These gingerbread cupcakes are perfect for Christmas! They are soft and moist gingerbread cupcakes loaded with spices and topped with cream cheese frosting.

Close up of a gingerbread cupcakes.

If you are like me, I am not a big fan of molasses. This has a light amount of molasses and a ton of spices. It is the perfect gingerbread cupcake! It is also topped with cream cheese frosting with Christmas sprinkles and little gingerbread men.

Bite missing from gingerbread cupcakes.

Tips for making keyword

Here are my tips, so yours turns out like this recipe! For the decoration, use my soft gingerbread cookie recipe.

  • Tip 1: Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. This results in a dryer cupcake.
  • Tip 2: Make sure to use Grandma’s molasses or something like that. I think that is the best one that is high quality. It also allows me to do less molasses without affecting taste or texture. Also a random note: this recipe only uses one egg because I found when baking with molasses, if I add the normal amount of eggs the cake will sink. Using only one egg, that doesn’t happen!
  • Tip 3: I used a large french star tip to pipe the frosting on top of the cupcakes.
Cake batter in a bowl.
The cupcake batter is kind of thick because it only has one egg.
Cupcake batter in the cupcake pan.
Be sure to fill these 2/3rds full. They bake to the top without spilling over.
Cream cheese frosting in a bowl.
When you make cream cheese frosting, After every step I need to scrape the bowl so it gets properly mixed.
Top view of baked cupcakes.
For fancy cupcakes, I did two layers of the frosting which you can see her. For just enough frosting, I did only one layer of frosting.
Side view of cupcakes on a wood board.

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If you want more gingerbread recipes, try my gingerbread cake and gingerbread cheesecake.

Top view of cupcakes with a bite missing.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up of a gingerbread cupcakes.
5 from 2 reviews

Gingerbread Cupcakes

Stephanie Rutherford
These gingerbread cupcakes are soft cupcakes topped with cream cheese frosting. They are great to make for the holidays.
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Prep Time: 45 minutes
Cook Time: 19 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 34 minutes
Servings: 12 cupcakes

Ingredients
 
 

Gingerbread Cupcakes

  • 1 2/3 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground ginger
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1/4 tsp Ground nutmeg
  • 6 TBSP Unsalted butter, room temperature
  • 2 TBSP Oil, canola or vegetable
  • 3/4 cup Brown sugar, packed
  • 1 tsp Pure vanilla extract
  • 1/4 cup Molasses, not blackstrap. I used Grandma's
  • 1 Large egg, room temperature
  • 1/2 cup Buttermilk, room temperature

Cream Cheese Frosting

  • 3/4 cup Unsalted butter, room temperature
  • 8 oz Cream cheese, room temperature
  • 4 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract.

Instructions
 

Gingerbread Cupcakes

  • Preheat the oven to 350℉. Line a 12 cup cupcake pan with cupcake liners. Set aside.
  • In a medium bowl, sift the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
    1 2/3 cup All-purpose flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 tsp Ground ginger, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground cloves, 1/4 tsp Ground nutmeg
  • Using a mixer in a large mixing bowl, beat the butter, oil, and brown sugar on high speed for 2 minutes. It will become pale and fluffy.
    6 TBSP Unsalted butter, 2 TBSP Oil, 3/4 cup Brown sugar
  • Add the vanilla, molasses, and egg. Mix on medium speed until well combined. Add the dry ingredients and buttermilk. Mix on low speed until just combined. Take off the mixer and scrape the bowl using a baking rubber spatula.
    1 tsp Pure vanilla extract, 1/4 cup Molasses, 1 Large egg, 1/2 cup Buttermilk
  • Use a large cookie scoop to scoop the batter into the muffin liners. Fill it 2/3rds full. Don't fill it any higher, otherwise it have too big of a top.
  • Bake for 18-21 minutes. Bake until a toothpick inserted comes out clean.
  • Let the cupcakes sit on the hot pan for 10 minutes before transferring to a cooling rack. Cool completely before decorating.

Cream Cheese Frosting

  • In a large bowl, sift the powdered sugar. Set aside.
    4 cups Powdered sugar
  • Using a mixer in a large mixing bowl, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the cream cheese. Beat on high for 1 minute. Scrape the bowl, if any butter or cream cheese chunks remain beat again until smooth.
    3/4 cup Unsalted butter, 8 oz Cream cheese
  • Add in half of the powdered sugar and mix on low speed. Add in the rest of the powdered sugar and mix on low until combined. Add the vanilla and mix on high speed until creamy.
    1 tsp Pure vanilla extract.
  • I used a large french star tip to pipe the frosting on top of the cupcakes.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cupcakes
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 385kcal, Carbohydrates: 76g, Protein: 4g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 239mg, Potassium: 190mg, Fiber: 1g, Sugar: 20g, Vitamin A: 801IU, Vitamin C: 0.01mg, Calcium: 76mg, Iron: 1mg
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