Moist gingerbread cupcakes made with molasses, cinnamon, and ginger, topped with cozy cinnamon cream cheese frosting. The taste of the holidays.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So, I didn’t grow up eating gingerbread cupcakes. We were more of a boxed cake mix and store-bought tub of frosting kind of family (Betty Crocker had us in a chokehold). Gingerbread? That was for the fancy folks—people with cookie presses and matching holiday mugs.
But something shifted when I moved into my first apartment. It was tiny. The oven leaned to the left. But I remember baking a tray of these cupcakes on a whim one December afternoon. I didn’t have a plan, just a jar of molasses I’d panic-bought during a grocery run (because… that time of year when you suddenly need molasses, right?). Anyway, I made these from scratch, frosted them with cinnamon cream cheese frosting—yes, I made that too—and sat on the floor with one in hand while Bing Crosby played in the background.
And I kid you not, I teared up. Part nostalgia, part “holy crap, I made this,” and maybe a dash of hormones if I’m honest. But mostly? It was just good. Like, “take a bite and forget your laundry’s still in the washer” good.
Now it’s a tradition. I make these gingerbread cupcakes with cinnamon cream cheese frosting every December. Not for a party. Not for Pinterest. Just for that moment. You know the one.
Why You’ll Love This Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting Recipe?
Okay, let’s break it down. They’re soft and spiced—like a warm hug in cupcake form. You get that deep molasses flavor, backed by ginger and cinnamon, with just enough sweetness to keep it balanced. They’re festive without screaming “look at me!” And then there’s that frosting—tangy cream cheese whipped with cinnamon until it’s cloud-like.
But honestly? It’s more than just taste. It’s the feeling you get baking them. The smell that fills your kitchen. The way they make you pause between bites because whoa. You don’t always get that from a dessert. But you do from these. Or… maybe it’s just me?
Ingredient Notes:
I’m not gonna pretend this is revolutionary. It’s gingerbread. But the combo of ingredients? They matter. Here’s why:
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All-purpose flour – Trusty, dependable. Don’t mess with it. No need for cake flour unless you like unnecessary chaos.
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Spices – Ginger, cinnamon, nutmeg, cloves. It’s the spice quartet that makes things feel like Christmas morning. No one’s overpowering; they just vibe.
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Butter – Unsalted, room temp. And yes, it really does matter. Cold butter will fight you. Melted butter changes everything. So… soft butter. Non-negotiable.
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Sugar – Granulated keeps it clean and simple. I tried brown sugar once—didn’t hate it, didn’t love it.
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Molasses – Use the regular kind. Not blackstrap. Unless you enjoy bitterness and regret.
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Eggs + vanilla – The glue. Also, room temp eggs = better texture. But hey, I’ve forgotten to let them warm up before and survived.
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Cream cheese – Full-fat or bust. If it says “light” on the package, throw it out. Or save it for your bagel. Just not here.
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Powdered sugar – It’s frosting, not concrete. Stick with powdered.
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Cinnamon (again) – Because one kind of cozy isn’t enough.
How To Make Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting?
You don’t need to be a professional baker. You just need a good playlist, some patience, and a willingness to let flour get everywhere.
Step 1: Get the oven situation sorted.
Move that rack to the lower-middle position and preheat to 350°F. Line your muffin pan. If you forgot to buy cupcake liners (been there), just grease the heck out of that pan.
Step 2: Sift the dry team.
Flour, ginger, cinnamon, nutmeg, cloves—all in one bowl. Sift them together. Or don’t. But if you want a smoother cupcake, sift. Trust me.
Step 3: Cream butter and sugar.
Beat your butter and sugar together until it looks fluffy and pale. If you’re mixing by hand, prepare for a light workout. Maybe do some wrist stretches first.
Step 4: Add the good stuff.
Molasses goes in. Then eggs, one at a time (or all at once if you’re feeling rebellious—I won’t judge). Finish with vanilla. Your batter should start looking like a rich holiday memory.
Step 5: Dry meets wet.
