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Gingerbread Cupcakes

Moist and spiced gingerbread cupcakes topped with creamy, sweet cream cheese frosting. Perfect for holiday gatherings and cozy winter desserts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup molasses
  • 1 egg large
  • 0.5 cup milk
Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ground cinnamon for dusting

Equipment

  • Mixing bowls
  • Cupcake tin
  • Paper liners
  • Hand mixer or stand mixer
  • Wire rack
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  3. Cream butter and brown sugar until fluffy. Beat in egg and molasses.
  4. Gradually mix in dry ingredients, alternating with milk, until just combined.
  5. Divide batter into liners, filling each 2/3 full. Bake 18-20 minutes until toothpick comes out clean.
  6. Cool completely on wire rack.
  7. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
  8. Pipe frosting on cooled cupcakes and dust with cinnamon.

Notes

These cupcakes can be made a day ahead. Store in an airtight container in the refrigerator for up to 4 days.