These Gingerbread Cupcakes with Cinnamon Frosting have got to be some of the best you will ever have. The perfect combination of flavors in my opinion.
These gingerbread cupcakes have not only a great fluffy texture but the spiciness you expect out of gingerbread thanks to the Ginger, Cinnamon, Nutmeg and Cloves.
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You will notice that this cupcake recipe calls for 4 eggs. While a bit unusual for this type of recipe, it does play a key role so make sure you don’t use less than 4 eggs.
Did you know you could use the following as a substitute for an egg in case you are short in the middle of a recipe? For 1 egg use: 2 tablespoons water, 2 teaspoons baking powder and 1 teaspoon vegetable oil. Cool uh?
Tips
- While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
Ingredient Substitution
I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.
You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.
Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.
Gather your Ingredients
You will need the following ingredients to make this Gingerbread Cupcakes with Cinnamon Frosting recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour – I am partial to King Arthur but you can use whatever brand you have on hand
- Ground Ginger – adds a warm, spicy, and slightly sweet flavor
- Ground Cinnamon – adds a warm, sweet, and slightly woody flavor
- Ground Nutmeg – adds a warm, sweet, and slightly nutty flavor to the cupcakes
- Ground Cloves – adds a little spiciness to these delicious cupcakes
- Unsalted Butter – needed to help cream the sugars together
- White Sugar – adds sweetness to the cupcakes
- Light Brown Sugar – sweetness with a hint of molasses. you can also use dark brown sugar if that is what you have on hand
- Molasses – needed to give the cupcakes that gingerbread taste
- Eggs – one of the required ingredients when making cakes and cupcakes
- Vanilla Extract – among other things, helps amplify the other flavors in the cupcakes
- Powdered Sugar – used to make the cinnamon frosting
- Cream Cheese – I always use Philadelphia brand but you can use whatever you have on hand
- Heavy Cream – used to give the frosting its consistency
How to Make Gingerbread Cupcakes with Cinnamon Frosting
- Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
- In a mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In another large bowl cream together butter and the sugars until pale and fluffy. Add molasses, and the eggs and beat until combined.
- Add vanilla extract. Gradually mix in the flour mixture until combined.
- Divide batter evenly among the lined cups, filling each 3/4 full.
- Bake for about 25 minutes or until an inserted toothpick comes out clean.
- Allow cupcakes to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
- In a mixing bowl, beat the cream cheese until fluffy. Add vanilla extract, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
- Gradually mix in the powdered sugar. Add 1 to 2 more tablespoons of the heavy cream as needed to thin the frosting to a spreadable consistency.
Gingerbread Cupcakes with Cinnamon Frosting
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Ingredients
- 1 ½ Cups All Purpose Flour
- 2 Tbsp Ground Ginger
- 2 Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- ¼ Tsp Ground Cloves
- 1 ½ Cups Unsalted Butter
- 1 Cup White Sugar
- ½ Cup Light Brown Sugar
- 3 Tbsp Molasses
- 4 Eggs, at room temperature
- 1 ½ Tsp Vanilla Extract
Frosting;
- 4 Cups Powdered Sugar
- 4 oz Cream Cheese, softened
- 1 Tbsp Ground Cinnamon
- ½ Tsp Vanilla Extract
- 4 Tbsp Heavy Whipping Cream
Instructions
Make the Cupcakes
- Preheat oven to 350F. Line muffin tins with cupcake liners and set aside.
- In a mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In another large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until well combined.
- Add vanilla extract. Gradually mix in flour mixture until combined.
- Divide batter evenly among the lined cups, filling each 3/4 full.
- Bake about 25 minutes or until an inserted toothpick comes out clean.
- Allow cupcakes to cool in the pan for about 10 minutes, then transfer to wire rack to cool completely before frosting.
Make the Frosting
- In a mixing bowl, beat the cream cheese until fluffy. Add vanilla extract, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
- Gradually mix in powdered sugar. Add 1 to 2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency.
Notes
These gingerbread cupcakes are so moist. The frosting makes it even better. The frosting just gives it that little extra flavour that makes you want to eat more.
These gingerbread cupcakes are to die for. And the frosting is even better. So creamy and delicious. The cream cheese makes all the difference.