Name: Gingerbread Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 ½ teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon salt; ½ cup unsalted butter (at room temperature); ½ cup dark brown sugar; 1 large egg (at room temperature); ½ cup molasses; ½ cup whole milk; 4 ounces cream cheese (softened); ¼ cup unsalted butter (softened); 2 cups powdered sugar; 2 tablespoons pure maple syrup; 1 teaspoon vanilla extract

Jump to Recipe

Add Preferred Source

My kitchen smells like Christmas when Gingerbread Cupcakes are baking. The molasses makes the crumb soft and moist, and warm spices create that cozy flavor you crave during the holidays. The maple cream cheese frosting on top adds sweetness that balances the ginger perfectly. They never last long.

Three Gingerbread Cupcakes with cream frosting are decorated with pine sprigs, cranberries, and festive toppers. Pinecones and a small house ornament are arranged nearby on a light surface. — Gingerbread Cupcakes. Photo Credit: Hungry Cooks Kitchen.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

I make these every Christmas for holiday parties, cookie exchanges, family dinners, and potlucks. Kids and adults both love them as a festive dessert, and they always disappear fast. They stay fresh at room temperature in an airtight container for about 3 days, or you can freeze unfrosted cupcakes for up to 2 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Assorted baking ingredients for Gingerbread Cupcakes in bowls and cups, including flour, sugars, spices, egg, cream cheese, milk, butter, molasses, vanilla extract, maple syrup, and salt, arranged on a table. — Gingerbread Cupcakes Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Gingerbread Cupcakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Let me guide you through the process of making these spiced cupcakes, topped with sweet maple frosting.

Prep Your Pan and Preheat

Preheat your oven to 350°F and line a cupcake pan with paper liners. I use a nonstick muffin pan because the cupcakes peel away cleanly.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt so they’re well combined. Use measuring cups to ensure you use the correct amount of each powder ingredient.

Set this aside while you work on the wet ingredients.

Cream the Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and creamy, about 2 minutes. This melted butter mixture should look fluffy and pale. I like using this stand mixer here because it makes creaming easier.

Add the Egg and Molasses

Crack in the egg, then add the molasses and mix again. Don’t worry if it looks slightly clumpy. That’s totally normal with molasses.

Combine Wet and Dry

Gradually pour in the milk, then throw in the flour mixture slowly. Stir just until combined, scraping down the sides of the bowl as needed.

The batter should have a thick, spreadable consistency. Avoid overmixing, as this can cause the cupcakes to turn out dense.

Fill and Bake

Spoon the batter into the cupcake liners, filling each about two-thirds full. A cookie scoop makes this process quicker and ensures even portions are distributed.

Bake for 18 to 20 minutes, so the tops spring back when gently pressed and a toothpick inserted in the center comes out clean. I always grab my cake tester to check for doneness without leaving big holes.

A six-cup muffin tin filled with paper liners and Gingerbread Cupcakes batter sits on a light-colored surface, surrounded by pinecones and cinnamon sticks. — Fill cupcake liners two-thirds full, bake 18–20 minutes, then cool completely on a wire rack.

Cool Completely

Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting. Frosting warm cupcakes will cause the frosting to melt and slide off.

I use this cooling rack because it allows air to circulate underneath.

Make the Maple Frosting

In a medium bowl, beat the softened cream cheese, butter, and powdered sugar together until smooth and creamy. Mix in the maple syrup and vanilla extract to fully combine.

Beat on low speed at first, then increase to medium-high speed to achieve a light and fluffy frosting.

Frost and Serve

Spread or pipe the frosting onto the top of the cooled cupcakes using a piping bag. For an extra festive touch, sprinkle with ground cinnamon or holiday sprinkles if desired. Enjoy!

These cupcakes travel beautifully. Place frosted cupcakes in a sturdy cupcake carrier or bakery box with individual inserts to keep them from sliding around. I always use a cupcake carrier as it securely holds cupcakes and has a locking lid.

A Gingerbread Cupcake with creamy frosting, topped with rosemary, a cranberry, and a pinecone, sits beside a small glittery house decoration and pinecones, all dusted with powdered sugar.

