Gingerbread Cupcakes with Cream Cheese Frosting

Name: Gingerbread Cupcakes with Cream Cheese Frosting
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1 and 1/2 cups (180 grams) all-purpose flour; 1 Tablespoon (5 grams) unsweetened cocoa powder sifted; 3 teaspoons ground ginger; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground all-spice; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon baking soda; 1/2 cup (113 grams) unsalted butter melted; 2 Tablespoons (10 grams) fresh ginger peeled and finely grated; 3/4 cup (160 grams) dark brown sugar packed; 2 large eggs at room temperature; 1/2 cup (113 grams) unsulphured molasses; 1 Tablespoon (14 grams) canola oil; 1/2 cup hot water freshly boiled; For the Cream Cheese Frosting:; 8 ounces (227 grams) cream cheese at room temperature; 1/2 cup (113 grams) unsalted butter at room temperature; 3 and 1/2 cups (397 grams) confectioners’ sugar; 1/4 teaspoon salt; 3 teaspoons orange juice; For the Maple Sugared Cranberries:; 1/2 cup (227 grams) maple syrup; 1/2 cup (113 grams) water; 1 cup fresh cranberries; 1 cup (198 grams) granulated sugar

Author: Clara Hastings

Published: November 22, 2025

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Introduction to Gingerbread Cupcakes with Cream Cheese Frosting

As the scent of spices fills the air, there’s something wonderfully cozy about baking gingerbread cupcakes with cream cheese frosting. Whether it’s a busy weeknight or a special gathering, these delightful cupcakes offer the perfect balance of warmth and festivity. They’re a quick solution to satisfy your sweet tooth or an impressive treat to share with loved ones. I always find that gingerbread brings a sense of nostalgia, reminding me of holiday cheer and joyful gatherings. So, let’s dive into this scrumptious recipe together and bring a bit of warmth to your kitchen!

Why You’ll Love This Gingerbread Cupcakes with Cream Cheese Frosting

These gingerbread cupcakes with cream cheese frosting are a true delight for busy moms and professionals alike. They’re incredibly easy to whip up, taking just about 30 minutes from start to finish. Each bite is filled with warming spices that wrap you in a hug of flavor. Plus, the cream cheese frosting adds a creamy richness that complements the gingerbread perfectly. It’s a hassle-free way to spread holiday joy in every cupcake!

Ingredients for Gingerbread Cupcakes with Cream Cheese Frosting

Gathering the right ingredients is the first step to baking magic in your kitchen. Here’s what you’ll need for these gingerbread cupcakes with cream cheese frosting:

All-purpose flour – The backbone of any cupcake, creating a soft texture.
Unsweetened cocoa powder – Adds depth and a hint of chocolatey richness.
Ground ginger – This spice is what makes your cupcakes sing, offering warmth and unmistakable flavor.
Baking powder – A leavening agent ensuring your cupcakes rise beautifully.
Ground cinnamon – Known for its sweet, warm aroma; it rounds out the spice blend.
All-spice, ground cloves, and nutmeg – These spices create a captivating medley that evokes the essence of holiday baking.
Baking soda – Works with acids in the batter, aiding in that perfect lift.
Unsalted butter – Melted, it brings moisture and richness to your cupcakes.
Fresh ginger – Adds a zesty kick that pairs wonderfully with the warm spices.
Dark brown sugar – This not only sweetens but also enhances the moisture and flavor depth.
Eggs – Vital for structure, ensuring the cupcakes are not only delicious but also sturdy.
Unsulphured molasses – Infuses your cupcakes with a rich, caramel-like sweetness that’s hard to beat.
Canola oil – Keeps your cupcakes nice and moist without weighing them down.
Hot water – This is a secret weapon, helping to dissolve the dry ingredients and ensure a smooth batter.

For the Cream Cheese Frosting:

Cream cheese – Provides that luscious, tangy base for the topping.
Unsalted butter – Helps to create that smooth, creamy texture everyone loves.
Confectioners’ sugar – This sweetens the frosting while giving it that perfect frosting consistency.
Salt – Just a pinch brings out the sweetness and balances flavors.
Orange juice – Adds a zesty freshness that beautifully complements the frosting.

For the Maple Sugared Cranberries:

Maple syrup – Provides a warm, rich flavor that makes the cranberries shine.
Water – Used to create a simple syrup for coating the cranberries.
Fresh cranberries – These tart gems add a pop of color and flavor to your cupcakes.
Granulated sugar – This coats the cranberries, giving them a sweet, crunchy exterior.

You’ll find the specific amounts for each ingredient at the bottom of the article, ready for easy printing. Let’s get ready to bake some joy!

How to Make Gingerbread Cupcakes with Cream Cheese Frosting

Creating these gingerbread cupcakes with cream cheese frosting is like transforming your kitchen into a cozy café. Follow these simple steps, and you’ll have a batch of festive treats ready in no time!

Prepping Your Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). The warm air will wake up all the spices in your cupcakes, making your home smell incredible. Next, line a muffin tin with paper liners, making it easy to pop those cupcakes out later. Trust me, this saves a lot of cleanup time!

