Gingerbread Cupcakes

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Perfectly spiced and richly molasses flavored gingerbread cupcakes with our favorite cream cheese frosting

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Gingerbread Cupcakes

5 from 9 votes
Perfectly spiced and richly molasses flavored gingerbread cupcakes with our favorite cream cheese frosting
Print Recipe

Gingerbread Cupcakes

5 from 9 votes
Perfectly spiced and richly molasses flavored gingerbread cupcakes with our favorite cream cheese frosting
Course Dessert
Cuisine American
Keyword gingerbread cupcakes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 cupcakes
Author Chelsea, adapted from Taste of Home

Ingredients

  • 8 tablespoons unsalted butter, softened
  • 1/2 cup dark brown sugar, packed (light will also work)
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup good quality molasses
  • 1 and 1/3 cups white flour (spooned and leveled)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon EACH: baking powder, baking soda, fine sea salt, ground ginger, ground nutmeg
  • 1/4 teaspoon ground allspice

Frosting

  • 1 package (8 ounces) full fat cream cheese, softened
  • 8 tablespoons unsalted butter, softened
  • 1 and 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon (increase or decrease to personal preference)
  • 1/8 teaspoon (just a small pinch) fine sea salt
  • 3 to 4 cups powdered sugar

Instructions

  • CUPCAKES: Preheat the oven to 350 degrees and line a muffin tin with paper liners. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and mix until combined. Beat in buttermilk and molasses, mixing until combined. In another large bowl, combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Whisk until combined. Add dry ingredients to the wet ingredients. Beat on low speed until completely combined and smooth. Beat on medium speed for another 1 minute.
  • Fill muffin tin cavities two-thirds the way full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely. Cool COMPLETELY before adding frosting (see next step).
  • FROSTING: in a large bowl, beat cream cheese and butter until completely smooth and creamy. Add vanilla, cinnamon, and salt beat until combined. Add the powdered sugar in 1 cup additions, beating in between each addition until smooth. Add 3 cups for a stronger cream cheese flavor (less stiff frosting) and 4 cups for a sweeter, stiffer (less cream cheese flavored) frosting. Frost cupcakes with a butter knife or by transferring the frosting to a piping bag fitted with a tip. Store cupcakes in the fridge.

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34 Comments

  1. I’ve actually never seen that ecard before, but that is hilarious, and so true! ๐Ÿ™‚ These muffins sound so amazing, Chelsea! I love your creativity of stuffing them with cinnamon and cheesecake. And the glaze just puts these cuties over the top! Pinned!

  2. 5 stars
    I think I’ve seen at least 100 recipes today and this one is at the top of my must make list. These muffins sound delicious. I could have 1 for breakfast, 1 for a snack and 1 for dessert. (maybe 2 snacks). Thanks for sharing.

    Linda

  3. Yes, most times a muffin can be a cupcake. This is one of those divine examples. If you can live with the fantasy that this is a muffin and thus healthy—-hey go for it. It lifts the guilt lid and that’s always lovely. A wonderful holiday cupcake—seriously.

  4. Ummm excuse me but these sound AMAZING, and the photos are absolutely to die for. Also, don’t ask me how, but I had definitely never heard that eCard phrase, and now that I have… I am going to be using it all the time. And eating cupcakes (and muffins with cream cheese frosting). These miiiight have to go down in my kitchen come holiday time. And maybe some added chocolate chips. ๐Ÿ˜‰

  5. I am so looking forward to making tons of gingerbread things this holiday season! These muffins look fantastic. They’d be so perfect for breakfast during the holidays! Love the cream cheese swirl in the middle! ๐Ÿ™‚

  6. 5 stars
    I made these this morning and they were SOO good! The combination of the gingerbread, filing, and glaze were perfect together! They were really moist and fluffy and had the perfect amount of spices! I kinda overloaded them with the cheesecake filling so they didn’t have the cute swirl effect that yours did, but the filling was amazing so it didn’t matter! Can’t wait to make these again! My new favorite winter muffin!

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