Gingerbread Cupcakes

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These homemade moist Gingerbread Cupcakes are flavored with ginger, all spice, cloves and a touch of nutmeg. It’s the perfect holiday treat. This Gingerbread Cupcake Recipe is topped with a cinnamon maple whipped cream cheese frosting and garnished with rosemary.   

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Three gorgeous gingerbread cupcakes with white cupcake wrappers and a rosemary garnish are sitting on a wire baking rack with cinnamon stick

We’re getting in all those last-minute holiday-themed desserts this week! You know that some flavors like pumpkin are pretty classic and can be enjoyed for long periods of time? Gingerbread I feel like is a December only flavor. Do you agree?

I love a good slice of Gingerbread or a cupcake will always satisfy the craving.

These homemade Gingerbread Cupcakes are moist and fluffy and topped with a cinnamon maple cream cheese frosting.

Three gorgeous gingerbread cupcakes with white cupcake wrappers and a rosemary garnish are sitting on a wire baking rack

You might recognize that flavor, because I used it for my Moist Pumpkin Cupcakes, the frosting is just TOO good.

All of my cupcake recipes are oil-based cupcake recipes. I love oil-based cupcakes because it makes a very tender crumb and I often find it helps maintain the moisture in a cupcake.

It also makes the recipe SUPER easy because you’re throwing all the ingredients together in about 10 minutes.

A cupcake with the wrapper removed from the sides is sitting on a wire baking rack with some rosemary garnish and a cinnamon stick on the side

For these Gingerbread cupcakes, I used a combination of molasses and ground ginger plus some cinnamon, nutmeg and cloves. I also used both white and brown sugar to enhance the molasses flavor. You’ll find there’s plenty of spice in these cupcakes.

In order to enhance moistness of these cupcakes, this recipe contains light sour cream. If you don’t have sour cream, you can substitute nonfat Greek yogurt. Some people have used mayonnaise, but I never tried it. I do not recommend omitting it all together.

A pretty gingerbread cupcake sitting on a vintage wire baking rack with a clipping of rosemary on top. The cupcake has a big bite taken out of it showing all the air bubbles in the cupcake.

Let’s talk about the cream cheese frosting. I’m obsessed. The additions of cinnamon and maple just take it over the top.

For this recipe I start with cold butter and cold cream cheese. This helps produce a more stable cream cheese frosting for piping.

Sometimes I like to put it in the fridge for 20 minutes or so before piping to let it firm up a bit more. If you feel your frosting is too thin, definitely try this!

A close up of a gingerbread cupcake on a vintage wire baking rack with a jar of cinnamon sticks in the background

You can also prepare the frosting in advance and then pipe it the next day, which I often do. Store it in an airtight container in the refrigerator. Just take it out about an hour before you want to frost your cupcakes.

I went with a very simple piping technique for these cupcakes. If you use a large open round tip, hold it over the center of the cupcake and squeeze the piping bag and it forces the frosting out to the edges. Then I topped these with a cutting of rosemary. It’s simple and classic.

If you’re looking for a festive treat this holiday season, give these Gingerbread cupcakes a try!

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Three gorgeous gingerbread cupcakes with white cupcake wrappers and a rosemary garnish are sitting on a wire baking rack

Gingerbread Cupcakes

  • Author: Beyond Frosting
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 44 minutes
  • Yield: 14-16 cupcakes

Description

These homemade moist Gingerbread Cupcakes are flavored with ginger, all spice, cloves and a touch of nutmeg. It’s the perfect holiday treat. This Gingerbread Cupcake Recipe is topped with a cinnamon maple whipped cream cheese frosting and garnished with rosemary.   

Ingredients

For the cupcake:

  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • ¼ cup molasses
  • 1 teaspoon pure vanilla extract
  • ¼ cup light sour cream
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup milk

For the frosting:

  • ½ cup unsalted butter, cold
  • 8 ounces cream cheese, cold
  • 34 cups powdered confectionary sugar
  • 1 tablespoons maple syrup
  • 1 teaspoon heavy whipping cream or milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions

  1. For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
  3. In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
  4. Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
  6. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
  7. For the frosting: Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  8. Then add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.
  9. Slowly add the confectionary sugar 2 cups at a time, followed by the heavy cream, maple syrup and vanilla extract and beat until desired consistency is reached.
  10. Add the remaining powdered sugar desired consistency, at least 2 minutes.
  11. In a large piping bag fitted with a large open round pipping tip, pipe the frosting onto the cupcakes.

Notes

  • You can substitute the light sour cream with nonfat Greek yogurt
Recipe Card powered byTasty Recipes

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4 Responses
    1. Beyond Frosting

      Yes! I have a recipe coming soon! To bake in a 9×13 inch pan, it’s 35+ minutes and then the frosting recipe is about half.

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