If you’re craving something that feels like a warm hug in dessert form, you’re in the right place. This Gingerbread Cupcakes with Cream Cheese Frosting Recipe is exactly that—moist, perfectly spiced cupcakes topped with silky, tangy cream cheese frosting that just melts in your mouth. I absolutely love how this turns out every single time, and I’m excited to share all my tips so you can nail it at home, too!

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Why You’ll Love This Recipe

Perfectly Balanced Spices: The combo of ginger, cinnamon, cloves, and nutmeg makes these cupcakes cozy but not overpowering.
Moist and Tender Texture: Thanks to buttermilk and molasses, these cupcakes stay soft and flavorful for days.
Cream Cheese Frosting Magic: The frosting is rich and creamy with a hint of tang that complements the spiced cake beautifully.
Super Friendly for Home Bakers: Straightforward steps that even a beginner can follow and end up wowed.

Gingerbread Cupcakes with Cream Cheese Frosting Recipe - Recipe Step

Ingredients You’ll Need

Every ingredient plays a special role here. I love using real molasses (not blackstrap) for that authentic deep flavor, and room temperature dairy makes a subtle but noticeable difference in your cupcake’s texture.

Gingerbread Cupcakes with Cream Cheese Frosting Recipe - Ingredients

All-purpose flour: Spoon and level or use a kitchen scale for best results to avoid dry cupcakes.
Baking powder & baking soda: These leaveners help ensure your cupcakes rise beautifully; make sure they’re fresh!
Ground ginger, cinnamon, cloves, nutmeg: Freshly ground spices will make your cupcakes taste amazing — if you have them, use them.
Unsalted butter: Room temperature butter creams better to create a fluffy batter and smooth frosting.
Oil (canola or vegetable): Adds moistness and keeps cupcakes tender.
Brown sugar: Packed tightly, it enhances moisture and adds caramel notes.
Pure vanilla extract: The secret to making flavors pop.
Molasses: Not blackstrap – Grandma’s or fancy cooking molasses work wonderfully.
Large egg: Room temperature yields better texture and emulsification.
Buttermilk: Also at room temp – it adds acidity that activates the baking soda for lift and tang.
Cream cheese: For the frosting, always room temp and quality cream cheese makes all the difference.
Powdered sugar: Sift before use to keep frosting smooth and lump-free.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Gingerbread Cupcakes with Cream Cheese Frosting Recipe is how easy it is to make it your own. I’ve tried a few swaps and additions that you might want to explore!

Gluten-Free Version: I’ve replaced all-purpose flour with a trusted gluten-free blend and it came out moist and tasty—just be sure to add a little xanthan gum for structure.
Spice Mix Tweaks: Some friends like adding a pinch of cardamom or star anise for a more exotic twist—I’ve found a small amount really deepens the flavor.
Alternative Frostings: If cream cheese isn’t your thing, a brown butter frosting or simple vanilla buttercream also pairs well.
Mini Cupcakes: For parties, I halve the baking time and make minis—perfect bite-size treats that disappear fast!

How to Make Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350℉ and lining your cupcake tin with liners. It’s super important that your butter, egg, and buttermilk are at room temperature—that’s a little trick I discovered to help the batter mix evenly and yield tender cupcakes. While your oven warms, sift all your dry ingredients—flour, baking powder, baking soda, salt, and spices—into a bowl and set aside. This breaks up any clumps and blends your spices so the flavor is uniform in every bite.

Step 2: Cream Butter, Oil, and Sugar

Using a mixer on high speed, beat the room temperature butter, oil, and packed brown sugar. You’ll notice after about 2 minutes, the mix lightens up and becomes fluffy—that’s the magic that gives your cupcakes that soft crumb. It may seem simple, but this step really makes a difference in texture and moisture.

Step 3: Add Wet Ingredients and Combine

Next, mix in the vanilla, molasses, and egg on medium speed until fully combined. The molasses gives the batter that beautiful deep color and signature gingerbread flavor. Then, add the dry mixture and buttermilk alternately on low speed—start and end with the dry ingredients. Just mix until everything is incorporated; overmixing can make your cupcakes tough. Scrape down the bowl with a spatula to make sure no flour pockets are hiding.

