These moist and fluffy Gingerbread Cupcakes are carefully designed to have beautiful domed tops. My recipe is quick (less than an hour) and includes a cinnamon and brown sugar frosting. Includes a how to video!
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Can you think of a more festive and tasty way to welcome December than with soft and fluffy gingerbread cupcakes? These are outrageously moist and tender cupcakes packed full of seasonal spices and flavor. We’ll be topping them with a brown sugar and cinnamon spiced variation of my cream cheese frosting, and it complements the cozy, classic gingerbread flavor so well!
If this gingerbread cupcake recipe looks a bit familiar that’s because this is actually an update of an older recipe. While the original was one I was proud of, over the years I felt I could improve upon it. Some people struggled with cupcakes that dipped in on themselves as they cooled, so I wanted a slightly sturdier cupcake that would yield a domed top and could hold its own under a mountain of frosting. ✅✅
And, speaking of frosting, this recipe really does make a mountain. As written, this recipe will make more than enough to cover every cupcake as is shown in photos. If you don’t like a lot of frosting you can cut the recipe in half (or double the cupcakes!).
What You Need
There are quite a few ingredients in the photos above, so let me highlight some important ones:
- Molasses. This is a critical gingerbread ingredient! Molasses adds sweetness, but also acidity; a humble but distinct bite that will permeate the cupcakes (and your kitchen! Gingerbread cupcakes smell amazing as they bake!). Use an unsulphered molasses and do NOT use blackstrap molasses, which has a bitter flavor.
- Brown sugar. We’ve already spoken about the importance of molasses and the cupcakes contain more than a drizzle in their batter, but we’re going to up the ante a bit by also using dark brown sugar, which is made with more molasses than its light brown and granulated counterparts. For the frosting, we want to keep things from being too rich or too sweet and will use just light brown sugar there.
- Very hot water. Boiling would be even better, just be careful not to splash yourself! We’re adding just a small amount to help bloom the spices and molasses (similar to blooming cocoa powder). This helps infuse a rich, pronounced gingerbread flavor.
- Sour cream. This is a new favorite cake ingredient of mine, recently debuted in my yellow cake recipe. It makes the crumb soft, moist, and tender (and no, not sour). You could also substitute plain, full-fat Greek yogurt.
- Cream cheese. Use brick-style, full-fat cream cheese in the frosting. Do NOT using the kind sold in tubs (your frosting won’t set up properly if you do).
SAM’S TIP: Your batter will be quite stiff and dry after you add the butter and oil–this is normal. It will start to thin out once you add the molasses (I switch to a mixer for this part, but with a little elbow grease you could make this entirely by hand).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Gingerbread Cupcakes
- Combine the dry ingredients and sugar in a large bowl, then stir in the melted butter and oil.
- Add the molasses and stir in the eggs and vanilla until combined.
- Carefully stir in the hot water (yes, HOT! This will help bloom the spices and makes for soft, moist cupcakes) before adding the sour cream and stirring until the batter is uniform.
- Divide the batter into a paper-lined cupcake tin and bake for 18 minutes.
- Let the cupcakes cool in their pans for 10-15 minutes, then remove to a cooling rack to cool completely.
- Beat the cream cheese, butter, sugar, vanilla, and salt until smooth.
- Gradually add the sugar until the frosting is creamy.
- Pipe generously over cooled gingerbread cupcakes.
SAM’S TIP: I love using an ice cream scoop to portion the batter into cupcake liners. It makes the process super easy, quick, and clean!
Frequently Asked Questions
You can follow the recipe as written, but you will want to fill your mini liners about halfway full. Your mini gingerbread cupcakes will likely bake for just a few minutes less than the full-size version, maybe 14-15 minutes.
I haven’t tried this recipe with a gluten free flour, so I can’t say how it would turn out; however, a 1:1 gluten-free flour should work fine. If you try this, please let me know how it goes for you!
I would recommend you use my gingerbread layer cake recipe instead; it’s similar, but has been carefully tested and perfected to be baked as a layer cake, and it’s slightly more moist and dense than this one. If you love these gingerbread cupcakes, you will love my gingerbread cake!
Can’t get enough gingerbread? Try my gingerbread cookies or gingerbread cookie bars!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Gingerbread Cupcakes
Ingredients
Gingerbread Cupcakes
- 1 ⅓ cup (167 g) all-purpose flour
- ½ cup (100 g) dark brown sugar
- ¼ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoons salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅓ cup (78 ml) Avocado, vegetable or canola oil
- ⅓ cup (76 g) melted butter
- ⅓ cup (78 ml) molasses use an “unsulphured” molasses, I like Brer Rabbit and Grandma’s brand
- 1 egg + 1 large egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- ¼ cup (60 ml) very hot or boiling water
- ⅓ cup (75 g) sour cream
Frosting (see note)
- 8 oz (226 g) cream cheese softened
- ½ cup (113 g) unsalted butter softened
- 2 Tablespoons light brown sugar firmly packed
- 1 ½ teaspoons vanilla bean paste or substitute 1 ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 3 ½ cups (440 g) powdered sugar
- Pinch of salt about scant ⅛ teaspoon
Recommended Equipment
Instructions
For Cupcakes
- Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners.
