Gingerbread Cupcakes with Cream Cheese Frosting

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If you’re craving a festive treat that combines warm holiday spices with rich, creamy sweetness, these Gingerbread Cupcakes with Cream Cheese Frosting are the perfect choice. Brimming with molasses and cozy spices, these cupcakes are moist, fluffy, and irresistibly flavorful. Topped with tangy cream cheese frosting, they’re ideal for Christmas parties, gift exchanges, or simply curling up by the fire with a treat. Whether you’re a holiday baking pro or just getting started, this recipe is easy to follow and delivers professional-looking results every time.

Holiday Baking Made Easy and Delicious Gingerbread Cupcakes with Cream Cheese Frosting

These gingerbread cupcakes bring together the best of holiday baking: ease, flavor, and visual appeal. They’re quick enough for busy December days but impressive enough to serve at any gathering. The molasses-rich batter creates cupcakes that are incredibly soft and deeply flavored, while the cream cheese frosting balances the spice with creamy sweetness. Even better, they’re highly customizable — top them with mini gingerbread men or holiday sprinkles to make them extra festive.

What You’ll Need for These Gingerbread Cupcakes with Cream Cheese Frosting

All-purpose flour: Provides structure and a light crumb
Baking soda: Helps the cupcakes rise and stay fluffy

Salt: Balances sweetness and enhances spice flavors
Ground ginger: Offers bold warmth and that signature gingerbread zing
Ground cinnamon: Adds comforting depth and pairs beautifully with ginger
Ground nutmeg: Delivers a slightly sweet, nutty note
Ground cloves: Intensifies the spiced flavor profile
Light brown sugar: Adds moisture and a rich, caramel-like flavor

Unsalted butter: Provides richness and flavor
Vegetable oil: Keeps the cupcakes extra moist
Eggs: Bind everything together and add lightness
Unsulphured molasses: The key to that deep, traditional gingerbread taste
Milk: Loosens the batter for a smooth, pourable consistency
Cream cheese: Tangy and creamy base for the frosting

Powdered sugar: Sweetens and thickens the frosting
Vanilla extract: Adds subtle depth and sweetness to the frosting

Ingredient Swaps and Dietary Tweaks

Need alternatives? Here are some easy swaps:

• Molasses Substitute: If you’re out of molasses, dark corn syrup or maple syrup can work, but the gingerbread flavor will be lighter.
• Dairy-Free Option: Use plant-based butter and a dairy-free cream cheese for the frosting. Oat milk is a great alternative for the cupcake batter.
• Gluten-Free Flour: A 1:1 gluten-free baking mix can be used in place of all-purpose flour for a gluten-friendly version.
• Oil Substitute: Melted coconut oil or more butter can replace vegetable oil, though flavor and texture may vary slightly.

How to Make Gingerbread Cupcakes with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and lightly spray with non-stick spray.

Combine dry ingredients in a large bowl: flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Whisk until evenly mixed.
Cream butter and sugar in a stand mixer until light and fluffy. Add the vegetable oil and blend well.
Add eggs one at a time, mixing after each. Then blend in the molasses until smooth.

Alternate adding the flour mixture and milk to the wet ingredients in the mixer. Start and end with flour, mixing just until combined.
Divide the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
Bake for 19–22 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for a few minutes, then transfer to a wire rack. Once slightly cooled, move to an airtight container to retain moisture.
Make the frosting by whipping cream cheese and butter until smooth. Add vanilla extract and gradually mix in powdered sugar until light and fluffy.
Frost the cooled cupcakes, using a piping bag for decorative swirls if desired. Top with mini gingerbread cookies or festive sprinkles.

Expert Tips for Perfect Gingerbread Cupcakes with Cream Cheese Frosting

• Don’t overmix the batter once the flour is added — this keeps the cupcakes light and tender.
• Use room temperature ingredients for both the batter and frosting to ensure smooth mixing.
• Check doneness early — every oven is different. Insert a toothpick around the 18-minute mark to avoid overbaking.
• Store smart — keep frosted cupcakes in an airtight container in the fridge, and allow them to come to room temperature before serving.
• Freeze the cupcakes (unfrosted) for up to one month. Just defrost and frost before serving.

What to Serve with Gingerbread Cupcakes with Cream Cheese Frosting

These Gingerbread Cupcakes with Cream Cheese Frosting pair beautifully with:

• Hot apple cider or spiced chai for a cozy drink match
• Vanilla ice cream or cinnamon whipped cream for added indulgence
• Roasted pears or baked apples as a warming side
• Add a dusting of powdered sugar or crushed peppermint for texture and flair
• For a twist, try a lemon cream cheese frosting to add brightness to the deep spice

Want a different take? Bake this batter into a loaf or a cake pan for a gingerbread cake. Or make mini cupcakes for bite-sized party treats.

