Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

Merry Christmas! Oh I just love this whole season. The boots and scarves, family parties (minus the ones with crazy extended relatives), snow (only until December 26th though please), and particularly, especially … the food. The cookies, the hot chocolate, the honey glazed ham and slow roasted turkey, the cranberry sauce and the mountains of mashed potatoes smothered in my mother’s from-scratch gravy. And these gingerbread cupcakes! I apologize that these are coming to you at the end of the Christmas season, but they were sort of a last minute decision, a split second whim.  So just tuck them into your recipe box for next year (the year of gingerbread right?).

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

These cupcakes are incredibly fluffy and moist. My first batch didn’t come out right and I had to tweak the recipe for the next round, but I did taste the the ones that went flat (so sad) and I could just tell how wonderful they should have been. So I was determined to make another, better, batch of these cupcakes. I was right. They are D-licious! The cinnamon cream cheese frosting is SO yummy! I may have saved some in a bowl just to eat plain.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb
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4.34 from 6 votes

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Fluffy gingerbread cupcakes with the BEST rich cinnamon cream cheese frosting!
Course Dessert
Keyword christmas, cupcake, gingerbread
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20
Author Tiffany


  • 1 1/2 cups flour
  • 2 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 tablespoons molasses
  • 4 eggs, at room temperature
  • 1 1/2 teaspoons vanilla


  • 4 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon cinnamon
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons heavy cream


  • Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
  • Divide batter evenly among the lined cups, filling each 3/4 full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
  • When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container.


**For the frosting, the above recipe is for enough frosting to spread on each of the cupcakes. If you want to pipe the frosting, double the recipe and when adding the heavy cream, add less than you would to spread the frosting. The shape holds up better when the frosting is thicker. Also, before piping the frosting, it may help to allow the frosting to set up for a few minutes and "dry out" a bit. This will help it hold it's piped shape.

Recipe adapted from cookbook Martha Stewart’s Cupcakes.

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These cupcakes look wonderful and I can’t wait to try them! I was wondering if you left the cinnamon out of the frosting since I didn’t see anything in the ingredients that would make it brown.

    OOps! haha that is probably the most embarrassing thing I could do on this blog, forget an ingredient that is IN THE TITLE OF THE RECIPE! Oh boy, the holidays have been crazy and I’m trying to get back on my feet here. Okay, I fixed the recipe, it includes the cinnamon now! Thanks so much Shelby! These were so moist and yummy I hope you love them as much as we did!

      We’re only human so it’s okay and thanks for the recipe I’m going to make them on Christmas Eve for the first time.

    Just wondering what exactly you sprinkled on the top of the frosting? I’m making these today and I hate to mess it up.

      Just a bit of cinnamon!

This recipe looks amazing! I am curious how much cream you use in the frosting though as it does not state above? Thank you fo sharing!

    It’s best to add the cream one tablespoon at a time until the frosting is spreadable or pipeable!

Made these for Thanksgiving. Will definitely be adding them to my Christmas baking list. 😀

I’m totally making these this Christmas. I would even love to have these Christmas morning with a nice cup of coffee. Yum!

These look just wonderful! I’m gluten-free, though … any idea if using GF flour for these would work?

    Hi Paula, unfortunately I haven’t worked much with gluten free four so I couldn’t say for sure how they would turn out but if you do try it please let me know how they come out! 🙂

    I’m a pastry chef and I use a brand called “Cup 4 Cup” as a flour substitute for all of my gluten free recipes. It’s a perfect ratio to replace flour without having to do any additional math for your recipes.

I made these yesterday for supper with friends. The frosting is especially wonderful! I do think the amount of butter is too much and wondered if maybe there was a mistake. There is as much butter as flour in these cupcakes, and as they baked the butter melted through the cupcake papers and left a measurable amount in the cupcake pan. I love the concept of gingerbread cupcakes and cinnamon frosting, but think I might just try it with my regular gingerbread recipe (which happens to be the one Laura Ingalls Wilder used!). Thanks for sharing such a wonderful idea!

