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A plate of cupcakes topped with swirled cream frosting and sprinkled with cinnamon, surrounded by festive greenery and red berries on a holiday-themed table.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Learn how to make soft, spiced gingerbread cupcakes topped with sweet cinnamon cream cheese frosting for the perfect winter treat.

Course desserts
Cuisine American, Cupcakes
Keyword Gingerbread cupcakes with cinnamon cream cheese frosting, Gingerbread cupcakes with cream cheese frosting
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 13
Author momma lew

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

  1. Preheat the oven to 350°.
  2. Line a cupcake pan or muffin tin with paper liners and lightly spray with baking spray. Set aside.
  3. In a small bowl combine the dry ingredients: flour, ginger, cinnamon, baking powder, nutmeg, baking soda and salt. Set aside. 
  4. In a separate large mixing bowl combine brown sugar, sugar and eggs. 
  5. Whisk by hand until well combined. 
  6. Add in buttermilk and vanilla and mix to combine. 
  7. Add in the flour mixture to the wet ingredients and whisk until just incorporated. Be sure to scrape down the bottom of the bowl.
  8. Lastly, mix in the molasses. 
  9. Scoop the cupcake batter into the liners in the prepared pan. Fill each liner ¾ of the way full. 
  10. Place the pan into the preheated oven on the center rack. 
  11. Bake cupcakes for 26 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. 
  12. Once baked, remove from the oven and place onto a wire cooling rack to let cool completely before frosting.
  13. In the bowl of an electric mixer fitted with a paddle attachment cream butter, powdered sugar, cream cheese, vanilla, salt, cinnamon and ginger. 
  14. Beat on low speed for about 1 minutes, until the ingredients are combined. 
  15. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. 
  16. Turn the mixer on to medium-high and beat for another 3-4 minutes, until the frosting is smooth and fluffy. 
  17. Spoon the frosting into a large piping bag fitted with an open star tip and pipe swirls onto the top of each cupcake.
  18. Sprinkle the fluffy gingerbread cupcakes with cinnamon if desired.