Frosted Gingerbread Cherry Bars.

Gingerbread Cupcakes with Cinnamon Dulce de Leche Frosting

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 16 mins
  • Total Time: 31 minutes
  • Yield: 20 cupcakes


  • For the cupcake:
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • 1 large egg
  • ⅔ cup molasses
  • ½ cup light sour cream
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoons ginger
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup Milk
  • For the frosting:
  • 3 sticks (1 1/2 cups) unsalted butter
  • 6 cups powdered sugar
  • 4 heaping tablespoons dulce de leche (cold)
  • 3 tablespoons heavy whipping cream
  • 2 heaping teaspoons cinnamon
  • Pinch of salt


  1. For the cupcakes: Preheat the oven to 350° F and line a cupcake pan with paper liners.
  2. Soften butter in the microwave 10-15 seconds.
  3. In a medium-sized bowl, combine softened butter and sugar. Beat together on medium speed until creamy 3-5 minutes. Mixture should appear light and fluffy. Scrape down the sides of the bowl as needed.
  4. Add the egg and molasses and beat until mixture is well combined.
  5. Then add the sour cream and continue beating until it’s well mixed.
  6. In a separate small bowl, combine flour, baking powder, ginger, cinnamon, salt and baking soda. Whisk together.
  7. Alternate adding half the dry ingredients with half the milk, mixing just until combined. Once mixed, use your spatula to turn the batter over form the bottom to the top to ensure batter is well mixed.
  8. Fill the cupcakes liners about 2/3 of the way full, dividing the batter evenly.
  9. Bake at 350° for 15-18 minutes. Baking times will vary by oven. The cupcakes are finished when you can insert a toothpick and it comes out clean. Allow the cake to cool completely.
  10. For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color.
  11. Add 3 cups powdered sugar, one cup at a time and mix on low speed until incorporated into butter. The frosting will start to thicken.
  12. Begin to alternate heavy whipping cream and dulce de leache while alternating in additional cups of powdered sugar until all the powdered sugar has been added. Add the cinnamon and pinch of salt last.
  13. Continue beating until all ingredients are combined and then beat it at a high speed for 2 minute to whip some additional air into the frosting.
  14. Pipe the cupcakes with an open round tip.
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