Mixing the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, ground ginger, baking powder, ground cinnamon, allspice, cloves, nutmeg, and baking soda. This flavorful blend will ensure every bite brings that lovely gingerbread taste. Take your time to ensure everything is well-combined—this will help your cupcakes rise evenly in the oven.

Preparing the Wet Ingredients

Now, in another bowl, mix the melted butter, grated fresh ginger, dark brown sugar, eggs, unsulphured molasses, and canola oil. Whisk everything together for about 2 minutes, until it’s nice and smooth. This is where the magic happens; the melted butter adds moistness, while the molasses gives that rich flavor!

Combining Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a rubber spatula. Be careful not to overmix; we want to keep those cupcakes light and fluffy! When the flour is just combined, pour in the hot water. Give it a light whisk until everything is nicely blended; the batter will be a bit runny, but that’s exactly what you want!

Baking the Cupcakes

Now, scoop the batter evenly into your prepared muffin tin, filling each liner about three-quarters full. It’s best to rotate your pans halfway through the baking time, which should be about 16 to 18 minutes. To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready!

Making the Cream Cheese Frosting

While your cupcakes cool, it’s time to whip up that creamy frosting! In a stand mixer, beat the cream cheese and unsalted butter together until smooth, about 4 minutes. Gradually add confectioners’ sugar and mix on low speed, incorporating the salt and orange juice to enhance that delightful tanginess. If your frosting feels too thick, a splash more orange juice will do wonders!

Preparing Maple Sugared Cranberries

Let’s finish strong with the maple sugared cranberries! In a saucepan, combine maple syrup and water, bringing it to a rolling boil. Toss in the cranberries for just a minute, then scoop them out with a slotted spoon. Roll each cranberry in granulated sugar, so they’re sweet and glistening. Allow them to dry on a wire rack for about two hours. These will add a stunning touch to your beautiful cupcakes!

Tips for Success

Always ensure your ingredients, especially butter and eggs, are at room temperature for smoother mixing.
Don’t skip the sifting step for cocoa powder; it helps achieve a lighter texture.
Try using a cookie scoop for even batter portions, making each cupcake uniform.
If you’re short on time, make the cupcakes a day ahead and frost them the next day.

Equipment Needed

Muffin tin – A standard pan will do wonders for these gingerbread cupcakes.
Paper liners – These help in easy removal and a clean presentation.
Mixing bowls – Grab a few of varying sizes for your dry and wet ingredients.
Whisk – A trusty whisk helps blend everything smoothly.
Stand mixer – For super creamy frosting; a hand mixer works too!

Variations of Gingerbread Cupcakes with Cream Cheese Frosting

For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend. Your cupcakes will still pack that gingerbread flavor!
Add a splash of vanilla extract to the batter for a sweet undertone that complements the spices beautifully.
Swap cream cheese frosting for a lighter whipped cream topping, perfect for warmer months.
Make mini cupcakes for bite-sized treats! Just adjust the baking time to about 12-14 minutes.
For a tropical twist, incorporate shredded coconut into the batter for added texture and flavor.
If you’re feeling adventurous, mix in chopped nuts or dark chocolate chunks for a delightful crunch!
For a vegan version, use flax eggs, coconut oil, and dairy-free cream cheese in the frosting.

Serving Suggestions for Gingerbread Cupcakes with Cream Cheese Frosting

Serve alongside a warm cup of spiced chai tea for a cozy pairing.
A dollop of whipped cream on the side can add a light touch.
Garnish with extra maple sugared cranberries for an eye-catching presentation.
Perfect as a festive addition to holiday dessert tables!

FAQs about Gingerbread Cupcakes with Cream Cheese Frosting

Wondering more about these delightful gingerbread cupcakes with cream cheese frosting? Here are some frequently asked questions that might help you out!

Can I use pre-made frosting for these cupcakes?
Of course! If you’re tight on time, using store-bought cream cheese frosting can save you a lot of hassle. Just remember to check the flavor to ensure it complements the gingerbread base well!

How should I store the gingerbread cupcakes?
Place any leftovers in an airtight container at room temperature for up to two days. If you want to keep them fresh longer, refrigerate the cupcakes and frost them just prior to serving.

What can I substitute for molasses?
If molasses isn’t available, you can use dark corn syrup or honey as alternatives. While they won’t capture the same rich flavor, they will provide sweetness and moisture!

Can I freeze these cupcakes?
Absolutely! You can freeze the gingerbread cupcakes without frosting for up to three months. Just wrap them tightly in plastic wrap. Frost them after thawing for the best flavor and texture.

What other toppings can I use aside from cream cheese frosting?
You could try a light whipped cream, chocolate ganache, or even a simple glaze with powdered sugar and milk. The spicy gingerbread flavor pairs wonderfully with many sweet toppings!

Final Thoughts

Creating gingerbread cupcakes with cream cheese frosting is more than just baking; it’s about bringing joy and warmth into your home. As I pop these delightful treats out of the oven, a wave of nostalgia washes over me. Each bite carries the essence of comforting spices and creamy frosting, making these cupcakes a perfect choice for any occasion. Whether you’re celebrating with family or enjoying a quiet moment to yourself, these cupcakes offer a hug in every bite. I can’t wait for you all to experience this joy in your own kitchens!