Gingerbread Cupcakes with Vanilla Cream Cheese Frosting

In my opinion, peppermint and gingerbread are two of the most iconic winter holiday flavors. I’ve just shared a peppermint recipe last week, so I figured it was time for some gingerbread!

Gingerbread cookies are probably the most classic, but we’re huge fans of cupcakes, so I brought the two together.

These gingerbread cupcakes are moist and tender, and just packed with those classic warm holiday spices. And the frosting takes regular cream cheese frosting and adds vanilla and cinnamon to take it up to the next level.

The combination of soft cupcakes and silky frosting is mouthwatering, and I know you’ll love it!

How to make gingerbread cupcakes?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Combine dry ingredients. I like to do this in a smaller mixing bowl. In this recipe, it would be the flour, spices, baking soda, and baking powder.
2. Combine butter and sugar. You can use a whisk, hand mixer, or stand mixer.
3. Add molasses and eggs.
4. Add liquids. In this recipe, that would be the milk, sour cream, and vanilla.
5. Stir in dry ingredients. Just until there are no more flour streaks.
6. Scoop batter into muffin tin.
7. Bake.

1. Cool. Set aside the cupcakes to cool on a wire rack.
2. Beat butter and cream cheese. This can be done in a stand mixer or hand mixer.
3. Add flavor add ins. In this recipe, that would be the vanilla, cinnamon, and salt.
4. Add sugar. Do this gradually, and with a low speed to keep the sugar from flying out of the bowl.
5. Beat. Increase the mixer speed and beat until fluffy.
6. Transfer to piping bag. You can use any decorating tip.
7. Pipe frosting on cooled cupcakes.

Variations of this recipe

• Molasses – molasses are a key component of gingerbread, so I don’t recommend substituting it. In the grocery stores near me, Grandma’s Molasses (the original flavor), is readily available, and what was used for this recipe.
• Greek yogurt – you can substitute full-fat plain Greek yogurt in place of the sour cream if you’d like.
• Vanilla extract – while I highly recommend the vanilla bean paste, if you can’t find it, you can use vanilla extract instead. Just make sure it’s real vanilla, not imitation.
• Eggnog – if you’re an eggnog lover, you can add a tablespoon or two of eggnog to the cream cheese frosting, as well as adding 1/4 tsp ground nutmeg and about 1/4 tsp of rum extract.
• Drizzled – for extra flavor, try drizzling some caramel or melted chocolate over the top of the frosting.

Making gingerbread cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

I don’t usually like to make mine more than a day ahead of time, just because I want the ultimate fluffy and moist texture.

Storage

Leftover frosted cupcakes should be stored in an airtight container in the refrigerator for up to 2-3 days.

Unfrosted cupcakes can be stored in an airtight container in the refrigerator for up to 3 days, or at room temperature for 3-4 days.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze for up to 3 months.

Thaw overnight in the refrigerator before frosting.

I don’t recommend freezing the frosted cupcakes.