Gingerbread Cupcakes with Cream Cheese Frosting


A perfectly fun and festive Gingerbread Cupcake! Tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it’s finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles. 

Gingerbread Cupcakes

Gingerbread Cupcakes

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 have perfectly decadent flavor and they taste just like a gingerbread cookie!

Then 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

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).

Gingerbread Cupcakes

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 Classy

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Gingerbread Cupcakes with Cream Cheese Frosting

5 from 5 votes

A perfectly fun and festive gingerbread cupcake! Tender, fluffy cake is brimming with well spiced, deep molasses flavor, then it's finished with a rich, tangy cream cheese frosting. If you want to go all out finish them off with mini gingerbread men and Christmas sprinkles.

Servings: 12
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes



  • 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: Preheat oven to 350 degrees. Line a muffin tin with cupcake liners and lightly spray liners and top of pan with non-stick cooking spray. 
  2. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves, 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. 
  4. Mix in vegetable oil then blend in eggs one at a time. Mix in molasses. 
  5. Mix in flour mixture in 3 additions alternating with 2 additions of milk between (mix just until combined after each addition).

  6. Scrape down sides and bottom of bowl and fold batter.
  7. Divide mixture among 12 paper lined muffin cups filling each 2/3 full. 

  8. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 22 minutes. 
  9. 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). 
  10. Once cool frost with cream cheese frosting. Store in an airtight container in refrigerator then let rest at room temp about 20 minutes before serving.

  11. For the frosting:
  12. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter and cream cheese until smooth. 
  13. Add vanilla and powdered sugar and mix until light and fluffy*. 

Recipe Notes

  • *If frosting is slightly runny simply freeze in 3 minute increments, whipping again with mixer between increments until desired consistency is reached.
  • Recipe inspired by King Arthur Flour
Nutrition Facts
Gingerbread Cupcakes with Cream Cheese Frosting
Amount Per Serving
Calories 484 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 79mg 26%
Sodium 233mg 10%
Potassium 234mg 7%
Total Carbohydrates 64g 21%
Sugars 48g
Protein 3g 6%
Vitamin A 13.1%
Calcium 7.3%
Iron 9.7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Gingerbread Cupcakes
Calories: 484 kcal
Author: Jaclyn
This post contains affiliate links.


  • Matt Smith: does this taste any different without the gingerbread or frosting because im allergic thanks December 3, 2018 at 11:26am Reply

  • Evie: hello i would like to know why there are two cupcake cases on the cupcake please and thank you bye November 30, 2018 at 4:20am Reply

    • Jaclyn: Just for decorative purposes :), you’ll only need one. December 1, 2018 at 2:24am Reply

  • 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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