Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
‘Tis the season to be jolly, and what better way to spread some cheer than by whipping up a batch of these gingerbread cupcakes with a cinnamon cream cheese frosting?
If you’re looking for a festive and tasty treat to bring to your next holiday party, look no further than this Christmas recipe.
These cupcakes are topped with our favorite cream cheese frosting and are the perfect treat to get you into the Christmas spirit! They’re so much fun for bake sales, holiday parties and more!
How to Make Gingerbread Cupcakes
- Start by whisking together your dry ingredients—flour, warm spices like ginger, cinnamon, and nutmeg, plus leaveners and salt.
- In a separate bowl, mix sugars with eggs, then stir in buttermilk and vanilla.
- Add the dry ingredients, followed by molasses for that classic gingerbread flavor.
- Fill cupcake liners ¾ full using a cookie scoop and bake at 350°F for about 26 minutes, or until a toothpick comes out clean.
- While the cupcakes cool, make the cream cheese frosting, adding a pinch of ginger and cinnamon to it.
- Add the frosting to a piping bag and pipe on top once the cupcakes are cool, and finish with a sprinkle of cinnamon if you’d like!
Yes! Bake the cupcakes a day ahead and store them covered at room temperature. Frost the next day for best results.
Absolutely. Freeze unfrosted cupcakes for up to 3 months. Wrap them individually and store in an airtight container or freezer bag.
Soft frosting usually means your butter or cream cheese was too warm. Chill the frosting briefly, then try piping again.
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If You Care Baking Cup Large, 60 ctGrandma’s Molasses, Unsulphured Molasses, 12 OunceHOMURE H Cookie Scoop 2 Tablespoon, Size #40 Cookie Dough Scoop, 2 Tbsp/ 30 ml/ 1 oz Cookie Scoops for Baking, Spring-Loaded, 18/8 Stainless Steel, Comfortable Grip
While you’re in the holiday baking mood, be sure to check out these other cozy gingerbread-inspired recipes too!
- This gingerbread cheesecake blends creamy, spiced filling with a gingersnap crust for the ultimate festive dessert.
- Classic gingerbread men cookies are fun to decorate and perfect for cookie exchanges or holiday gifting.
- These gingerbread cheesecake cups are a quick and adorable way to serve holiday flavors in individual portions.
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 1 ⅔ c all purpose flour
- 2 ½ tsp ginger
- 1 ½ tsp cinnamon
- ¾ tsp baking powder
- ½ tsp nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ½ c brown sugar
- 2 Tbs sugar
- 2 eggs + 1 yolk
- ½ c buttermilk
- 1 ½ tsp vanilla
- ½ c molasses
For the Frosting:
- 2 c powdered sugar
- 1 c salted butter room temperature
- 8 oz softened cream cheese
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
Instructions
- Preheat the oven to 350°.
- Line a cupcake pan or muffin tin with paper liners and lightly spray with baking spray. Set aside.
- In a small bowl combine the dry ingredients: flour, ginger, cinnamon, baking powder, nutmeg, baking soda and salt. Set aside.
- In a separate large mixing bowl combine brown sugar, sugar and eggs.
- Whisk by hand until well combined.
- Add in buttermilk and vanilla and mix to combine.
- Add in the flour mixture to the wet ingredients and whisk until just incorporated. Be sure to scrape down the bottom of the bowl.
- Lastly, mix in the molasses.
- Scoop the cupcake batter into the liners in the prepared pan. Fill each liner ¾ of the way full.
- Place the pan into the preheated oven on the center rack.
- Bake cupcakes for 26 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
- In the bowl of an electric mixer fitted with a paddle attachment cream butter, powdered sugar, cream cheese, vanilla, salt, cinnamon and ginger.
- Beat on low speed for about 1 minutes, until the ingredients are combined.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer on to medium-high and beat for another 3-4 minutes, until the frosting is smooth and fluffy.
- Spoon the frosting into a large piping bag fitted with an open star tip and pipe swirls onto the top of each cupcake.
- Sprinkle the fluffy gingerbread cupcakes with cinnamon if desired.
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