Homemade Gingerbread Cupcakes

(Last Updated On: August 3, 2020)

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.

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!

Gingerbread Cupcakes

Gingerbread Cupcakes – Om Nom Nom


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.
Course Cupcake
Cuisine American
Keyword Christmas, gingerbread cupcake recipe, gingerbread cupcakes, how to make gingerbread cupcakes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 Cupcakes
Calories 399kcal
Follow On Pinterest For More Recipe IdeasFollow @bakingbeautyblog or #bakingbeautyblog
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For the Gingerbread Cupcakes

  • 1/2 Cup White Sugar
  • 1/2 Cup Butter Softened
  • 1/2 Cup Molasses
  • 2 Eggs
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoons Ground Ginger
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Allspice
  • 3/4 Cup Water

For the Brown Sugar Cream Cheese Frosting

  • 8 Ounces Cream Cheese Softened
  • 1/4 Cup Butter
  • 1 Cup Brown Sugar
  • 2 Teaspoons Vanilla Extract


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 ~2/3 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.


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
Tried this recipe? I wanna see!Mention @bakingbeautyblog on Instagram #bakingbeautyblog


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What do you think of these Gingerbread Cupcakes?

Gingerbread Cupcakes