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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.
Course Cupcake
Cuisine American
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12
Author Krystle
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  • <b> For the Gingerbread Cupcakes </b>
  • 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
  • <b> For the Brown Sugar Cream Cheese Frosting</b>
  • 8 Ounces Cream Cheese Softened
  • 1/4 Cup Butter
  • 1 Cup Brown Sugar
  • 2 Teaspoons Vanilla Extract


  • 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.
  • <b> For the Brown Sugar Cream Cheese Frosting </b>
  • 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.
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