Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

Merry Christmas! Oh I just love this whole season. The boots and scarves, family parties (minus the ones with crazy extended relatives), snow (only until December 26th though please), and particularly, especially … the food. The cookies, the hot chocolate, the honey glazed ham and slow roasted turkey, the cranberry sauce and the mountains of mashed potatoes smothered in my mother’s from-scratch gravy. And these gingerbread cupcakes! I apologize that these are coming to you at the end of the Christmas season, but they were sort of a last minute decision, a split second whim.  So just tuck them into your recipe box for next year (the year of gingerbread right?).

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

These cupcakes are incredibly fluffy and moist. My first batch didn’t come out right and I had to tweak the recipe for the next round, but I did taste the the ones that went flat (so sad) and I could just tell how wonderful they should have been. So I was determined to make another, better, batch of these cupcakes. I was right. They are D-licious! The cinnamon cream cheese frosting is SO yummy! I may have saved some in a bowl just to eat plain.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting - Creme de la Crumb

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep time
Cook time
Total time
Moist and fluffy gingerbread spiced cupcakes topped with a cream cheese cinnamon frosting that is do die for!
Recipe type: Dessert/Cupcakes
Serves: 20
  • 1½ cups flour
  • 2 tablespoons ground ginger
  • 2½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1½ cups butter, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 4 eggs, at room temperature
  • 3 tablespoons molasses
  • 1½ teaspoons vanilla extract
for the frosting
  • 4 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon cinnamon
  • ½ teaspoon vanilla
  • heavy cream
  1. Preheat oven to 350 and line muffin tins with cupcake liners.
  2. In a medium bowl combine flour, ginger, cinnamon, cloves, and nutmeg and whisk to combine. In another, larger bowl cream together butter and sugars until light and fluffy. Add eggs, vanilla, and molasses and mix until smooth. Gradually mix in the dry ingredients. Fill each cupcake liner ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Allow to cool on wire racks.
  3. For the frosting, cream together powdered sugar and cream cheese until smooth. Add cinnamon, vanilla and heavy cream 1 tablespoon at a time until desired consistency is reached. Spread frosting on completely cooled cupcakes and allow frosting to set up for one hour. Store in airtight container. Sprinkle with cinnamon and granulated sugar, or powdered sugar if desired.
*This recipe calls for NO leavening agent. No baking powder or baking soda. This is CORRECT. DO NOT add a leavening agent.
**For the frosting, the above recipe is for enough frosting to spread on each of the cupcakes. If you want to pipe the frosting, double the recipe and when adding the heavy cream, add less than you would to spread the frosting. The shape holds up better when the frosting is thicker. Also, before piping the frosting, it may help to allow the frosting to set up for a few minutes and "dry out" a bit. This will help it hold it's piped shape.

Recipe adapted from cookbook "Martha Stewart's Cupcakes".

These  EGGNOG CUPCAKES are yummy too! Eggnog Cupcakes


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  1. shelby says

    These cupcakes look wonderful and I can’t wait to try them! I was wondering if you left the cinnamon out of the frosting since I didn’t see anything in the ingredients that would make it brown.

    • Tiffany says

      OOps! haha that is probably the most embarrassing thing I could do on this blog, forget an ingredient that is IN THE TITLE OF THE RECIPE! Oh boy, the holidays have been crazy and I’m trying to get back on my feet here. Okay, I fixed the recipe, it includes the cinnamon now! Thanks so much Shelby! These were so moist and yummy I hope you love them as much as we did!

  2. Sheryl Watson says

    This recipe looks amazing! I am curious how much cream you use in the frosting though as it does not state above? Thank you fo sharing!

    • Tiffany says

      Hi Paula, unfortunately I haven’t worked much with gluten free four so I couldn’t say for sure how they would turn out but if you do try it please let me know how they come out! :)

    • jessica says

      I’m a pastry chef and I use a brand called “Cup 4 Cup” as a flour substitute for all of my gluten free recipes. It’s a perfect ratio to replace flour without having to do any additional math for your recipes.

  3. Sarah says

    I made these yesterday for supper with friends. The frosting is especially wonderful! I do think the amount of butter is too much and wondered if maybe there was a mistake. There is as much butter as flour in these cupcakes, and as they baked the butter melted through the cupcake papers and left a measurable amount in the cupcake pan. I love the concept of gingerbread cupcakes and cinnamon frosting, but think I might just try it with my regular gingerbread recipe (which happens to be the one Laura Ingalls Wilder used!). Thanks for sharing such a wonderful idea!

  4. says


    I just wanted to drop you a note to let you know that I am making these for a post that I am doing for Cupcake Day. You can find out more about cupcake day at and you will be able to see my post on December 8th at Wonderful blog you have here and I love the photography.