Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1¾ cups all-purpose flour ((210g)); ¾ teaspoon baking powder; ¼ teaspoon baking soda; 2 teaspoons ground cinnamon; ¾ teaspoon ground ginger; ¾ teaspoon ground nutmeg; ½ teaspoon ground cloves; ½ teaspoon salt; ½ cup unsalted butter (softened (113g)); ½ cup light brown sugar ((110g)); 1 large egg; 2 teaspoons vanilla extract; ⅓ cup unsulphured molasses ((113g)); ⅓ cup whole milk (room temperature (80ml)); 1 (8-ounce/227g) block cream cheese (room temperature); ½ cup unsalted butter (softened (113g)); ¼ teaspoon salt; 6 cups powdered sugar ((720g)); ½ teaspoon vanilla extract; ¼ teaspoon ground cinnamon

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Whether you’re decking the halls, lighting the menorah, or just in it for the wintery festivities, my easy recipe for gingerbread cupcakes is the perfect wintery dessert to bake up! These warmly spiced, just-sweet-enough treats are the perfect cupcakes for the season.

There’s no need to make a trip to a specialty store to make these cupcakes; these festive treats come together in a jiffy with simple, easy-to-find ingredients. Whether you’re a seasoned baker or a whisk-wielding novice, my gingerbread cupcakes recipe promises to fill your home with the most irresistible holiday aromas. For more holiday cake recipes, check out my Gingerbread Cake recipe, Fruit Cake recipe, and Eggnog Cake recipe next!

What You Need To Make This Recipe

Ingredients needed to make gingerbread cupcakes.

Cinnamon, ginger, nutmeg, & cloves — this delightful mix of warming gingerbread spices gives this gingerbread cupcake recipe a classic cozy flavor. Make sure your ground spices are less than 6 months old for the best taste. If you love this flavor then don’t forget to check out my gingerbread muffins recipe!

Baking powder & baking soda — you’ll need both raising agents to get the perfect fluffy consistency we’re after.

Light brown sugar — since we’re already adding molasses to the mix, I prefer using light brown sugar. That said, you are welcome to use dark brown sugar if that’s what you have on hand.

Egg — use large eggs and bring them to room temperature before you start making your cake batter.

Vanilla extract — liquid extract is perfectly suited here, but you can use an equal amount of vanilla paste if you prefer.

Unsulphured molasses — opt for unsulphured molasses for its less bitter flavor. It’s blackstrap molasses counterpart is much more bitter. Using the unsulphured variety will give your cupcakes a deep, rich taste without any harshness.

Whole milk — for extra fat and moisture. Make sure it’s room temperature so it’ll incorporate into the batter more easily.

Cream cheese — make sure you opt for block-style cream cheese instead of the kind that comes in a tub., and use a full-fat type.

Powdered sugar — this finely ground sugar contributes to a perfectly silky cream cheese buttercream frosting. If you’re out, you can make your own by following my instructions on how to make powdered sugar!

How To Make Gingerbread Cupcakes

Set of two photos showing dry ingredients whisked together and sugar added to butter in a mixing bowl.

1. Preheat oven to 350°F. Line a muffin tin with paper cupcake liners. In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, ground ginger, nutmeg, salt, cloves, and baking soda.

2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and brown sugar on medium speed until light and fluffy, about 3 minutes.

Set of two photos showing egg added to the creamed butter and milk added to a bowl of molasses.

3. Beat in the egg and vanilla until well combined. Stop and scrape down the bowl.

4. In a small bowl, whisk together the molasses and milk until combined.

Set of two photos showing dry ingredients and wet ingredients added to the batter.

5. With the mixer on low speed, add a third of the dry ingredients.

6. Add half of the milk mixture. Repeat again, alternating between the milk and flour mixture. Stop and scrape down the bowl as needed.

Set of two photos showing batter scooped into a muffin tin and topped with frosting.

7. Divide the batter among the paper liners. (They will be about three-quarters full.) Bake for 15 to 20 minutes or until a wooden pick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for a few minutes, then remove and cool completely on a wire rack before frosting.

8. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually mix in the powdered sugar until combined. Scrape down the bowl. Add the vanilla and cinnamon, and beat on medium-low speed until fluffy, about 1 minute. Transfer the frosting to a piping bag fitted with a decorative tip and pipe onto the cupcakes.

Multiple gingerbread cupcakes with cream cheese frosting with gingerbread cookies scattered around.

Pro Tips For Making This Recipe

No piping bag? No problem! Make your own by snipping off the corner of a zip-top bag.
Bake the cupcakes in the center of the oven to promote even cooking. Also, resist the urge to open the oven door too often, as this can cause temperature fluctuations that’ll make your cupcakes sink.
Get creative! Feel free to decorate your frosted cupcakes with fun additions like Christmas-colored sprinkles, sugared cranberries, cinnamon sticks, or even small gingerbread men using my gingerbread cookies recipe. Oh, and don’t forget to let the cupcakes cool completely before frosting them, or the cream cheese icing will melt.

A plate with a gingerbread cupcake cut in half with a fork beside it.

Frequently Asked Questions

What’s the difference between gingerbread and these cupcakes?

Traditional gingerbread is often a dense, sturdy treat that comes in two classic forms — a crisp cookie or a moist loaf cake. It’s packed with a signature molasses-spice flavor, and the sturdy cookie version is perfect for constructing a gingerbread house during the holidays. Gingerbread cupcakes, on the other hand, are a delightful, individual cake-style twist on the classic. These cupcakes are lighter and fluffier, a perfect single-serving treat that gives you all the warm, spicy flavors of gingerbread paired with the creamy decadence of a rich cream cheese frosting spiked with cinnamon. Think of them as the sweet, portable version of gingerbread with an extra layer of indulgence on top!

How long do cupcakes need to cool before frosting?

I like to let them cool for about 5 minutes in the pan before transferring them to a wire rack to cool the rest of the way. While exact timing will depend on the conditions in your kitchen, 20-30 minutes is generally plenty of time.

How should I store them?

These cupcakes can be stored for up to 3 days in an airtight container at room temperature, or up to 1 week in the refrigerator. Unfrosted cupcakes can be frozen in an airtight freezer container for up to 2 months.

If you love this recipe try these out!

If you’ve tried this Gingerbread Cupcakes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!