Print

Mini Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread cupcakes are full of flavor with ginger-spiced cake and sweet cinnamon cream cheese frosting. The mini size is perfect for holiday parties!

Course Cake, Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 32 (approximately) mini cupcakes

Ingredients

Gingerbread Cupcakes

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup 8 tablespoons unsalted butter, melted
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water

Cinnamon Cream Cheese Frosting

  • 6 tablespoons unsalted butter at room temperature
  • 8- ounce package cream cheese at room temperature
  • 4 cups confectioners' sugar sifted
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 to 2 teaspoons milk

Instructions

Gingerbread Cupcakes

  1. Preheat the oven to 350°F. Line a mini muffin tin with cupcakes liners. Set aside.
  2. Whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set aside.
  3. In a large bowl, mix together the melted butter, brown sugar, molasses, and egg.
  4. Add 1/4 cup of the water to the melted butter mixture, then half the dry flour mixture, and stir. Repeat with the remaining water and dry mixture, stirring until thoroughly combined.
  5. Fill prepared muffin tin with batter until each cupcake liner is halfway full.
  6. Bake the cupcakes for 14 to 16 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.

Cinnamon Cream Cheese Frosting

  1. Use an electric mixer to beat together the butter and cream cheese in a medium bowl until light and fluffy.
  2. With the mixer on low speed, slowly add the sugar and cinnamon, beating well. Add the vanilla and beat until combined.
  3. If frosting is not yet as a spreadable consistency, add the milk starting with one teaspoon and adding more if necessary. I only used about half a teaspoon.
  4. Transfer frosting to a piping bag with desired tip. Pipe swirls on top of the cooled cupcakes. Or simply frost by hand. Garnish wish a sprinkle of cinnamon or gingerbread decoration.

Recipe Notes

Store cupcakes in an airtight container in the fridge for up to a week. Serve at room temperature.