Gingerbread Cupcakes with Silky Cream Cheese Frosting

These gingerbread cupcakes are moist and tender with warm gingerbread flavor. They’re topped with a tangy cinnamon cream cheese frosting that complements the spiced cake perfectly—an ideal Christmas cupcake.

This post was updated December 17, 2022 with new photos, recipe tips and a slightly updated recipe

If you want a festive dessert that tastes like the holidays and looks delightful, these gingerbread cupcakes are a great choice. The cupcakes have a tender, moist crumb and a cozy gingerbread flavor from brown sugar, molasses and warm spices. They’re finished with cinnamon-scented cream cheese frosting and can be decorated with a tiny gingerbread cookie or holiday sprinkles.

They’re perfect for potlucks, concerts or any event where you want an individual sweet treat—no plates or forks needed. And of course, they’re ideal for anyone who simply loves cupcakes.

Making Gingerbread Cupcakes

I’ve included clear step-by-step instruction and photos to show how the batter should look at each stage.

1. Preheat the oven to 350°F (180°C). Line two 12-cavity muffin pans with paper liners—you’ll make about 16 cupcakes. Use liners rather than greasing the pan so the cupcakes release cleanly.
2. Whisk the molasses with hot water in a liquid measuring cup. Thinning the molasses helps it incorporate smoothly into the batter without clumps. Set aside.
3. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt so the spices and leavening are evenly dispersed.
4. In a large bowl, whisk the melted butter, oil, egg, additional egg yolk, brown sugar, granulated sugar and vanilla until smooth and free of visible egg pieces or sugar clumps. The butter adds flavor; the oil helps keep the cupcakes moist.
5. Whisk the molasses mixture into the butter and sugar mixture. The combined wet mixture will be thin.
6. Whisk about half of the flour mixture into the wet ingredients by hand to avoid overmixing. Small air bubbles are normal.
7. Whisk in the buttermilk. Ideally bring the buttermilk to room temperature for best results. Notes include a simple substitute if you don’t have buttermilk.
8. Stir in the remaining flour mixture. Adding the dry ingredients in two additions and alternating with buttermilk gives a better crumb and reduces the chance of overmixing.
9. Spoon the batter into liners, filling each about two-thirds full—no more than three-quarters. Overfilling will cause cupcakes to overflow and sink. The batch should yield roughly 16 cupcakes.
10. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean and the tops no longer look doughy. Allow to cool in the pan for about 15 minutes before transferring to a rack to finish cooling.

Cinnamon Cream Cheese Frosting

The frosting is rich, thick and a little tangy with a gentle cinnamon note. Tips for success:

• Butter should be softened but not greasy. Pressing a finger should leave an indent without the butter melting.
• Use full-fat, brick-style cream cheese—avoid light, whipped or spreadable varieties, which are too thin for stable frosting.
• Stop mixing once you reach the desired sweetness and texture. Overmixing can make the frosting too soft.
• If you prefer, you can omit the cinnamon, but it adds a lovely warmth that pairs well with the gingerbread.

This recipe makes enough frosting to pipe generous swirls on all cupcakes. If you plan to spread frosting with a knife or want a lighter coating, the recipe notes include a half-batch variation.

These gingerbread cupcakes with cinnamon cream cheese frosting are a festive, slightly different option for holiday baking. They look beautiful, taste like Christmas, and are simple to serve. For variety, they pair nicely with other seasonal treats.