Gingerbread Cupcakes

Gingerbread Cupcakes bring the warm, cozy spices of the season into perfectly moist and fluffy cupcake form. With notes of cinnamon, ginger, and molasses, these festive treats are topped with a luscious brown sugar cinnamon cream cheese frosting that melts in your mouth. They’re the perfect addition to your holiday dessert tray — cute enough to impress, easy enough for any home baker.

There’s something irresistibly nostalgic about gingerbread, and these cupcakes deliver all that holiday flavor in a soft, spiced crumb. Each bite is full of warming spices like ginger, nutmeg, and cloves, balanced with the deep sweetness of molasses. Paired with a tangy, spiced cream cheese frosting, these cupcakes are just the right mix of indulgent and comforting — perfect for Christmas, winter birthdays, or cozy gatherings.

❤️ Why You’ll Love This Recipe

this recipe

• Big gingerbread flavor: Ground spices + molasses = bold and balanced
• Soft and tender: Buttermilk keeps the crumb perfectly moist
• Frosting upgrade: Brown sugar and cinnamon give cream cheese frosting a festive twist
• Perfect for gifting or gatherings: Make-ahead and freezer-friendly
• No fancy equipment needed: Basic pantry ingredients, big flavor payoff

🛒 Ingredients

For the Gingerbread 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:

1. Preheat oven to 350°F (180°C). Line 16 cupcake wells with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. In a stand mixer or with a handheld mixer, cream butter until smooth. Add brown sugar and beat until light and fluffy, about 3 minutes.
4. Mix in molasses, then add egg and vanilla, scraping down sides of the bowl.
5. Alternate adding dry ingredients and buttermilk in two additions, mixing just until combined.
6. Divide batter evenly among liners, filling each about halfway.
7. Bake 16–20 minutes, or until a toothpick comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:

1. In a mixing bowl, beat cream cheese until smooth.
2. Add butter and beat until well combined.
3. Mix in brown sugar, vanilla, and cinnamon until smooth.
4. Gradually add powdered sugar, beating until fluffy.
5. Pipe or spread onto cooled cupcakes. Garnish with cinnamon sugar or 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, estimated)

• Calories: 290 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 14g
• Sugar: 28g
• Sodium: 120mg

💡 Tips & Variations

• Frosting too soft? Chill it for 10–15 minutes before piping
• Need buttermilk? Use ½ cup milk + 1½ tsp lemon juice or vinegar as a DIY sub
• Mini cupcakes: Bake 10–12 minutes for about 36 minis
• Add crunch: Fold in chopped pecans or top with a ginger snap
• Want to freeze? Unfrosted cupcakes freeze well for 2–3 months

❓ FAQs

Can I make this into a cake?
Yes! Bake in an 8-inch square or 9-inch round pan. Start checking for doneness at 25 minutes.

Can I make them ahead of time?
Definitely. Bake and store cupcakes (unfrosted) at room temperature for up to 3 days. Frosting can be made in advance and chilled.

Do they need to be refrigerated?
Yes, once frosted with cream cheese frosting, they should be stored in the fridge. Let them sit at room temp for 30 minutes before serving.

Gingerbread Cupcakes

Moist and spiced gingerbread cupcakes topped with brown sugar cinnamon cream cheese frosting. A festive and flavorful dessert perfect for winter holidays.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 292

Ingredients Equipment Method Notes

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 light brown sugar
• – ½ cup molasses
• – 1 egg
• – 1 tsp vanilla extract
• – ½ cup buttermilk
• #### Frosting
• – 8 oz cream cheese softened
• – ½ cup unsalted butter softened
• – ⅓ cup light brown sugar
• – 1 tsp vanilla extract
• – ½ tsp ground cinnamon
• – 3 cups powdered sugar

Equipment

• Muffin tin
• Stand or hand mixer
• Mixing bowls
• – Piping bag (optional)

Method

 

1. Preheat oven to 350°F. Line 16 cupcake liners.
2. Whisk flour, baking powder, baking soda, salt, and spices.
3. Cream butter and brown sugar until fluffy.
4. Mix in molasses, egg, and vanilla.
5. Add dry ingredients and buttermilk alternately until combined.
6. Fill liners halfway and bake 16–20 minutes. Cool completely.
7. Beat cream cheese until smooth. Add butter and beat again.
8. Mix in brown sugar, vanilla, and cinnamon. Add powdered sugar until fluffy.
9. Frost cooled cupcakes and garnish if desired.

Notes

– Store frosted cupcakes in the fridge for up to 4 days.
– Unfrosted cupcakes freeze well for up to 3 months.
– Let cream cheese come to room temp for smoother frosting.

🧾 Conclusion

These Gingerbread Cupcakes bring classic holiday charm with every bite. Whether you’re sharing them with friends, bringing them to a cookie swap, or enjoying one with a cozy drink, they’re a spiced, sweet treat worth savoring. Don’t forget to top them with a mini gingerbread cookie for the cutest winter dessert around!