Gingerbread Cupcakes with Cinnamon Frosting Recipe

Introduction

These are the best gingerbread cupcakes with cinnamon frosting for holiday gatherings. The warm spices and fluffy texture make them a seasonal favorite. For more festive treats, try these Delightful Linzer Cookies Recipe or Mini Pumpkin Cheesecakes Recipe. Perfect for baking enthusiasts looking to expand their dessert repertoire.

Ingredients

These warmly spiced gingerbread cupcakes with cinnamon frosting fill your kitchen with the nostalgic aroma of molasses and holiday spices, promising a moist, tender crumb and creamy topping.

• 1 3/4 cup cake flour
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup molasses
• 1/2 cup dark brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cloves
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 3/4 cup milk
• 1/2 cup unsalted butter (for frosting), at room temperature
• 4 oz cream cheese, at room temperature
• 2 tsp vanilla extract (for frosting)
• 2 cups powdered sugar
• 1/2 tsp cinnamon (for frosting)
• 1 Tbsp heavy whipping cream or milk

Timing

Prep Time	20 minutes
Cook Time	18 minutes
Total Time	38 minutes

Context: These Gingerbread Cupcakes with Cinnamon Frosting are about 20% faster than similar recipes, making them perfect for holiday baking when time is short.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with festive cupcake liners. This ensures your Gingerbread Cupcakes with Cinnamon Frosting release easily and maintain their shape.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon salt. Whisking thoroughly prevents clumps and ensures the spices are evenly distributed throughout your cupcakes.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat ½ cup unsalted butter (softened) with ½ cup brown sugar until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl to incorporate everything evenly. This step is crucial for creating a tender crumb in your Gingerbread Cupcakes.

Step 4 — Add Wet Ingredients

Beat in 1 large egg and ½ cup molasses until just combined. Then mix in ½ cup hot water. The hot water helps to bloom the spices and molasses, enhancing the deep gingerbread flavor. The batter will be thin.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry flour and spice mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense cupcakes. A few streaks of flour are okay.

Step 6 — Fill and Bake

Divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should spring back lightly when touched.

Step 7 — Cool Completely

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step is vital before frosting; if the cupcakes are even slightly warm, the Cinnamon Frosting will melt and slide off.

Step 8 — Make Cinnamon Frosting

While the cupcakes cool, prepare the frosting. In a large bowl, beat ½ cup softened butter until smooth. Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon, and 2 tablespoons milk. Beat on medium-high speed until light and fluffy, about 2-3 minutes.

Step 9 — Frost and Serve

Once the Gingerbread Cupcakes are completely cool, pipe or spread the Cinnamon Frosting onto them. For best results, use a piping bag with a star tip for a decorative swirl. Serve immediately or store in an airtight container.

Nutritional Information

Calories	285
Protein	3g
Carbohydrates	45g
Fat	11g
Fiber	1g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Use whole wheat pastry flour instead of all-purpose for extra fiber while maintaining a tender crumb in your Gingerbread Cupcakes with Cinnamon Frosting.
• Greek yogurt — Replace butter or oil with plain Greek yogurt to boost protein content and create a moist texture.
• Almond flour — Swap all-purpose flour for almond flour to make gluten-free, lower-carb Gingerbread Cupcakes with a nutty flavor.
• Coconut sugar — Substitute refined sugar with coconut sugar for a lower glycemic index and subtle caramel notes.
• Applesauce — Use unsweetened applesauce in place of some oil or butter to reduce fat while adding natural sweetness.
• Oat flour — Make gluten-free Gingerbread Cupcakes by using oat flour, which adds heartiness without overpowering the spices.
• Coconut oil frosting — Create dairy-free cinnamon frosting with coconut oil and powdered sugar instead of butter.
• Reduced molasses — Cut molasses by half and supplement with spices to lower sodium and sugar while keeping the gingerbread essence.

Serving Suggestions

• Pair these Gingerbread Cupcakes with Cinnamon Frosting with a warm mug of chai tea or spiced hot chocolate for a cozy winter treat.
• Serve as a festive dessert at holiday parties alongside other seasonal favorites like sugar cookies or peppermint bark.
• Offer with a scoop of vanilla bean ice cream for a delightful contrast of warm spices and cool creaminess.
• Perfect for Christmas gatherings, cookie exchanges, or as a sweet ending to a family brunch.
• Dust with a light sprinkle of cinnamon or crushed gingersnap cookies on top for an elegant finishing touch.
• Arrange on a tiered cake stand with holiday-themed liners for a beautiful and inviting presentation.

These Gingerbread Cupcakes with Cinnamon Frosting are versatile enough for casual snacking or dressed up for special celebrations, making them a beloved treat any time of year.

Common Mistakes to Avoid

• Mistake: Using stale spices that lack potency. Fix: Check your spices’ freshness before baking—ground spices lose flavor after 6–12 months.
• Mistake: Overmixing the batter, creating tough cupcakes. Fix: Mix just until ingredients are combined to keep the crumb tender.
• Mistake: Measuring flour incorrectly, leading to dense results. Fix: Spoon flour into the measuring cup and level it off for accuracy.
• Mistake: Baking at too high a temperature, causing domed or burnt tops. Fix: Use an oven thermometer to verify your oven’s true temperature.
• Mistake: Adding molasses straight from the jar, making it hard to incorporate. Fix: Lightly grease your measuring spoon so molasses slides out easily.
• Mistake: Frosting warm cupcakes, which melts the cinnamon frosting. Fix: Cool cupcakes completely on a wire rack before applying frosting.
• Mistake: Skipping the creaming step for butter and sugar in the frosting. Fix: Beat butter and powdered sugar until light and fluffy for a smooth texture.
• Mistake: Overbaking, resulting in dry gingerbread cupcakes. Fix: Start checking for doneness a few minutes early—a toothpick should have moist crumbs.
• Mistake: Using cold ingredients straight from the fridge. Fix: Bring eggs, milk, and butter to room temperature for better emulsion and rise.
• Mistake: Storing frosted cupcakes improperly, causing sogginess. Fix: Store in an airtight container at room temperature for up to two days.

Storing Tips

• Fridge: Store your Gingerbread Cupcakes with Cinnamon Frosting in an airtight container in the refrigerator for up to 5 days. Keep them covered to prevent drying out.
• Freezer: Freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer-safe bag or container for up to 3 months. Frosted cupcakes can be frozen on a baking sheet until solid, then transferred to an airtight container for up to 1 month.
• Reheat: For best results, warm refrigerated or thawed Gingerbread Cupcakes in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-8 minutes until heated through. Always ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Proper storage keeps your Gingerbread Cupcakes with Cinnamon Frosting moist and flavorful, whether you’re enjoying them fresh or saving them for later.

Conclusion

These Gingerbread Cupcakes with Cinnamon Frosting are a festive treat perfect for holiday gatherings. I hope you enjoy baking them as much as I do! If you love gingerbread, try our Gingerbread Pancakes Recipe or Gingerbread Truffles Recipe next. Leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I make these Gingerbread Cupcakes with Cinnamon Frosting ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them unfrosted in an airtight container at room temperature. Frost them just before serving for the best texture.

What is the best way to store leftover Gingerbread Cupcakes with Cinnamon Frosting?

Store any leftover cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to five days. Let them come to room temperature before serving for optimal flavor.

Can I substitute the molasses in this Gingerbread Cupcakes with Cinnamon Frosting recipe?

Molasses provides the signature deep flavor, so substitution is not recommended. If absolutely necessary, you can use dark corn syrup or maple syrup, but the taste and color of your Gingerbread Cupcakes with Cinnamon Frosting will be noticeably different.