Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

These moist and aromatic Gingerbread Cupcakes topped with a velvety cinnamon cream cheese frosting are the ultimate holiday treat. Perfectly spiced and irresistibly cozy, they’re sure to become a favorite for festive gatherings or a quiet evening by the fire.

Why You’ll Love This Recipe

• A festive blend of warm gingerbread spices in a moist and tender cupcake.
• The rich and creamy cinnamon cream cheese frosting takes them to the next level.
• Ideal for holiday celebrations, but easy enough for any cozy day.
• Can be made ahead and stored for convenience.
• A perfect balance of sweetness and spice that feels like a hug in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 2 cups all-purpose flour
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• ½ tsp ground nutmeg
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp ground cloves
• ⅔ cup packed light brown sugar
• ½ cup unsalted butter, softened
• ½ cup molasses
• 1 large egg
• 2 large egg yolks
• ⅓ cup whole milk
• 2 Tbsp sour cream

For the Frosting:

• 1 cup unsalted butter, softened
• 16 oz cream cheese, softened
• 1 tsp vanilla bean paste
• 1 tsp ground cinnamon
• ¼ – ½ tsp kosher salt
• 5 cups powdered sugar (sifted to avoid lumps)

Directions

For the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat together brown sugar and softened butter until smooth and creamy.
4. Add Wet Ingredients: Mix in the molasses until incorporated. Add the egg and yolks, whisking until smooth. Stir in the milk and sour cream, then add the vanilla extract.
5. Combine: Gently fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cupcakes tender.
6. Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting

1. Cream Butter and Cream Cheese: Beat the softened butter and cream cheese together in a large bowl until light and fluffy.
2. Add Flavorings: Mix in the vanilla bean paste, ground cinnamon, and salt. Gradually add the powdered sugar, beating until smooth and creamy.
3. Frost: Pipe or spread the frosting onto completely cooled cupcakes. For an extra festive touch, dust the tops with a sprinkle of cinnamon.

Servings and Timing

• Yield: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 22 minutes
• Total Time: 52 minutes

Variations

• Spiced-Up Frosting: Add a pinch of ground ginger or nutmeg to the frosting for even more festive flavor.
• Citrus Twist: Incorporate a teaspoon of orange zest into the cupcake batter or frosting for a bright, citrusy note.
• Extra Sweetness: Top the frosted cupcakes with a drizzle of caramel or a sprinkle of candied ginger.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes suitable for gluten-sensitive guests.

Storage

• Unfrosted Cupcakes: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Frosted Cupcakes: Refrigerate in an airtight container for up to 5 days. Let sit at room temperature for 20 minutes before serving.

FAQs

1. Can I use blackstrap molasses?

Blackstrap molasses has a stronger, more bitter flavor. Regular molasses works best for this recipe to keep the cupcakes sweet and balanced.

2. Can I make the frosting ahead of time?

Yes, you can prepare the frosting up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before using.

3. What can I use instead of vanilla bean paste?

You can substitute with an equal amount of vanilla extract for a similar flavor.

4. Can I make mini cupcakes with this recipe?

Yes! Adjust the baking time to 10-12 minutes for mini cupcakes.

5. How do I achieve a smooth frosting?

Ensure the butter, cream cheese, and powdered sugar are at room temperature before mixing to avoid lumps.

6. Can I freeze the frosted cupcakes?

While the cupcakes can be frozen, the frosting’s texture may change slightly. It’s best to frost them fresh if possible.

7. Can I use margarine instead of butter?

Butter provides the best flavor and texture, but margarine can be used as a substitute in a pinch.

8. How can I make the cupcakes more festive?

Decorate with holiday-themed sprinkles, cinnamon sticks, or edible glitter for a festive look.

9. What’s the best way to measure flour for baking?

Spoon the flour into the measuring cup and level it off with a knife to avoid overpacking.

10. Can I reduce the sugar in the frosting?

Yes, but the consistency may be thinner. Adjust the sweetness to your preference by adding less powdered sugar.

Conclusion

These Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are a must-try for holiday baking. With their perfectly spiced flavor and creamy, cinnamon-infused frosting, they’re an irresistible treat for any occasion. Bake a batch today and fill your home with the warm, inviting aroma of gingerbread!

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