Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

This easy Gingerbread Cupcakes Recipe will be the hit of the holidays! Bold ginger with the perfect balance of molasses.

Course Desserts

Cuisine American

Keyword cupcake, gingerbread, holiday, holiday baking, holiday recipe

Prep Time 20

Cook Time 15

Decorating Time 20

Total Time 55

Servings to 18 cupcakes

Calories 449kcal

Preheat the oven to 350 degrees. Line a cupcake tin with paper liners and set aside for later.
Combine the butter and brown sugar in the bowl of an electric mixer that is fitted with the paddle attachment, or a mixing bowl with a hand mixer.
Beat at medium speed until the butter sugar is combined and fluffy, about 3 minutes. Scrape the sides of the bowl.
Add the molasses into the bowl and stir until just combined. Stir in the egg and vanilla extract and mix an additional 1 minute.
Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a medium bowl or large measuring cup.
Add half of the dry ingredients into the mixing bowl along with with half of the water. Stir on low until fully incorporated.
Scrape the side of the bowl with a silicone spatula and add the remaining dry ingredients and water and stir until fully incorporated.
Spoon or scoop the batter into the prepared paper liners, filling 2/3 full.
Bake 15 to 18 minutes, or until a toothpick comes out clean.

Combine the cream cheese and the butter in the bowl of a stand mixer that is fitted with a paddle attachment.
Whip until fully combined, about 3 minutes.
Scrape the sides of the bowl. Slowly stir in the powdered sugar with the vanilla and cinnamon.
Turn the mixer on medium speed and mix for 5 minutes.
Spoon or pipe onto your cooled cupcakes.