Go Back
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12

Ingredients
 

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.