gingerbread cupcakes with paper liner unwrapped sitting on wire cooling rack
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Gingerbread Cupcakes

Gingerbread cupcakes are made with seasonal spices for the ultimate holiday dessert. Top each cupcake with cinnamon cream cheese frosting and serve at your holiday parties!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 cupcakes
Calories 372kcal
Author Haley D Williams

Ingredients

Gingerbread Cupcakes

Cinnamon Cream Cheese Frosting

Instructions

Gingerbread Cupcakes

  • Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.
  • Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
  • In the bowl of a stand mixer (or using a hand mixer), mix together the melted butter, brown sugar, molasses, and egg on medium-high speed until light brown, about 2-3 minutes. Scrape down the sides of the bowl if necessary.
  • With the mixer on low, add one third of the flour mixture to the melted butter mixture, then 1/4 cup water. Repeat ending with the flour mixture. Stir just until no flour pockets remain, avoid over-mixing.
  • Fill prepared muffin tin with batter until each cupcake liner is two-thirds full.
  • Bake the cupcakes for 18 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven and cool in the pan for 5 minutes. Transfer them to a rack to cool completely.

Cinnamon Cream Cheese Frosting

  • Use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy.
  • With the mixer on low speed, slowly add the sugar and cinnamon, beating well. Add the vanilla and beat until combined. If frosting is not yet as a spreadable consistency, add the milk starting with one teaspoon, adding more if necessary.
  • Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Garnish with a sprinkle of cinnamon or gingerbread decoration. Store cupcakes in an airtight container for up to 5 days.

Notes

Watkins products can be found at local grocery stores. Visit the Watkins’ website to learn more about the products and find a retailer near you. Follow @Watkins.1868 on Instagram, Watkins_1868 on Pinterest, @Watkins1868 on Twitter and @Watkins1868 on Facebook
mini gingerbread cupcakes in red cupcake liners with gingerbread man candy on top
Mini gingerbread cupcakes: To make mini versions of these cupcakes, fill mini muffin tin halfway with batter. Reduce baking time to 15 minutes. Yields approximately 32 mini cupcakes.
High altitude adjustments: I have baked these cupcakes at sea level (Connecticut) and tested them at high altitude (Denver, CO). Add 1 tablespoon of flour. Reduce baking soda to ¾ teaspoon. Reduce brown sugar by 2 teaspoons. Add 1 tablespoon of water. Bake at 365 F for 16 minutes.

Nutrition

Serving: 1cupcake | Calories: 372kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Sodium: 217mg | Potassium: 273mg | Fiber: 1g | Sugar: 30g | Vitamin A: 685IU | Calcium: 70mg | Iron: 2mg