- In a large mixing bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and spices (ginger, cinnamon, nutmeg, allspice, cloves).1 ⅓ cup (167 g) all-purpose flour, ½ cup (100 g) dark brown sugar, ¼ teaspoons baking soda, ¾ teaspoons baking powder, ½ teaspoons salt, 1 ½ teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves
- Add melted butter and oil and stir well. Batter may be a bit dry, but make sure all of the flour is moistened.⅓ cup (76 g) melted butter, ⅓ cup (78 ml) Avocado, vegetable or canola oil
- Add molasses and stir well.⅓ cup (78 ml) molasses
- Stir in egg, egg yolk, and vanilla extract until thoroughly combined.1 egg + 1 large egg yolk, 2 teaspoons vanilla extract
- Add hot water and stir again until batter is completely combined, then stir in sour cream until batter is uniform (make sure to scrape sides and bottom of the bowl).¼ cup (60 ml) very hot or boiling water, ⅓ cup (75 g) sour cream
- Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake in center rack of 350F (175C) oven for 18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in pan for 10-15 minutes before carefully removing to a cooling rack and allowing to cool completely before frosting.
For Frosting
- In a large mixing bowl, combine cream cheese, butter, brown sugar, vanilla bean paste (or vanilla extract), cinnamon, and salt. Use an electric mixer to stir together until smooth, creamy, and well-combined,8 oz (226 g) cream cheese, ½ cup (113 g) unsalted butter, 2 Tablespoons light brown sugar, 1 ½ teaspoons vanilla bean paste, Pinch of salt, ¼ teaspoon ground cinnamon
- With mixer on low-speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.3 ½ cups (440 g) powdered sugar
- Spread or pipe over cooled cupcakes. I like to use an Ateco 848 or Ateco 846 tip. This frosting makes enough to generously cover each cupcake (as shown in the photos).
Notes
Frosting
This recipe makes a generous amount of frosting. It will cover all of your cupcakes generously (as shown in photos) or will modestly cover 24 cupcakes. If you want only a modest amount of frosting, feel free to cut the frosting in half (or double the cupcake recipe!).Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 4 days.Using this recipe for cake
I recommend using my gingerbread cake recipe instead, it is closely related to this one, but designed to be a perfect cake.Original Recipe
I originally published this recipe in 2016. In 2022, I’ve improved the recipe to be a bit sturdier, softer, and slightly more domed (since some people with the original recipe had mentioned problems with the cupcakes sinking in on themselves). If you’re looking for the original recipe, you can find it here, but note that I am no longer accepting comments on the original recipe.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sunita
This is unbelievably good — the perfect amount of spice, super moist and flavorful and light. Only change I made was reducing the vanilla extract a bit in the frosting and adding a touch of maple extract. I also added the tiniest pinch of red and white peppermint sugar on top for a little extra bit of holiday cheer and a bit of crunch. This is going in the permanent rotation. Thank you so much for getting this recipe to be absolutely perfect!
Tony
Delicious, can I prepare them in advance, can I put the icing the same day, thank you very much.
Sam
Hi Tony! They can be made in advance, but due to the cream cheese in the frosting I would recommend keeping them refrigerated. They should be good for several days in an air tight container. 🙂
Melissa
I made these muffins and they keep sinking in the middle. Any ideas why? I’ve tested gingerbread many times and I get same result😩. Please help
Emily @ Sugar Spun Run
Hi Melissa! We’re so sorry this is happening. It sounds like you may be overfilling your cupcake liners 😞
Dawna
I made this recipe but with a gluten free all-purpose blend I created and they turned out AMAZING. I am so thrilled with this recipe. It is by far the best gingerbread cupcake I have ever made.
Sam
I am so glad you enjoyed them so much, Dawna! Thanks for the feedback using gluten free flour. 🙂
Kim
These were amazingly delicious! We used the Nordic ware boy/girl gingerbread mold instead of the traditional cupcakes. The recipe was just enough to fill all 6 molds. I cooked them for 23 minutes at 350 in a convection oven. The iciing is perfect! Basically, we kept eating it and eating it and then ate more! Make it and you’ll understand! Thanks for your sweat equity on this recipe. My family will be making this one for years to come!!!!
