The Best Gingerbread Cupcakes — Moist, Festive & Topped with Creamy Frosting

By Rebecca St.Clair

These festive gingerbread cupcakes bake up light, moist, and tender with the perfect balance of warm holiday spices. Paired with a swirl of cream cheese frosting, they make an irresistible treat for holiday baking, Christmas celebrations, and winter birthdays. If you need a holiday dessert that looks fun and festive but is easy to make, this recipe is for you.

If you love gingerbread cookies, you’re going to fall in love with these moist gingerbread cupcakes. With a bold molasses flavour for that classic gingerbread flavour, this easy holiday cupcake recipe is beginner-friendly and guaranteed to spread some Christmas cheer.

Each bite of these Christmas cupcakes bursts with ginger, cinnamon, clove, and molasses, giving you that nostalgic gingerbread flavour. This recipe uses only simple ingredients for a cozy dessert that’s perfect for holiday entertaining, Christmas baking, and gifting to friends and family. It’s the cutest gingerbread dessert everyone will request year after year.

How to Store Gingerbread Cupcakes

Fridge

Once iced, these cupcakes should be store in the fridge.

• Place them in an airtight container to prevent the cupcakes from drying out.
• Keep them in a single layer so the frosting doesn’t get squished.
• Store in the fridge for up to 5 days.
• Remove cupcakes from the fridge 20–30 minutes before serving.

Gingerbread cupcakes without icing can be stored at room temperature for 2 days or fridge for 5 days. Store the cream cheese icing separately and refrigerate in a sealed container for up to 1 week.

Frost before serving for bakery-fresh results.

Freezer

Cream cheese frosting freezes very well!
To freeze:

• Place frosted cupcakes uncovered in the freezer until the frosting firms up (about 1–2 hours).
• Transfer to an airtight container.
• Store in the freezer for up to 2 months.
• Allow them to thaw in the refrigerator overnight.

How to Make Gingerbread Cupcakes

Cupcakes

1. Line muffin tins.
2. Preheat oven to 375 °F (190 °C).
3. In a bowl, whisk together 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground clove. Set aside.
4. In a large bowl, cream together 1/2 cup softened butter with 1/2 cup brown sugar, until light and creamy.
5. Beat in 2 eggs, one at a time, and scrape down the bottom and sides of the bowl after each addition.

6. Beat in 1 cup molasses.

7. Mix in 1 cup hot water, until everything is well combined.

8. On low, mix in the dry ingredients until smooth.

9. Scoop the batter into the prepared muffin cups, about 3/4 full.

10. Bake in a preheated oven for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean. (The time will depend on if you are making mini or large cupcakes.)

11. Allow the cupcakes to cool completely before icing and decorating.

Icing

1. Beat 1/4 cup butter and 1 8oz brick soft cream cheese, until smooth.
2. Add in 3 cups icing sugar, 1 teaspoon vanilla extract, 1 teaspoon orange extract, and 1/4 teaspoon salt. Mix on low and then increase the speed and beat until thick and fluffy.
3. Spread the icing onto the cooled cupcakes or use a piping bag to decorate.
4. (optional) Garnish with festive decorations. I used festive sprinkles, small gingerbread men, and pomegranate.

Hungry for more festive treats? Hop over here!