Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

These gingerbread cupcakes are soft, cozy little cakes that smell like your favorite holiday candle got brave and became dessert. The crumb is tender and molasses-deep, the spices actually show up, and that cinnamon cream cheese frosting is tangy-sweet in a way that makes you go in “just to taste” and then, suddenly, you’ve frosted three cupcakes with a spoon. They’re unfussy, bake up quick, and they taste like twinkle lights and good mail.

My husband has declared these “December muffins” so he can eat one at 10 p.m. and pretend it’s a health food. Our kiddo licks the frosting first, then yells, “Spicy cake!” like that’s the highest compliment. Last year during the first snow, we made a batch in pajamas, turned on Home Alone, and ended up leaving a plate on our neighbor’s porch with a note that simply said “We overbaked our feelings.” We do it every year now. It’s our thing.

Kitchen Talk

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I’ve tried both light and dark molasses here—unsulfured is your best friend. Blackstrap is a little too intense unless you’re going for moody, adult-only cupcakes. I like a butter-and-oil combo for texture: butter brings flavor; oil keeps the crumb soft on Day 2 and 3. A whisper of espresso powder sounds extra but really just wakes up the ginger and molasses—no coffee flavor. I learned (the messy way) that overfilling liners leads to muffin-top mushrooms. Cute, but they tip over in the container and then the frosting slides like a hat. Not ideal for gifting. Also, if you’re anti-piping-bag, snip a corner off a zip bag and go for swoops—sprinkle with cinnamon sugar and suddenly it looks intentional and chic.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Grab fresh baking soda; it does most of the lifting with the acidic molasses. If your flour has that fridge-y smell, skip it—fresh flour matters for tender crumb.
– Sweeteners: Unsulfured molasses all the way. Dark brown sugar adds moisture and deeper caramel notes; light works in a pinch.
– Spices: Ground ginger should smell punchy. Cinnamon, nutmeg, and cloves lose oomph fast—buy smaller jars if you don’t bake often.
– Dairy: Full-fat cream cheese and real butter make the frosting creamy and stable. The block-style cream cheese is less watery than the tub.
– Eggs: Large eggs at room temp mix in smoother. If you forget, set them in warm water for a few minutes while you preheat.
– Fats & Oils: Neutral oil (canola/avocado) keeps things moist without flavor drama. Store oil away from heat so it doesn’t go rancid.

Prep Ahead Ideas

– Mix the dry ingredients the night before and keep them in a sealed jar or zip bag. Spices mingle and make your morning easier.
– Make the frosting up to 3 days ahead; store it in an airtight container in the fridge. Let it soften on the counter before whipping briefly and piping.
– Bake cupcakes, cool completely, then freeze unfrosted in a single layer. Pull out what you need and frost day-of. Morning you will love evening you for this.
– If you’re hosting, lay out liners, scoop, and tools on a tray so you can move like a tiny bakery production line.

✔Time-Saving Tricks

– Warm your cold ingredients fast: soften butter in short bursts and park cold eggs in warm water while you gather bowls.
– Use a large cookie scoop to portion batter quickly and evenly—no wrestling with two spoons.
– Chill frosting for 10 minutes if it’s a little soft; it pipes faster and holds shape better.
– Cool cupcakes on a wire rack; moving air is the difference between “still warm” and “ready to frost.”
– Don’t rush the cool-down step; frosting warm cupcakes equals sliding tops and regret.

✔Common Mistakes

– Overbaking: gingerbread looks dark already, so it’s easy to go too far. Pull when the tops spring back and a toothpick has a crumb or two.
– Using blackstrap molasses: it turns bitter in cupcakes. Save it for barbecue sauce.
– Runny frosting: if your cream cheese is too warm, the frosting won’t set. Chill it and beat in a spoonful of powdered sugar to rescue.
– Old spices: dull spices = meh cupcakes. If the jar smells like dust, it will taste like dust.
– Liners sticking: let cupcakes cool completely before peeling; a quick chill in the fridge loosens the crumb from the paper.

What to Serve It With

– Hot coffee or a latte with a little cardamom.
– Mulled cider or a splashy glass of Prosecco for a party vibe.
– A salty little cheese plate—sharp cheddar and nuts are shockingly great alongside.
– Fresh orange slices for a bright, juicy counterpoint.

