Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

The holidays are all about warmth, comfort, and delicious treats—and these Gingerbread Cupcakes deliver all that and more! With the deep flavors of molasses and warm spices like ginger, cinnamon, and cloves, these cupcakes are like a hug in dessert form. Topped with creamy, spiced cinnamon cream cheese frosting, they’re the perfect addition to your festive celebrations.

So, preheat that oven and get ready to fill your home with the cozy aroma of gingerbread magic! 🌟

Why You’ll Love These Gingerbread Cupcakes

1. Packed with Flavor:
Every bite is bursting with warm spices and rich molasses, making these cupcakes irresistibly festive.

2. Fluffy and Moist:
The sour cream and milk keep the cupcakes tender and perfectly moist.

3. Easy to Make:
Simple ingredients and straightforward steps mean you can bake these without stress.

4. That Frosting, Though:
The cinnamon cream cheese frosting is creamy, tangy, and spiced to perfection—just the thing to complement the gingerbread.

What Do Gingerbread Cupcakes Taste Like?

These cupcakes are a perfect balance of sweet and spicy. The molasses and brown sugar add a rich, caramel-like sweetness, while the ginger, cinnamon, nutmeg, and cloves bring warmth and depth. Topped with velvety frosting, they’re festive, flavorful, and utterly delightful.

Ingredients You’ll Need

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 (or vanilla extract)
• 1 tsp ground cinnamon
• ¼ – ½ tsp kosher salt
• 5 cups powdered sugar (sifted to avoid lumps)

Tools You’ll Need

• Muffin tin and cupcake liners
• Mixing bowls (one for wet ingredients, one for dry)
• Electric mixer (stand or hand)
• Wire cooling rack
• Piping bag and tip for frosting (optional, for decorative swirls)

Ingredient Additions and Substitutions

• Spice it Up: Add ¼ tsp of allspice for an extra layer of warmth.
• No Molasses? Substitute with dark corn syrup or a mix of honey and maple syrup for a lighter flavor.
• Nutty Twist: Stir in finely chopped walnuts or pecans to the batter for some crunch.
• Dairy-Free Option: Use plant-based milk and butter alternatives for a dairy-free version.

How to Make Gingerbread Cupcakes

For the Cupcakes

1. Preheat the Oven:
   Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Whisk the Dry Ingredients:
   In a bowl, whisk together the flour, ginger, cinnamon, salt, nutmeg, baking soda, baking powder, and cloves. Set aside.
3. Cream Butter and Sugar:
   In a separate bowl, beat the brown sugar and butter together until light and smooth.
4. Add Wet Ingredients:
   Mix in the molasses, followed by the egg and egg yolks, whisking until fully combined.
5. Incorporate Milk and Sour Cream:
   Stir in the milk and sour cream until smooth.
6. Combine Wet and Dry:
   Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter light and fluffy.
7. Bake:
   Fill cupcake liners about ⅔ full and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

For the Frosting

1. Cream Butter and Cream Cheese:
   Beat the softened butter and cream cheese together until smooth and fluffy.
2. Add Flavor:
   Mix in the vanilla bean paste, cinnamon, and salt.
3. Add Powdered Sugar:
   Gradually beat in the powdered sugar, one cup at a time, until the frosting is smooth and spreadable. Adjust the consistency by adding more powdered sugar for thicker frosting or a splash of milk for a looser texture.

Tips for the Best Gingerbread Cupcakes

1. Use Room-Temperature Ingredients:
   Ensure your butter, cream cheese, and eggs are at room temperature for the best texture.
2. Don’t Overmix:
   Gently fold in the dry ingredients to keep the cupcakes light and fluffy.
3. Sift the Powdered Sugar:
   For silky-smooth frosting, don’t skip sifting. It prevents lumps!
4. Cool Completely Before Frosting:
   Warm cupcakes will melt the frosting, so be patient.

How to Decorate

• Classic Swirls: Use a piping bag with a star tip for elegant frosting swirls.
• Festive Toppings: Sprinkle with cinnamon, crushed gingerbread cookies, or holiday sprinkles.
• Simple Yet Beautiful: Spread frosting with a knife and top with a drizzle of caramel or a sprinkle of powdered sugar.

Storage Instructions

• At Room Temperature: Keep frosted cupcakes in an airtight container for up to 2 days.
• Refrigerate: Store in the fridge for up to 5 days; bring to room temperature before serving.
• Freeze: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Frequently Asked Questions (FAQ)

Q: Can I use a different frosting?
A: Absolutely! Try whipped cream frosting or vanilla buttercream for a lighter topping.

Q: Can I make mini cupcakes?
A: Yes! Adjust the baking time to 12-14 minutes for mini cupcakes.

Q: Can I make these ahead of time?
A: Bake the cupcakes a day ahead and frost them on the day of serving for the freshest flavor.

Conclusion

These Cozy Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting are the ultimate holiday treat—delicious, festive, and surprisingly easy to make! Perfect for family gatherings, holiday parties, or just enjoying a quiet evening by the fire, these cupcakes are sure to bring warmth and cheer to your season.

Ready to bake up some holiday magic? Share your creations on Pinterest or Instagram and tag me—I’d love to see your festive bakes! Looking for more holiday desserts? Try my Peppermint Chocolate Cake or Eggnog Sugar Cookies next.

Nutritional Information (Per Serving)

• Calories: 360
• Fat: 18g
• Carbs: 47g
• Protein: 3g
• Sugar: 36g

Happy Holidays and Happy Baking! ❤️