Gingerbread Cupcakes Recipe

5 from 6 votes

Gingerbread Cupcakes Recipe

These moist and tender Gingerbread Cupcakes are packed with the rich flavor of molasses and warm holiday spices. Topped with a silky vanilla and cinnamon cream cheese frosting, these cupcakes are the perfect holiday dessert!

Prep Time30

Cook Time22

Total Time52

Course: Dessert

Cuisine: American

Keyword: holiday dessert recipe

Servings: servings

Calories: 719kcal

Author: The Chunky Chef

Ingredients

Cupcakes

2 cups all purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp kosher salt
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground cloves
2/3 cup packed light brown sugar
1/2 cup unsalted butter softened to room temperature
1/2 cup molasses unsulphured is preferred
1 large egg
2 large egg yolks
1/3 cup whole milk
2 Tbsp sour cream full fat works best
1 1/2 tsp vanilla extract

Cream cheese frosting

1 cup unsalted butter softened to room temperature
16 oz cream cheese softened to room temperature (full fat bricks are recommended, not the spreadable kind)
1 tsp vanilla bean paste
1 tsp ground cinnamon
1/4 - 1/2 tsp kosher salt
5 cups powdered sugar whisked to remove lumps

Instructions

Make the cupcakes

Preheat oven to 350°F. Line muffin tins with cupcake liners or spray with nonstick cooking spray. Set aside.
To a medium mixing bowl, add flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Whisk and set aside.
To a large mixing bowl, add brown sugar and butter and whisk until smooth and creamy.
Add molasses and whisk until combined. Add egg and egg yolks and whisk to combine.
Add milk, sour cream, and vanilla extract and whisk again, until combined.
Add dry ingredients from step 2 to the wet batter and whisk until just combined and no flour streaks remain.
Scoop the batter into the prepared muffin tins, filling them about 2/3 - 3/4 of the way up.
Bake in preheated oven for 20-22 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs, or clean.
Let cupcakes cool in the muffin tins for a few minutes, then remove the cupcakes to a cooling rack to finish cooling.

Make the frosting

Add butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl with a hand mixer) and beat until creamy.
Add vanilla, cinnamon and salt and beat until combined.
Add in powdered sugar, a little at a time, mixing on a lower speed to prevent the sugar from flying out of the mixer.
Increase the mixer speed to medium, and beat for another 2 minutes or until the frosting is smooth and fluffy.

Frost the cupcakes

Transfer frosting to piping bag fitted with a closed star tip (or desired tip), and once the cupcakes are completely cooled, pipe swirls of frosting onto cupcakes.

Notes

Recipe makes approximately 12-14 cupcakes.

Storage

Leftover frosted cupcakes should be stored in an airtight container in the refrigerator for up to 2-3 days.

Unfrosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days, or at room temperature for 3-4 days.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze for up to 3 months.

Thaw overnight in the refrigerator before frosting.

I don't recommend freezing the frosted cupcakes.

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