Homemade Gingerbread Cupcakes

Gingerbread Cupcakes: Melt in your mouth cupcakes made with ginger and spice, topped with a to die for brown sugar cream cheese frosting. If you like gingerbread cookies, you’ll love these gingerbread cupcakes.

5 Reasons Post-Christmas SUCKS:

1. No more presents- DUH!
2. Cold weather: I love cold weather, but it can get depressing after awhile.
3. Undecorating is 773% (scientific fact) less fun than decorating. Any elves want to come take down my tree?
4. No more holidays (where gorging on chocolate is acceptable) until Feb. 14
5. The cookies eventually run out: NOOOOO -fetal position-

Just because Christmas is over, doesn’t mean we can’t still enjoy warm winter flavors. These Gingerbread Cupcakes are also perfect for the post Christmas blues!

More Gingerbread Treats

Gingerbread Loaf

Gingerbread Cookies

Gingerbread Whoopie Pies

Gingerbread Cupcakes

Melt in your mouth cupcakes made with ginger and spice, topped with a to die for brown sugar cream cheese frosting. If you like gingerbread cookies, you'll love these gingerbread cupcakes.

5 from 2 votes

Print Pin Rate

Course: Cupcake

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Servings: 12 Cupcakes

Calories: 399kcal

Author: Krystle Smith

Ingredients

For the Gingerbread Cupcakes

• ▢ ½ Cup White Sugar
• ▢ ½ Cup Butter Softened
• ▢ ½ Cup Molasses
• ▢ 2 Eggs
• ▢ 2 Cups All Purpose Flour
• ▢ 1 Teaspoon Baking Soda
• ▢ ½ Teaspoon Salt
• ▢ 1 ½ Teaspoons Ground Ginger
• ▢ ½ Teaspoon Ground Cinnamon
• ▢ ½ Teaspoon Allspice
• ▢ ¾ Cup Water

For the Brown Sugar Cream Cheese Frosting

• ▢ 8 Ounces Cream Cheese Softened
• ▢ ¼ Cup Butter
• ▢ 1 Cup Brown Sugar
• ▢ 2 Teaspoons Vanilla Extract

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Instructions

For the Cupcakes

• Heat oven to 375 F. Line a muffin tin with paper liners.
• In a large bowl, combine sugar, butter, water, molasses, and eggs.
• Stir in baking soda, salt, ginger, cinnamon, and allspice. Gradually add flour a little at a time until just combined.
• Fill cupcake liners ~⅔ of the way full.
• Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow cupcakes to sit in pan for 3-4 minutes. Move to a wire rack to cool completely before frosting.

For the Frosting

• Beat butter and cream cheese until light and fluffy.
• Stir in vanilla, and brown sugar. Mix until brown sugar is dissolved.
• Spread or pipe frosting onto gingerbread cupcakes. Refrigerate for 30-60 minutes or until frosting is set.
• Garnish with a gingerbread cookie, if desired.

Nutrition

Calories: 399kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 372mg | Potassium: 292mg | Fiber: 1g | Sugar: 37g | Vitamin A: 648IU | Calcium: 73mg | Iron: 2mg

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Gingerbread Recipes From Blogs I Heart:

Gingerbread Cookie Dough Truffles via Crazy For Crust

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Gingerbread Pancakes with Eggnog Syrup via Grandbaby Cakes

What do you think of these Gingerbread Cupcakes?