Gingerbread Cupcakes

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These Gingerbread Cupcakes are perfectly spiced and ultra moist with a tender, fluffy crumb. They are easy to make and put together and the caramel cream cheese frosting is an added bonus that really sets them over the top.

Delicious Gingerbread Cupcakes For Christmas

Gingerbread is one of those flavors that you really only have one time a year, so I try to make sure I squeeze plenty in. I love it! Cinnamon and nutmeg get most of the attention in the fall, but ginger is the star spice here, along with some molasses, and it’s so good. These cupcakes makes a great treat for the holidays because they are easy to make, super cute and so shareable.

Why You’ll Love Them

• Simple method. I always love when an amazing cupcake also has a simple method. There’s no need for creaming and complication with these cupcakes. You’ll just be stirring everything together in the correct order.
• Perfectly spiced. These gingerbread cupcakes are made with plenty of spices, especially ginger, as well as molasses to give them that classic gingerbread flavor.
• Super moist and tender. Ingredients like sour cream and brown sugar help give these cupcakes an ultra-moist and tender crumb.
• Caramel frosting. These cupcakes are finished with a caramel cream cheese frosting that I love. The caramel is the perfect complement to the warm gingerbread flavors and the cream cheese adds just a bit of tang to balance out the sweetness.

If you like these cupcakes, be sure to try my yummy Gingerbread Cookies with Eggnog Icing too!

Ingredient Notes

It may seem like a long list, but that’s mostly because of the spices. Otherwise, it’s a lot of baking staples. Scroll down to the recipe card below for exact measurements.

• Spices and Molasses – I used ground ginger, cinnamon, nutmeg, allspice, and cloves, along with molasses, to create the classic gingerbread flavor in these cupcakes. Be sure to use unsulphered molasses, NOT blackstrap molasses.
• Sour cream – While sticking with sour cream is ideal, you could also use plain Greek yogurt or additional milk.
• Milk – Whole or 2% milk will be best.
• Cream cheese – Be sure to use full-dat brick-style cream cheese so that it’s firm enough and bring it to room temperature before starting.
• Powdered sugar – The amount of powdered sugar can be adjusted, but keep in mind that the amount listed adds volume and stability to the frosting. If you want less frosting and want to maintain stability, you should reduce everything is the same proportions, not just the powdered sugar.
• Caramel sauce – I recommend using a thicker caramel sauce to prevent thinning out the frosting too much. I use my easy salted caramel sauce.

How To Make Gingerbread Cupcakes

Both the gingerbread cupcakes and caramel frosting come together in a few simple steps. Just be sure to plan for plenty of time for the cupcakes to cool before decorating. You can find the printable version of the instructions in the recipe card below.

Make the cupcakes

• Prep. Line the cupcake pan with cupcake liners. Preheat the oven to 350F.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
• Combine wet ingredients. In a large bowl, whisk the melted butter, brown sugar and vanilla extract together until well combined. Add the egg and egg white and whisk together until well combined. Next, add the sour cream, molasses and milk and whisk together until well combined.
• Add the dry ingredients. Add the dry ingredients and whisk together until combined, but do not over mix.

• Bake. Transfer the batter to the cupcake liners, filling each one a little more than halfway. Bake for 16-20 minutes, until a toothpick inserted in the center comes out clean.
• Cool. Place the cupcakes on a cooling rack to cool completely before frosting.

Make the frosting and assemble

• Make the frosting. Mix the cream cheese and butter until smooth then add half of the powdered sugar. Mix until well combined and smooth then add the vanilla and 2 tablespoons of caramel sauce. Add the remaining powdered sugar, mixing until smooth and combined, then add more caramel sauce as needed to get the right flavor and consistency.
• Decorate the cupcakes. Fit the piping bag with a large piping tip (I used Ateco tip 808) and pipe the frosting onto the cupcakes. Top with a gingerbread man cookie if desired. Refrigerate until ready to serve.

Tips For Success

• Measure properly – One of the most common mistakes is adding too much flour. Be sure it’s measured properly to avoid dry cupcakes. I always recommend a food scale.
• Do not over mix – Once you combine the wet and dry ingredients, mix just until everything is well combined. Over mixing can lead to dense cupcakes.
• Cool the cupcakes completely – The cupcakes should be fully cooled before you add the frosting. You could even bake them a day in advance if desired.
• Pipe-able frosting – If you plan to pipe your frosting, not just spread it onto the cupcakes, you need it to be thick enough to stay in place. Cream cheese frosting is notably softer than regular buttercream, so keep that in mind as you add your powdered sugar. If you want to use less sugar, consider reducing all the frosting ingredients in equal proportions, so that the frosting is still thick enough to hold shape after being piped.
• Thick caramel sauce – Depending on the caramel sauce used, you may want to add more after you add in the remaining powdered sugar. I recommend a thicker caramel sauce so you get a more intense flavor without thinning the frosting too much. It should be pipe-able, not so thin that it collapses on the cupcakes.

Proper Storage

• Fridge: These frosted gingerbread cupcakes should be refrigerated in an airtight container or cake carrier until you’re ready to serve but are best served at room temperature. The frosting will be firm when cold. I like to pull them from the fridge for 30-60 minutes before enjoying them. These cupcakes are best eaten within 3-4 days.
• Freezing: These cupcakes can be frozen. Store them in an air-tight container and freeze them, or flash freeze them for an hour, then wrap in a double layer of plastic wrap. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw them in the fridge.

More Gingerbread Recipes

• Best Gingerbread Cookies
• Gingerbread Cheesecake Trifle
• Gingerbread Layer Cake
• Gingerbread Cheesecake
• Gingerbread Cookies with Eggnog Frosting
• Gingerbread Cheesecake Cookie Cups

Watch How To Make Them

Read Transcript

This recipe was updated 11/26/2024. For the old version, download this recipe PDF.

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