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!
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 very hot or boiling water, ⅓ cup 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 cream cheese, ½ cup 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 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).
Video
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.