Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting Recipe

Introduction

These are the best Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting, a perfect treat for the holiday season. The cupcakes are moist and warmly spiced, topped with a creamy, tangy frosting that balances the sweetness. For more festive baking, try these Gingerbread Cheesecake Cookies Recipe or this Christmas Ooey Gooey Butter Cookies Recipe.

Ingredients

These gingerbread cupcakes with cinnamon frosting are a symphony of warm, cozy spices and rich molasses, promising a perfectly moist crumb and a creamy, spiced topping.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1/2 cup milk (or buttermilk for extra tenderness)
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cinnamon Frosting:
• 4 cups powdered sugar
• 4 ounces cream cheese, softened
• 1 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons heavy cream (or milk)

Timing

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

Context: This streamlined process makes these Gingerbread Cupcakes with Cinnamon Frosting about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners. This ensures your Gingerbread Cupcakes with Cinnamon Frosting release easily and bake evenly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the signature spices: ground ginger, cinnamon, cloves, and nutmeg. Whisking aerates the flour and evenly distributes the leavening agents for a consistent crumb.

Step 3 — Cream Wet Ingredients

In a large mixing bowl, beat the softened unsalted butter and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Beat in the molasses, then add the eggs one at a time, mixing well after each. Finally, mix in the vanilla extract.

Step 4 — Combine Wet and Dry Mixtures

With the mixer on low, alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined; overmixing will lead to dense cupcakes.

Step 5 — Fill and Bake

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 6 — Cool Completely

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes will cause the Cinnamon Frosting to melt and slide off.

Step 7 — Make the Cinnamon Frosting

While the cupcakes cool, beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, ground cinnamon, and a pinch of salt, beating until light and fluffy. For stiffer peaks, chill the frosting for 15 minutes before piping.

Step 8 — Frost and Garnish

Once the Gingerbread Cupcakes are completely cool, pipe or spread the Cinnamon Frosting onto each one. For a festive finish, garnish with a light dusting of cinnamon or a sprinkle of crushed gingersnap cookies.

Nutritional Information

Calories	~320 kcal
Protein	~3 g
Carbohydrates	~52 g
Fat	~12 g
Fiber	~1 g
Sodium	~220 mg

Note: These values are estimates for one Gingerbread Cupcake with Cinnamon Frosting and can vary based on specific ingredients and portion sizes.

Healthier Alternatives

These simple swaps let you enjoy delicious gingerbread cupcakes with cinnamon frosting while tailoring them to your dietary needs.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a nuttier, more satiating cupcake.
• Lower-Carb Sweetener — Swap molasses and sugar for a monk fruit or erythritol blend to significantly reduce the carbs while keeping the warm spice flavor.
• Dairy-Free Moisture — Use unsweetened applesauce or mashed ripe banana instead of butter or oil for a moist, fat-reduced crumb.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to make these gingerbread cupcakes safe for those with sensitivities, without compromising texture.
• Low-Sodium Spice — Make your own pumpkin pie spice blend without added salt to control the sodium level while maintaining the essential warmth.
• Greek Yogurt Frosting — For a tangy, high-protein cinnamon frosting, blend Greek yogurt with a touch of honey and cinnamon instead of traditional buttercream.
• Egg Replacer — Use a flax egg or commercial egg replacer to make these cupcakes vegan-friendly while still providing structure.
• Reduced-Sugar Frosting — Sweeten your cinnamon frosting with powdered erythritol or a touch of date paste for a less sugary topping.

Serving Suggestions

• Pair these warmly spiced gingerbread cupcakes with a hot beverage like chai tea, mulled cider, or a strong cup of coffee to complement the cozy flavors.
• For a festive holiday platter, arrange them alongside other seasonal treats like sugar cookies, peppermint bark, or mini pumpkin pies.
• Serve as a delightful dessert after a winter meal of roast turkey, glazed ham, or a hearty vegetarian stew.
• Transform them into a stunning centerpiece by arranging them on a tiered stand, dusted lightly with powdered sugar or adorned with a single cinnamon stick on top.
• For a fun twist, crumble a cupcake over a bowl of vanilla ice cream or warm apple crisp for an easy deconstructed dessert.
• Package individual gingerbread cupcakes with cinnamon frosting in clear cellophane bags tied with a ribbon for charming homemade holiday gifts or party favors.

These cupcakes are perfect for holiday parties, cookie exchanges, or as a sweet ending to a cozy family dinner. The rich molasses and spice profile makes them a standout on any dessert table.

Common Mistakes to Avoid

• Mistake: Using stale spices, which results in flat, bland Gingerbread Cupcakes with Cinnamon Frosting. Fix: Smell your spices before using them; if the aroma is faint, replace them for a vibrant flavor.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour disappears to ensure your cupcakes stay tender and light.
• Mistake: Measuring flour incorrectly, leading to dense, dry cupcakes. Fix: Spoon flour into your measuring cup and level it off for the most accurate weight.
• Mistake: Baking at too high a temperature, causing peaked tops and a tough crumb. Fix: Use an oven thermometer to verify the correct temperature for even baking.
• Mistake: Adding molasses straight from a cold jar, making it difficult to incorporate. Fix: Briefly warm the jar in hot water to make the molasses pourable and easy to mix.
• Mistake: Frosting warm cupcakes, which melts the Cinnamon Frosting into a runny mess. Fix: Allow cupcakes to cool completely on a wire rack before piping.
• Mistake: Using butter that’s too soft for the frosting, creating a greasy, unstable texture. Fix: Use room-temperature butter that holds a slight indent when pressed for perfect fluffiness.
• Mistake: Skipping the creaming step for the butter and sugar. Fix: Cream for a full 2-3 minutes until light and pale; this incorporates air for a better rise.
• Mistake: Not tasting the frosting before finishing. Fix: Always adjust the cinnamon and powdered sugar to your taste for a perfectly spiced balance.

Storing Tips

• Fridge: Store unfrosted or frosted gingerbread cupcakes in an airtight container for up to 3 days. The cinnamon frosting will remain stable at refrigerator temperatures.
• Freezer: For longer storage, freeze unfrosted cupcakes on a baking sheet before transferring to a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm refrigerated cupcakes in the microwave for 10-15 seconds or in a 300°F (150°C) oven until just warm to the touch, ensuring the internal temperature reaches at least 165°F (74°C) for food safety if previously refrigerated for several days.

For best texture, bring gingerbread cupcakes with cinnamon frosting to room temperature for about 30 minutes before serving.

Conclusion

These moist and warmly spiced Gingerbread Cupcakes with Cinnamon Frosting are the perfect festive treat. For more holiday baking inspiration, try our Gingerbread Cheesecake Cookies Recipe or Christmas Gooey Butter Cookies Recipe. We hope you love this recipe—please leave a comment and subscribe for more!

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FAQs

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

Yes, you can bake the cupcakes 1-2 days in advance. Store them unfrosted in an airtight container at room temperature. Prepare the cinnamon frosting and frost them the day you plan to serve for the best texture and flavor.

What is the best way to store leftover cupcakes?

Store any leftover Gingerbread Cupcakes with Cinnamon Frosting in a sealed container in the refrigerator for up to 4 days. Let them sit at room temperature for about 30 minutes before serving to allow the frosting to soften.

Can I make this recipe without molasses?

Molasses is essential for the classic, deep flavor of these Gingerbread Cupcakes. A dark corn syrup or maple syrup can be used in a pinch, but the taste will be milder and less authentic. The cinnamon frosting will still pair nicely with the adjusted flavor.