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Easy Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Three rich, dark gingerbread cupcakes topped with swirls of creamy, light-colored frosting.
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Make these moist, spiced gingerbread cupcakes, perfect for holiday celebrations. This easy recipe uses simple ingredients to capture that classic warm flavor, topped with a smooth cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup molasses
  • ½ cup buttermilk
  • For Frosting: 8 oz cream cheese, softened
  • For Frosting: ½ cup unsalted butter, softened
  • For Frosting: 3 cups powdered sugar
  • For Frosting: 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this dry mix aside.
  3. In a large bowl, beat the softened butter and brown sugar together with an electric mixer until the mixture is light and fluffy. This step builds texture.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Pour in the molasses and mix until just combined.
  6. Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix only until the batter comes together; do not overmix.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until smooth and creamy.
  11. Stir in the vanilla extract.
  12. Once the cupcakes are completely cool, pipe or spread the cream cheese frosting onto each cupcake.

Notes

  • For extra flavor, you can add ¼ teaspoon of ground nutmeg to the dry ingredients.
  • If you do not have buttermilk, mix ½ cup of regular milk with ½ teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Make sure your butter and cream cheese are fully softened for the smoothest frosting texture.

Nutrition

Find it online: https://yumdrizzle.com/easy-gingerbread-cupcakes-recipe/