Go Back
Gingerbread Heaven Cupcakes topped with creamy cheese frosting, a festive delight.

Gingerbread Heaven Cupcakes with Cream Cheese Frosting

Deliciously spiced cupcakes topped with a creamy, tangy cream cheese frosting, perfect for cozy gatherings and holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour
  • 1 cup brown sugar Can substitute with white sugar plus 1 tablespoon of molasses per cup.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, melted Can substitute with neutral oil.
  • 1/2 cup buttermilk Can substitute with milk mixed with 1 tablespoon lemon juice or vinegar.
  • 2 large eggs
  • 1/4 cup molasses Can substitute with dark corn syrup or honey.
For the Frosting
  • 8 oz cream cheese, softened Full fat is preferred for thick frosting.
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar Reduce for less sweetness.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg.
  3. In another bowl, whisk the melted butter, buttermilk, eggs, and molasses until smooth.
  4. Combine the wet and dry ingredients and mix until just combined, being careful not to overmix.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the softened butter until fluffy.
  2. Add the cream cheese and beat briefly, then gradually add the powdered sugar and vanilla extract. Mix until smooth.
  3. If the frosting is too soft, chill it for about 10 minutes before piping.
Assembly
  1. Frost the cooled cupcakes with the cream cheese frosting.
  2. Optionally, add toppings like crushed gingersnaps or pecans.

Notes

Do not overmix the batter to maintain soft and tender cupcakes. Store frosted cupcakes in an airtight container in the fridge for up to 4 days.