Moist, spiced, and perfectly sweet — these Gingerbread Cupcakes topped with creamy frosting are the ultimate holiday treat! A cozy Christmas dessert full of warm cinnamon, ginger, and molasses flavor.

Bring the taste of Christmas to your dessert table with these Gingerbread Cupcakes! Soft, fluffy, and packed with cozy spice flavor, they’re everything you love about classic gingerbread in cupcake form.

Topped with smooth cream cheese frosting, they’re festive, flavorful, and absolutely irresistible for holiday gatherings or cozy winter nights at home.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through!

Ingredients

For the Cupcakes:

1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground cloves
¼ tsp nutmeg
½ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
½ cup molasses
1 large egg
¾ cup buttermilk

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Whisk dry ingredients: In a medium bowl, combine flour, baking soda, spices, and salt.
Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses and egg, mixing until smooth.
Combine: Add dry ingredients alternately with buttermilk, mixing just until combined.
Fill and bake: Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cupcakes cool completely before frosting.
Make frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
Frost and decorate: Pipe or spread frosting on each cupcake. Top with festive sprinkles or mini gingerbread cookies if desired.

Nutrition (per cupcake)


Calories	320
Carbohydrates	42g
Protein	3g
Fat	15g
Sugar	31g

💡 Simply Made Tip:

For bakery-style cupcakes, fill each liner about ¾ full and bake in the center rack for even rise. To make ahead, bake cupcakes a day early and frost just before serving!