Home > Holidays > Christmas > Gingerbread Cupcakes Gingerbread Cupcakes November 17, 2014 | 34 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Perfectly spiced and richly molasses flavored gingerbread cupcakes with our favorite cream cheese frosting More Christmas favorites: Christmas Cookies (four 3-ingredient cookie recipes) Peppermint Bark Brownie Cookies Peppermint Sugar Cookies Peppermint Snowball Cookies Snickerdoodles Oatmeal Cookies (Oatmeal Chocolate Chip Cookies) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Gingerbread Cupcakes 5 from 9 votes - Review this recipe Perfectly spiced and richly molasses flavored gingerbread cupcakes with our favorite cream cheese frosting SAVE TO RECIPE BOX Print Recipe Gingerbread Cupcakes 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Ingredients8 tablespoons unsalted butter, softened1/2 cup dark brown sugar, packed (light will also work)1 large egg1/2 cup buttermilk1/2 cup good quality molasses1 and 1/3 cups white flour (spooned and leveled)1 teaspoon ground cinnamon1/2 teaspoon EACH: baking powder, baking soda, fine sea salt, ground ginger, ground nutmeg1/4 teaspoon ground allspiceFrosting1 package (8 ounces) full fat cream cheese, softened8 tablespoons unsalted butter, softened1 and 1/2 teaspoon pure vanilla extract1/4 teaspoon ground cinnamon (increase or decrease to personal preference)1/8 teaspoon (just a small pinch) fine sea salt3 to 4 cups powdered sugar InstructionsCUPCAKES: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.