Gingerbread Cupcakes with Cream Cheese Frosting


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!

Gingerbread Cupcakes | Cooking ClassyGingerbread Cupcakes | Cooking ClassyGingerbread Cupcakes | Cooking ClassyGingerbread Cupcakes | Cooking ClassyGingerbread Cupcakes | Cooking Classy


Gingerbread Cupcakes with Cream Cheese Frosting

5 from 2 votes

Yield: 12 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)


  • 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


  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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  • Heather @Bostongirlbakes: Oooh I’ve been so wanting to make gingerbread cupcakes! And these ones look so darn cute! December 18, 2015 at 10:45am Reply

  • Seyarra: can the cupcake batter be made without the electric stand mixer, but instead be made with the old school electric mixer? December 17, 2015 at 9:41pm Reply

    • Jaclyn: Yes that should be just fine. I hope you love them! December 17, 2015 at 11:54pm Reply

  • Patricia Mapley: I am about to mix up a double batch of these cupcakes for a group of special needs friends~including my son. I am going to frost them with a cinnamon butter cream and top with a foil wrapped chocolate bear surrounded with mini gingerbread boy sprinkles. I’ll let you know how much they are enjoyed! December 17, 2015 at 2:29pm Reply

  • Laura Dembowski: These cupcakes are perfect with all that frosting and that tiny cookie. Send me a batch please :) December 17, 2015 at 6:39am Reply

  • Laura ~ RYG: Honestly, I’m having a hard time getting stressed looking at these smiling gingerbread faces ~ yes, with everything there is to do. Presents to wrap and buy. Food to make! The pictures are just making me glow! I might just even impress my mom with these and will be putting them on my artisan wood board for the ugly Christmas sweater party I’m having. And I’m giving away the same $200 board on my blog right now. December 17, 2015 at 5:35am Reply

  • Medeja: These cupcakes are so beautiful! i can imagine very yummy too! December 17, 2015 at 3:57am Reply

  • Roxana: So not ready for it, how is it less than 10 days away?! Madness, I tell you! :) These cupcakes are too cute, great job! December 16, 2015 at 9:15pm Reply

  • Quite Chefy: One word: YUMMY! These look amazing, and I bet they taste just as wonderful. Keep up the wonderful work! December 16, 2015 at 3:32pm Reply

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