Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
User Reviews
4.7
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Description
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting bring classic holiday spices together in cupcake form. The batter blends flour, baking soda, and a warm spice mix including ground ginger, cinnamon, nutmeg, and cloves with softened butter, brown sugar, molasses, eggs, and milk to create a moist, tender crumb. Once baked until a toothpick comes out clean, they stay moist by cooling briefly in the pans before transferring to a sealed container.
The frosting pairs softened cream cheese with powdered sugar, cinnamon, vanilla, and heavy cream, beaten until creamy and smooth. This cinnamon frosting adds a sweet and spiced complement to the deeper, molasses-rich cupcakes. The frosting can be piped neatly using a wide tip if desired.
This recipe creates a comforting dessert that suits cooler seasons or festive occasions. The molasses and spice blend provide depth, while the cream cheese frosting adds a mild tang and soft texture contrast. It can be served as individually portioned cupcakes at gatherings or enjoyed as a sweet snack.
For the best texture, ensure the cupcakes cool completely before frosting. Adjust the heavy cream quantity in the frosting to reach your preferred consistency for spreading or piping. Doubling the frosting recipe is suggested if you plan to pipe the frosting decoratively.
Ingredients
- 1 ½ cups flour
- ½ teaspoons baking soda
- 2 teaspoons ground ginger
- 2 ½ teaspoons cinnamon
- ¼ heaping teaspoon nutmeg
- ¼ teaspoon cloves ground
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- 2 egg at room temperature
- ½ cup molasses
- ½ cup milk at room temperature
- 1 teaspoon vanilla
Frosting**
- 4 cups powdered sugar
- 4 ounces cream cheese softened
- 1 tablespoon cinnamon
- ½ teaspoon vanilla
- 2-4 tablespoons heavy cream as needed
Instructions
Make the Cupcakes
- Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
- In another, large bowl cream together butter and sugar for 2 minutes. Add molasses, milk, eggs and vanilla, and mix thoroughly. Gradually stir in flour mixture until just combined (don't over-mix at this part).
- Divide batter evenly among the lined cups, filling each 3/4 full. Bake about 19-22 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 5 minutes, then transfer to a container with a lid to cool completely (this is the secret to keeping them super-moist!).
Prepare the Frosting
- When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes).
- Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth.
- Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency.
- Spread or pipe onto cooled cupcakes (see note). Store in airtight container.
Notes
- To achieve a moist texture, cool the cupcakes in the muffin tins for about 5 minutes before transferring to a sealed container.
- Double the frosting ingredients and use a wide piping tip if you wish to pipe the frosting onto the cupcakes as shown in photos.
- Mix the frosting gradually to adjust thickness; add more heavy cream as needed for spreading or piping.
- Original or "legacy" versions of this recipe can be requested separately if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 163mg | 7% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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