Sugar Spun Run
That is wonderful, Kim! I am so glad that you enjoyed the gingerbread and that the batter worked perfectly in your adorable molds. Thanks again for trying my recipe and for the 5-star review. 🙂
Leslie
I made the batter exactly as directed, but baked it in an 8×8 square pan. This is the best gingerbread I have ever had! o often it is bitter from too much baking soda or he wrong molasses. Not this recipe. I will be making this many times. Thank you for sharing it with us.
Sugar Spun Run
That is wonderful, Leslie! Thank you so much for your comment. I am so glad that you enjoyed the recipe. 🙂
Sam
Hi, when you say cloves are you talking about whole or ground? Also what would a good replacement for molasses i live in the UK and we have golden syrup or treacle and not sure if they are similar. Recipe sounds fabulous, hoping to make some festive treats for children’s teachers.
Sam
The cloves are ground cloves. I am not totally sure. My best guess would be the treacle, I don’t think the golden syrup would have the right flavor. I have not tried using treacle so I can’t say for sure how it would turn out. ☺️
kari
not sure if you looked at the ingredients of the vanilla items you are buying but i did. these are not pure items at all , not even close to vanilla products i would say……………..sorry. take a look yourself at the vanilla bean . first item is sugar, that says it all. then the next one and so on. homemade vanilla takes two items. thats it and its PURE.
kari
Sam
Hi Kari, I think you are speaking specifically of the vanilla paste, which is made of different ingredients than their vanilla extract. I love the vanilla paste because of the great depth of flavor (and the vanilla specks!) it adds to anything that I add it to (and I’m not exactly shy of adding a few extra grams of sugar 😉 ), but please feel free to substitute the vanilla paste for regular vanilla extract or a scraped vanilla bean instead, if you would like!
Sandy B
There are certain flavors that are necessities at Christmas, peppermint and ginger topping the list. I wanted something gingerbread, but not cookies, so I looked for a gingerbread cupcake. I’m glad I decided on these because I just finished making them and they are amazing! I was afraid the amount of molasses would make the cupcakes heavy, but I love their texture and “just right” spicyness. The cinnamon cream cheese frosting is the perfect, not-too-sweet complement. This was my first time on this site but I will be visiting often.
Sam
I agree with you completely on the Christmas flavors! I’m so thrilled that these turned out so perfectly for you, Sandy! Thanks for coming back and letting me know how they turned out! 🙂
Betty Miller
This sounds like a perfect Thanksgiving and Holiday Dessert. Plan to put it on my try this year list. I use Pure vanilla from Mexico like the flavor better than what ours is. Haven’t tried the Vanilla Paste or any of there products. Hope I win would like to try them. Is Rodelle available in stores or just on internet?
Sam
Betty I’m so sorry I didn’t see this sooner, my spam folder caught a lot of messages it wasn’t supposed to last week! Rodelle is available in some stores, one of the three grocery stores in my area carries it. I believe you can go to their site to find if a store near you carries it, but I’ve found its the same price on Amazon as it is in the store, so if you have Prime/free shipping it’s not a bad deal to order it online!
Christine
I have a question, I want to make these to take to a dinner on thanksgiving day, (lovely recipe from the looks of it!) but it’s been years since I have made any gingerbread and I cannot recall ever seeing unsulphered molasses … if I cannot find that, is regular molasses an okay substitute? Will it change the taste of texture of these cupcakes?
Sam
Hi Christine! The molasses will say on it “unsulphured”, You have probably seen and bought “Grandma’s” brand molasses before, and that is unsulphured. I really consider unsulphured molasses to be “regular molasses”, I actually didn’t know it was made another way until I set out on this gingerbread project. I hope this helps, but please let me know if you have any other questions! 🙂
puja
These look amazing and so flavorful!
Roxanne
These look to die for! I can’t wait to try them out!
Joanne
I love these cupcakes, and never get tired of a good cream cheese frosting! Thank you for giveaway!
Sam
I’m glad you’re with me on the cream cheese frosting, Joanne! Thank you for commenting! 🙂
Medha
Nothing compares to the little vanilla flecks you get from the real deal 🙂 These cupcakes are gorgeous 🙂
Sam
Right though!? Thank you so much, Medha! 🙂
Mikaru86
I was already subscibed to the RSS feed to keep up with the posts, but I subscribed to the mailing list anyway. If I win (and you actually ship over here to Germany XD) I might finally get my hands on some vanilla extract instead of having to use vanilla sugar all the time as a substitute 😉
Sam
That’s right, I forgot you don’t have vanilla extract where you are! Thank you for subscribing, the giveaway ends in 2 weeks! 🙂
Mikaru86
Well, it’s not like it doesn’t exist over here, it’s just not common. We typically use vanilla sugar or vanilla beans for flavoring. If I were to look around some specialty shops, especially baking or import/international goods related ones I’m sure I could find some. But you average supermarket isn’t going to carry it, which is where I do basically all of my shopping XD