Slowly add in the flour mix. Low speed. You want it just combined—no need to overthink it. Or overbeat it.
Step 6: Fill and bake.
Scoop the batter into the liners, about ¾ full. Bake for 28–30 minutes. Don’t obsess over perfection. If a toothpick comes out with a crumb or two, they’re done.
Step 7: Cool it.
Let them chill in the pan for 10 minutes, then move to a wire rack. Or your windowsill if you’re into main-character energy.
Want To Save This Recipe?
Step 8: Frost like you mean it.
Whip the cream cheese and powdered sugar together until smooth. Add the cinnamon and vanilla. Frost your cupcakes however you want—pipe, swirl, or just blob it on with a spoon like I do when I’m tired. Top with a little gingerbread man if you’re feeling extra.
Storage Options:
Store these in the fridge, covered. They’ll last about 4 days—but they’re at their dreamiest the first two. Let them sit at room temp for 15–20 minutes before eating so the frosting softens up.
Want to plan ahead? Bake the cupcakes and freeze them (unfrosted), then thaw and frost fresh. Easy. Efficient. Freezer magic.
Variations and Substitutions:
Because real life = improvising.
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Out of nutmeg or cloves? Double down on the cinnamon. No one will riot.
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No frosting bag? Use a spoon. Use your finger. (Kidding. Sort of.)
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Want to fancy it up? Add orange zest. A splash of maple syrup in the frosting. Or crushed candied ginger on top. Go wild.
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Gluten-free? Use a 1:1 GF flour blend. I haven’t tested it with almond flour, so… proceed with caution.
What to Serve with Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting?
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A steaming mug of chai. Or coffee. Or mulled wine. Let’s not be strict.
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Vanilla ice cream. Because obviously.
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Your favorite Christmas movie. (Elf, Home Alone, or something cheesy on Hallmark.)
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A warm blanket and absolutely no plans.
Frequently Asked Questions:
Can I make these ahead of time?
Totally. Bake the cupcakes a day or two early and frost when ready. You can also freeze ’em—just not with frosting on.
Do I have to use cream cheese frosting?
Nope! But it’s kind of the whole vibe. That said, buttercream or whipped frosting will still work if you’ve got dietary needs or strong feelings about cream cheese.
Can I make these into a cake instead?
Yes! Pour into a lined 9×13 pan and adjust the baking time to around 35–40 minutes. Check early and don’t overbake.
So… what do you think?
Will these Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting make it into your holiday rotation? Or at least into your fridge for a few glorious, spiced-up days?
Either way, I hope they bring a little joy. Even if your kitchen’s messy. Even if your gingerbread man topples over. Because honestly? That’s the good stuff.
Bake them. Eat two. Text me how they turned out. Deal?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups unsalted butter 3 sticks, at room temperature
- 1½ cups granulated sugar
- 3 tablespoons unsulphured molasses
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 22 small gingerbread men cookies for garnish (optional)
For the Cinnamon Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
Instructions
Prepare the Oven and Pan:
- Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (175°C). Line a standard muffin pan with baking cup liners.
Combine Dry Ingredients:
- In a large mixing bowl, sift together the flour, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and granulated sugar on medium speed until light and fluffy, approximately 3 minutes.
Add Molasses and Eggs:
- Incorporate the molasses into the butter mixture until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add Dry Ingredients:
- Reduce the mixer speed to low. Gradually add the sifted flour and spice mixture, mixing just until combined. Do not overmix.
Portion and Bake:
- Fill each cupcake liner approximately three-quarters full, dividing the batter evenly among the cups. Bake for approximately 28 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- In a clean stand mixer bowl fitted with the paddle attachment, beat the softened cream cheese and powdered sugar until smooth and well-combined. Add the ground cinnamon and vanilla extract, then continue beating until light and fluffy.
Frost the Cupcakes:
- Transfer the frosting to a large piping bag fitted with a 1M tip. Pipe a spiral of frosting onto each cooled cupcake, starting at the outer edge and working inward in a circular motion. If desired, top each frosted cupcake with a small gingerbread man cookie.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
