Gingerbread Cupcakes with Cream Cheese Frosting

12.16.2015

Less than 10 days until Christmas! Are you ready for it? If you said yes you’re wrong, you haven’t made these cupcakes yet so once you do…then your ready for Christmas :). These cupcakes are so festive and they are packed with that irresistible gingerbread flavor! Plus, when you pair the flavor of gingerbread with a decadent cream cheese frosting you know good things are bound to happen. Cream cheese frosting would be good on anything – I mean if I could pipe a huge pile of it over my bowl of oatmeal in the morning without gaining pound after pound I would.

Gingerbread Cupcakes | Cooking Classy

For the gingerbread on these cupcakes I used these mini molds. They are so fun! I also used a Wilton #1 round tip for piping – since it’s the tiniest I could find. Then the recipe I used is my Gingerbread Cookie recipe which also includes an icing recipe to go with it (keep in mind though since they are so tiny they will be more of a crisp cookie and not so soft and chewy). I only made a half batch but I still got tons of baby gingies. My kids couldn’t get over them! Who am I kidding? I couldn’t get over them either! I love everything tiny so I think baby gingerbread men will be a new Christmas tradition around here. And of course if I’m going to be making them again they need these decadent cupcakes to go with them! So much fun and deliciousness together in one cute cupcake!

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Gingerbread Cupcakes with Cream Cheese Frosting

5 from 2 votes

Yield: 12 cupcakes

Ingredients

Cupcakes

  • 1 2/3 cups (234g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (116g) packed light-brown sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1/2 cup (120ml) unsulphured molasses
  • 1/2 cup (120ml) milk
  • Mini gingerbread men for decoration (optional)

Frosting

  • 8 oz (225g) cream cheese, nearly at room temperature
  • 1/2 cup (114g) unsalted butter, nearly at room temperature
  • 3 cups (370g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. For the cupcakes:
  2. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment whip brown sugar and butter until pale and fluffy. Mix in vegetable oil then blend in eggs one at a time. Mix in molasses. Add in 1/3 of the flour mixture then mix just until combined then mix in 1/2 of the milk and mix just until combined, then repeat process once more. Finish by mixing in remaining 1/3 of the flour mixture and mix just until combined. Scrape down sides and bottom of bowl and fold batter.
  4. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray. Divide mixture among 12 paper lined muffin cups filling each 2/3 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes. Cool in pan several minutes then transfer to a wire rack to cool (after about 10 minutes I recommend letting them continue to cool in an airtight container so they don't dry). Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp a bit before serving.
  5. For the frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. Add vanilla and powdered sugar and mix until light and fluffy. If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.
  7. Recipe source: inpsired by King Arthur Flour
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19 comments

  • Suzan Maddox: I got all in the Christmas mood making gingerbread. This turned out wonderfully, very moist. Very nice flavor, not overpowering. Loved the icing with whipping cream. I usually use whipping cream in my icing, but not whipped and folded in. Perfect. November 19, 2017 at 1:58pm Reply

    • Jaclyn: Thanks Suzan! November 20, 2017 at 10:35am Reply

    • Lili: They should be in moisture keep them in some container with cut apple , exchange apple every few days .. November 28, 2017 at 8:39am Reply

  • Gwen: Hi!! I LOVEEE the flavour of these, but I just had a question on storage / consumption after the first day. I made a batch of these and they were DELISH. However, I kept them – sealed in the fridge and on the second day, they got really dry and hard, even after leaving it to come to room temp for awhile. Does this happen with yours? Any suggestions?

    Many many thanks!!! Great great recipe otherwise October 15, 2017 at 8:32am Reply

  • Betsy: Does it matter what type of milk? Would skim be okay? December 23, 2016 at 8:40am Reply

    • Jaclyn: Skim would be okay if that’s all you have but I’d probably add in an extra 1 tsp of butter to make up for the lack of fat. December 23, 2016 at 10:33am Reply

  • Vicki: Hi! I don’t know how often you answer questions on old posts but I’m planning for a book club party in early December and we will have read a Christmas Carol, so I want to do something Christmasy and saw this! I only have one concern. One of the ladies in the club is allergic to cinnamon. Would they taste terribly different without it? Thanks! November 8, 2016 at 12:58pm Reply

    • Sarah: I just made these and they seem very dry to me…..did you make them? If you did how did yours turn out? I still have to make the frosting so maybe that will help? December 10, 2016 at 7:28am Reply

  • Mariel: Where did you find the red and green nonpareils sprinkles. I have made your white chocolate popcorn and tiny short bread bites but couldn’t find red and green ones so I had to use rainbow!

    They were both still delicious! December 21, 2015 at 11:24am Reply

  • Laura (Tutti Dolci): These are the cutest cupcakes, the gingerbread toppers are adorable! December 19, 2015 at 8:07pm Reply

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