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Gingerbread Cupcakes

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.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread Cupcakes

4 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 24
Calories: 244kcal
Author: Emily Grace


  • 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


  • Preheat oven to 350 degrees and line muffin tin with liners.
  • Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  • Beat the melted butter, brown sugar, molasses, and egg until creamy.
  • Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir.
  • Add the remaining water and dry mixture, stirring until thoroughly combined.
  • Scoop the batter into the prepared baking cups.
  • Bake 20-22 minutes.
  • Allow to cool completely before frosting.
  • 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.


Calories: 244kcal | Carbohydrates: 37g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 134mg | Sugar: 29g | Vitamin A: 345IU | Calcium: 36mg | Iron: 0.9mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!


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4 from 2 votes (1 rating without comment)
Recipe Rating


Wednesday 14th of September 2016

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

Monday 7th of December 2015

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


Wednesday 10th of December 2014

I want to make these but I didn't see the frosting ingredients only the directions, did I miss them?

Emily Bruno

Thursday 11th of December 2014

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!

Bonnie @ The Pin Junkie

Thursday 19th of December 2013

Thank you for sharing this great recipe at The Pin Junkie! It was featured in this week’s holiday dessert roundup. 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!


Sunday 15th of December 2013

These look and sound delicious!! Thanks so much for linking up to the par-tay. Have a great week, sweet friend!! xo

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