Gingerbread Cupcakes
Soft Gingerbread Cupcakes with Cream Cheese Frosting
These homemade gingerbread cupcakes are soft, rich, warmly spiced, and filled with classic holiday flavor. Made with molasses, brown sugar, and cozy spices like cinnamon, ginger, nutmeg, and allspice, they bake up incredibly moist and tender every time. Topped with a thick, creamy cinnamon-spiced cream cheese frosting, they’re the perfect Christmas dessert — but honestly delicious all winter long.
If you love traditional gingerbread cookies but want something a little softer and more indulgent, these cupcakes are for you. They’re beautiful on a holiday dessert table, perfect for gifting, and always a crowd favorite.
Why You’ll Love These Gingerbread Cupcakes
- Soft, moist texture thanks to molasses and heavy cream
- Warm holiday spices in every bite
- Thick, rich cream cheese frosting
- Perfect for Christmas parties and winter gatherings
- Make-ahead friendly and great for gifting
- A classic recipe that never goes out of style
Ingredients
Gingerbread Cupcakes
- 2 sticks butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, beaten
- 1 cup heavy cream
- 1 cup molasses
- 1 tablespoon vanilla extract
- 2⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 2 tablespoons brown sugar
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon allspice
Optional garnish:
- Gingerbread cookie crumbs
- Holiday sprinkles or colored sanding sugar
How to Make Gingerbread Cupcakes
1. Make the Cupcake Batter
Preheat oven to 350°F. Line two 12-count muffin pans (or one 24-count pan) with cupcake liners.
In the bowl of a stand mixer, add softened butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
Add the beaten eggs, vanilla extract, molasses, and heavy cream. Mix on medium speed until fully combined, then increase to high speed and mix for about 30 seconds until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
Gradually add the dry ingredients to the wet ingredients, mixing between additions until just combined. Scrape down the sides of the bowl and gently fold in any remaining flour.
2. Bake the Cupcakes
Fill cupcake liners ⅔ full with batter.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
How to Make the Cream Cheese Frosting
While the cupcakes cool, rinse the mixing bowl and add softened cream cheese. Beat with the whisk attachment until smooth and creamy.
Add heavy cream and brown sugar and mix until combined. Add vanilla extract, cinnamon, and allspice.
Gradually add powdered sugar in thirds, mixing well between each addition, until the frosting is thick, smooth, and creamy.
If the frosting is too thick, add a few drops of heavy cream. If too soft, add a little more powdered sugar.
Refrigerate frosting until cupcakes are completely cool.
Frost and Decorate
Transfer frosting to a piping bag fitted with a large tip. Pipe frosting onto cupcakes, starting at the outer edge and swirling upward to the center.
Finish with gingerbread cookie crumbs or festive sprinkles if desired.
Storage
If not serving immediately, store cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Helpful Tips
- Molasses gives these cupcakes their deep, classic gingerbread flavor — don’t skip it
- Heavy cream keeps the cupcakes extra moist
- Chill frosting slightly before piping for cleaner swirls
- These cupcakes freeze well unfrosted for up to 2 months.
More Dessert Ideas
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Browse all of my 300+ Dessert Recipes here and find the perfect treat for any occasion!
These Gingerbread Cupcakes with Cream Cheese Frosting are everything you want in a holiday dessert — soft, spiced, comforting, and beautifully festive. Whether you’re baking for Christmas, a winter gathering, or just because you love gingerbread, this recipe is a guaranteed hit that everyone will ask for again.