Step 4: Bake Your Cupcakes

Use a large cookie scoop to fill the cupcake liners about two-thirds full—that height is perfect for a nice dome without spilling over. Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. When done, let the cupcakes rest in the pan for 10 minutes—this helps them finish baking gently and makes them easier to remove. Then transfer them to a wire rack and let them cool completely before frosting, or your frosting might melt.

Step 5: Whip Up the Cream Cheese Frosting

For the frosting, start with softened butter beaten on high speed until fluffy. Add cream cheese and beat again until smooth—make sure there are no lumps; scraping the bowl helps here. Gradually add sifted powdered sugar in two parts on low speed to prevent a sugar cloud, then finish with vanilla and mix until creamy and luscious. I love using a large french star tip to pipe the frosting—it gives a pretty swirl that looks impressive but is easy to do.

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Pro Tips for Making Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Room Temp Ingredients: Bringing eggs, butter, and milk to room temperature keeps the batter smooth and mixes evenly without curdling.
Don’t Overfill Your Liners: Filling cupcake liners only two-thirds full prevents oversized domes that crack or bake unevenly.
Sift Your Powdered Sugar: This simple step avoids lumpy frosting and makes spreading or piping a breeze.
Molasses Choice Matters: I learned to avoid blackstrap molasses here—it’s too bitter and overpowering. Grandma’s molasses is sweeter and milder, perfect for this recipe.

How to Serve Gingerbread Cupcakes with Cream Cheese Frosting Recipe

Gingerbread Cupcakes with Cream Cheese Frosting Recipe - Serving

Garnishes

I usually keep garnishes simple—sometimes just a sprinkle of ground cinnamon or a few festive colored sugar crystals. But when I’m feeling fancy, I add a little candied ginger or a small piece of crystallized orange peel—it adds a lovely zing that pairs beautifully with the gingerbread spices.

Side Dishes

This recipe is the star, but I like pairing these cupcakes with a hot cup of chai tea or a creamy latte. For a little savory balance during a fall gathering, a spiced roast pecan salad or lightly salted nuts work wonderfully on the side.

Creative Ways to Present

When I’m making these for holiday parties, I sometimes frost them with festive red and green sprinkles, or place mini gingerbread cookie toppers on each cupcake. Another neat trick is to stack two cupcakes with frosting in the middle for a “cupcake sandwich”—super fun and eye-catching!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the cream cheese frosting fresh. They usually last about 3 to 4 days that way. Let them come to room temperature for about 20 minutes before serving—you’ll get the best flavor and tenderness back.

Freezing

I’ve had good luck freezing unfrosted cupcakes wrapped individually in plastic wrap and then placed in freezer bags. When you’re ready, thaw them overnight in the fridge and frost fresh the next day. You can also freeze frosted cupcakes briefly (about 2 hours) uncovered just to set the frosting if needed for transportation.

Reheating

If you want to warm up a cupcake, I recommend removing the frosting first (it can separate when heated), warming the cupcake itself in the microwave for 10-15 seconds, then putting the frosting back on. This keeps the texture and flavor spot on.

FAQs

Can I use regular milk instead of buttermilk for this recipe?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar (let it sit 5 minutes) to mimic buttermilk’s acidity, which helps the cupcakes rise and stay tender.
How do I prevent the cream cheese frosting from being too runny?

Make sure your cream cheese and butter are cold enough but softened—not melted. Also, don’t add liquid, and be careful not to overbeat; if the frosting is too soft, chill it for 20-30 minutes to firm up before frosting.
How long do these cupcakes stay fresh?

Stored in an airtight container in the fridge, these cupcakes stay fresh for about 3 to 4 days. For longer storage, freeze the unfrosted cupcakes.
Can I make this recipe vegan?

With some swaps like plant-based butter, flax egg, and dairy-free cream cheese, you can veganize this recipe, though the texture and flavor may slightly differ from the original.

Final Thoughts

This Gingerbread Cupcakes with Cream Cheese Frosting Recipe has a special place in my kitchen, especially as the weather turns cooler and the holidays approach. It’s one of those recipes I come back to again and again because it just hits the spot every time—comforting, festive, and delicious. I hope you’ll try it out and find it as satisfying as I do; once you bake this batch, I bet it’ll become a favorite in your home, too!