Why Gingerbread Cupcakes with Cream Cheese Frosting Are a Holiday Must-Have

Baking these Gingerbread Cupcakes with Cream Cheese Frosting isn’t just about the flavor — it’s about the holiday spirit. The scent of spices, the joy of decorating, and the comfort of sharing them with family make them more than just dessert. Ginger, cinnamon, and molasses are warming and grounding, perfect for cold winter nights. Plus, the cream cheese frosting is a crowd-pleaser that even frosting skeptics love.

Whether you’re hosting a holiday party, baking with your kids, or looking for the perfect edible gift, these cupcakes are sure to impress. They capture the essence of the season in every bite.

So this year, make a batch (or two) of these cupcakes and spread the joy — your kitchen will smell amazing, your guests will be impressed, and you’ll have a new favorite holiday tradition.

Conclusion

These Gingerbread Cupcakes with Cream Cheese Frosting are more than just a seasonal treat — they’re a celebration of holiday flavors, textures, and traditions. With their moist, spiced base and rich, tangy topping, each bite delivers a perfect balance of warmth and sweetness. Whether you’re baking for a Christmas party, gifting a homemade dessert, or just want to treat yourself, these cupcakes are an easy, impressive choice that never fails to delight. Embrace the joy of holiday baking and add these festive cupcakes to your must-make list this season.

Frequently Asked Questions (FAQ) about Gingerbread Cupcakes with Cream Cheese Frosting

1. Can I make these gingerbread cupcakes ahead of time?

Yes! You can bake the cupcakes up to two days in advance. Store them unfrosted in an airtight container at room temperature. Add the cream cheese frosting the day you plan to serve them for the freshest flavor and texture.

2. Can these cupcakes be frozen?

Absolutely. Freeze the unfrosted cupcakes in an airtight container for up to one month. When ready to serve, thaw at room temperature and frost once they’re fully defrosted. It’s best not to freeze them already frosted, as the cream cheese can become watery when thawed.

3. What’s the best substitute for molasses in this recipe?

Molasses is key for the authentic gingerbread flavor, but if you’re in a pinch, you can try dark corn syrup or maple syrup. Keep in mind, these substitutes will make the flavor milder and slightly less rich.

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Gingerbread Cupcakes with Cream Cheese Frosting

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Author: Anna
Total Time: 55 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

These Gingerbread Cupcakes with Cream Cheese Frosting are a festive, easy-to-make dessert bursting with warm spices and rich molasses flavor. Topped with tangy cream cheese frosting, they’re perfect for Christmas, winter baking, or holiday gifting.

Ingredients

Scale

1 2/3 cups all-purpose flour: forms the cupcake structure
1/2 tsp baking soda: helps cupcakes rise
1/2 tsp salt: enhances flavor
2 tsp ground ginger: adds signature warmth and spice
1 1/2 tsp ground cinnamon: deepens the gingerbread flavor
1/4 tsp ground nutmeg: offers subtle sweetness
1/4 tsp ground cloves: provides depth and aroma
1/2 cup packed light brown sugar: adds moisture and caramel notes
1/4 cup unsalted butter: contributes richness
1/4 cup vegetable oil: ensures softness and moisture
2 large eggs: bind ingredients and add lift
1/2 cup unsulphured molasses: gives deep gingerbread flavor
1/2 cup milk: smooths out the batter
8 oz cream cheese: creamy, tangy base for frosting
1/2 cup unsalted butter: adds fluffiness to frosting
3 cups powdered sugar: sweetens and thickens the frosting
1 tsp vanilla extract: enhances flavor of frosting

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Instructions

Preheat oven to 350°F. Line a muffin tin with 12 paper liners and lightly spray with non-stick spray.

Whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl.
Cream together brown sugar and butter in a stand mixer until fluffy. Add oil and blend well.
Mix in eggs one at a time, then add molasses and stir until smooth.

Alternate adding flour mixture and milk to the wet ingredients, starting and ending with the flour. Mix until just combined.
Divide batter evenly into prepared liners, filling each about 2/3 full.
Bake for 19–22 minutes, or until a toothpick comes out clean. Cool in pan briefly, then transfer to a wire rack.

To make frosting, beat cream cheese and butter together until smooth. Add vanilla and powdered sugar, and beat until fluffy.
Frost cooled cupcakes and decorate with mini gingerbread men or sprinkles if desired.

Notes

Use room-temperature ingredients for a smooth batter and frosting.
Do not overmix once the flour is added—this keeps the cupcakes tender.

Let cupcakes cool completely before frosting to prevent melting.
Unfrosted cupcakes can be frozen for up to 1 month; frost just before serving.
Store frosted cupcakes in the fridge for up to 5 days and let sit at room temperature for 20 minutes before eating.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American