Gingerbread Cupcakes with Cream Cheese Frosting Recipe

If you’re looking for a cozy, comforting treat that feels like a warm hug, these Gingerbread Cupcakes with Cream Cheese Frosting Recipe are just the ticket. I’ve made them several times throughout chilly seasons, and each bite is like a little celebration of all that’s spicy and sweet about gingerbread — but in a perfectly portable cupcake form. You’ll notice how the molasses adds a deep, rich flavor you just can’t get from regular brown sugar alone, and the cream cheese frosting is that creamy, tangy contrast that pulls it all together.

What I love most is how versatile these cupcakes are — they’re fantastic for holiday parties, casual afternoon tea, or even a simple dessert after dinner. You don’t have to wait for Christmas to enjoy this Gingerbread Cupcakes with Cream Cheese Frosting Recipe, though it seems to shine particularly bright when paired with a hot cup of chai or coffee. Trust me, once you try this recipe, you’ll want to bake them over and over again!

Ingredients You’ll Need

Each ingredient here plays its role beautifully to create a cupcake that’s moist, flavorful, and perfectly spiced. A little tip: use fresh spices for the best aroma and flavor — it makes a noticeable difference!

• Unsalted butter: Softened to room temperature for easy creaming and a nice, tender crumb.
• Brown sugar: Light or dark both work, but dark gives a richer molasses flavor that I personally prefer.
• Egg: At room temperature for better mixing and structure; I usually set mine out while I prep the other ingredients.
• Milk: Also at room temperature to prevent curdling and help the batter come together smoothly.
• Molasses: Unsulphured or dark molasses is best — skip the blackstrap for its bitterness; Grandma’s brand is my go-to.
• Vanilla extract: Pure vanilla always makes a difference, balancing the spices perfectly.
• All-purpose flour: Spoon and level it for accuracy so your cupcakes turn out light, not dense.
• Baking powder and baking soda: They work together to give these cupcakes just the right rise and tender texture.
• Salt: To amplify all the sweet and spicy flavors.
• Ground cinnamon, ginger, nutmeg, allspice: The heart of the gingerbread flavor — fresh ground if possible!
• Cream cheese frosting: For that classic tangy, creamy topping that makes these cupcakes irresistible.

Variations

I love experimenting with this Gingerbread Cupcakes with Cream Cheese Frosting Recipe depending on the season or who I’m baking for. Don’t hesitate to make it your own — that’s the fun of baking!

• Spicy kick: Add a pinch of ground cloves or a dash of cayenne for a warming heat. I tried this once for a Thanksgiving party, and it was a total hit!
• Gluten-free: Swap the flour with a gluten-free blend that matches all-purpose flour; just double-check your baking powder and baking soda contain no gluten.
• Vegan version: Use a flax egg instead of a real egg, coconut oil instead of butter, and plant-based milk. The cupcakes come out wonderfully moist – I made this for a friend’s dinner and even skeptics loved them.
• Frosting swap: If you want to skip cream cheese frosting, try a simple dusting of powdered sugar or a maple glaze for a lighter finish.
• Nutty addition: Add chopped walnuts or pecans into the batter for some lovely texture and nutty depth.

How to Make Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Step 1: Cream the butter and sugar until light and fluffy

Start by beating your softened unsalted butter and brown sugar together with a mixer on medium speed. This part is key — don’t rush! Creaming the butter and sugar well traps air, which helps make your cupcakes tender and soft. I usually do this for about 3-4 minutes, until it turns pale and fluffy.

Step 2: Add the egg and vanilla

Drop in your room temperature egg and vanilla extract. Beat again until everything is fully combined, scraping down the sides as needed. If you add the egg cold, it can seize the butter mixture — so I always remind myself to plan ahead and take the egg out early.

Step 3: Mix in the molasses and milk

Pour in the molasses and milk, mixing just until incorporated. The molasses gives the batter its signature deep color and intense flavor, so don’t skip it!

Step 4: Combine dry ingredients and fold in carefully

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Gradually add the dry ingredients to the wet batter, folding gently with a spatula. Be mindful not to overmix — you want everything just combined to keep the cupcakes soft and tender.

Step 5: Bake until a toothpick comes out clean

Divide the batter evenly into a lined or greased cupcake tin, filling each about two-thirds full. I find this prevents spilling over and ensures even baking. Bake at 350°F (175°C) for about 18-22 minutes. Keep an eye on them around the 18-minute mark; a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Step 6: Cool and frost generously

Once your cupcakes are completely cool, it’s time for the best part: creamy, dreamy cream cheese frosting. Spread it on thick or pipe it neatly — whatever makes you happiest. My favorite tip? Chill the frosting for 10 minutes before spreading, so it’s easier to handle and less likely to melt.

How to Serve Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Garnishes

I like to keep it simple with a light dusting of cinnamon or a sprinkle of finely chopped, toasted nuts like pecans or walnuts on top of the cream cheese frosting. It adds a little crunch and extra flair. Sometimes for a holiday touch, a tiny candy cane or a sprinkle of edible gold dust really makes them pop at parties.

Side Dishes

These cupcakes pair wonderfully with a hot beverage like a chai latte, spiced coffee, or hot apple cider. I’ve also served them alongside fresh fruit salad or whipped cream for a simple dessert spread that feels festive but not too heavy.

Creative Ways to Present

For special occasions, I’ve arranged these cupcakes on a tiered stand with some sprigs of fresh rosemary and cranberries scattered around for a rustic, holiday vibe. Wrapping each cupcake with a little ribbon or placing them in decorative cupcake liners makes them gift-ready too — perfect if you want to bake for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

I keep leftover Gingerbread Cupcakes with Cream Cheese Frosting Recipe in an airtight container in the fridge. They last beautifully for about 3-4 days. To avoid sogginess, make sure they are completely cooled before frosting, and only frost what you plan to serve in the next day or two.

Freezing

You can freeze the unfrosted cupcakes wrapped tightly in plastic wrap and then placed in a freezer bag for up to 2 months. When ready to enjoy, thaw overnight in the fridge and frost just before serving. I recommend freezing the frosting separately if you make a big batch, as cream cheese frosting doesn’t always freeze well.

Reheating

For a quick warm-up, I pop my cupcake in the microwave for about 10-15 seconds — just until it’s pleasantly warm but not melted. If you want to freshen up multiple cupcakes, reheating in a low oven (about 300°F for 5-7 minutes) works really well to retain texture without drying them out.

FAQs

Final Thoughts

This Gingerbread Cupcakes with Cream Cheese Frosting Recipe has truly become one of my favorites to bake whenever I want that perfect blend of spicy warmth and creamy sweetness. It’s approachable for any skill level but still feels special enough for holidays or cozy weekend baking. Give these cupcakes a try — I promise they’ll fill your kitchen with amazing aromas and bring smiles all around!

Print