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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

These gingerbread cupcakes with creamy cinnamon frosting are a perfect blend of warm spices, perfect for holiday celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cups unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 0.5 cups molasses
  • 0.5 cups buttermilk
  • 1 teaspoon vanilla extract
Frosting Ingredients
  • 8 oz cream cheese, softened
  • 0.5 cups powdered sugar
  • 0.25 cups unsalted butter, softened
  • 1 teaspoon vanilla extract (for frosting)
  • 0.5 teaspoon cinnamon (for frosting)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
  3. In another bowl, beat the softened butter and brown sugar until creamy. Add the eggs one at a time, then mix in the molasses, buttermilk, and vanilla extract.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Divide the batter evenly among the cupcake liners.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Frosting
  1. While the cupcakes are cooling, prepare the frosting by beating together the cream cheese, powdered sugar, softened butter, vanilla extract, and cinnamon until smooth and fluffy.
  2. Once the cupcakes are completely cooled, spread or pipe the cinnamon cream cheese frosting on top.
Serving
  1. Serve and enjoy! Optionally add a pinch of flaky sea salt on top for extra flair.

Notes

Cupcakes can be frozen unfrosted for up to 3 months. Thaw and frost before serving. For a dairy-free version, use vegan butter and cream cheese.