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Gingerbread cupcake decorated with cinnamon cream cheese frosting with a Santa mug
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Gingerbread Cupcakes with Cream Cheese Frosting

These gingerbread cupcakes that are moist and tender with a delicious gingerbread flavor. Then they're frosted with tangy cinnamon cream cheese frosting that complements the gingerbread perfectly. The classic holiday flavor makes these the perfect Christmas cupcake!
Course Dessert
Cuisine American
Keyword Gingerbread Cupcakes, Gingerbread Cupcakes with Cream Cheese Frosting
Prep Time 45 minutes
Cook Time 16 minutes
Total Time 2 hours
Servings 16 cupcakes
Calories 426kcal
Author Fiona Dowling

Equipment

  • 2 12-cavity muffin pan

Ingredients

Gingerbread Cupcakes

  • ½ cup molasses (120 ml) not blackstrap
  • 3 tablespoons hot water (45 ml)
  • 1 ⅔ cups all-purpose flour (208 grams)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ tsp ground cloves
  • ⅓ cup unsalted butter (75 grams) melted
  • 2 tablespoons vegetable oil (30 ml) canola works too
  • ½ cup brown sugar (105 grams) light or dark, I used dark
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg
  • 1 large egg yolk discard the white
  • 2 tsp vanilla extract
  • ½ cup buttermilk (120 ml) see notes for substitution

Cinnamon Cream Cheese Frosting (See Notes for Half Batch)

  • 1 cup unsalted butter (226 grams) softened but not starting to melt
  • 6 ounces brick-style cream cheese (170 grams) slightly softened
  • ½ teaspoon cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 3 ½ - 4 ½ cups powdered sugar (385 grams - 495 grams) sifted
  • 1-2 tbsp whipping cream as needed

Instructions

Gingerbread Cupcakes

  • Preheat the oven to 350F (180C) degrees. Line muffin pans with muffin papers. You'll end up with about 16 cupcakes, so you'll need 2 pans.
  • In a liquid measuring cup, whisk together the molasses and water. Set aside.
  • In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
  • In a separate large bowl whisk together the melted butter, oil, brown sugar, granulated sugar, egg, egg yolk and vanilla extract.
  • Then whisk the molasses and water mixture into the butter and sugar mixture.
  • Whisk about ½ of the flour mixture into the butter and molasses mixture.
  • Then whisk in the buttermilk.
  • Lastly, whisk in the rest of the flour mixture.
  • Spoon the batter into the prepared cupcake pans, filling each about ⅔ full. You should end up with about 16 cupcakes. Do not try to fit all the batter into just 12 cupcakes. They will end up overflowing and then sinking in the middle.
  • Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Cool in the pan for about 15 minutes, then carefully transfer to a cooling rack to continue cooling.

Cinnamon Cream Cheese Frosting

  • In a large bowl beat the butter until smooth.
  • Cut the cream cheese into cubes and beat into the butter until just combined.
  • Add in 2 cups powdered sugar, the vanilla, salt and cinnamon. Start with the mixer on a low speed and gradually increase until combined.
  • Beat in the rest of the powdered sugar about ½-1 cup at a time until the desired sweetness is reached. If the frosting seem too thick beat in 1-2 tablespoons of heavy whipping cream.
  • Before frosting, ensure that the cupcakes are completely cooled. They should not be warm to the touch. Either frost with a knife, or transfer the frosting to a piping bag and swirl on the frosting. I used a piping bag and a 1M tip.

Notes

  1. Molasses: I recommend using molasses labeled "Cooking Molasses", "Light Molasses" or "Fancy Molasses". Do not use blackstrap molasses - it is too bitter for baking. 
  2. Buttermilk: Buttermilk can be substituted with vinegar and milk. Add 1 ½ teaspoons of distilled vinegar (or white vinegar) to ½ cup of milk (1% or 2% works well). Stir together and let sit for 5 minutes before using. 
  3. Eggs: You will need 2 eggs in total for this recipe. You will use 1 full egg and just the egg yolk of the second egg. Do not use 2 full eggs. 
  4. Room Temperature Ingredients: For best results, the egg and buttermilk should be at room temperature before getting started. 
  5. Frosting: This recipe will make enough to pipe the cupcakes with a thick layer of frosting. If you plan to frost with a knife and/or only want a thin layer of frosting then you may want to make a half batch of frosting. You'll need:
    • ½ cup unsalted butter
    • 3 ounces cream cheese
    • ½ teaspoon vanilla
    • ¼ teaspoon cinnamon
    • pinch of salt
    • 1 ½ - 2 ¼ cups powdered sugar
    • 1 tablespoon whipping cream
  6. Make Ahead Tips & Storage: Make cupcakes 1 day before you plan to serve. Cool fully and store in an airtight container at room temperature. Then frost the day you plan to serve. Unfrosted cupcakes can be frozen for up to 2 months. Thaw in the fridge. Cupcakes can be stored in an airtight container at room temperature for up to 8 hours as long as your kitchen isn't warm or in the sun. Store in the fridge for up to 4 days. Let the cupcakes sit on the counter and come to room temperature before enjoying. 
  7. Nutrition: Details provided are an estimate only and based on 1 cupcake, assuming the recipe yields 16 uniform cupcakes. 

Nutrition

Calories: 426kcal | Carbohydrates: 55g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 157mg | Potassium: 244mg | Fiber: 1g | Sugar: 44g | Vitamin A: 675IU | Vitamin C: 0.02mg | Calcium: 71mg | Iron: 1mg