Gingerbread Cupcakes with Cinnamon Frosting

These Gingerbread Cupcakes are to die for! Combined with the Cinnamon Frosting you won’t be able to eat just one. I dare you!

gingerbread cupcakes cinnamon frosting

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.

batter in a bowl

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.

muffin tin with batter

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.

gingerbread cupcakes cinnamon frosting

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?

gingerbread cupcakes cinnamon frosting

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.

philadelphia cream cheese

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.

gingerbread cupcakes cinnamon frosting

You will need the following ingredients to make this Gingerbread Cupcakes with Cinnamon Frosting recipe (see recipe card for quantities): All Purpose Flour, Ground Ginger, Ground Cinnamon, Ground Nutmeg, Ground Cloves, Unsalted Butter, White Sugar, Light Brown Sugar, Molasses, Eggs, Vanilla Extract, Powdered Sugar, Cream Cheese and Heavy Cream.

Make the Cupcakes
Preheat 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 sugars until pale and fluffy. Add molasses, and the eggs and beat until 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 a 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.

gingerbread cupcakes cinnamon frosting

Printable Recipe Card

gingerbread cupcake

Gingerbread Cupcakes with Cinnamon Frosting

These Gingerbread Cupcakes are to die for! Combined with the Cinnamon Frosting you won't be able to eat just one. I dare you!
5 from 2 votes
Prep Time10 minutes
Cook Time25 minutes
Cooling Time 10 minutes
Total Time45 minutes
Course Cake & Cupcakes
Cuisine American
Servings 24 Muffins
Calories 304 kcal

Equipment

  • Muffin Pan

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

The above frosting recipe is enough frosting to spread on each of the cupcakes. If you want to pipe the frosting like I did, you will need to double the recipe and use less of the whipping cream. 

Nutrition

Calories: 304kcalCarbohydrates: 42gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 66mgSodium: 31mgPotassium: 78mgFiber: 1gSugar: 34gVitamin A: 494IUCalcium: 29mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Sally says:

    These gingerbread cupcakes are to die for. And the frosting is even better. So creamy and delicious. The cream cheese makes all the difference.

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