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.

Gingerbread Cupcakes – Best Holiday Recipe with Frosting

Name: Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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)

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

Scale

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)

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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