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–+ servings

Gingerbread Cupcakes

Amanda Cooks & Styles
5 from 24 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 teaspoon baking powder
  • ½ cup butter softened
  • 2 eggs
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves

For the cinnamon cream cheese frosting:

  • 4 oz. cream cheese softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup butter softened
  • ⅛ teaspoon 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 ¾ 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.
Keyword gingerbread cupcakes, gingerbread cupcakes with cream cheese frosting, gingerbread recipe, holiday cupcakes
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