Gingerbread Cupcakes

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These moist Gingerbread Cupcakes are topped with a cinnamon maple cream cheese frosting. They’re flavored with ginger, cinnamon, cloves and a touch of nutmeg. It’s the perfect holiday treat. You’ll love this easy homemade cupcake recipe.  

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

Easy Gingerbread Cupcakes

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?

You’ll love these cupcakes, they’re full of spices, they’re light and fluffy and topped with the most amazing frosting. 

These are super simple to put together and only requires two bowls. This is an oil-based cupcake recipe it because it makes a very tender crumb and I often find it helps maintain the moisture in a cupcake. Plus you don’t have to wait for any ingredients to come to room temperature. 

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

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

Gingerbread Cupcake Ingredients

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.

  • Sugars: we’re using a combination of light brown and granulated sugar
  • Vegetable oil gives the cupcakes a more tender crumb.
  • Eggs 
  • Molasses: This is where the primary flavor of the gingerbread comes from.
  • Vanilla: 
  • Sour Cream: is essential for keeping the cupcakes moist. If you don’t have sour cream, I recommend substituting nonfat Greek yogurt. The recipe calls for nonfat sour cream, but you can use full-fat or light sour cream as well.
  • Dry Ingredients: all-purpose flour, salt and baking powder
  • Spices: Ginger, nutmeg, cinnamon and cloves to compliment the molasses flavor.
  • Milk 

5 EASY STEPS TO MAKE THESE CUPCAKES

  1. Combine the first 7 ingredients: Brown and granulated sugars, oil, eggs, molasses, vanilla and sour cream and beat until well combined.
  2. Combine the remaining dry ingredients: flour, salt, baking powder, ginger, nutmeg, cinnamon and cloves. Whisk to combine.
    two process shots to make gingerbread cupcakes
  3. Alternate the wet and dry ingredients: Add half of the dry ingredients and half of the milk and beat until combine and repeat with the remaining ingredients.
  4. Fill and bake: Fill the cupcake liners 2/3 full using a large cookie scoop and bake for approximately 15 minutes.
  5. Decorate and serve: Top these with cream cheese frosting. 

two stacked gingerbread cupcakes, the one on top has a bite missing

The best cream cheese frosting

Let’s talk about the frosting, I’m obsessed. I took my original cream cheese frosting recipe and added cinnamon and maple syrup. It just take it over the top.

For this recipe I use cold butter and cold cream cheese. This is the secret to making the perfect frosting consistency for for piping. If you do find that your frosting is too thin, you can add more powdered sugar, and then put it in the fridge for 20 minutes or so before piping.  

You can also prepare the frosting in advance and then pipe it the next day as well. 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.

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

Tips for preparing these cupcakes

Storage suggestions:If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise they can be stored in an air-tight container at room temperature.

Making ahead of time:These are best served within 2 days of preparation but will proper storage they can stay fresh for several days. Add the cookie garnish prior to serving.

Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw in the refrigerator for several hours then bring to room temperature prior to serving. If possible, it’s best to store them unfrosted and add the frosting prior to serving.

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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 (110g) packed light brown sugar
  • ¼ cup (48g) granulated sugar
  • ¼ cup (59ml) vegetable oil
  • 2 large eggs
  • ¼ cup (59m) molasses
  • 1 teaspoon pure vanilla extract
  • ¼ cup (48g) light sour cream
  • 1 ½ cups (210g) all-purpose flour
  • 1 ½ teaspoons (5g) baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup (118ml) milk

For the frosting:

  • ½ cup (113g) unsalted butter, cold
  • 8 ounces (226g) cream cheese, cold
  • 34 cups (390-520g) powdered confectionary sugar
  • 1 tablespoons (15ml) maple syrup
  • 1 teaspoon heavy whipping cream or milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions

For the cupcakes

  1. 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.

For the frosting:

  1. Cut the butter into 1-inch blocks. Beat the butter for 1-2 minutes until it is slightly softened.
  2. 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.
  3. 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.
  4. Add the remaining powdered sugar desired consistency, at least 2 minutes.
  5. In a large piping bag fitted with a large open round pipping tip, pipe the frosting onto the cupcakes.

Notes

  • The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
  • Sour Cream: You can substitute the light sour cream for Greek yogurt. You can also use full-fat sour cream if needed.
  • To make 24 cupcakes simply double the ingredients
  • Storage suggestions:If you live in a hot and humid environment then I would suggest that you refrigerate cupcakes that are frosted and allow them to come to room temperature before serving. Otherwise they can be stored in an air-tight container at room temperature.
  • Make-ahead:These are best served within 2 days of preparation but will proper storage they can stay fresh for several days. Add the cookie garnish prior to serving.
  • Freezing: If needed, flash-freeze the cupcakes on a baking sheet for 15 minutes than transfer them to an air-tight, freezer-safe container. Thaw in the refrigerator for several hours then bring to room temperature prior to serving. If possible, it’s best to store them unfrosted and add the frosting prior to serving.
Nutrition Information:
1 cupcake
380
42g
75mg
16g
54g
0g
3.8g
62mg
  • Category: Cupcake
  • Method: Baked
  • Cuisine: American

Keywords: Gingerbread Cupcake, Cream Cheese Frosting

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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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