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gingerbread cupcakes on white plate
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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 mins
Cook Time22 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: holiday dessert recipe
Servings: 12 servings
Calories: 719kcal



  • 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


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.


  • Recipe makes approximately 12-14 cupcakes.


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.


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.


Calories: 719kcal | Carbohydrates: 91g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 435mg | Potassium: 350mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg