Gingerbread Cupcakes with Cream Cheese Frosting
Gingerbread makes everything feel a little more like Christmas. The warm spices, rich molasses, and cozy smell filling the kitchen are some of my favorite things about holiday baking.
These gingerbread cupcakes with cream cheese frosting are such a fun twist on classic gingerbread. They’re soft, moist, and filled with ginger, cinnamon, and molasses, then topped with a generous scoop of sweet and tangy cream cheese frosting.
And the decorating couldn’t be easier!
Instead of piping the frosting onto each cupcake, I used an ice cream scoop to create a perfectly rounded scoop of frosting on top. Then I finished each one with a sugared cranberry for a little sparkle and festive color.
I love how simple they are, but they still look so pretty on a Christmas dessert table.
Whether you’re baking for a holiday party, Christmas dinner, or just want something sweet to enjoy with a cup of coffee, these gingerbread cupcakes are a delicious way to celebrate the season.
Why You’ll Love These Gingerbread Cupcakes
Soft and moist. The combination of molasses, brown sugar, butter, and sour cream gives these cupcakes a soft, tender texture.
Full of gingerbread flavor. Ground ginger, cinnamon, cloves, and nutmeg create that classic warm Christmas spice flavor.
Easy cream cheese frosting. The tangy frosting balances the sweetness and spices of the cupcakes.
Simple bakery-style decorating. No piping bags or special decorating tips required! An ice cream scoop creates the prettiest rounded frosting top.
Perfect for Christmas. A single sugared cranberry adds just enough sparkle to make these cupcakes feel extra festive.
Ingredients for Gingerbread Cupcakes
These cupcakes use simple baking ingredients along with a few classic gingerbread spices.
Molasses
Molasses gives gingerbread its signature rich flavor and beautiful deep color. I recommend using regular unsulphured molasses rather than blackstrap molasses, which has a much stronger, more bitter flavor.
Brown Sugar
Brown sugar adds sweetness and moisture while complementing the molasses and spices.
Butter
Softened butter creates a rich, tender cupcake. Make sure it’s at room temperature before mixing.
Sour Cream
Sour cream adds moisture and richness to the batter, helping keep the cupcakes soft.
Gingerbread Spices
The combination of ground ginger, cinnamon, cloves, and nutmeg gives these cupcakes their warm holiday flavor.
Cream Cheese
Full-fat block cream cheese creates a thick, creamy frosting with just enough tanginess to balance the sweet cupcakes.
Fresh Cranberries
Fresh cranberries coated in sugar make the prettiest little Christmas cupcake toppers.
shop the ingredients here:
How to Make Gingerbread Cupcakes
These cupcakes are easy to make and come together in just a few steps.
Step 1: Prepare Your Cupcake Pan
Preheat your oven to 350°F and line a standard muffin pan with cupcake liners.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
Set aside.
Step 3: Cream the Butter and Brown Sugar
In a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing after each addition.
Mix in the molasses and vanilla extract.
Step 4: Add the Sour Cream and Dry Ingredients
Add the dry ingredients in two additions, alternating with the sour cream and milk.
Mix on low speed just until combined.
Be careful not to overmix the batter.
Step 5: Fill and Bake
Divide the batter evenly between the cupcake liners, filling each approximately two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Make Cream Cheese Frosting
Cream cheese frosting is one of my favorite pairings for gingerbread. The tanginess balances the warm spices and molasses without overpowering them.
Start by beating softened butter until smooth and creamy.
Add the softened cream cheese and mix just until combined.
Gradually add sifted powdered sugar, followed by vanilla and a pinch of salt.
Beat on low speed until smooth and thick enough to scoop.
If the frosting seems too soft, refrigerate it briefly before decorating.
the baking supplies i use:
Tips for the Best Gingerbread Cupcakes
Use room-temperature ingredients. Butter, eggs, sour cream, and milk will mix more evenly when they’re not cold.
Measure the flour carefully. Too much flour can make cupcakes dry. Spoon and level the flour or use a kitchen scale.
Don’t overmix. Once the flour is added, mix just until everything comes together.
Use regular molasses. Avoid blackstrap molasses for this recipe.
Let the cupcakes cool completely. Warm cupcakes will melt the cream cheese frosting.
Chill the frosting before scooping. Slightly chilled frosting will hold a prettier rounded shape.
Add the cranberries closer to serving. This helps keep their sugar coating looking fresh and sparkly.
How to Make Sugared Cranberries
Sugared cranberries are one of the easiest ways to make holiday desserts look extra special.
They’re beautiful on cakes, cupcakes, cheesecakes, and Christmas dessert boards.
To make them, you’ll need fresh cranberries, sugar, and water.
Step 1: Make a Simple Syrup
Combine equal parts sugar and water in a small saucepan.
Warm over medium heat, stirring until the sugar dissolves.
Remove from the heat and let the syrup cool slightly.
Step 2: Coat the Cranberries
Add fresh cranberries to the syrup and gently stir until coated.
Don’t boil the cranberries. You want them to stay whole and firm.
Step 3: Let Them Dry
Use a slotted spoon to transfer the cranberries to a wire rack set over parchment paper.
Allow them to dry until tacky, approximately 45–60 minutes.
Step 4: Roll in Sugar
Roll the cranberries in granulated sugar until completely coated.
Let them dry before using them to decorate your cupcakes.
The finished cranberries look like they’re covered in tiny crystals!
Gingerbread Cupcakes
Equipment
Ingredients
- 1 1/2 cups 188g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup 113g unsalted butter, softened
- 3/4 cup 150g packed light brown sugar
- 2 large eggs room temperature
- 1/3 cup 113g unsulphured molasses
- 1 teaspoon vanilla extract
- 1/2 cup 120g full-fat sour cream
- 1/4 cup 60ml whole milk
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a stand mixer fitted with the paddle attachment, cream butter and brown sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add molasses and vanilla extract. Mix until combined.
- Add half the dry ingredients and mix on low speed.
- Add sour cream and milk, followed by the remaining dry ingredients. Mix just until combined.
- Divide batter evenly between cupcake liners, filling each approximately two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
Equipment
Ingredients
- 1 cup butter (2 sticks) softened
- 2 lbs powdered sugar
- 2 (8 oz) boxes cream cheese softened
- 1 teaspoon vanilla extract
- dash of milk
Instructions
- In mixer, combine butter and cream cheese using a paddle attachment for about 2 minutes. You want this to be smooth.
- Add half of the powdered sugar and mix on low for 1 minute.
- Scrape the mixing bowl, and add the additional powdered sugar and vanilla extract.
- Mix on low for 2 minutes.
- Add milk as needed for consistency.
Notes
Sugared Cranberries Recipe
Equipment
Ingredients
- 1 cup cranberries washed and dried
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup additional granulated sugar for coating
Instructions
- In a small saucepan, combine 1/2 cup sugar and 1/2 cup water.
- Heat over medium heat, stirring until the sugar dissolves. Remove from heat and allow to cool slightly.
- Add fresh cranberries and gently stir until completely coated.
- Use a slotted spoon to transfer cranberries to a wire rack placed over parchment paper.
- Allow the cranberries to dry for approximately 45–60 minutes, until tacky.
- Roll cranberries in the remaining 1/2 cup granulated sugar until evenly coated.
- Allow to dry before using as a garnish.
Notes
gingerbread cake
Make this recipe into a cake! This was one of the most popular cakes during the holidays at the bakeshop. I think you’ll love it too!
I love holiday desserts that look special without requiring hours of decorating.
These gingerbread cupcakes are exactly that.
The warm gingerbread flavor, creamy frosting, and sparkling cranberry on top make them such a pretty addition to any Christmas celebration.
And I especially love that you don’t need a single piping tip to decorate them!
If you make these gingerbread cupcakes, I’d love to hear what you think. Leave a comment below or tag me on Instagram @jennycookies so I can see yours.
Happy baking!
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