✔Tips & Mistakes

– Preheat fully; gingerbread needs that instant lift.
– Don’t pack your flour; fluff, scoop, and level for a softer crumb.
– Use unsulfured molasses for flavor without bitterness.
– If frosting feels sweet, add a pinch of salt and an extra shake of cinnamon.
– Cracked tops? You mixed a touch aggressively—totally fine and still delicious.

✔Storage Tips

Frosted cupcakes can hang at cool room temp for a day, then I move them to the fridge in a covered container. They’re ridiculously good cold—like a spiced cheesecake situation. Unfrosted cupcakes freeze like champs; thaw on the counter, then crown with frosting. Breakfast cupcake? No judgment. I’ve done worse before coffee.

✔Variations and Substitutions

– Add orange zest to the batter and a drizzle of honey on top for a bright, cozy twist.
– Swap in maple syrup for part of the molasses for a gentler flavor (less “gingerbread-y,” but lovely).
– Gluten-free 1:1 baking blend works; let the batter rest 10 minutes before scooping for best texture.
– Dairy-free? Use plant-based butter and vegan cream cheese; chill frosting a little longer to help it set.
– Stir in minced candied ginger if you like heat. Chocolate chips are allowed if you’re that person—I see you.
– What doesn’t work: blackstrap molasses (too bitter) and all-oil (you’ll miss the butter flavor).

Frequently Asked Questions

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Soft, warmly spiced gingerbread cupcakes topped with a silky cinnamon cream cheese frosting. Cozy holiday flavors in every bite.

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 1.6 cup all-purpose flour for cupcakes
• ▢ 0.9 tsp baking powder for cupcakes
• ▢ 0.55 tsp baking soda for cupcakes
• ▢ 0.45 tsp fine salt for cupcakes
• ▢ 1.6 tsp ground ginger for cupcakes
• ▢ 1.1 tsp ground cinnamon for cupcakes
• ▢ 0.3 tsp ground nutmeg for cupcakes
• ▢ 0.15 tsp ground cloves for cupcakes
• ▢ 7 tbsp unsalted butter, softened for cupcakes
• ▢ 0.7 cup packed brown sugar for cupcakes
• ▢ 0.45 cup unsulphured molasses for cupcakes
• ▢ 2 large eggs room temperature; for cupcakes
• ▢ 0.28 cup sour cream room temperature; for cupcakes
• ▢ 0.55 cup whole milk room temperature; for cupcakes
• ▢ 1.1 tsp vanilla extract for cupcakes
• ▢ 9 oz cream cheese, softened for frosting
• ▢ 6 tbsp unsalted butter, softened for frosting
• ▢ 2.75 cup powdered sugar sifted; for frosting
• ▢ 1.4 tsp ground cinnamon for frosting
• ▢ 1.2 tsp vanilla extract for frosting
• ▢ 0.1 tsp fine salt for frosting
• ▢ 2 tbsp heavy cream as needed; for frosting

Instructions

Preparation Steps

• Heat oven to 350°F. Line a 12-cup muffin pan with paper liners.
• Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a bowl.
• Cream softened butter with brown sugar until fluffy, 2 to 3 minutes.
• Beat in molasses and vanilla until smooth and glossy.
• Add eggs one at a time, mixing well after each. Scrape the bowl.
• Blend in sour cream until fully combined.
• Add dry ingredients in three additions, alternating with milk, beginning and ending with dry. Mix just to combine.
• Divide batter evenly among liners, filling about two-thirds full.
• Bake 18 to 20 minutes, until a toothpick comes out clean. Cool completely on a rack.
• Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, cinnamon, vanilla, and salt.
• Drizzle in cream to reach a smooth, spreadable texture. Beat 30 seconds to lighten.
• Swirl frosting onto cooled cupcakes. Dust with a pinch of cinnamon if you like.

Notes

Variation: Add 1 tsp orange zest to the batter for a bright citrus note, or top with candied ginger. Storage: Refrigerate frosted cupcakes in an airtight container up to 4 days; bring to room temperature before serving.

This recipe is an original creation inspired by classic Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting flavors. All ingredient ratios and instructions are independently developed.