Gingerbread Cupcakes with Cinnamon Cream: Spiced Holiday Treat
Want to make your holidays extra special? These gingerbread cupcakes are exactly what you need!
They’re soft, warm, and packed with cozy spices. Plus, that cinnamon cream frosting on top? Pure heaven! I love making these because my whole kitchen smells amazing.
The molasses gives them a deep, rich taste. And those warm spices like ginger and cinnamon? They just make everything feel festive. My family asks for these every single Christmas.
Trust me, one bite, and you’ll understand why. They’re perfect for parties or just a cozy night at home!
Ingredients You’ll Need
They’re simple pantry items mixed with holiday spices. Look at the recipe card for the full ingredients list and amounts.
- All-Purpose Flour: This makes your cupcakes light and fluffy with a perfect texture.
- Ground Ginger: The star spice that gives you that classic gingerbread taste.
- Ground Cinnamon: Adds sweetness and warmth to every single bite.
- Molasses: Makes the cupcakes moist and gives them a rich flavor.
- Brown Sugar: Sweetens everything while adding a hint of caramel.
- Eggs: Hold everything together and make the cupcakes rich.
- Butter: Creates tender, melt-in-your-mouth cupcakes and creamy frosting.
- Cream Cheese: Makes the frosting tangy and super smooth.
- Powdered Sugar: Sweetens the frosting and makes it perfect for piping.
How to Make Gingerbread Cupcakes
Making these is easier than you think! Just mix, bake, and frost. Ready to start?
Step 1: Prepare Your Pan and Preheat
Line your muffin pan with those cute cupcake liners. Then turn your oven to 350°F. This helps everything bake evenly.
Step 2: Mix Dry Ingredients
Whisk together flour (2 cups), ginger (2 teaspoons), cinnamon (1 teaspoon), cloves (½ teaspoon), nutmeg (¼ teaspoon), baking soda (1 teaspoon), and salt (½ teaspoon). Easy!
Step 3: Cream Butter and Sugar
Beat softened butter (½ cup) with brown sugar (¾ cup). Use your mixer for 3 minutes. It should look light and fluffy.
Step 4: Add Eggs and Molasses
Mix in eggs (2 large) one at a time. Then add molasses (½ cup) and vanilla extract (1 teaspoon). Beat until smooth and combined.
Step 5: Combine Wet and Dry
Alternate adding flour mixture and buttermilk (¾ cup) to your butter mix. Start with flour, end with flour. Don’t overmix! Just stir until combined.
Step 6: Fill and Bake
Fill cupcake liners about two-thirds full. Bake for 18-20 minutes. They’re done when a toothpick comes out clean. The tops should spring back, too.
Step 7: Cool Completely
Remove cupcakes from the pan after 5 minutes. Put them on your cooling rack. Wait about 30 minutes total. They need to cool completely before frosting!
Step 8: Make Cinnamon Cream Frosting
Beat cream cheese (8 ounces) and butter (¼ cup) until smooth. Then slowly add powdered sugar (3 cups) and cinnamon (1½ teaspoons). Beat until fluffy!
Pipe or spread frosting on your cooled cupcakes. Make them pretty! Add cinnamon sprinkles or crystallized ginger on top if you want. YUM!
Tips for the Best Gingerbread Cupcakes
- Don’t overmix the batter – just stir until everything comes together. This keeps them fluffy!
- Use room temperature ingredients – they mix together way better this way. Trust me on this.
- Check doneness early – ovens are different. Start checking at 18 minutes so they don’t dry out.
- Cool completely before frosting – warm cupcakes will melt your frosting. Nobody wants that mess!
- Adjust spice levels – want more kick? Add extra ginger. Want it milder? Use less spice.
Variations and Substitutions
Want to change things up? These cupcakes are super flexible! You can make them work for different diets, too.
- Dairy-free option: Use coconut oil instead of butter. Get dairy-free cream cheese for the frosting, too.
- Gluten-free version: Just swap regular flour for gluten-free flour. Use a 1:1 blend. Easy swap!
- Maple twist: Try maple syrup instead of molasses. It gives a lighter, maple-gingerbread flavor you’ll love.
- Vegan adaptation: Use flax eggs and plant-based butter. Get vegan cream cheese too. Still delicious!
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes! Bake them up to two days early. Keep them in a container without frosting. Frost them right before serving.
How should I store leftover gingerbread cupcakes?
Put frosted cupcakes in a sealed container. Keep them in the fridge. They’ll stay fresh for five days.
Can I freeze these cupcakes?
Absolutely! Freeze them without frosting first. Wrap them really well. They’ll keep for three months. Thaw overnight and frost.
What can I use instead of molasses?
Dark corn syrup or honey works okay. But molasses gives you that real gingerbread taste. It’s the best option.
Why are my cupcakes dense?
You probably mixed too much. This makes them heavy. Just mix until you don’t see dry flour anymore. That’s it!
Can I make mini gingerbread cupcakes?
Yes! Use a mini muffin pan instead. Bake them for only 10-12 minutes. Perfect for parties and little hands!
How do I prevent cupcakes from sticking?
Use good paper liners. Let cupcakes cool for five minutes in the pan. Then they’ll come out super easily.
Can I add chocolate chips?
Sure! Fold in ½ cup mini chocolate chips. Chocolate and gingerbread together? AMAZING!!!
Gingerbread Cupcakes with Cinnamon Cream
Ingredients
For Cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ cup molasses
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
For Cinnamon Cream Frosting:
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 3 cups powdered sugar
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line muffin pan with liners, so cupcakes come out easily later.
- Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt together in a bowl until combined.
- Beat butter and brown sugar with a mixer for 3 minutes until it looks light and fluffy.
- Add eggs one at a time, then add molasses and vanilla and beat until everything is smooth.
- Add flour mixture and buttermilk to butter mixture, switching back and forth, starting and ending with flour.
- Fill liners two-thirds full with batter and bake for 18 to 20 minutes until a toothpick comes out clean.
- Take cupcakes out of the pan after 5 minutes and let them cool completely on a wire rack.
- Beat cream cheese and butter until smooth, then slowly add powdered sugar, cinnamon, and vanilla until fluffy.
- Spread or pipe frosting on cooled cupcakes and add cinnamon or ginger on top if you want.
Notes
- Let all ingredients sit at room temperature first so they mix together better and more easily.
- Don’t mix too much after adding flour, or your cupcakes will get heavy and dense.
- Store frosted cupcakes in the fridge in a sealed container for up to five days max.
- Freeze cupcakes without frosting, wrapped tightly, for 3 months, then thaw overnight and frost before eating.
- Change the spice amounts if you want more or less spice flavor to match your taste.
