Gingerbread Cupcakes With Cream Cheese Frosting Recipe

Gingerbread cupcakes with cream cheese frosting are the perfect holiday treat. Ginger-molasses cupcakes with buttercream frosting are the most balanced and delicious combination!  


FOR THE GINGERBREAD CUPCAKES: – 2 cups (240g) all-purpose flour – 1 teaspoon baking powder – 2 teaspoons ground ginger – 1 teaspoon ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground clove – 1/2 teaspoon salt – 1/2 cup (113g) unsalted butter, softened – 1 cup (200g) light brown sugar – 1/2 cup (118ml) blackstrap molasse – 2 large egg – 1/2 cup (118ml) buttermilk – 1 teaspoon lemon juice FOR THE CREAM CHEESE FROSTING: – 1 cup (226g) unsalted butter, softened – 2 cups (220g) confectioners' sugar – 1 cup (226g) cream cheese, at room temperature – 1 tablespoon lemon juice – 1 teaspoon vanilla extract

CUPCAKE MAKING: Heat the oven to 350°F. Grease or line 12 standard muffin cups. 

Step 1


Mix flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a large bowl. Set aside. Beat butter until fluffy with a medium-speed electric mixer. 

Step 2

Beat in brown sugar for 1-2 minutes. Beat in molasses. Beat each egg well after adding it. 

Step 3

Lower mixer speed. Add flour mixture in three portions, alternating with two milk portions. Add lemon juice. Fill muffin cups 2/3 to 3/4 full with batter. 

Step 4

Bake 20–25 minutes until a pick inserted into the centre comes out clean. Cool pans on wire racks for 10 minutes. Cool the cupcakes on wire racks after removing them from the pans. 

Step 5

To prepare the frosting, beat butter and confectioners' sugar on medium speed with an electric mixer until well-blended.  

Step 6

Add cream cheese, lemon juice, and vanilla extract and beat well. Frost cooled cupcakes with frosting in a piping bag. 

Step 7

Chocolate Swirl Coffee Cake Recipe 

See Also

See Also