• ¾ teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups powdered sugar, sifted

Optional Garnish

• Holiday sprinkles
• Miniature gingerbread men cookies

Instructions

 

• Preheat the oven to 350°F. Place 24 cupcake liners into 2 standard muffin pans. Set aside.
• In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and ground cloves. Set your dry ingredients aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, granulated sugar, and brown sugar on low speed for 1 to 2 minutes or until light and fluffy.
• Beat in your egg until fully incorporated. You may need to scrape down the sides of your mixing bowl, and the paddle attachment, before proceeding to ensure that all the ingredients are incorporated.
• While your mixer is on low, slowly add your unsulphured molasses and vanilla extract to the mixer and continue to mix until all your ingredients are fully incorporated. You will need to scrape down the sides of your bowl and paddle attachment again before moving on.
• Next, add the dry ingredients to the batter, a little at a time, allowing the flour to incorporate before adding more while you continue to stir on low. You will want to stop your mixer once all the flour has been incorporated. You do not want to overmix your batter. You will need to scrape down your bowl again at this point.
• Lastly, while your mixer is on low speed, you will slowly pour the boiling water into the batter until all the water has been added. You will need to increase your speed to medium-low for 30 to 45 seconds just to make sure that you have a fully incorporated and smooth batter.
• You will need to remove your paddle attachment from the bowl to scrape down the sides and fold your batter a few times to ensure that all of the batter is evenly combined.
• Using a 2-inch cookie scoop, fill each of the prepared muffin pans no more than ⅔ full. This batter will rise a lot in the oven, so you do not want your cupcakes to overflow in the pan.
• Bake for 22 to 24 minutes or until a toothpick inserted into the center comes out clean.
• Allow these gingerbread cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely on the counter.

Frosting

• While your cupcakes are baking, you can make your frosting by adding the room-temperature cream cheese block and unsalted butter to a medium-sized mixing bowl.
• Using a handheld mixer on medium speed, beat together the cream cheese and unsalted butter for 2 to 3 minutes or until the mixture is smooth and fluffy.
• Add the heavy cream, vanilla extract, and salt to the butter and cream cheese and beat until fully incorporated.
• Add the sifted powdered sugar, ½ cup at a time, to the cream cheese mixture and beat on low speed. Continue to add the powdered sugar, ½ cup at a time, until all the powdered sugar has been added and your cream cheese frosting is thick and smooth. You can add your cream cheese frosting to a large piping bag fitted with a large decorative tip to pipe out your frosting onto your cupcakes.
• Frost each cooled cupcake with the cream cheese frosting and garnish with the optional holiday sprinkles and mini gingerbread cookies.

Notes

• Make sure your butter is not too soft or warm. This makes a huge difference in the final outcome of your cupcakes. If it is too warm or soft, you risk your cupcakes sinking in the center once they start to cool.
• When adding your boiling water, make sure that you do so very slowly and in a continuous stream while your mixer is on low. This helps ensure your batter has the proper consistency and bakes up correctly. I like to use filtered or tap water that I have microwaved, in a microwave-safe spouted measuring cup, for this recipe. Two minutes in the microwave, on high, always works great for me for this recipe.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cupcakes at the lower end of the recommended baking time.
• If your frosting is too loose for your preference, you can add additional powdered sugar, starting with a ¼ cup at a time until you reach your desired thickness. You can loosen it up if it is too stiff by adding a little extra heavy cream. Start with just a splash (about 1 teaspoon), then mix it, and if that does not get you to your desired consistency, you can add an additional teaspoon.
• I like to pipe the frosting onto my cupcakes. Place a large piping tip (I like to use a Wilton 2A tip) into a large piping bag or a heavy-duty zip-top bag with a corner snipped off of it, then transfer the cream cheese frosting into the piping bag. The cream cheese frosting pipes a little easier if you allow it to firm up just a little bit by placing it in the refrigerator for about 15 to 20 minutes before decorating your cupcakes. Be sure that your cupcakes are completely cool before frosting them, or your frosting will just melt right off the top of your cupcakes.

Nutrition

Calories: 291kcal | Carbohydrates: 45g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 160mg | Potassium: 265mg | Fiber: 0.5g | Sugar: 34g | Vitamin A: 394IU | Vitamin C: 0.02mg | Calcium: 58mg | Iron: 1mg

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