Gingerbread Cupcakes

gingerbread cupcake with cream cheese frosting and gingerbread man decoration.

These Gingerbread Cupcakes capture everything people love about classic holiday. Finished with mini gingerbread cookies on top, they look festive and feel nostalgic while still being incredibly easy to make.

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Course: Dessert

Cuisine: American

Keyword: gingerbread cupcakes

Prep Time: 30

Bake Time: 18

Total Time: 48

Servings: cupcakes

Ingredients

Mini Gingerbread Cookies (cupcake toppers)

1 cup all purpose flour spooned and leveled
½ teaspoon baking powder
1 heaping teaspoon ground ginger
½ teaspoon ground cinnamon
pinch of salt
¼ cup unsalted butter at room temperature
⅓ cup packed light brown sugar
2 tablespoons unsulfured molasses
1 large egg yolk

For the cupcakes:

1 ⅓ cups all-purpose flour spooned and leveled
¾ teaspoon baking powder
¼ teaspoon baking soda
1.2 teaspoon salt
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, melted and slightly cooled
½ cup packed light brown sugar
⅓ cup unsulfured molasses
2 large eggs at room temperature
2 teaspoons vanilla extract
½ cup sour cream at room temperature

Cream cheese frosting

8 ounces full-fat cream cheese at room temperature
4 cups powdered sugar sifted
1 teaspoon vanilla extract
pinch of salt

Instructions

Make the mini gingerbread cookies:

In a small bowl whisk flour, baking powder, ginger, cinnamon, and salt.
In a medium bowl, beat butter and brown sugar until light and fluffy. Add molasses and egg yolk, beating until combined.
Stir in the dry ingredients until the dough comes together then knead gently with your hands until smooth.
Flatten into a disc, wrap, and chill for at least 1 hour.
Preheat oven to 350°F. Roll dough on a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out mini gingerbread people. You will have some excess dough in which case you can make larger cookies in other festive shapes.
Bake 7–9 minutes, until edges are just set. Cool completely before using as cupcake decorations.

Make the cupcakes:

Preheat the oven to 350ºF. Line a 12 count muffin pan with cupcake liners.
In a medium bowl, add the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg then whisk to combine. Set aside.
In a large mixing bowl add the melted butter, brown sugar and molasses and beat until smooth. Add the eggs, one at a time, beating between each addition then add the vanilla and beat once more to combine.
Add the sour cream and use a handheld spatula to fold it into the mixture.
Gradually add the dry ingredients to the wet ingredients. Use a handheld spatula to fold the ingredients together taking care not to over mix.
Divide the batter evenly amount the cupcake liner, filling each about ⅔ full.
Bake for 18-20 minutes, or until the cupcakes are risen and spring back when touched with your finger.
Remove from the oven and cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

Make the cream cheese frosting:

In a large mixing bowl, add the butter and beat on medium-high speed for 2-3 minutes until very pale and fluffy.
Add the cream cheese and beat on medium speed until smooth.
Gradually add the powdered sugar, mixing on low until incorporated then add the vanilla and salt and increase the speed to high. Beat for a couple of minutes until smooth and creamy.
Transfer to a piping bag fitted with an open star nozzle (we used a Wilton 1M). Pipe swirls of cream cheese frosting on top of each cooled cupcake and top each with a mini gingerbread cookie.
Serve and enjoy!

Notes

Baking in a soft, gently spiced cake topped with smooth, white cream cheese frosting.
The flavor is warm and cozy without being overpowering, with just the right balance of molasses, ginger, and cinnamon. They have a plush, velvety texture thanks to the sour cream and stay tender for days, making them ideal for gatherings or make-ahead
holiday baking. Finished with mini gingerbread cookies on top, they look festive and feel nostalgic while still being incredibly easy to make.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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