Go Back

Gingerbread Cupcakes with Cream Cheese Frosting and Cookies

Soft, warmly spiced gingerbread cupcakes topped with smooth cream cheese frosting and mini gingerbread cookies.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Cupcakes
  • 1.5 cups all-purpose flour
  • 0.75 cup brown sugar packed
  • 1.5 tsp ground ginger
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 0.5 cup milk
  • 0.33 cup molasses
  • 1 tsp vanilla extract
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 2 tsp vanilla extract
Decoration
  • mini gingerbread cookies for topping
  • holiday sprinkles

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Piping bag and round tip

Method
 

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  2. Whisk flour, brown sugar, spices, baking soda, baking powder, and salt.
  3. Whisk oil, eggs, milk, molasses, and vanilla in another bowl.
  4. Mix wet and dry ingredients until combined.
  5. Fill liners 2/3 full and bake 18–20 minutes.
  6. Beat cream cheese and butter until smooth.
  7. Add powdered sugar and vanilla; beat until fluffy.
  8. Pipe frosting onto cooled cupcakes.
  9. Top with mini gingerbread cookies and sprinkles.

Notes

For stronger ginger flavor, add an additional 1/2 teaspoon ground ginger.