Gingerbread Cupcakes

I make Gingerbread Cupcakes whenever I want a dessert for Christmas that looks impressive and festive. The molasses and whole milk create a soft, moist crumb, while cinnamon, ginger, nutmeg, and allspice add that cozy holiday flavor without being overwhelming. The maple cream cheese frosting on top adds just the right amount of sweetness and balances the warm spices perfectly. They're perfect for holiday parties, cookie exchanges, family dinners, and potlucks because kids and adults both love them. They stay fresh at room temperature in an airtight container for about 3 days, or you can freeze unfrosted cupcakes for up to 2 months.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Dessert

Cuisine: American

Keyword: Gingerbread Cupcakes

Servings:

Calories: 368kcal

Equipment

Ingredients

For the Gingerbread Cupcakes:

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
½ cup unsalted butter at room temperature
½ cup dark brown sugar
1 large egg at room temperature
½ cup molasses
½ cup whole milk

For the Maple Frosting:

4 ounces cream cheese softened
¼ cup unsalted butter softened
2 cups powdered sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

US Customary – Metric

Instructions

Preheat the oven to 350°F (180°C). Line a cupcake pan with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt. Set aside.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon salt
In the bowl of an electric mixer fitted with a paddle attachment, beat the unsalted butter and dark brown sugar on medium speed until light and creamy, about 2 minutes.
½ cup unsalted butter, ½ cup dark brown sugar
Beat in the egg until fully combined. Add the molasses and mix again—it may look slightly clumpy, which is normal.
1 large egg, ½ cup molasses
Gradually pour in the whole milk, then slowly add the dry ingredients. Mix just until combined, scraping down the sides of the bowl as needed. Avoid overmixing.
½ cup whole milk
Spoon the batter into the cupcake liners, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until the tops spring back when gently pressed and a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before frosting.
In a medium bowl, beat the softened cream cheese, unsalted butter, and powdered sugar together until smooth and creamy. Mix in the pure maple syrup and vanilla extract until fully combined.
4 ounces cream cheese, ¼ cup unsalted butter, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 2 cups powdered sugar
Beat on low speed at first, then increasing to medium-high speed until the frosting is light and fluffy.
Spread or pipe the frosting onto the cooled cupcakes. For an extra festive touch, sprinkle with ground cinnamon or holiday sprinkles if desired.

Notes

Here’s what I learned from making gingerbread cookies over the years:

Use room-temperature ingredients: softened butter, cream cheese, and eggs blend more easily, creating a smoother batter and frosting.
Add cloves for deeper warmth: If you want a more complex blend of seasonal spices, add ¼ teaspoon of ground cloves to the dry ingredients alongside the cinnamon and ginger. It adds a deeper, warming note that’s perfect for the holidays.
Don’t skip the molasses: It’s what gives these cupcakes their signature deep, rich flavor and moist texture. Honey or syrup won’t work the same way.
Check for doneness early: Start checking around 18 minutes since ovens vary. The tops should spring back when lightly pressed, and a toothpick should come out clean.
Beat the frosting until fluffy: After adding the maple syrup and vanilla, beat the frosting on medium-high speed for 2 to 3 minutes to incorporate air and make it light and pipeable.
Storage trick for perfect texture: Here’s a trick I use: freeze unfrosted cupcakes on a baking sheet for 1 hour before transferring them to a container, so they don’t stick together or get smashed. Then, frost them right before serving for the freshest presentation.

Nutrition

Tried this recipe?Let us know how it was!

How to Store Leftovers

Store frosted cupcakes at room temperature in an airtight container for up to 3 days. Just make sure they’re completely cool before sealing the container so condensation doesn’t make the frosting soggy.

For longer storage, freeze unfrosted cupcakes in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe container for up to 2 months. I use these freezer-safe glass containers because they seal tightly, preventing freezer burn from occurring.

Thaw them at room temperature, then frost right before serving. The frosting can be made ahead and stored in the refrigerator for up to a week. Just let it come to room temperature and give it a quick whisk before piping.

What to Serve With Gingerbread Cupcakes

Serve the cupcakes with hot chocolate, spiced chai tea, or mulled cider for a cozy winter dessert spread. They’re delicious with eggnog or coffee too, making them perfect for holiday brunches.

For a festive dessert table, pair them with sugar cookies, peppermint bark, or gingerbread cookies. The maple frosting works especially well with warm drinks that have a bit of spice or sweetness, and the combination feels like Christmas in every bite.

More Easy Holiday Recipes for You to Try at Home

You might also love these other Christmas treats that look impressive but come together easily.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Gingerbread Cupcakes

Ingredients You’ll Need