Gingerbread Cupcakes
Richly spiced gingerbread cupcakes are topped with brown sugar cinnamon cream cheese frosting in this easy recipe. Garnish with mini gingerbread cookies for a cute presentation!
These cupcakes are not short on gingerbread flavor! They’re made with my own spice blend using ground cinnamon, ginger, nutmeg, and cloves. Molasses and brown sugar are also used in the batter to really drive home the gingerbread flavor, while buttermilk keeps the cupcakes moist and tender after baking.
The cupcakes are topped with a homemade cream cheese frosting, but the addition of some brown sugar and cinnamon make this frosting unlike any other!
These gingerbread cupcakes are a delicious departure from my classic gingerbread cookies, and would be a fun treat on your holiday dessert table this year.
Recipe Ingredients
These festive cupcakes are well spiced and taste just like your favorite gingerbread cookies! Below is an overview of the main ingredients needed for this recipe:
- Spices: I used a mixture of ground cinnamon, nutmeg, ginger, and cloves. I prefer making my own spice blend rather than buying a store-bought mix.
- Light Brown Sugar: Used in both the cupcake batter and frosting for sweetness, moisture, and more flavor. If you don’t have brown sugar on hand, you can make a substitute using molasses and granulated sugar.
- Molasses: Avoid using blackstrap molasses. I personally prefer Grandma’s molasses, but any brand that’s similar will work just fine.
- Buttermilk: Makes the cupcakes ultra tender and moist. You’re welcome to use a DIY buttermilk substitute if you’ve run out of the real thing.
- Cream Cheese: Make sure to use a brick or block of cream cheese. If you use a spreadable or whipped cream cheese, the frosting will be runny and difficult to pipe.
How To Make Gingerbread Cupcakes
Make The Cupcakes
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and spices.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, then add the brown sugar and mix for several minutes until light and fluffy. Don’t skimp on the mixing time, this is what helps make the cupcakes soft!
- Add the remaining wet ingredients: Add the molasses, egg, and vanilla extract. You’ll likely need to scrape down the sides of the bowl to ensure everything is evenly combined.
- Add the dry ingredients to the wet: I add the dry ingredients in two batches, alternating with the buttermilk. This helps to ensure that you don’t over mix the flour, which can lead to denser cupcakes.
- Bake the cupcakes: Divide the batter among 16 cupcake liners, then bake until a toothpick inserted into the center of a cupcake comes out clean.
- Cool completely before frosting: I let the cupcakes cool in the pan for a few minutes before transferring to a wire rack.
Mix Together The Frosting
- In the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the cream cheese until smooth, then mix in the butter.
- Mix in the brown sugar, vanilla, and cinnamon, then add the powdered sugar and mix until combined.
- Top the cooled gingerbread cupcakes with the frosting. I piped on the frosting, but you can use a knife, offset spatula, or even a spoon.
- Sprinkle with cinnamon sugar and garnish with a mini gingerbread cookie, if desired.
Frequently Asked Questions
I haven’t tested it, but I think it would be fine! This recipe would likely make enough batter for an 8-inch square or 9-inch round cake pan.
Or you could try my gingerbread cake recipe instead. I’ve tested that recipe many times and know that it works well.
Of course! Other great frosting options include classic cream cheese frosting, Swiss meringue buttercream, regular buttercream, or even whipped cream or stabilized whipped cream.
The gingerbread cupcakes must be refrigerated once they’ve been topped with the cream cheese frosting. Seal them in an airtight container to prevent them from drying out. If needed, you can let them sit on the counter for 30 to 40 minutes before serving.
Absolutely! The frosting and cupcakes can be prepared separately up to four days in advance. Keep the cupcakes in an airtight container on your counter and store the frosting in the fridge. When ready to serve, pipe on the frosting, and enjoy!
Baking Tips
- Let the cupcakes cool completely before piping on the frosting. If you don’t, the frosting will melt upon contact and slide off of the cupcakes.
- Because of the addition of the brown sugar, this frosting is on the softer side. You can feel free to reduce the brown sugar slightly or even refrigerate the frosting after you mix it together if it feels too soft to pipe.
- To decorate these cookies, I tossed together a little cinnamon sugar and sprinkled it on top. I also used my favorite gingerbread cookie recipe to make some small cookies to gently press into the frosting.
Gingerbread Cupcakes
Ingredients
Gingerbread Cupcakes
- 1 ⅔ cups all-purpose flour spooned & leveled (210 grams)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter softened (115 grams)
- ½ cup packed light brown sugar (100 grams)
- ½ cup molasses (155 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk at room temperature (120 ml)
Brown Sugar Cinnamon Cream Cheese Frosting
- 8 ounces brick-style cream cheese softened (226 grams)
- ½ cup unsalted butter softened (115 grams)
- ⅓ cup packed light brown sugar (70 grams)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 3 cups powdered sugar (360 grams)
Instructions
- To make the gingerbread cupcakes: Preheat the oven to 350°F (180°C). Line a 12-count muffin pan with cupcake liners. Line a second muffin pan with 4 liners (this recipe will make 16 cupcakes). Set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Add the brown sugar and continue mixing on medium speed until light in color and fluffy, about 3 minutes.
- Add the molasses and mix until fully combined. Then mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in two additions alternating with the buttermilk, making sure to mix in each addition until just combined.
- Scoop the batter into the cupcake liners, filling each one about halfway full. You should end up with 16 cupcakes.
- Bake for 16 to 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove from the oven and allow to cool in the pan for a couple of minutes. Carefully remove all of the cupcakes from the pan and transfer to a wire rack to cool completely.
- To make the brown sugar cream cheese frosting: In the bowl of a stand mixer fitted with the paddle or whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds to 1 minute until well combined and smooth.
- Add the brown sugar, vanilla extract, and cinnamon and continue mixing until fully combined.
- Add the powdered sugar and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Pipe the frosting onto the cooled cupcakes. Top each cupcake with a sprinkle of cinnamon sugar and a mini gingerbread cookie.
Can this recipe be halved? I love your recipes but wish you could reduce the servings….
Lisa K
That would be fine! There is only one egg in this recipe though, so I’d recommend lightly beating one egg, then only using half. Hope that helps!