Gingerbread Cupcakes

These gingerbread cupcakes are a perfect balance of warm spices and sweetness, ideal for the holiday season. With the rich flavor of molasses and a hint of cinnamon and ginger, they are a cozy treat for any occasion. Topped with a smooth cream cheese frosting, these cupcakes are sure to delight anyone who loves festive baked goods.

Why You’ll Love This Recipe

I love how these gingerbread cupcakes are packed with holiday flavor. The molasses gives them a deep, rich sweetness, while the spices—cinnamon, ginger, nutmeg, and cloves—create a comforting, aromatic profile. The frosting adds a creamy balance to the slightly spiced cupcakes, making every bite a delicious treat. Whether for a holiday party, family gathering, or just because, these cupcakes are a crowd-pleaser with their soft, tender texture and festive appearance.

Ingredients

For the Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

¼ tsp ground nutmeg

1 tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

½ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

½ cup unsulfured molasses

1 tsp vanilla extract

½ cup milk

For the Frosting:

1 cup powdered sugar

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 tsp vanilla extract

Pinch of ground cinnamon (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cupcakes:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg and beat until fully incorporated.

Stir in the molasses and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting:

In a large bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

If desired, add a pinch of ground cinnamon to the frosting for extra flavor.

Decorate
Once the cupcakes have completely cooled, spread or pipe the frosting onto each cupcake. Optionally, sprinkle with additional cinnamon or top with candied ginger for a festive touch.

Servings and Timing

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Calories per Cupcake: 200 kcal

Variations

Spiced Cream Cheese Frosting: Add more cinnamon or a pinch of ground cloves to the frosting to intensify the spiced flavor.

Vegan Option: Substitute the butter with vegan butter and the egg with a flax egg. Use a dairy-free cream cheese for the frosting.

Add-ins: Fold in some chopped candied ginger or finely chopped crystallized ginger into the cupcake batter for added flavor and texture.

Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend. Make sure to use a blend that contains xanthan gum for structure.

Storage/Reheating

Storage: These cupcakes can be stored at room temperature in an airtight container for up to 3 days. If you prefer, you can also refrigerate them for up to 1 week.

Reheating: To reheat, place the cupcakes in the microwave for about 10-15 seconds or let them sit at room temperature for 30 minutes if stored in the fridge.

Related Recipes:

• Gingerbread Cookie Bars
• Soft Gingerbread Cookies with Maple Glaze
• Gingerbread Cheesecake Cookies

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes ahead of time. Allow them to cool completely, then store them in an airtight container at room temperature for up to 3 days. Frost them right before serving.

Can I freeze these cupcakes?

Yes, you can freeze the cupcakes! After they have cooled completely, wrap them tightly in plastic wrap and store in a freezer-safe bag. They can be frozen for up to 3 months. Frosting should be made fresh when you’re ready to serve.

Can I make the frosting ahead of time?

Absolutely! You can make the frosting ahead of time and store it in the fridge for up to 3 days. Be sure to let it come to room temperature and re-whip it before using.

Can I use another type of frosting?

Yes, you can use a buttercream frosting or even a whipped cream topping if you prefer. However, cream cheese frosting is a classic pairing for gingerbread cupcakes.

How do I prevent overmixing the cupcake batter?

To avoid overmixing, add the dry ingredients and milk alternately and mix only until combined. Overmixing can cause the cupcakes to become dense and tough.

Conclusion

These gingerbread cupcakes are the ultimate festive treat. Soft and spiced with just the right balance of sweetness, they’re topped with a luscious cream cheese frosting that makes each bite a delight. Whether you’re baking for a holiday celebration or just treating yourself, these cupcakes are sure to add warmth and flavor to any occasion.

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