These Gingerbread Cupcakes capture everything people love about classic holiday. Finished with mini gingerbread cookies on top, they look festive and feel nostalgic while still being incredibly easy to make.
These gingerbread cupcakes capture everything people love about classic holiday baking in a soft, gently spiced cake topped with smooth, white cream cheese frosting.
The flavor is warm and cozy without being overpowering, with just the right amount of molasses, ginger and cinnamon. They have a plush, velvety texture thanks to the sour cream and stay tender for days, making them ideal for gatherings or make-ahead holiday baking.
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Ingredients
Here’s a bit of information about the ingredients you’ll need:
This recipe uses melted butter for a soft, tender crumb that lets molasses and spices blend evenly. I make my cupcakes with light brown sugar for a gentle caramel warmth.
Sour cream keeps the cupcakes moist and tender, balancing sweetness with a subtle tang; room temperature sour cream blends smoothly.
The spice mix is aromatic and warming, with ginger and cinnamon leading and nutmeg in the background; allspice is optional. Mini gingerbread cookies are firmer for topping, using only an egg yolk and chilled dough for clean shapes and even baking.
Unsulfured molasses is chosen for its smooth, rich flavor, while sulfured molasses is avoided to prevent bitterness.
See recipe card for quantities.
Instructions
Here is my step-by-step guide to moreish, delicious gingerbread cupcakes:
- Step 1: Make the cupcakes: Whisk flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
- Step 2: In another bowl, beat melted butter and brown sugar.
- Step 3: Add the molasses; add eggs and vanilla.
- Step 4: Mix together.
- Step 5: Fold in sour cream.
- Step 6: Add the dry ingredients.
- Step 7: Mix to combine.
- Step 8: Fill liners ⅔ full and bake 18-20 min. Cool completely.
- Step 9: Make the cookies: Whisk flour, baking powder, ginger, cinnamon, and salt.
- Step 10: Whisk together.
- Step 11: Beat butter and brown sugar until fluffy.
- Step 12: Mix in molasses and egg yolk.
- Step 13: Mix together.
- Step 14: Add in the dry ingredients, and knead until smooth.
- Step 15: Flatten, wrap and chill for 1 hour.
- Step 16: Roll dough ¼-inch thick, cut shapes, and bake 7-9 min. Cool completely.
- Step 17: Beat butter until pale and fluffy, add the cream cheese.
- Step 18: Add the powdered sugar, vanilla and salt.
- Step 19: Beat it until smooth.
- Step 20: Pipe frosting on cupcakes and top with mini gingerbread cookies.
Hint: I like to use a piping bag and nozzle to frost the gingerbread cupcakes. This helps them look super professional.
Substitutions
Here are some practical ingredient substitutions for these gingerbread cupcakes:
- Molasses: Use dark corn syrup or maple syrup for a milder sweetness.
- Butter: Swap with coconut oil or vegan butter for a dairy free option.
- All-purpose flour: Use whole wheat flour or a gluten free flour blend.
Variations
I love making different flavor versions of this base recipe for gingerbread cupcakes:
- Chocolate gingerbread: Add 2 to 3 tablespoons of cocoa powder to the batter or dough.
- Spiced orange: Mix in 1 teaspoon of orange zest and a pinch of cloves. This version is SO cozy!
- Nutty: Fold in ¼ cup chopped pecans, walnuts or almonds into the batter or cookie dough.
Equipment
You’ll need basic baking equipment: mixing bowls, whisks, a hand or stand mixer, measuring cups and spoons and a spatula. For baking, you’ll use a muffin pan with liners for the cupcakes and baking sheets for the cookies.
To finish, a piping bag with a star tip helps frost decorations.
Storage
Keep unfrosted cupcakes and cookies in an airtight container for 2 to 3 days, away from heat. Do not store frosted cupcakes or cream cheese frosting at room temperature. The frosting won’t hold up.
Store frosted cupcakes refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
Cream cheese frosting can be made a day ahead, refrigerated and briefly rewhipped before use.
Freeze unfrosted cupcakes and cookies up to 2 months, layering with parchment in an airtight container. Cream cheese frosting can be frozen for 1 month, then thawed overnight and rewhipped.