I love your Gingerbread Roll recipe! Can I use this recipe to make a cake..??? Oh I am planning on making a bunt cake if that helps with the guess work.
Thank you for sharing
Dianne from Texas


I just wanted to drop you a note to let you know that I am making these for a post that I am doing for Cupcake Day. You can find out more about cupcake day at and you will be able to see my post on December 8th at Wonderful blog you have here and I love the photography.

For the frosting, how much heavy cream should be added?

Tiffany … after reading the recipe and nearly drooling over the photos ~ I am convinced that if you gently shook one of these holiday gems you would actually hear jingle bells! These will definitely be on my dessert buffet for Christmas. Thanks for sharing!

I made these yesterday and they did fall flat but are delicious! I know you said your first batch fell flat also. Any ideas why? I definitely want to try them again. Also, the 1.5 tsp of vanilla–is that supposed to go in with the wet ingredients? I didn’t see it listed. Thanks for a great recipe!

    Hi Andrea – I am not sure what happened with my first batch but I know that I have had similar issues if I’ve opened my oven during the baking process. The change in temperature can cause cupcakes to fall flat!

I made these yesterday in a mini owl tin pan and they were delicious. I did notice that you didn’t have any rising agents in the recipe so I added 1/2 tsp baking soda and 1/2 tsp baking powder which worked well. The icing reminds me of the Irish potato candies just without the coconut. I really loved this recipe and will make it again. Thanks!

Hey these cupcakes taste alright, but they don’t bake up correctly. Mine didn’t rise – they made flat circles that stuck to the top of the muffin tin – and the middles sunk. I think your quantities are off. Really disappointing to waste all those ingredients on cupcakes I couldn’t use for my party

    Hi Deb – I am SO sorry for the mishap with this recipe, there was a glitch in my site and the recipe was incorrect for the past couple of weeks, it is restored to all of it’s former glory now and I hope that you enjoy it! 🙂

I made these last weekend from this website, but I swear the recipe was different. It called for allspice instead of ground cloves, less eggs and more molasses, brown sugar instead of white sugar, and included baking powder and baking soda (in the actual recipe, not just a suggestion in the notes below). The frosting is the same and is still delicious, but the cupcakes are not good at all! I served the original recipe at a party last weekend, and it was a huge hit. I made this current recipe to take to work tomorrow, and now I can’t take them in because they are not what I expected! What happened to the last recipe?? I am a huge fan of this site, but I’m very disappointed in the change in this recipe. If anyone knows where I can find the original, please let me know.

    Hi Jessica! I am so sorry, there was a glitch in my website that caused the recipe to be lost – I’ve fixed the recipe and included a note explaining the mis-hap! I really am SO sorry and hope you continue to enjoy my gingerbread cupcake recipe restore in all its former glory. 🙂

      Fantastic!! Martha’s got nothin’ on you 😉 Excited to make YOUR recipe again soon. Thank you for providing such delicious ideas!

I just came across this recipe and wanted to thank you for sharing it!! I just made a batch and they worked out perfectly! Very delicious!!!!

i wanted to change this to a cake for Christmas…..would i need to change the bake temp? or anything important?

    Hi Autumn! Unfortunately I’ve never tried the as a cake so I’m not sure about any adjustments!

Such a lovely recipe. They seem perfect for a cold February day.

The recipe looks off to me – no leavening agent, equal butter to flour ratio… I took a risk and made it anyway. They’re…great. If you like flat tasting gingerbread pucks. I’m no stranger to Pinterest fails or bakers altering recipes to keep their true formulas secret, I think this fit both bills!

Do you have to refrigerate these cupcakes since there is cream cheese in the frosting?
Thanks for the recipe!!

    Hi Danielle! If you’re going to store them for a while before serving, I would go ahead and refrigerate them and then let them come to room temperature when you want to serve them 🙂

I made the cupcakes w/o the leavening agents and wish I had read the comments. They were oddly dry, but greasy, and very dense. I think I was expecting more of a spice cake, and this could be characteristic of gingerbread cake. The frosting was fantastic though! I’m glad I tried it, but will probably use that frosting with a spice cake cupcake next time for the cupcake consistency I was looking for, or may try the other gingerbread cake you have listed. Thanks for sharing!!

Made these this morning as a trial run for our holiday brunch. They are deliciou!. I took the advice of another poster and added 1/2 tsp of baking soda and 1/2 tsp of baking powder. They turned out great. The frosting is AMAZING!! I will definitely be making these for our brunch!

These cupcakes look delicious. I would love to try them, but I noticed the recipe does not contain baking powder or baking soda. I am wondering how the cupcakes would rise without that ingredient.

I making the top recipe and just noticed that there’s no rising agents? Should it be self raising flour??

1 star
I know I’m late to the party, but just in case someone else should happen upon this recipe, I humbly submit that the omission of cinnamon is not the only thing missing from the “corrected” recipe. I’m an experienced baker and noted the lack of any liquid. Usually cupcake batter is thin enough to pour into the papers, but this when made as directed was thick like cookie dough. I added water to make the proper consistency. Unfortunately, only after the cupcakes were in the oven did I realize there was no baking soda or powder mentioned in the recipe. Needless to say, the cupcakes were flat, gooey and yucky. I tossed them out. While I am thankful I wasn’t baking these cupcakes for a party or for a gift, it was nevertheless a huge waste of time and ingredients. I appreciate posters on the internet sharing their recipes and avail myself of them quite often, but this was very sloppy ingredient-checking and copy editing.

    5 stars
    Yes, the dough was pretty solid. But no, that is not a problem. I made these cupcakes for Christmas, and they came out wonderfully fluffy and delicious.
    I think it’s a little weird to criticize a recipe that you changed according to your first impression. The author is not responsible for that.

Is the temp for this in Fahrenheit or Celsius?


Hi Tiffany , I made these gingerbread cupcakes today ,but I to had trouble with them not rising but the flavour was still so amazing what did you do to tweek the recipe Regards Vicki

    Cupcakes usually don’t rise much, unlike muffins.

Desole pour lie francais, Mais je me parle pas anglais. J’ai fair votre recette, c’est vraiment trop gras. 1 1/2 tasse de beurre !!!!!!’ Est-de une erreur?

5 stars
This recipe is wonderful. Thank you so much!
I didn’t have molasses, so I used dark honey, and I only used half the sugar for the frosting. That made it less solid (even though I left out the cream), but it was sweet enough.
The others loved the results, too!

This looks wonderful! Any information on using this recipe to make a cake rather than cupcakes?Thanks

    Hi Tera! Unfortunately I’ve never tried the as a cake so I’m not sure about any adjustments!

5 stars
I’m such a dunce, I followed the recipe to the letter including using plain flour as I assumed that’s what you meant but then didn’t even think to put in a raising agent and now I’m sat here looking at 20 very beautiful but flat cakes….do you think they are still edible *sigh

    Sorry to hear that you didn’t have a great turnout, Vicki!!

Why are there 2 different recipes?

    At one point in time there was an error on my website which deleted the original recipe (top recipe).. and the bottom one was the one available during that time. When the error was fixed, the top recipe was posted again. I had several readers ask for the other recipe to be posted, too. So.. therefore, I have both posted on this page. Kind of a confusing story from several years ago!

5 stars
The top recipe is the one I tried and I had to double check the ratio of butter to flour. I followed it exactly and was so disappointed. Butter literally seeped out the bottom of cupcakes that didn’t rise much. You should take that one down!

    Sorry to hear that you weren’t completely satisfied- thanks for your feedback, Martha 🙂


thanks for this! Do they freeze ok – just the cupcake part

    Yes- they do! Like you said, I’d freeze it unfrosted though.

5 stars
I doubled this and made a layer cake the only different thing I did was add some espresso baking chips. This cake and frosting was so good!

    Yum! I bet that was a delicious addition.

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