These Gingerbread Cupcakes are the ultimate cozy holiday treat! Warmly spiced with cinnamon, ginger, cloves, and nutmeg, and sweetened with rich molasses and brown sugar, these cupcakes deliver all the nostalgic flavor of classic gingerbread cookies—in soft, fluffy cupcake form. Topped with a silky brown sugar cinnamon cream cheese frosting, they’re a showstopping addition to any winter dessert table. Whether you’re baking for a party, cookie swap, or just a cozy night in, these cupcakes are sure to impress.
Table of Contents
Why You’ll Love This Recipe
- Perfectly spiced with a bold, classic gingerbread flavor
- Moist & tender thanks to buttermilk and molasses
- Easy to frost with a luscious cream cheese swirl
- Make-ahead friendly for busy holiday weeks
- Kid- and crowd-approved with optional cookie toppers
They’re everything you love about gingerbread—warm, sweet, a little spicy—all in one handheld bite.
Ingredients
For the Cupcakes:
- 1⅔ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ½ cup molasses
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk, room temperature
For the Brown Sugar Cinnamon Cream Cheese Frosting:
- 8 oz brick-style cream cheese, softened
- ½ cup unsalted butter, softened
- ⅓ cup packed light brown sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 3 cups powdered sugar
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (180°C). Line a muffin tin with 16 cupcake liners.
- Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugar: In a stand mixer or bowl with hand mixer, beat butter until smooth. Add brown sugar and beat until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Beat in molasses, then add egg and vanilla. Mix until smooth.
- Alternate mixing: Add the dry ingredients in two batches, alternating with buttermilk. Mix until just combined.
- Bake: Divide batter evenly between 16 liners (about halfway full). Bake for 16–20 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
Make the Frosting:
- Cream the base: Beat cream cheese until smooth. Add butter and beat until combined.
- Add flavorings: Mix in brown sugar, vanilla, and cinnamon until incorporated.
- Add powdered sugar: Beat in powdered sugar a cup at a time until fluffy. Scrape down the sides as needed.
- Frost cupcakes: Pipe or spread frosting onto cooled cupcakes. Sprinkle with cinnamon sugar and top with mini gingerbread cookies if desired.
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Servings: 16 cupcakes
Nutrition Facts (Per Cupcake)
- Calories: 310
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Sugar: 30g
- Protein: 3g
- Sodium: 135mg
Nutrition info is approximate and varies by ingredient brand.
Tips & Variations
- Frosting too soft to pipe? Chill it for 15–20 minutes to firm up before using.
- Make it ahead: Store unfrosted cupcakes at room temperature for up to 3 days or freeze for up to 3 months. Frost before serving.
- No buttermilk? Substitute with ½ cup milk + 1½ tsp vinegar or lemon juice.
- Garnish ideas: Sprinkle with cinnamon sugar, crushed cookies, or candied ginger.
- Turn into a cake: This batter can be baked in an 8-inch square or 9-inch round pan—adjust baking time accordingly.
FAQs
Can I use blackstrap molasses?
No, blackstrap molasses is too bitter and thick. Use a light or mild molasses instead.
Do these cupcakes need to be refrigerated?
Yes—because of the cream cheese frosting, store in an airtight container in the fridge for up to 4 days.
Can I freeze them?
Yes! Freeze unfrosted cupcakes and frosting separately for up to 3 months. Thaw, frost, and enjoy.
Can I double the recipe?
Absolutely! Just ensure you mix in batches to avoid overworking the batter.
Gingerbread Cupcakes
Equipment
- – Stand mixer or hand mixer
- – Mixing bowls
- – Cupcake pans and liners
- – Piping bag or offset spatula
Ingredients
- #### Cupcakes
- – 1⅔ cups all-purpose flour
- – 1 tsp baking powder
- – ¼ tsp baking soda
- – ¼ tsp salt
- – 2 tsp ground ginger
- – 1½ tsp ground cinnamon
- – ¼ tsp ground nutmeg
- – ¼ tsp ground cloves
- – ½ cup unsalted butter softened
- – ½ cup packed light brown sugar
- – ½ cup molasses
- – 1 large egg
- – 1 tsp vanilla extract
- – ½ cup buttermilk room temp
- #### Frosting
- – 8 oz cream cheese softened
- – ½ cup unsalted butter softened
- – ⅓ cup brown sugar
- – 1 tsp vanilla extract
- – ½ tsp ground cinnamon
- – 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 16 liners.
- Whisk together dry ingredients: flour, leaveners, salt, and spices.
- Cream butter and sugar until light and fluffy.
- Mix in molasses, then egg and vanilla.
- Add dry ingredients alternating with buttermilk. Mix just until combined.
- Fill liners halfway. Bake for 16–20 minutes. Cool completely.
- For frosting, beat cream cheese, then add butter and mix until smooth.
- Mix in brown sugar, vanilla, cinnamon, then beat in powdered sugar.
- Frost cooled cupcakes. Garnish with cinnamon sugar or cookies if desired.
Notes
– No buttermilk? Use milk + vinegar as a substitute.
– Store frosted cupcakes in fridge for up to 4 days.
Conclusion
These Gingerbread Cupcakes are a holiday must-bake. Moist, flavorful, and topped with a cinnamon-spiced frosting, they’re festive, fun, and sure to warm up your kitchen. Serve them at your next holiday party or gift a batch to friends and family—they won’t last long!