Gingerbread Cupcakes

Homemade Gingerbread Cupcakes are packed with the cozy flavors of molasses, brown sugar, and warm spices like cinnamon, ginger, and cloves. Their tender, fluffy texture is perfectly complemented by a luscious cream cheese frosting that adds a tangy, sweet finish. These cupcakes are the ultimate festive treat, ideal for Christmas parties, holiday gatherings, or simply enjoying with a mug of hot cocoa by the fire.

Gingerbread is one of my favorite holiday flavors — it’s comforting, nostalgic, and so versatile! From classic Gingerbread Cookies to Gingerbread Sheet Cake, it always feels like a warm hug in dessert form. These gingerbread cupcakes are a standout for so many reasons: they’re incredibly soft, filled with holiday spices, and topped with a frosting that’s impossible to resist. Despite their bakery-worthy flavor, they’re surprisingly simple to make and can be ready in under an hour, making them perfect for last-minute holiday baking!

Why You'll Love These Gingerbread Cupcakes

• Festive holiday flavor. These gingerbread cupcakes are perfectly spiced with cinnamon, ginger, and cloves, and they have a rich molasses flavor that feels like the holidays in every bite. Topped with a creamy, tangy cream cheese frosting, they strike the ideal balance of sweetness and spice. They’re indulgent yet comforting — just what you want in a holiday dessert.
• Easy to make. Don’t be intimidated by their festive appearance, this recipe is super simple! Mixing the wet and dry ingredients separately ensures a light, fluffy texture, while the cream cheese frosting comes together with just a few easy steps. It’s a foolproof recipe that even beginner bakers can master.
• Quick and convenient. One of the best things about these gingerbread cupcakes is how fast they are to make. With no chilling or complicated steps required, you can whip up a batch in under an hour. They’re perfect for last-minute holiday gatherings, cozy nights in, or as a sweet addition to any Christmas dessert spread!

Ingredient Notes

To make these delicious Pumpkin Cupcakes, you will need the following ingredients (full measurements in recipe card below):

• fancy molasses - this is essential to get that classic, rich gingerbread flavor.
• hot water - helps dilute the molasses for smoother incorporation into the batter.
• all purpose flour - this is the perfect base for cupcakes. Always scoop and level to avoid adding too much flour. 
• baking powder - this will give the gingerbread cake batter a nice, fluffy texture.
• spices - I like to use a mixture of ground cinnamon, ginger, allspice, and cloves for that classic gingerbread flavor. You also need a little salt to bring out the flavor.
• eggs - use room temperature eggs to bind the batter together and get a lovely rise.
• brown sugar - dark brown sugar adds a deep, caramel-like sweetness that pairs perfectly with the spices. 
• vanilla extract - adds flavor to both the cupcakes and frosting.
• vegetable oil - this is the secret to really moist and tender cupcakes with lots of flavor. 
• sour cream - the added moisture in the sour cream gives the cake a very moist texture and it balances the sugar and spices.
• cream cheese - let the cream cheese come to room temperature for easy whipping.
• butter - adds richness and creaminess to the frosting
• confectioners' sugar - powdered sugar will sweeten the frosting and make it pipeable. Feel free to adjust to taste.
• gingerbread men sprinkles - these are entirely optional but adds a festive, eye-catching touch to the frosted cupcakes.

Baking Tools

You will also need the following baking tools and equipment:

• measuring cups and spoons (or a kitchen scale)
• 12-cup muffin pan
• cupcake liners
• mixing bowls
• whisk
• stand mixer
• wire rack
• piping bag
• Wilton 1M tip

How to Make the Best Gingerbread Cupcakes

First, make the gingerbread cupcakes.

1. Prep molasses. In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
2. Combine dry ingredients. In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.

3. Combine wet ingredients. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes. The mixture should look thick, fluffy, and be tripled in volume.
4. Add oil. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.

5. Alternate adding ingredients to wet ingredients. On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.

6. Divide batter. Line a 12-tin muffin pan with cupcake liners. Divide the batter into the 12 cupcake liners. You can use a cookie scoop to easily add the batter to the liners.
7. Bake. Bake in a 350°F preheated oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

Then, make the cream cheese frosting.

1. Whip. In a stand mixer fitted with the whip attachment, beat together the cream cheese and butter at medium-high speed for about 2 minutes, or until fluffy. (You can also beat in a mixing bowl with a hand mixer)
2. Add sugar. Scrape the sides of the bowl, then gradually add in confectioners’ sugar in small additions, beating on low between each addition and scraping at the sides.

1. Add vanilla. Add vanilla and salt. Turn stand mixer to high speed and beat for 2-3 minutes.
2. Pipe. Transfer the frosting into a large piping bag fitted with a Wilton 1M tip. Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Start in the center and move in a circular pattern closer to the edges, then move up and back towards the center. 
3. Add sprinkles. Top each cupcake with gingerbread men sprinkles and serve.

How to Serve

These Gingerbread Cupcakes are delicious served on their own as a sweet treat after dinner or at parties. It is also great paired with other classic winter treats are part of a larger dessert spread, including:

• Christmas Cookie Platter
• Holiday Yule Log Cake (Bûche de Noël)
• Hot Chocolate
• Christmas Crack Candy
• Chocolate Peppermint Christmas Bark

For more recipes, see our 30 Best Christmas Dessert Recipes.

Storing and Freezing Instructions

How to Store

Keep leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days. For frosted cupcakes, store them in the refrigerator for 5-6 days. To enjoy their best flavor and texture, let the frosted cupcakes sit at room temperature for a while before serving.

How to Freeze

For the best results, I recommend freezing the cupcakes unfrosted and storing the frosting separately. However, you can also freeze them fully decorated if needed. Place the cupcakes in a freezer-safe container and store them for up to 2-3 months. When ready to enjoy, let the cupcakes thaw in the refrigerator and bring them to room temperature before serving for the best flavor and texture.

FAQ

More Gingerbread Dessert Recipes

• Gingerbread Cake
• Gingerbread House
• Gingerbread Bundt Cake
• Gingerbread Macarons
• Gingerbread Cookies
• Gingerbread Cinnamon Rolls

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