The holiday season calls for warm spices, cozy bakes, and a little something sweet to share with loved ones. These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are everything you crave in a festive dessert — fluffy, moist, and packed with nostalgic gingerbread flavor. The luscious cinnamon-spiced frosting takes these cupcakes to a whole new level of indulgence. Whether you’re baking for a party, gift-giving, or just treating yourself, this recipe delivers a perfect balance of spice and sweetness.
Table of Contents
A Spiced Delight for Every Occasion
What makes these gingerbread cupcakes stand out is their soft, tender crumb and the bold blend of holiday spices. They’re easy to prepare, yet they look and taste like a bakery masterpiece. Ideal for winter bake sales, holiday dessert tables, or cozy nights by the fire, this recipe is both versatile and crowd-pleasing. The creamy cinnamon cream cheese frosting adds a rich and tangy contrast to the warm spices, making each bite unforgettable.
Pantry Staples That Shine in Every Bite
- Flour: Provides structure and stability
- Baking Soda: Helps the cupcakes rise for a fluffy texture
- Ground Ginger: Delivers bold, signature gingerbread warmth
- Cinnamon: Adds sweet, woody depth — essential for both cupcake and frosting
- Nutmeg: Enhances the spice blend with subtle sweetness
- Ground Cloves: Lends a sharp, peppery note (optional but recommended)
- Brown Sugar: Adds moisture and a rich molasses undertone
- Molasses: Key for authentic gingerbread flavor and deep color
- Eggs: Bind the batter and help it rise evenly
- Milk: Adds moisture and helps blend the batter
- Butter: Brings richness and soft crumb texture
- Vanilla Extract: Rounds out the flavors with a warm, sweet note
Creamy Frosting Components
- Cream Cheese: Provides tangy richness and creamy texture
- Powdered Sugar: Sweetens and smooths the frosting
- Cinnamon: Echoes the cupcake spices for a cohesive flavor
- Vanilla Extract: Adds depth and smooth flavor
- Heavy Cream: Loosens the frosting for perfect spreading or piping
Easy Ingredient Swaps for Every Baker
If you’re adapting for dietary needs or pantry limitations, consider these swaps:
- Milk Alternative: Use almond, oat, or soy milk for a dairy-free version
- Butter Substitute: Coconut oil or plant-based butter works well for a vegan-friendly cupcake
- Egg Replacement: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for egg-free baking
- Molasses Substitution: Dark corn syrup or maple syrup in a pinch, though flavor will change
- Nut-Free Option: This recipe is already nut-free, but skip nut toppings if using them
How to Bake the Perfect Gingerbread Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, ground cloves, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with brown sugar until fluffy — about 2 minutes.
- Add molasses, milk, eggs, and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined — avoid overmixing.
- Divide the batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 19–22 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack or airtight container to cool completely.
Frosting Instructions
- Once cupcakes are fully cooled, beat the cream cheese until smooth and fluffy (about 2 minutes).
- Add cinnamon, vanilla extract, and 2 tablespoons of heavy cream. Mix until smooth.
- Slowly incorporate powdered sugar. Add more cream as needed to reach a spreadable consistency.
- Spread or pipe frosting onto cooled cupcakes. Store in an airtight container at room temperature for up to 5 days.
Expert Tips to Master This Recipe
- Don’t Overmix: Stir until just combined to keep cupcakes light and fluffy.
- Room Temperature Ingredients: Ensure eggs, butter, milk, and cream cheese are all room temp to prevent batter separation.
- Piping Frosting: For defined swirls, double the frosting recipe and chill it slightly before piping.
- Freeze Ahead: Unfrosted cupcakes freeze beautifully. Store in an airtight container for up to 3 months.
- Thicker Frosting: Use less cream for a firmer, pipeable frosting texture.
Delicious Pairings & Fun Variations
These gingerbread cupcakes shine on their own, but they’re also versatile for creative twists:
- Toppings: Add a sprinkle of crushed gingersnaps or chopped pecans
- Stuffed Cupcakes: Inject a dollop of caramel or spiced apple compote inside for extra indulgence
- Mini Cupcakes: Bake for about 12–14 minutes for bite-sized holiday treats
- Gluten-Free Version: Use a 1:1 gluten-free flour blend — no other changes needed
- Serve With: Hot apple cider, spiced chai latte, or a warm glass of milk
Why These Cupcakes Are a Holiday Favorite
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting aren’t just delicious — they’re packed with festive charm and nostalgia. The spice blend perfectly balances sweet and savory notes, while the creamy frosting offers a rich finish. These cupcakes bring the warmth of the season to every bite and are simple enough for weeknight baking yet impressive enough for holiday gatherings.
