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!
Equipment
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.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 3gFat: 18g
Tried this recipe?Let us know how it was!
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