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Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Close-up of a moist gingerbread cupcake topped with thick, swirled cream cheese frosting and a dusting of cinnamon.
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Bake soft, fluffy gingerbread cupcakes full of warm holiday spices and top them with a rich, tangy cream cheese frosting. This easy recipe delivers cozy winter flavor perfect for Christmas parties.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the molasses and vanilla extract until just combined.
  6. Alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the batter is smooth; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  12. Beat in the vanilla extract and ground ginger. If the frosting is too stiff, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cupcakes are completely cool, frost them generously. Add festive sprinkles if desired.

Notes

  • For extra deep molasses flavor, substitute 1 tablespoon of the granulated sugar with an equal amount of dark brown sugar in the cake batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Make the cream cheese frosting ahead of time and store it covered in the refrigerator. Let it sit at room temperature for 30 minutes before piping onto the cooled cupcakes.

Nutrition

Find it online: https://cookingbyfelix.com/gingerbread-cupcakes-with-cream-cheese-frosting/