These easy gingerbread cupcakes with cream cheese frosting are easy to make, come together quickly, and are made with ingredients you probably already have on hand right now. And they’re pretty hard to beat!
This post contains affiliate links. If you make a purchase using one of those links I may receive a small commission, at no additional cost to you. I only link to products I love and use myself. For the full disclosure, see here.
Here’s a little secret: I think I’m actually about 85 years old. Not just because my back always hurts and I like to knit. But because I LOVE molasses. And a love of molasses seems like something reserved for the geriatric set.
But I can’t help it. It’s such a deep and complex flavor—a little sweet, a little smoky, a little spicy. Combine molasses with some warming cinnamon, ginger, and cloves, and nothing could remind me more of Christmas.
Gingerbread baking in the oven just makes you feel cozy inside doesn’t it? These gingerbread cupcakes provide you all the deliciousness of a loaf of gingerbread but in an individually portioned package.
And that package is topped with cream cheese frosting—because why not?
Why you’ll love these gingerbread cupcakes:
- They’re really easy to make—if you can use a hand mixer, you can make these
- All the ingredients are pantry staples
- Your kitchen will smell like the holidays for hours after you make them!
How to Make Gingerbread Cupcakes
- Start by bringing some water to a boil. Remove it from the heat and stir in molasses and baking soda—wait a minute and the mixture will start to foam a bit, like in that second picture.
- When the mixture stops foaming add cold water and set it aside to cool. If you don’t let it cool to room temp you could scramble the eggs in your cupcakes!
Note: If you’re curious, the mixture foams because molasses is acidic so the reaction is similar to when you mix baking soda and vinegar.
- Beat room temperature butter with brown sugar in a large mixing bowl
- Beat in an egg and some spices
- Then beat in one-third of the flour.
- Add half of the cooled molasses mixture
- You’ll mix in the rest of the ingredients
- Then divide the batter between about 14 paper-lined muffin cups and bake until a toothpick inserted into the center comes out clean
Cool your cupcakes completely before frosting them or your frosting will melt!
How to Make Cream Cheese Frosting
- Start by beating room temperature butter and cream cheese in a mixing bowl until smooth
- Add powdered sugar, vanilla, and salt and beat until smooth
- Spread or pipe onto your cooled cupcakes and decorate as desired!
Baker’s tip: Get your cream cheese out of the fridge when you begin your gingerbread cupcakes and your butter out when you take the cupcakes out of the oven. By the time you’re ready to make the frosting, they should be at room temp.
If you’re baking for Christmas (and I hope you are) then be sure to include a batch of these easy gingerbread cupcakes. I heard Santa is tired of cookies and would prefer some cake this year.
Just kidding. Clearly no one could ever tire of cookies. But I think the big guy would appreciate a change of pace!
Helpful tools
To decorate, I used these adorable gingerbread man sprinkles along with some red, white, and green nonpareils
Cream cheese frosting isn’t easy to pipe because it doesn’t always hold a shape, so I just spread the frosting on my cupcakes with a small offset spatula–but a butter knife does the job too
If you’re set on piping your frosting, I’ve had success using a large round tip with cream cheese frosting
How to store gingerbread cupcakes
Gingerbread cupcakes, before they’re frosted, can be stored at room temperature (tightly wrapped) for up to 1 day.
Be sure to cool your cupcakes completely before wrapping them! Don’t wrap them fresh from the oven or they’ll sweat.
After you frost your cupcakes, you can store them in the fridge, covered, for up to 2 days or in the freezer, tightly wrapped, for up to 2 months.
I like to put my cupcakes on a baking sheet, pop them in the freezer for about 30 minutes to set the frosting, then wrap them with plastic wrap and freezer paper.
And I just eat them straight out of the freezer without defrosting them–but you can defrost them in the fridge overnight if you have the patience!
More Christmas desserts (in case you’re hungry)
Christmas Cheesecake Cake
Peppermint Cake
Chocolate Mint Cookies
White Chocolate Eggnog Cheesecake Cake
No Bake Eggnog Cheesecake
Did you make these gingerbread cupcakes? Awesome! Take a pic and post it over on Instagram–tag @theitsybitsykitchen so I can see your gorgeous creations!
These gingerbread cupcakes with cream cheese frosting are easy to make and they taste like the holidays!
- 1/2 cup lukewarm water
- 1/2 cup dark molasses
- 1/2 teaspoon baking soda
- 1/4 cup very cold water
- 4 tablespoons unsalted butter at room temperature
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 2 1/2 to 3 cups powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with paper liners and set pans aside.
- Bring the 1/2 cup lukewarm water to a boil in a small saucepan. Remove from the heat and stir in the molasses and baking soda. The mixture will start to foam after a bit; when it stops foaming, add the cold water. Cool mixture to room temperature.
- Combine the butter and brown sugar in a large mixing bowl and beat with an electric mixer on medium speed until very creamy. Add the egg and beat to combine. Beat in the baking powder, spices, and salt.
- Turn mixer to medium speed and add the flour mixture in three additions, alternating with the cooled molasses mixture, beginning and ending with the flour. Beat until flour is just incorporated.
- Fill prepared muffin cups 2/3 full and bake cupcakes 14 to 18 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Set pans on a wire rack and cool cupcakes for 10 minutes, then remove cupcakes from the pans to the racks to cool completely before frosting.
