Gingerbread Cupcakes

Ever feel like your kitchen needs a little holiday magic? These Gingerbread Cupcakes bring Christmas cheer faster than you can say “Where’s my frosting spatula?” They’re soft, spiced, and smell so good that your neighbors might show up with excuses to “borrow sugar.” Perfect for parties, cozy nights, or simply celebrating your inner elf.

Why You’ll Love This Recipe

These cupcakes are fluffy, sweet, and full of warm gingerbread flavor. The mix of ginger, cinnamon, and molasses makes each bite taste like winter joy. They’re simple to bake, easy to decorate, and disappear quickly, proof that holiday desserts really do have superpowers.

Prep Details

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Nutrition (per cupcake)

Calories 310
Fat 14g
Carbohydrates 43g
Protein 3g
Sugar 29g

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup molasses
• 1 large egg
• ½ cup hot water

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Kitchen Tools Needed

• Muffin tin
• Cupcake liners
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• Cooling rack

How to Make Gingerbread Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, beat butter and brown sugar until creamy. Add molasses and egg. Mix well.
4. Gradually add dry ingredients to wet ingredients. Pour in hot water and stir until smooth.
5. Fill cupcake liners two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean.
6. Cool completely before frosting.
7. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Mix until fluffy. Spread or pipe onto cupcakes.

Helpful Tips

• Use fresh spices for stronger flavor.
• Don’t skip cooling time, warm cupcakes will melt the frosting.
• Add a sprinkle of cinnamon or mini gingerbread men on top for fun decoration.

How to Adapt Gingerbread Cupcakes for Thanksgiving

Turn these Gingerbread Cupcakes into a Thanksgiving hit by adding warm autumn flair.:

• Top each cupcake with a drizzle of maple syrup or caramel sauce.
• Sprinkle crushed pecans or candied ginger for a seasonal crunch.
• Swap the vanilla in the frosting for maple extract to boost the cozy flavor.
• You can even decorate with tiny fondant pumpkins or leaf-shaped sprinkles for a festive touch that fits perfectly on the Thanksgiving dessert table.

Final Thought

These Gingerbread Cupcakes bring pure joy in every bite. Bake them once, and you’ll start craving them long before the holidays arrive. Just be ready, your guests will ask for seconds, and maybe even thirds.

Continue to Content

Gingerbread Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Gingerbread Cupcakes are soft, moist, and bursting with warm spice. Each bite melts in your mouth with rich molasses flavor and a hint of sweetness from creamy frosting. The texture is fluffy yet tender, making them irresistibly tempting and impossible to stop at just one.

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Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ½ cup molasses
• 1 large egg
• ½ cup hot water

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• Mix flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
• Beat butter and brown sugar until creamy. Add molasses and egg, mix well.
• Stir in dry ingredients, then add hot water until smooth.
• Fill liners two-thirds full and bake 18–20 minutes. Cool completely.
• For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mix until fluffy.
• Frost cooled cupcakes and decorate as desired.

Notes

• Use fresh spices for stronger flavor.
• Let cupcakes cool completely before frosting.
• Add cinnamon, mini gingerbread men, or crushed nuts for decoration.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 310Total Fat: 14gCarbohydrates: 43gSugar: 29gProtein: 3g