These Gingerbread Cupcakes with Cream Cheese Frosting are the perfect holiday dessert – tender cupcakes with spicy ginger and the creamiest buttercream frosting!
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There’s no dessert more fit for a celebration than a cupcake, am I right? These Gingerbread Cupcakes with Cream Cheese Frosting are the perfect cupcakes for the holidays, and they’re always a big hit at holiday parties and family gatherings!
These Gingerbread Cupcakes are easy to make – a simple spiced cupcake batter flavoured with molasses and fresh ginger, baked to perfection and then topped with the fluffiest cream cheese frosting and some chopped candied ginger. They’re so warm and comforting and the balance between the spicy cupcake base and the cool, creamy frosting is just perfect!
I’ve shared a few of my favourite cupcake recipes with you before, like these Double Chocolate Cupcakes, or these Pumpkin Spice Cupcakes, or even these Fresh Strawberry Swirl Cupcakes. But when it comes to a holiday celebration none of them beat these classically flavoured Gingerbread Cupcakes!
Do you love pumpkin desserts? Check out these recipes for Best Ever Starbucks Pumpkin Scones and Pumpkin Spice Cinnamon Rolls.
My absolute favourite kitchen tool for making cupcakes like these Gingerbread Cupcakes with Fluffy Cream Cheese Frosting is a traditional KitchenAid mixer. I have THIS ONE (Amazon affiliate link), and it is by far my favourite kitchen appliance of all time. I don’t have a kitchen bursting with kitchen tools, but I’m not sure I could live without my stand mixer since I use it almost daily!
If a stand mixer is way out of your league then this hand mixer (Amazon affiliate link) is the next best thing. They really do a great job and though they do require a little more work on your part, they definitely get the job done in style!
And if you’re looking for a cake stand just like mine, check out THIS ONE or THIS ONE (Amazon affiliate links). There’s really no better way to display gorgeous cakes or cupcakes like these ones than on a beautifully simple cake stand that’s also affordable!
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I hope you love these Gingerbread Cupcakes as much as we do! Let me know in the comments below, what’s your favourite holiday dessert? I’d love to know!
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious desserts? You’ll LOVE these!
Vanilla Bean Cupcakes with Mascarpone Buttercream
Double Chocolate Cupcakes
Black Forest Icebox Cake
Chocolate Mocha Tiramisu Icebox Cake
Strawberry Cheesecake Fruit Dip
Easy No Bake Oreo Cheesecake
Gingerbread Cupcakes with Cream Cheese Frosting
These Gingerbread Cupcakes with Cream Cheese Frosting are the perfect holiday dessert - tender cupcakes with spicy ginger and the creamiest buttercream frosting!
Ingredients
For the cupcakes:
- 1 cup unsalted butter at room temperature
- 1 cup brown sugar
- 3/4 cup molasses
- 2 eggs at room temperature
- 2 tablespoons fresh ginger (grated)
- 2 teaspoons lemon juice
- 2 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/2 teaspoon baking soda
For the frosting:
- 1 cup unsalted butter at room temperature
- 1/2 cup cream cheese (full fat)
- 5 cups powdered sugar (sifted to remove lumps)
- 1 teaspoon vanilla extract
- chopped candied ginger (optional, for garnish)
Instructions
Preheat your oven to 350 degrees Fahrenheit and prepare 1-2 cupcake pans with paper liners (to make 20-24 cupcakes).
In the bowl of your stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer) beat the butter on medium high speed until light and fluffy.
Add the brown sugar and beat for 1-2 minutes.
Beat in the molasses, scraping down the sides to incorporate completely.
Beat the eggs one at a time, and beat in the fresh ginger and lemon juice.
Add the flour, spices and salt, and beat in just until combined.
Combine the baking soda and boiling water and sir together, drizzling the water mixture into the cake batter as the mixer runs on low speed.
Continue beating in the boiling water mixture until the cupcake batter is smooth and everything is combined well.
Portion the batter between the prepared 20-24 cupcake cups, filling them only about 2/3 full.
Bake at 350 degrees Fahrenheit for about 18-20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
Let the cupcakes cool in their pans for about 5 minutes before removing them to a wire rack to cool completely.
For the frosting:
Whip the butter on high speed in the bowl of your stand mixer (or in a large bowl with a hand mixer) using the paddle attachment until the butter is pale and fluffy.
Add the cream cheese and continue whipping (scrape down the sides of the bowl) until combined.
Add the powdered sugar one cup at a time, mixing on medium speed until combined, and add the vanilla as well.
Mix the frosting on medium speed until it's smooth and fluffy.
Assembly:
Add the frosting to a piping bag fitted with an open star tip (or the tip of your choice).
Pipe the frosting on the cupcakes once they're cooled completely to room temperature in a circular swirl motion and top each cupcake with some chopped candied ginger (optional).
Recipe Notes
These cupcakes can be made a day ahead of time and stored in the fridge until ready to serve.
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