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Gingerbread Cupcakes

Amanda Cooks & Styles
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 12 cupcakes


  • 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


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.
Keyword gingerbread cupcakes, gingerbread cupcakes with cream cheese frosting, gingerbread recipe, holiday cupcakes