Top tip
For extra-fluffy cupcakes, gently fold the dry ingredients into the wet mixture. Avoid overmixing to keep the batter light and tender.
FAQ
Yes! Substitute butter with coconut oil or vegan butter and use a plant-based yogurt instead of sour cream for similar texture and moisture.
Looking for other recipes like this? Try these:
Gingerbread Cupcakes
These Gingerbread Cupcakes capture everything people love about classic holiday. Finished with mini gingerbread cookies on top, they look festive and feel nostalgic while still being incredibly easy to make.
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Servings: 12 cupcakes
Ingredients
Mini Gingerbread Cookies (cupcake toppers)
- 1 cup all purpose flour spooned and leveled
- ½ teaspoon baking powder
- 1 heaping teaspoon ground ginger
- ½ teaspoon ground cinnamon
- pinch of salt
- ¼ cup unsalted butter at room temperature
- ⅓ cup packed light brown sugar
- 2 tablespoons unsulfured molasses
- 1 large egg yolk
For the cupcakes:
- 1 ⅓ cups all-purpose flour spooned and leveled
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1.2 teaspoon salt
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup packed light brown sugar
- ⅓ cup unsulfured molasses
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream at room temperature
Cream cheese frosting
- 8 ounces full-fat cream cheese at room temperature
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Make the mini gingerbread cookies:
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In a small bowl whisk flour, baking powder, ginger, cinnamon, and salt.
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In a medium bowl, beat butter and brown sugar until light and fluffy. Add molasses and egg yolk, beating until combined.
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Stir in the dry ingredients until the dough comes together then knead gently with your hands until smooth.
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Flatten into a disc, wrap, and chill for at least 1 hour.
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Preheat oven to 350°F. Roll dough on a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out mini gingerbread people. You will have some excess dough in which case you can make larger cookies in other festive shapes.
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Bake 7-9 minutes, until edges are just set. Cool completely before using as cupcake decorations.
Make the cupcakes:
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Preheat the oven to 350ºF. Line a 12 count muffin pan with cupcake liners.
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In a medium bowl, add the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg then whisk to combine. Set aside.
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In a large mixing bowl add the melted butter, brown sugar and molasses and beat until smooth. Add the eggs, one at a time, beating between each addition then add the vanilla and beat once more to combine.
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Add the sour cream and use a handheld spatula to fold it into the mixture.
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Gradually add the dry ingredients to the wet ingredients. Use a handheld spatula to fold the ingredients together taking care not to over mix.
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Divide the batter evenly amount the cupcake liner, filling each about ⅔ full.
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Bake for 18-20 minutes, or until the cupcakes are risen and spring back when touched with your finger.
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Remove from the oven and cool in the muffin pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
Make the cream cheese frosting:
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In a large mixing bowl, add the butter and beat on medium-high speed for 2-3 minutes until very pale and fluffy.
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Add the cream cheese and beat on medium speed until smooth.
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Gradually add the powdered sugar, mixing on low until incorporated then add the vanilla and salt and increase the speed to high. Beat for a couple of minutes until smooth and creamy.
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Transfer to a piping bag fitted with an open star nozzle (we used a Wilton 1M). Pipe swirls of cream cheese frosting on top of each cooled cupcake and top each with a mini gingerbread cookie.
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Serve and enjoy!
Notes
- Baking in a soft, gently spiced cake topped with smooth, white cream cheese frosting.
- The flavor is warm and cozy without being overpowering, with just the right balance of molasses, ginger, and cinnamon. They have a plush, velvety texture thanks to the sour cream and stay tender for days, making them ideal for gatherings or make-ahead
- holiday baking. Finished with mini gingerbread cookies on top, they look festive and feel nostalgic while still being incredibly easy to make.
Nutrition
Serving: 1g | Calories: 547kcal | Carbohydrates: 85g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 341mg | Potassium: 334mg | Fiber: 1g | Sugar: 65g | Vitamin A: 730IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 2mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
www.seasonalcravings.com (Article Sourced Website)
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