Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Imagine the aroma of warm gingerbread filling your kitchen—these cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are here to add a sprinkle of holiday magic! They’re made with simple ingredients you probably already have on hand, and the results are perfectly spiced with a creamy cinnamon frosting on top. This recipe keeps things fuss-free, so you can enjoy the season’s flavors without too much time or effort. Let’s get baking!

Ingredients:

For the Cupcakes:

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp ground cloves
• ⅔ cup packed light brown sugar
• ½ cup unsalted butter softened
• ½ cup molasses
• 1 large egg
• 2 large egg yolks
• ⅓ cup whole milk
• 2 Tbsp sour cream

For the Frosting:

• 1 cup unsalted butter softened
• 16 oz cream cheese softened
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• ¼ – ½ tsp kosher salt
• 5 cups powdered sugar sifted to avoid lumps

Instructions:

For the Cupcakes:

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Whisk Dry Ingredients: In a bowl, combine flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
• Cream Butter & Sugar: In another bowl, beat together brown sugar and softened butter until smooth.
• Mix in Molasses & Eggs: Add molasses, then the egg and yolks, whisking until combined.
• Add Milk & Sour Cream: Stir in milk and sour cream until smooth, followed by the vanilla.
• Combine Everything: Gently fold in the dry ingredients until just mixed (no need to overmix).
• Bake: Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.

For the Frosting:

• Cream Butter & Cream Cheese: In a mixing bowl, beat butter and cream cheese until smooth and fluffy.
• Add Flavors & Sugar: Add vanilla, cinnamon, and salt, then gradually add powdered sugar until the frosting is smooth and fluffy.
• Frost: Once cupcakes are completely cool, pipe or spread frosting on each.

Chef’s Notes & Tips:

• Make Ahead: The cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
• Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for even more spice in the frosting.
• Extra Festive: Dust with a bit of cinnamon on top before serving.

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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Imagine the aroma of warm gingerbread filling your kitchen—these Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are here to add a sprinkle of holiday magic! They’re made with simple ingredients you probably already have on hand, and the results are perfectly spiced with a creamy cinnamon frosting on top. This recipe keeps things fuss-free, so you can enjoy the season’s flavors without too much time or effort. Let’s get baking!

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Dessert, Holiday

Cuisine American

Servings 12 Cupcakes

Calories 350 kcal

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Hand Mixer
• Cupcake Pan (12)
• Sieve/Sifter/Strainer
• Whisk

Ingredients

  

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For the Cupcakes:

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp ground cloves
• ⅔ cup packed light brown sugar
• ½ cup unsalted butter softened
• ½ cup molasses
• 1 large egg
• 2 large egg yolks
• ⅓ cup whole milk
• 2 Tbsp sour cream

For the Frosting:

• 1 cup unsalted butter softened
• 16 oz cream cheese softened
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• ¼ – ½ tsp kosher salt
• 5 cups powdered sugar sifted to avoid lumps

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Instructions

 

For the Cupcakes:

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• Whisk Dry Ingredients: In a bowl, combine flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
• Cream Butter & Sugar: In another bowl, beat together brown sugar and softened butter until smooth.
• Mix in Molasses & Eggs: Add molasses, then the egg and yolks, whisking until combined.
• Add Milk & Sour Cream: Stir in milk and sour cream until smooth, followed by the vanilla.
• Combine Everything: Gently fold in the dry ingredients until just mixed (no need to overmix).
• Bake: Fill each cupcake liner about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Let cool on a wire rack.

For the Frosting:

• Cream Butter & Cream Cheese: In a mixing bowl, beat butter and cream cheese until smooth and fluffy.
• Add Flavors & Sugar: Add vanilla, cinnamon, and salt, then gradually add powdered sugar until the frosting is smooth and fluffy.
• Frost: Once cupcakes are completely cool, pipe or spread frosting on each.

Chef’s Notes & Tips:

• Make Ahead: The cupcakes (unfrosted) can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
• Custom Frosting: Add a pinch of extra cinnamon or a dash of nutmeg for even more spice in the frosting.
• Extra Festive: Dust with a bit of cinnamon on top before serving.

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 3gFat: 18g

Keyword #northeastnosh #cupcakes #gingerbread #holidaydesserts #holidaycupcakes #christmasdessert #individualdesserts #food #foodie #creamcheesefrosting

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