These gingerbread cupcakes with cream cheese frosting are simple to prepare, come together quickly, and use ingredients you likely already have on hand. They’re cozy, flavorful, and perfect for the holidays.
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Here’s a little secret: I’m a huge fan of molasses. Its deep, slightly smoky sweetness combined with warm spices feels like the essence of winter baking. Stirred together with cinnamon, ginger, and cloves, molasses transforms simple batter into something that smells like the holidays.
Baking gingerbread fills the kitchen with that comforting aroma, and these cupcakes give you all the flavor of traditional gingerbread in individual portions. They’re finished with a tangy cream cheese frosting that pairs perfectly with the spices.
Why you’ll love these gingerbread cupcakes:
- Quick and easy to make—if you can use a hand mixer, you can make these
- Made from common pantry staples
- Your home will smell like the holidays for hours
How to Make Gingerbread Cupcakes
- Bring half a cup of lukewarm water to a boil. Remove from heat and stir in the molasses and baking soda. The mixture will foam briefly—this is normal.
- When the foaming subsides, stir in very cold water and set the mixture aside to cool to room temperature. Cooling is important—if the mixture is hot when added to the batter, it can cook the eggs.
Note: Molasses is slightly acidic, so the reaction with baking soda causes the foaming you’ll see.
- Beat room-temperature butter with packed dark brown sugar until very creamy.
- Add the egg and mix to combine, then add the baking powder, spices, and salt.
- Mix in the flour in three additions, alternating with the cooled molasses mixture, beginning and ending with the flour. Beat until just combined.
- Divide the batter among 14 paper-lined muffin cups, filling each about two-thirds full, and bake until a toothpick comes out clean.
Cool cupcakes completely before frosting, or the frosting will soften and slide off.
How to Make Cream Cheese Frosting
- Beat room-temperature butter and cream cheese together until smooth and light.
- With the mixer on low, gradually add sifted powdered sugar until combined, then beat in vanilla and a pinch of salt.
- Increase the mixer speed and beat until the frosting is smooth. Add more powdered sugar if you want a stiffer consistency for piping.
- Spread or pipe the frosting onto fully cooled cupcakes and decorate as desired.
Baker’s tip: Take the cream cheese out of the refrigerator when you begin the cupcakes, and bring the butter to room temperature by the time the cupcakes are cooled. This makes for a smooth, lump-free frosting.
If you’re baking for a holiday gathering, include a batch of these gingerbread cupcakes on your menu. They’re festive, easy to make, and deliciously different from the usual cookie tray.
Helpful tools
For decorating, small offset spatulas make spreading cream cheese frosting easy, and a large round piping tip works well if you prefer to pipe. Cream cheese frosting tends to be softer than buttercream, so plan accordingly for decorations.
How to store gingerbread cupcakes
Unfrosted cupcakes can be stored at room temperature, tightly wrapped, for up to 1 day—be sure they are completely cool before wrapping. Once frosted, store cupcakes covered in the refrigerator for up to 2 days or freeze them in airtight containers for up to 2 months.
To freeze, set frosted cupcakes on a baking sheet and freeze for about 30 minutes to firm up the frosting, then wrap and store in the freezer. Enjoy them straight from the freezer or thaw in the fridge overnight.
More holiday dessert ideas
If you make these gingerbread cupcakes, take a photo and share it on Instagram—tag your post so others can see your creation!
These gingerbread cupcakes with cream cheese frosting are easy to make and taste like the holidays.
Dessert
American
- 1/2 cup lukewarm water
- 1/2 cup dark molasses
- 1/2 teaspoon baking soda
- 1/4 cup very cold water
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 1/2 to 3 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
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Preheat the oven to 350°F (175°C). Line 14–15 muffin cups with paper liners.
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Bring 1/2 cup lukewarm water to a boil in a small saucepan. Remove from heat and stir in molasses and baking soda. The mixture will foam; when it stops foaming, add the cold water. Cool to room temperature.
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In a large bowl, beat the butter and brown sugar until creamy. Add the egg and blend. Mix in the baking powder, spices, and salt.
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With the mixer on medium, add the flour in three additions, alternating with the cooled molasses mixture, beginning and ending with the flour. Mix until just combined.
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Fill muffin cups 2/3 full and bake 14–18 minutes, until a toothpick comes out clean. Cool in the pans 10 minutes, then transfer to a rack to cool completely before frosting.
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Beat butter and cream cheese until light and creamy. With the mixer on low, gradually add 2 1/2 cups powdered sugar until combined. Mix in vanilla and salt.
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Scrape the bowl, then beat on medium until smooth. Add more powdered sugar if needed for desired consistency.
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Frost cupcakes as desired. Store leftover cupcakes loosely covered in the fridge for up to 2 days or in the freezer for up to 2 months.
Bring butter and cream cheese to room temperature before making the frosting to ensure a smooth texture.
Cupcakes adapted from Southern Living Big Book of Cupcakes.