Making these cupcakes can feel intimidating if you’ve never worked with molasses or cream cheese frosting before, but in reality, it’s simple and very forgiving. Gingerbread cupcakes with cream cheese frosting are a warm, cozy treat that feels like a hug in dessert form. The key is to cream your butter and sugar well and to gently fold the dry ingredients into the wet. The frosting is just as easy—it’s creamy, smooth, and can be piped or spread effortlessly. The whole process is both relaxing and rewarding, and you’ll love seeing the golden-brown cupcakes topped with the perfect swirl of frosting.

I have always loved making these cupcakes during the holiday season because they bring so much warmth to the kitchen. I use fresh spices, real molasses, and full-fat cream cheese to get the richest flavor possible. Always make sure your cupcakes are fully cooled before frosting—they hold the shape better, and the frosting doesn’t melt. I also like to decorate them with a little sprinkle of cinnamon or festive sugar decorations to make them look as good as they taste.

You can serve these cupcakes on a beautiful platter for a holiday gathering, some warm coffee or tea alongside them makes a perfect pairing. Also, with a scoop of vanilla ice cream or a drizzle of caramel sauce, they become an indulgent dessert that everyone will love. They’re versatile enough to serve at brunch, tea parties, or even just for a cozy treat after dinner.

Its Perfect For:

• Holiday parties and Christmas gatherings
• Winter-themed family get-togethers
• Afternoon tea or coffee breaks
• Cozy nights by the fireplace
• Baking with kids during festive seasons

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Equipment You’ll Need

• 12-cup muffin tin with liners
• Medium mixing bowl
• Large mixing bowl
• Hand mixer or stand mixer
• Measuring cups and spoons
• Wire cooling rack
• Small spatula or piping bag for frosting

How to Make Gingerbread Cupcakes with Cream Cheese Frosting

Step 1

Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined. Set aside. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg until fully incorporated. Add molasses and vanilla extract, mixing until smooth and uniform. Gradually add the dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender.

Step 2

Bake the cupcakes: Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 3

Make the cream cheese frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and continue to beat for another 1–2 minutes until the frosting is light and fluffy.

Step 4

Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with a generous swirl of cream cheese frosting. For a festive touch, sprinkle a pinch of cinnamon or ginger on top, or add small holiday decorations.

Step 5

Serve and enjoy: Arrange the cupcakes on a serving platter and enjoy immediately, or refrigerate for up to 2 days. These gingerbread cupcakes are perfect for holiday gatherings, cozy winter afternoons, or as a sweet treat with a cup of tea or coffee.

Tips for Perfect Gingerbread Cupcakes

• Use fresh spices. Old spices lose potency, so fresh cinnamon, ginger, and cloves make your cupcakes flavorful. Always measure carefully to balance flavors.
• Room temperature ingredients. Butter, egg, and cream cheese should be at room temperature. This ensures smooth batter and creamy frosting without lumps.
• Don’t overmix. Once you add flour, fold gently. Overmixing develops gluten, which can make cupcakes dense and chewy.
• Fill liners evenly. Use a small ice cream scoop for consistent cupcake sizes. This ensures even baking and a uniform look.
• Check doneness carefully. Use a toothpick in the center. If it comes out clean, they’re done; if wet batter sticks, bake a few more minutes.
• Cool completely. Frosting melts if cupcakes are warm. Place cupcakes on a wire rack and wait at least 30 minutes before frosting.
• Decorate creatively. Use cinnamon, nutmeg, or festive sugar shapes on top. It adds charm and a seasonal touch.

Optional Ingredients

• Chopped crystallized ginger for extra zing
• Mini chocolate chips for a richer taste
• Orange zest for a citrusy twist
• Crushed nuts like pecans or walnuts
• A pinch of cardamom for depth
• Maple syrup instead of molasses for milder flavor

How to Serve Gingerbread Cupcakes with Cream Cheese Frosting

I love serving these cupcakes with a hot cup of spiced tea, coffee, or even a warm mug of cocoa. I usually place them on a decorative platter, arranging them neatly so each cupcake looks inviting and ready to be picked up. The swirl of cream cheese frosting looks extra appealing when I sprinkle a little cinnamon or ginger on top, or add festive sugar decorations, which immediately makes them feel like a holiday treat.

I also like to serve them as part of a dessert buffet during family gatherings or parties. I pair them with other desserts like sugar cookies, chocolate truffles, or even a fruit platter for a variety of textures and flavors. This way, my guests can enjoy a little bit of everything, and the cupcakes stand out because of their soft, spiced flavor and creamy frosting.

