Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep time
Cook time
Total time
You're going to fall in love with these moist and tender gingerbread cupcakes with cinnamon cream cheese frosting. They're spiced to perfection!
Yield: 14 cupcakes
  • ½ c. unsalted butter, room temperature
  • ½ c. brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1¼ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. ginger
  • ½ tsp. nutmeg
  • ¼ tsp. allspice
  • ½ c. buttermilk, room temperature
  • ½ c. molasses
  • Cream cheese frosting:
  • ½ c. (1 stick) butter, room temperature
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1½ tsp. vanilla extract
  • 3 c. powdered sugar
  • 8 oz. (1 block) original cream cheese, room temperature for 30 minutes
  1. Preheat oven to 350 degrees. Line a muffin pan with liners, set aside.
  2. In the bowl of a stand mixer, beat the butter, brown sugar and vanilla until light and fluffy, about 2 minutes. With mixing speed on low, add the egg, mix just until combined.
  3. In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. With mixing speed on low, alternate adding the dry ingredients along with the buttermilk and molasses. Mix just until combined.
  4. Fill liners ⅔ of the way full. Place in the oven and bake for 18-20 minutes. Remove and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  5. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, salt, cinnamon and vanilla extract for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes or until cupcakes have completely cooled. Allow to stand at room temperature for 5 minutes before placing in a bag to pipe onto cooled cupcakes. Top cupcakes with desired sprinkles.
-Cinnamon can easily be omitted from the frosting.

Recipe source: cupcakes adapted from Taste of Home
Recipe by Life Made Simple at