Gingerbread Cupcakes

These gingerbread cupcakes are topped with a creamy cinnamon frosting. 
Course Dessert
Cuisine American
Keyword gingerbread cupcakes
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