Sometimes I serve these cupcakes for cozy evenings at home with just my family. I place a few on a small tray near a lit candle or fireplace, and sometimes add a scoop of vanilla ice cream or drizzle a little caramel on the side. When served slightly warm, the frosting softens just enough to enhance the flavor, making them irresistible. It’s my little way to make dessert feel extra special and comforting.

Is Gingerbread Cupcakes with Cream Cheese Frosting healthy?

Gingerbread cupcakes are not exactly “health food,” but they can be enjoyed in moderation. They contain sugar, butter, and cream cheese, so they’re more of an indulgent treat than a daily snack.

However, they do include warming spices like cinnamon and ginger, which have antioxidant properties. You can also make small adjustments, like using whole wheat flour or reducing sugar slightly, to make them a bit lighter while still delicious.

Variations and Substitutions

• Gluten-Free Version: Use a gluten-free flour blend. The cupcakes remain soft and spiced, perfect for those avoiding gluten.
• Vegan Version: Replace butter with vegan butter, use flax eggs, and vegan cream cheese. The flavor stays rich and satisfying.
• Mini Cupcakes: Bake in mini muffin tins for bite-sized treats. Great for parties or kids’ lunchboxes.
• Chocolate Gingerbread: Add cocoa powder to the batter for a chocolatey twist. Pair with cream cheese frosting for balance.
• Spiced Orange Version: Add orange zest and a bit of juice to the batter. It brightens flavors and adds a fresh aroma.
• Maple Cream Cheese Frosting: Replace some sugar with maple syrup. It adds depth and extra sweetness.
• Nutty Cupcakes: Fold chopped walnuts or pecans into the batter. Adds crunch and texture for a nutty treat.
• Caramel Drizzle: Drizzle caramel sauce over frosted cupcakes. It adds a rich, gooey layer of indulgence.

How to Store, How to Reheat

Store cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate for up to a week. Always allow refrigerated cupcakes to come to room temperature before serving to enjoy the best texture and flavor.

To reheat, preheat your oven to 300°F (150°C). Place cupcakes on a baking sheet and heat for 5–7 minutes. This warms them gently without melting the frosting completely. You can also microwave for 10–15 seconds, but the oven gives a better texture.

Frequently Asked Questions About Gingerbread Cupcakes with Cream Cheese Frosting

Can I make these cupcakes ahead of time?
Yes! You can bake them a day or two in advance and store them in an airtight container. I recommend frosting them just before serving to keep the cream cheese frosting fresh and smooth.

Can I freeze gingerbread cupcakes?
Absolutely! Freeze the unfrosted cupcakes in a single layer or airtight container for up to 3 months. Once thawed at room temperature, frost them for best taste and texture.

Can I use margarine instead of butter?
Yes, margarine can work, but butter provides a richer flavor and better texture. I usually only switch if I run out of butter, but the cupcakes will still taste good.

How do I make frosting less sweet?
You can reduce the powdered sugar by 1/4 cup or adjust to taste. I like to taste the frosting as I mix it to find the perfect balance of creamy tanginess and sweetness.

Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

22

minutes

Cozy up with these Gingerbread Cupcakes with Cream Cheese Frosting! Soft, spiced cupcakes topped with creamy frosting—perfect for holidays, winter gatherings, or festive treats. Easy to bake and irresistibly delicious.

Ingredients

• For the cupcakes:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon nutmeg

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar, packed

• 1 large egg

• 1/2 cup molasses

• 1/2 cup buttermilk

• 1 teaspoon vanilla extract

• For the cream cheese frosting:

• 8 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

Directions

• Prepare the cupcake batter: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until well combined. Set aside. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg until fully incorporated. Add molasses and vanilla extract, mixing until smooth and uniform. Gradually add the dry ingredients alternately with buttermilk, beginning and ending with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender.
• Bake the cupcakes: Divide the batter evenly among the 12 prepared liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
• Make the cream cheese frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and continue to beat for another 1–2 minutes until the frosting is light and fluffy.
• Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a spatula to frost each cupcake with a generous swirl of cream cheese frosting. For a festive touch, sprinkle a pinch of cinnamon or ginger on top, or add small holiday decorations.
• Serve and enjoy: Arrange the cupcakes on a serving platter and enjoy immediately, or refrigerate for up to 2 days. These gingerbread cupcakes are perfect for holiday gatherings, cozy winter afternoons, or as a sweet treat with a cup of tea or coffee.