I know Christmas baking is upon us, but I’m just not ready to jump into peppermint yet. Not that I am a huge fan of pumpkin, but I do love the warm spice flavors of Fall. These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a perfect transition between November and December baking.
Growing up we didn’t eat many gingerbread goodies, we generally preferred the traditional sugar cookies my mom would bake (you can find that recipe in my Holiday Cookies book). These cupcakes have a soft, spicy flavor- you won’t be overwhelmed by the ginger or molasses. I love adding a cream cheese frosting to add another dimension of flavor, and to cut the sweet.
These gingerbread cupcakes are topped with a creamy cinnamon frosting.
- 1 3/4 cups flour
- 1 tsp baking soda
- 2 tsps cinnamon
- 2 tsps ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup water
- 6 tbsp butter softened
- 8 oz cream cheese softened
- 4 cups powdered sugar
- 2 tsp cinnamon
- 1-2 tbsp milk
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Preheat oven to 350 degrees and line muffin tin with liners.
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Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
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Beat the melted butter, brown sugar, molasses, and egg until creamy.
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Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir.
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Add the remaining water and dry mixture, stirring until thoroughly combined.
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Scoop the batter into the prepared baking cups.
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Bake 20-22 minutes.
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Allow to cool completely before frosting.
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To make the frosting: Beat together the butter and cream cheese until light and fluffy. Add the sugar and cinnamon, beat well. Add the milk slowly until you reach a spreadable consistency. Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes.
If you are going to top with sprinkles do so after you frost each cupcake before the frosting has time to set.
Are you a fan of gingerbread?
Gingerbread recipes from friends:
- Gingerbread 7-Layer Bars from Something Swanky
- Gingerbread Rice Krispie Treats from Shugary Sweets
- Gingerbread Cookie Dough Truffles from Crazy for Crust
Heather says
I made these with a gluten free flour and they turned out perfect. I love the recipe and will definitely use it again.
AJ @ Aspen Jay says
Hi Emily!
Your cupcakes look so beautiful, and no doubt delicious! I never thought of making gingerbread into cupcakes… but why not! Tis the season! 🙂
Cheers,
AJ
Alexis says
I want to make these but I didn’t see the frosting ingredients only the directions, did I miss them?
Emily Bruno says
Hi Alexis- so sorry about that! I guess when I converted my recipes over to my new format, not everything made it over! I’ve updated the recipe now, thanks so much for catching that!
Alexis says
Yay, thanks!! I can’t wait to make these for a holiday potluck next week 🙂
Bonnie @ The Pin Junkie says
Thank you for sharing this great recipe at The Pin Junkie! It was featured in this week’s holiday dessert roundup. http://www.thepinjunkie.com/2013/12/christmas-dessert-recipes.html Please stop by to grab a featured button and be sure to join the party tonight at 7:00 MST to share your best projects and another chance to be featured on The Pin Junkie! Wishing you very happy holidays!
Kell says
These look and sound delicious!! Thanks so much for linking up to the par-tay. Have a great week, sweet friend!! xo
Christine says
Yum, this looks delicious. I’ve been looking for something ginger based. I’d like to add an orange flavored frosting. This looks great!
Krystle(Baking Beauty) says
These look so tasty! Wish I could pipe like that!!
Shareba from In Search Of Yummy-ness says
These are adorable! They would be perfect for dessert on Christmas day.
Lori @ A Bright and Beautiful Life says
I love gingerbread at Christmas time, too, so I’m eager to try your cupcakes. The cinnamon in the cream cheese frosting sounds delicious and makes them look so pretty. Would you be willing to share this at our Making Monday link party? We would love it and think our readers will, too. Thanks. Have a fantastic day. Lori @ A Bright and Beautiful Life http://www.abrightandbeautifullife.com/making-monday-17/
Lisa @ Cooking with Curls says
Those are some seriously delicious looking cupcakes Emily!! I love the flavor combination, perfect for the holidays. 🙂
Julie @ This Gal Cooks says
My mouth is watering over these cupcakes, Emily! I love the combination of the gingerbread and cinnamon cream cheese frosting that you used for these cupcakes. Pinned and sharing on social media. Thanks for sharing at Marvelous Mondays!
Chels says
These are adorbs! You don’t mention how many cupcakes this batch makes. I was thinking about making them for my son’s b-day next weekend….
Emily Bruno says
Sorry about that Chels- it makes about 12-15 depending on the size. I use a scoop to make mine all uniform and got 15.
Mary Frances @ The Sweet {Tooth} Life says
I just found your blog while googling for vanilla pudding cookies (yours are incredible! We all loved them!) and am now hooked! Your photos, your blog design – everything is so well done! I cannot wait to read and try more. Following now! These cupcakes are so pretty – the sprinkles are so cute and festive!
Emily Bruno says
Thanks so much for all your sweet words, Mary Frances!
Lauren @ Hall Nesting says
These look like a dream! I want to eat one while making a gingerbread house!