- Beat the butter and cream cheese in a medium mixing bowl with an electric mixer very light and creamy. With mixer on low, gradually add 2 1/2 cups of powdered sugar, mixing until combined. Beat in the vanilla and salt.
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add more powdered sugar if necessary to achieve desired consistency.
- Frost cupcakes as desired and serve. Uneaten cupcakes can be stored, loosely covered with plastic wrap, in the fridge for up to 2 days, or in the freezer in airtight containers for up to 2 months.
Get your butter and cream cheese out of the fridge when you begin your cupcakes. By the time you’re ready to make the frosting, they should be at room temp.
Cupcakes adapted from Southern Living Big Book of Cupcakes
Carlee says
I definitely need to make a batch of these for my father-in-law. He is going to love them!
Kelsie says
Thank you, Carlee!
Carol Y says
I printed this so I can make it in December. Looks very yummy!
Kelsie says
I hope you love them!
Ben|Havocinthekitchen says
I love molasses too! Indeed, I had never tried it before coming to Canada, but somehow this flavor felt kind of cozy and nostalgic. I guess I was 85 years old…about 6 years ago:) And these cupcakes sound delicious. My mind has switched to Christmas flavors, and gingerbread will certainly be like 50% of my festive recipes.
Kelsie says
Haha! Thanks, Ben! I can’t wait to see your gingerbread recipes!
Katherine | Love In My Oven says
Hah! From one 85 year old to another, these cupcakes are killer! I was so happy to read that you used cream cheese frosting with these – I can only imagine what a delicious treat these would make! I love those cute little sprinkles!!
Kelsie says
The cream cheese frosting totally takes them over the top! Thanks, Katherine!
Kelly Lynns Sweets and Treats says
I am 85-years old too lol….and that’s because of my love of pajamas and couch time at 6:00 PM, my love of candy corn and old movies hehehe. I love gingerbread and the warm molasses flavors. These cupcakes look amazing Kelsie! And love the cute gingerbread men sprinkles!
Kelsie says
Haha! Pajamas and couch time are the best! Thanks, Kelly!
annie@ciaochowbambina says
Oh man! Is there anything better than the aroma of gingerbread baking? I love these! Another winner, my friend! Pinned!
Kelsie says
Nothing beats it! Thanks, Annie!
Mary Ann | The Beach House Kitchen says
You’re my twin Kelsie! My back always hurts AND I love to knit! Lol! These cupcakes look delicious. Love those sprinkles on top! These are perfect for holiday parties.
Kelsie says
Haha! Thanks, Mary Ann!
Cheyanne @ No Spoon Necessary says
LOL!!!! Girl, I’m fairly certain I’m 85 years old too! 😉 My back always hurts, I prefer books to being social and I love me some molasses too! Also loving – these cupcakes!!!!! These are just so cute! And, I’m all for gingerbread anything! Plus cream cheese frosting?! Ummm count me in!!! SO GOOD! Cheers, doll!
Kelsie says
Um yeah, I have to say I have more books I consider friends than humans :). Thanks, Chey!
SHASHI AT SAVORYSPIN says
Haha – guess I’ma new member of the geriatric set as well! I do so love molasses and combining it with “cinnamon, ginger, and cloves,” has me musing about Christmas too, Kelsie!
And, speaking of all these flavors – wow, these gingerbread cupcakes sound wonderful – and that cream cheese frosting is the perfect balance!
Kelsie says
Haha! Thank you, Shashi!
Milena says
I love the idea of gingerbread cupcakes! Gingerbread cookies are one of my holiday weaknesses and these cupcakes sure strike a cord:) Very cute finish too – love how you decorated them.
Kelsie says
Gingerbread is definitely one of my weaknesses too. Thanks, Milena!
Leanne | Crumb Top Baking says
The perfect Christmas treat Kelsie! I love molasses too (although I don’t enjoy knitting!), and the smell of gingerbread baking in the oven is one of the best smells ever! Now I want break out my Christmas decorations and bake Christmas cupcakes!
Kelsie says
Thank you, Leanne!
Karen @ Seasonal Cravings says
Why have I never made gingerbread cupcakes? I mean we love the cookies so why not? These look to die for with that fluffy icing!
Kelsie says
Thank you so much, Karen!
David @ Spiced says
Hey, that must mean I’m 85 years old, too! My back always hurts, and I could eat gingerbread like it’s my job. The smell (and taste) of gingerbread just screams holidays to me, and these cupcakes look like something that need to appear in my kitchen yesterday. And the gingerbread men decorations are just perfect. Sign me up for a batch please!
Kelsie says
One batch coming up! Thanks, David!
Carol says
Looks delicious and perfect for the season. I will be sure to make them.
Kelsie says
Thank you, Carol!
Dawn - Girl Heart Food says
I love molasses too! Warm bread slathered in butter and drizzled with molasses is one of my favourite things! So you aren’t alone in your love of molasses. I can only imagine how good these cupcakes are! They look so rich and that colour is vibrant. Plus, holiday sprinkles? There’s no going wrong there, my friend 🙂 Happy Monday to ya!
Kelsie says
Annnnd now I’m craving warm bread :). Thanks, Dawn! Happy Monday to you too!
Kim Lange says
Yum! These look delectable. Cream cheese frosting with gingerbread cupcakes is holiday heaven! Pinning!
Kelsie says
Thank you so much, Kim!