Whether you’re hosting a Christmas party, prepping dessert gifts, or baking with kids, this recipe is guaranteed to bring joy — one spiced, frosted bite at a time.
A Sweet Ending Worth Sharing
These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are more than just a dessert — they’re a seasonal statement. Each bite wraps you in the comforting warmth of gingerbread spices, perfectly complemented by the tangy richness of cinnamon cream cheese frosting. Whether you’re baking for a holiday party, creating edible gifts, or satisfying your own festive cravings, this recipe delivers both visual appeal and incredible taste. It’s the kind of treat that makes people ask for seconds—and the recipe.
Make a batch, share the joy, and celebrate the holidays with cupcakes that taste like tradition, but feel completely fresh.
Frequently Asked Questions
How should I store gingerbread cupcakes?
Store your gingerbread cupcakes in an airtight container at room temperature for up to 5 days. If your kitchen is particularly warm, consider refrigerating them, but allow them to come to room temperature before serving to bring out the full flavor and texture.
Can I make these cupcakes ahead of time?
Absolutely. You can bake the cupcakes in advance and freeze them (unfrosted) for up to 3 months. When ready to serve, thaw the cupcakes at room temperature, prepare the cinnamon cream cheese frosting fresh, and decorate as desired. You can also make and freeze the frosting separately in an airtight container.
Can I make this recipe into a cake instead of cupcakes?
Yes! This gingerbread cupcake recipe can be easily converted into a 9-inch round cake or a bundt cake. Just adjust the baking time—typically 30–35 minutes for a round cake and up to 55–60 minutes for a bundt cake at 325°F. Always test for doneness with a toothpick.
More Relevant Recipes
- Apple Pumpkin Streusel Muffins: These tender muffins combine the cozy flavors of apple and pumpkin, topped with a crumbly streusel. They offer a spiced, moist texture that complements the warm essence of gingerbread cupcakes, perfect for fall and holiday mornings.
- Pumpkin Cookies with Cinnamon Frosting: These soft pumpkin cookies are topped with a creamy cinnamon frosting, echoing the spiced sweetness of gingerbread cupcakes. A fantastic treat for those who love warm, comforting autumn flavors in cookie form.
- Cinnamon Roll Cheesecake: Rich, decadent, and spiced with cinnamon, this cheesecake mimics the creamy frosting and spice blend of gingerbread cupcakes. It’s a holiday-worthy dessert that’s both familiar and indulgent.
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are fluffy, moist, and filled with classic holiday spices like ginger, cinnamon, and nutmeg. Topped with a luscious cinnamon-infused cream cheese frosting, they are the perfect festive treat for Christmas parties, gifts, or cozy winter baking.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 2 ½ teaspoons ground cinnamon
- ¼ heaping teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs, at room temperature
- ½ cup molasses
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (for frosting)
- 4 ounces cream cheese, softened
- 1 tablespoon ground cinnamon (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- 2–4 tablespoons heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large bowl, cream together softened butter and brown sugar for 2 minutes until fluffy.
- Add molasses, milk, eggs, and vanilla extract to the butter mixture and mix thoroughly.
- Gradually add the dry flour mixture to the wet mixture and stir until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese until fluffy, about 2 minutes.
- Add vanilla extract, ground cinnamon, and 2 tablespoons of heavy cream. Mix until smooth.
- Gradually mix in powdered sugar. Add additional cream as needed until desired frosting consistency is reached.
- Frost cooled cupcakes using a spatula or piping bag. Store in an airtight container.
Notes
- Use room temperature ingredients for a smoother batter and better cupcake texture.
- Double the frosting recipe if you want to pipe tall swirls on the cupcakes.
- Unfrosted cupcakes can be frozen for up to 3 months. Thaw and frost before serving.
- Use less heavy cream for a firmer frosting texture if piping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 249
- Sugar: 42g
- Sodium: 163mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg