Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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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

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Fluffy gingerbread cupcakes with the BEST rich cinnamon cream cheese frosting!
4.43 from 7 votes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 20

Ingredients

  • 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

Frosting**

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

Instructions

  • 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.

Notes

**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.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

Recipe adapted from cookbook Martha Stewart’s Cupcakes.

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Comments

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!!

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