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
Fluffy gingerbread cupcakes with the BEST rich cinnamon cream cheese frosting!
Recipe type: Dessert
Serves: 22
  • 1½ cups flour
  • 2 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1½ cups butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 3 tablespoons molasses
  • 4 eggs, at room temperature
  • 1½ teaspoons vanilla
for the frosting
  • 4 cups powdered sugar
  • 4 ounces cream cheese, softened
  • 1 tablespoon cinnamon
  • ½ teaspoon vanilla
  • 2-4 tablespoons heavy cream
  1. Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
  2. In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
  3. Divide batter evenly among the lined cups, filling each ¾ full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
  4. When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container.
**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".
RECIPE UPDATE (12/18/14) – I apologize to anyone who has attempted to make these cupcakes in the past two weeks, there was a glitch in my website and my recipe was lost. When I attempted to re-write the recipe, I couldn’t find my hand written notes for the recipe, so I shared the original from Martha Stewart’s book which I had adapted from. I have found my personal notes on my recipe and have updated the above recipe to reflect those! Please accept my sincerest apologies and enjoy the original Creme de la Crumb gingerbread cupcake recipe! :)
 Also, I temporarily had another recipe on this site for gingerbread cupcakes and some have reported success and great satisfaction with this recipe too, I took it down but have received requests for it so here it is….
Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 24
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 cup water
  • 1 cup molasses
  • 2⅔ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Add dry ingredients to wet ingredients. Beat on low speed until combined. Beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  3. Top with frosting from first recipe in this post - cinnamon cream cheese frosting.
*recipe adapted from Taste of Home

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!

    • Danielle says

      Just wondering what exactly you sprinkled on the top of the frosting? I’m making these today and I hate to mess it up.

  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 love your Gingerbread Roll recipe! Can I use this recipe to make a cake..??? Oh I am planning on making a bunt cake if that helps with the guess work.
    Thank you for sharing
    Dianne from Texas

  5. 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.

  6. Leann says

    Tiffany … after reading the recipe and nearly drooling over the photos ~ I am convinced that if you gently shook one of these holiday gems you would actually hear jingle bells! These will definitely be on my dessert buffet for Christmas. Thanks for sharing!

  7. Andrea says

    I made these yesterday and they did fall flat but are delicious! I know you said your first batch fell flat also. Any ideas why? I definitely want to try them again. Also, the 1.5 tsp of vanilla–is that supposed to go in with the wet ingredients? I didn’t see it listed. Thanks for a great recipe!

    • Tiffany says

      Hi Andrea – I am not sure what happened with my first batch but I know that I have had similar issues if I’ve opened my oven during the baking process. The change in temperature can cause cupcakes to fall flat!

  8. Molly Hosier says

    I made these yesterday in a mini owl tin pan and they were delicious. I did notice that you didn’t have any rising agents in the recipe so I added 1/2 tsp baking soda and 1/2 tsp baking powder which worked well. The icing reminds me of the Irish potato candies just without the coconut. I really loved this recipe and will make it again. Thanks!

  9. deb says

    Hey these cupcakes taste alright, but they don’t bake up correctly. Mine didn’t rise – they made flat circles that stuck to the top of the muffin tin – and the middles sunk. I think your quantities are off. Really disappointing to waste all those ingredients on cupcakes I couldn’t use for my party

    • Tiffany says

      Hi Deb – I am SO sorry for the mishap with this recipe, there was a glitch in my site and the recipe was incorrect for the past couple of weeks, it is restored to all of it’s former glory now and I hope that you enjoy it! :)

  10. Jessica says

    I made these last weekend from this website, but I swear the recipe was different. It called for allspice instead of ground cloves, less eggs and more molasses, brown sugar instead of white sugar, and included baking powder and baking soda (in the actual recipe, not just a suggestion in the notes below). The frosting is the same and is still delicious, but the cupcakes are not good at all! I served the original recipe at a party last weekend, and it was a huge hit. I made this current recipe to take to work tomorrow, and now I can’t take them in because they are not what I expected! What happened to the last recipe?? I am a huge fan of this site, but I’m very disappointed in the change in this recipe. If anyone knows where I can find the original, please let me know.

    • Tiffany says

      Hi Jessica! I am so sorry, there was a glitch in my website that caused the recipe to be lost – I’ve fixed the recipe and included a note explaining the mis-hap! I really am SO sorry and hope you continue to enjoy my gingerbread cupcake recipe restore in all its former glory. :)

      • Jessica says

        Fantastic!! Martha’s got nothin’ on you 😉 Excited to make YOUR recipe again soon. Thank you for providing such delicious ideas!

  11. Tania says

    I just came across this recipe and wanted to thank you for sharing it!! I just made a batch and they worked out perfectly! Very delicious!!!!

  12. Autumn Scott says

    i wanted to change this to a cake for Christmas…..would i need to change the bake temp? or anything important?

  13. Elizabeth says

    The recipe looks off to me – no leavening agent, equal butter to flour ratio… I took a risk and made it anyway. They’re…great. If you like flat tasting gingerbread pucks. I’m no stranger to Pinterest fails or bakers altering recipes to keep their true formulas secret, I think this fit both bills!