If you love those cozy, warmly spiced treats that remind you of holiday mornings, you’re going to want to stick around for my Gingerbread Cupcakes with Cream Cheese Frosting Recipe. This little gem combines the perfect blend of ginger, cinnamon, and molasses in tender cupcakes topped with a luxuriously smooth cream cheese frosting—trust me, it’s fan-freaking-tastic. I’ve found this recipe is not only a crowd-pleaser but also pretty straightforward, which I’m excited to share with you!

❤️

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The spices and molasses create that nostalgic gingerbread taste without being overpowering.
Moist, Tender Cupcakes: Thanks to buttermilk and a bit of oil, these cupcakes stay soft and delightful even days later.
Dreamy Cream Cheese Frosting: Smooth, slightly tangy, and sweet—it completes the cupcakes perfectly.
Simple to Make at Home: No fancy techniques – just straightforward steps with ingredients you probably have on hand.

A close-up of a cupcake with three layers: the bottom is a golden brown cake with a soft and crumbly texture, the middle layer is thick white swirled frosting topped with small green, red, and yellow round sprinkles, and the top layer is a gingerbread man cookie with white icing eyes, smile, and buttons leaning slightly to the right. The cupcake wrapper is white and partially peeled down to show the cake inside. In the blurry background are more cupcakes with the same layers and decorations, set on a white marbled surface with some silver and green Christmas ornaments scattered around. photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cupcakes with Cream Cheese Frosting, spiced Christmas cupcakes, holiday gingerbread treats, easy gingerbread cupcake recipe, festive dessert recipes

Ingredients You’ll Need

The magic here is in the classic spices combined with the moistening power of buttermilk and the rich depth of molasses. Each ingredient has its job, so grabbing quality basics sets you up for success.

Flat lay of a small mound of all-purpose flour, a few grains of baking powder and baking soda scattered neatly, a small pile of fine salt crystals, a small heap of ground ginger, ground cinnamon, ground cloves, and ground nutmeg each arranged separately, a chunk of unsalted butter at room temperature, a small white ceramic bowl with golden canola oil, a small heap of packed brown sugar, a small white bowl containing pure vanilla extract, a small white bowl with dark molasses, one large uncracked brown egg, a small white bowl filled with creamy buttermilk, a block of cream cheese, and a small white bowl of sifted powdered sugar; all ingredients fresh and natural, precisely spaced with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Gingerbread Cupcakes with Cream Cheese Frosting, spiced Christmas cupcakes, holiday gingerbread treats, easy gingerbread cupcake recipe, festive dessert recipes

All-purpose flour: Be sure to spoon and level your flour or use a kitchen scale to avoid dry cupcakes.
Baking powder & baking soda: These leavening agents help the cupcakes rise nicely and keep them fluffy.
Salt: Just a pinch to balance the sweetness and highlight those warming spices.
Ground ginger, cinnamon, cloves, nutmeg: Freshly ground or good quality pre-ground spices make all the difference.
Unsalted butter: Room temperature for easy creaming and a rich buttery flavor.
Oil (canola or vegetable): Helps keep the cupcakes moist — sometimes butter alone can dry them out.
Brown sugar: Packed tightly for that molasses-like sweetness and moisture.
Pure vanilla extract: Adds a lovely rounded note to the warm spices.
Molasses (not blackstrap): Grandma’s molasses is my go-to—it’s sweet and rich without the bitterness of blackstrap.
Large egg: Room temperature to blend evenly, giving structure and tenderness.
Buttermilk: Room temperature, it adds moisture and a subtle tang that brightens the cupcake.
Cream cheese (for frosting): Room temperature is key to avoid lumps in your frosting.
Powdered sugar: Sifted to keep the frosting silky smooth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Gingerbread Cupcakes with Cream Cheese Frosting Recipe is how easy it is to tweak—add your own twists, or adjust it for dietary preferences without sacrificing that comforting flavor.

Spiced Up: I sometimes toss in a pinch of freshly grated orange zest to add a bright contrast—it’s delightful with the warm spices.
Gluten-Free Option: Swap regular flour with a 1:1 gluten-free baking flour blend and check your baking powder is gluten-free.
Vegan Version: Replace butter with vegan butter, use flax egg instead of the regular egg, and choose plant-based buttermilk alternatives.
Less Sweet Frosting: I often cut back the powdered sugar by 1/2 cup if I want the frosting less sweet but still creamy.

How to Make Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep your oven and spices

Preheat your oven to 350℉ and line a 12-cup cupcake pan with liners. While the oven heats, sift together your dry ingredients—flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. I’ve learned that sifting keeps the spices and leaveners well mixed, which gives you an even rise and perfect flavor distribution.

Step 2: Cream butter, oil, and sugar

In a large bowl, beat your room temperature butter, oil, and brown sugar on high speed for about 2 minutes. You’ll notice the mixture becomes pale and fluffy, which is a great sign that you’ve aerated the sugar for a tender crumb. This step is crucial, so don’t rush it.

Step 3: Add the wet flavor boosters

Now, add the vanilla, molasses, and egg to the butter mixture. Mix on medium speed until everything is combined and glossy. Molasses is the heart of gingerbread, so I never skimp on quality here—this step always fills my kitchen with that warm, inviting scent.

Step 4: Combine dry and wet ingredients

Slowly add in your dry ingredient mixture and buttermilk, mixing on low just until everything is combined. This is where I remind myself not to overmix—overworking the batter can make your cupcakes tough. Once it’s just blended, scrape the bowl with a spatula to catch any hidden dry pockets.

