Gingerbread Cupcakes with Cinnamon Frosting

Hi I'm Merry

Everyday Culinary Delights👩‍🍳

There’s nothing like the warm, spicy aroma of gingerbread to make your home feel like the holidays. Combine that classic flavor with the sweetness of cupcakes, and you have a dessert that’s both nostalgic and indulgent. Gingerbread Cupcakes with Creamy Cinnamon Frosting are the perfect addition to any festive gathering. They’re moist, flavorful, and topped with a frosting that’s as creamy as it is delicious.

Whether you’re an experienced baker or a beginner, these cupcakes are easy to make and guaranteed to impress. Let’s dive into how you can create this delightful holiday treat!

Why You’ll Love Gingerbread Cupcakes

  • Classic Holiday Flavors: The warm spices of ginger, cinnamon, and cloves capture the essence of the season.
  • Perfect Texture: Moist, tender cupcakes paired with light, fluffy frosting.
  • Festive Appearance: With a garnish of mini gingerbread cookies and a sprinkle of cinnamon, these cupcakes are as pretty as they are tasty.
  • Customizable: Easily adapt the recipe for dairy-free or vegan diets.

Ingredients for Gingerbread Cupcakes with Creamy Cinnamon Frosting

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 cup milk

For the Cinnamon Frosting:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

For Garnish:

  • Mini gingerbread cookies
  • Sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy cleanup and perfectly shaped cupcakes.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking ensures the spices are evenly distributed for a balanced flavor.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy.

Step 4: Add Wet Ingredients

To the butter-sugar mixture, add the molasses and egg. Beat until well combined, creating a rich and flavorful base.

Step 5: Alternate Dry Ingredients and Milk

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to ensure your cupcakes are light and tender.

Step 6: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

Step 7: Make the Cinnamon Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground cinnamon, beating until smooth. Mix in the vanilla extract. Add the heavy cream one tablespoon at a time until the frosting reaches a light, whipped consistency.

Step 8: Frost and Garnish

Using a piping bag or spatula, frost the cooled cupcakes with swirls or dollops of the cinnamon frosting. Garnish each cupcake with a sprinkle of cinnamon or nutmeg and top with a mini gingerbread cookie for a festive touch.

Pro Tips for Perfect Cupcakes

  1. Room Temperature Ingredients: Ensure your butter, egg, and milk are at room temperature for a smoother batter.
  2. Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Stir just until the ingredients are combined.
  3. Cool Completely Before Frosting: Frosting warm cupcakes can cause the frosting to melt.
  4. Pipe Like a Pro: Use a star tip for elegant swirls or a round tip for smooth dollops.

Nutritional Information (Per Cupcake)

NutrientAmount
Calories260
Protein3g
Fat12g
Carbohydrates35g
Sugar23g

Values are approximate and depend on the specific ingredients used.

Why These Cupcakes Are a Holiday Essential

  • Easy to Make: Simple steps make this recipe accessible for all skill levels.
  • Great for Gifting: Pack these cupcakes in decorative boxes for a thoughtful homemade gift.
  • Crowd-Pleasing Flavors: The blend of spices and sweet frosting appeals to kids and adults alike.

FAQ: Gingerbread Cupcakes with Creamy Cinnamon Frosting

1. Can I make these cupcakes dairy-free?
Yes! Substitute the butter with a dairy-free alternative, the milk with almond or oat milk, and the heavy cream with coconut cream.

2. How do I store these cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.

3. Can I make these cupcakes vegan?
Absolutely. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg and dairy-free substitutes for butter, milk, and cream.

4. Can I freeze these cupcakes?
Yes, you can freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw them in the refrigerator overnight before frosting.

5. What can I use instead of molasses?
Dark corn syrup or maple syrup can be used, but the flavor will differ slightly.

6. Can I use this recipe for a cake?
Yes! Pour the batter into a greased 8-inch round cake pan and bake for 25–30 minutes, or until a toothpick comes out clean.

A Holiday Treat You’ll Make Again and Again

Gingerbread Cupcakes with Creamy Cinnamon Frosting bring the flavors of the holidays into every bite. Their tender texture, warm spices, and decadent frosting make them a hit at parties, family gatherings, or as a personal indulgence.

Take Action: Bake These Festive Cupcakes Today!

Ready to fill your home with the comforting aroma of gingerbread? Gather your ingredients and start baking these delightful cupcakes. They’re a guaranteed way to bring holiday cheer to your loved ones!

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Gingerbread Cupcakes with Cinnamon Frosting


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  • Author: Merry
  • Total Time: 40 minutes
  • Yield: 12 cupcakes

Description

Indulge in the holiday spirit with these Gingerbread Cupcakes with Creamy Cinnamon Frosting! Packed with warm spices like ginger, cinnamon, and cloves, these cupcakes are topped with a light, fluffy cinnamon frosting for the perfect festive treat. Whether you’re baking for a holiday party or a cozy family gathering, these cupcakes are sure to impress.


Ingredients

For the Cupcakes:

  • All-purpose flour: 1 1/2 cups
  • Baking soda: 1 teaspoon
  • Ground ginger: 1 teaspoon
  • Ground cinnamon: 1/2 teaspoon
  • Ground cloves: 1/4 teaspoon
  • Salt: 1/4 teaspoon
  • Unsalted butter (softened): 1/2 cup
  • Brown sugar: 1/2 cup
  • Molasses: 1/4 cup
  • Large egg: 1
  • Milk: 1/2 cup

For the Cinnamon Frosting:

  • Unsalted butter (softened): 1/2 cup
  • Powdered sugar: 2 cups
  • Ground cinnamon: 1 teaspoon
  • Vanilla extract: 1 teaspoon
  • Heavy cream: 2–3 tablespoons

For Garnish:

    • Mini gingerbread cookies
    • Sprinkle of cinnamon or nutmeg

Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners to ensure easy cleanup and perfectly shaped cupcakes.

2. Combine Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Whisking ensures even distribution of the spices.

3. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until light and fluffy, creating a smooth base for the batter.

4. Add Wet Ingredients:
Mix in the molasses and egg until well combined. This step adds richness and depth to the gingerbread flavor.

5. Alternate Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk in two parts. Start and end with the dry ingredients, mixing just until combined to avoid overmixing.

6. Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

7. Make the Cinnamon Frosting:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and ground cinnamon, beating until smooth. Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches a light, fluffy consistency.

8. Frost and Garnish:
Using a piping bag or spatula, frost the cooled cupcakes with swirls or dollops of frosting. Garnish each cupcake with a sprinkle of cinnamon or nutmeg and a mini gingerbread cookie for a festive finish.

Notes

  • For a dairy-free option, substitute the butter with plant-based alternatives and use almond or oat milk instead of regular milk and cream.
  • To make these cupcakes vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
  • Ensure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
  • Store the cupcakes in an airtight container in the refrigerator for up to five days. Bring them to room temperature before serving for the best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 18–20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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