Gingerbread Cupcakes – Delicious moist gingerbread cupcakes topped with a cinnamon cream cheese frosting. These cupcakes are the perfect Christmas holiday dessert!
What tools do I need to make gingerbread cupcakes and cream cheese frosting from scratch?
- Stand mixer or hand held mixer
- Pastry spatula
- Pastry bag
- Measuring spoons and cups
- Cupcake pan
- Cupcake liners
- Mixing bowl
Here are the ingredients you need to make Gingerbread Cupcakes:
- all-purpose flour
- brown sugar
- molasses
- baking powder
- butter
- egg
- milk
- vanilla extract
- ginger
- cinnamon
- nutmeg
- cloves
- cream cheese
- powdered sugar
*Full measurements and instructions listed below.
How to make Cream Cheese Frosting from scratch:
Step 1: Add cream cheese, butter, and vanilla to your stand mixer and with the whisk attachment begin to whip until smooth and creamy over medium speed. Add powdered sugar and continue to whip until you have a light and fluffy frosting. Place in fridge until ready to use.
How to make gingerbread cupcakes from scratch:
Preheat oven to 350 degrees.
Combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a small bowl and set aside.
With the paddle attachment, cream butter and brown sugar in the bowl of your mixer over medium speed until smooth. Beat in egg until fully combined. Beat in milk, vanilla and molasses. Finally, beat in flour mixture over medium speed until combined, scraping down sides.
Line cupcake pan with liners and fill each liner about 3/4 of the way full.
Bake cupcakes for 20-22 minutes until a toothpick runs through the cupcake clean. Transfer to cooling rack.
When cupcakes have completely cooled, top with cinnamon cream cheese frosting.
How to store homemade cupcakes with frosting:
Store homemade cupcakes in an airtight container in the fridge for up to 4-5 days.
If you loved this recipe, here are some more of my favorite holiday desserts:
- Thumbprint Cookies with Strawberry Jam – Soft and chewy Thumbprint Cookies with strawberry jam sprinkled with powdered sugar. These cookies exceeded my expectations!
- Gingersnaps – A classic holiday cookie recipe made with warm spices and molasses. With a crispy outer layer and slightly soft inner layer, these gingersnap cookies will transport you to Christmas morning.
- Chocolate Sugar Cookies – These Chocolate Sugar Cookies are soft and chewy perfection.
- Chewy Thin Chocolate Chip Cookies – These chocolate chip cookies are thin, buttery, soft and chewy. In my opinion, there’s nothing better than a warm chocolate chip cookie dipped in cold milk!
- Classic Sugar Cookies – A classic Christmas sugar cookie recipe perfect for holiday cookie decorating. Share these delicious soft and chewy sugar cookies at your upcoming Holiday gatherings.
Gingerbread Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 tsp baking powder
- 1/2 cup butter softened
- 2 eggs
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
For the cinnamon cream cheese frosting:
- 4 oz. cream cheese softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup butter softened
- 1/8 tsp cinnamon
Instructions
For the cinnamon cream cheese frosting:
- Add cream cheese, butter, and vanilla to your stand mixer and with the whisk attachment begin to whip until smooth and creamy over medium speed. Add powdered sugar and cinnamon and continue to whip until you have a light and fluffy frosting. Place in a sealed pastry bag or container in the fridge until ready to use.
How to make gingerbread cupcakes from scratch:
- Preheat oven to 350 degrees.
- Combine flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a small bowl and set aside.
- With the paddle attachment, cream butter and brown sugar in the bowl of your mixer over medium speed until smooth. Beat in eggs until fully combined. Beat in milk, vanilla and molasses. Finally, beat in flour mixture over medium speed until combined, scraping down sides.
- Line cupcake pan with liners and fill each liner about 3/4 of the way full.
- Bake cupcakes for 20-22 minutes until a toothpick runs through the cupcake clean. Transfer to cooling rack.
- When cupcakes have completely cooled, top with cinnamon cream cheese frosting.
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