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Gingerbread Cupcakes
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Gingerbread Cupcakes

Tis the season! These Gingerbread Cupcakes have a spiced gingerbread cupcake topped off with a brown sugar cream cheese frosting. Add a gingerbread cookie for even more gingerbread love!

Prep Time
30 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 20 mins
Servings: 16 cupcakes
Calories: 433 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1 cup light brown sugar
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch salt
  • ginger cookie optional, mini

Instructions

    Cup of Yum
  1. Preheat the oven to 350ºF. Line 16 muffin cups with liners.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice.
  3. In another bowl, or the bowl of a stand mixer, beat together the oil and brown sugar until combined. Add in the egg and beat to combine. Mix in the buttermilk and molasses.
  4. Add the dry ingredients to the wet ingredients and mix just until combined. (Once it is done mixing, I like to take a spatula to scrape the bowl down completely to make sure everything is combined.)
  5. Divide the batter between the prepared muffin cups, filling each about 2/3 full.
  6. Bake the in the preheated oven until a tester inserted in the middle comes out with just a few moist crumbs, about 19 minutes. Let the cupcakes cool completely.
  7. To make the icing, beat the cream cheese until smooth. Add in the butter and continue to beat until light and fluffy. Add the brown sugar and beat until fully combined.
  8. Add in the powdered sugar, 1/2 cup at a tie, until it is all incorporated. Add in the vanilla and the salt and continue to beat for another 2-3 minutes, until fluffy.
  9. Pipe the frosting on top of the cooled cupcakes, and if desired, top with a mini ginger cookie.

Notes

  • I used my soft ginger cookie recipe and 1/2 tablespoon of dough for each cookie. You could also use a store bought cookie to make things easier.
  • This makes a generous amount of frosting for each cupcake.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include the ginger cookie.

Nutrition Information

Serving 1cupcake Calories 433kcal (22%) Carbohydrates 64g (21%) Protein 3g (6%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 6g (30%) Cholesterol 44mg (15%) Sodium 202mg (8%) Potassium 69mg (1%) Fiber 1g (4%) Sugar 51g (102%)

Nutrition Facts

Serving: 16 cupcakes

Amount Per Serving

Calories 433

% Daily Value*

Serving 1cupcake
Calories 433kcal 22%
Carbohydrates 64g 21%
Protein 3g 6%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Cholesterol 44mg 15%
Sodium 202mg 8%
Potassium 69mg 1%
Fiber 1g 4%
Sugar 51g 102%

* Percent Daily Values are based on a 2,000 calorie diet.