Step 5: Bake to perfection

Use a large cookie scoop or spoon to fill each liner about two-thirds full. Don’t overfill or you’ll end up with huge domed tops that crack. Bake for 18-21 minutes, checking at 18 with a toothpick—it should come out clean or with a few moist crumbs, but no wet batter.

Step 6: Cool completely

Let the cupcakes rest in the pan for about 10 minutes (this helps them firm up so they don’t break when you move them), then transfer them to a cooling rack. Make sure they’re completely cool before frosting, or your creamy topping will melt and slide right off.

Step 7: Make the cream cheese frosting

Sift your powdered sugar first to avoid any lumps. Beat the butter on high speed for 2 minutes until smooth and fluffy, then add the cream cheese and beat for another minute. Scrape down your bowl—if you still see chunks, keep beating until perfectly smooth.

Step 8: Sweeten, flavor, and frost

Add the powdered sugar in two portions, mixing on low between additions. Finally, stir in the vanilla and then whip on high speed until your frosting is creamy and spreadable. I love using a large French star piping tip to get those pretty swirls that look far more impressive than the effort it takes!

👨‍🍳

Pro Tips for Making Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Room Temperature Dairy: I always make sure butter, cream cheese, egg, and buttermilk are at room temp; it makes mixing easier and your batter silkier.
Don’t Overmix Your Batter: Overmixing develops gluten, resulting in dense cupcakes; mix just until combined.
Molasses Choice Matters: Grandma’s molasses is my favorite because it’s thick and sweet—not bitter like blackstrap.
Cool Before Frosting: Always let cupcakes cool completely, or you’ll end up with melted frosting that slides right off.

How to Serve Gingerbread Cupcakes with Cream Cheese Frosting Recipe

The image shows a close-up of several gingerbread cupcakes arranged on a dark wooden surface over a white marbled background. Each cupcake has one layer of brown cupcake base, topped with a thick layer of smooth white frosting, swirled in a round pattern, and decorated with small green, red, white, and gold round sprinkles. One cupcake is open with a bite taken out, exposing its moist, crumbly texture inside. A gingerbread cookie shaped like a little person with white icing for eyes, buttons, and a smile leans against the cupcakes. Nearby are festive decorations including a small green wreath with a red bow and some silver ornament balls. Photo taken with an iphone --ar 2:3 --v 7 - Gingerbread Cupcakes with Cream Cheese Frosting, spiced Christmas cupcakes, holiday gingerbread treats, easy gingerbread cupcake recipe, festive dessert recipes

Garnishes

I like to sprinkle a tiny pinch of ground cinnamon or crushed candied ginger on top of the frosting for an extra festive note and a bit of texture. For holiday occasions, a small cinnamon stick or an edible star anise wedge adds charm without overpowering the flavor.

Side Dishes

These cupcakes pair beautifully with a hot cup of chai tea or a rich coffee. For brunch, I often serve them alongside slices of fresh pear or spiced apple compote—the fruit cuts through the richness and adds freshness.

Creative Ways to Present

For a family gathering, I like arranging these cupcakes on a tiered stand adorned with pine sprigs and cranberries for that seasonal wow factor. For kid’s parties, colorful sugar sprinkles make the cupcakes inviting and fun. You can even pop a small gingerbread cookie on top to double down on the gingerbread theme!

Make Ahead and Storage

Storing Leftovers

Leftover cupcakes keep best in an airtight container in the fridge for up to 3 days. I store them unfrosted if I plan to frost closer to serving, which helps keep them moist and fresh.

Freezing

I’ve frozen these cupcakes both frosted and unfrosted. For best results, freeze unfrosted cupcakes in a single layer on a sheet pan, then transfer to a freezer-safe bag. Thaw in the fridge overnight and frost the next day to get that fresh-from-the-oven taste.

Reheating

To revive leftover or thawed cupcakes, warm them in a microwave for about 10 seconds or pop them in a 300℉ oven for 5-7 minutes (unfrosted only). I find this simple trick makes them taste freshly baked—just add your frosting afterwards!

FAQs

Can I make the Gingerbread Cupcakes with Cream Cheese Frosting Recipe dairy-free?

Absolutely! Substitute the butter with vegan margarine or coconut oil, use a flax egg in place of the regular egg, and opt for plant-based buttermilk (like almond milk with a splash of vinegar). For the frosting, use vegan cream cheese and non-dairy butter. The spices and molasses will shine through nicely.
How do I prevent my cupcakes from having a dome top?

Filling your cupcake liners about two-thirds full is key—not too much batter. Also, avoid overmixing the batter which traps too much air and causes doming. Finally, bake at the right temperature without opening the oven door too early.
Can I make these cupcakes ahead of time?

Yes, you can bake them a day or two ahead. Store unfrosted cupcakes in an airtight container at room temperature or refrigerate to keep them fresh, then frost right before serving for the best look and taste.
What if I don’t have buttermilk – can I substitute?

You can make a quick buttermilk substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes to curdle. This works perfectly to keep the cupcakes tender and moist.

Final Thoughts

When I first made this Gingerbread Cupcakes with Cream Cheese Frosting Recipe, I was amazed at how quickly it became a family favorite—it’s that perfect hug of spice and sweetness in cupcake form. I really hope you enjoy making and sharing these as much as I have; they’re straightforward enough for any level baker but special enough to bring a smile to everyone’s face. So go ahead, grab your mixing bowl, and dive into that warm molasses-scented kitchen magic—you’ll thank me later!