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close up on a gingerbread cupcake topped with a mini gingerbread cookie

Gingerbread Cupcakes

  • Author: Jenna Barnard
  • Prep Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 cupcakes 1x


These adorable gingerbread cupcakes are the perfect Holiday dessert recipe! They’re full of flavor and topped with a delicious cinnamon cream cheese frosting.



Gingerbread Cookies*

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 2 heaping tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (90g) unsulfured molasses
  • 1 large egg
  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (150g) light brown sugar, packed

Royal Icing

  • 2 cups (240g) powdered sugar
  • 2 tbsp meringue powder
  • 23 tbsp milk

Gingerbread Cupcakes

  • 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup (125g) unsulfured molasses
  • 1/2 cup (120ml) buttermilk*
  • 1/2 cup (100g) packed dark brown sugar
  • 1/2 cup (110g) unsalted butter, room temp
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz Philadelphia full fat cream cheese, room temp
  • 1/2 cup (100g) unsalted butter, room temp
  • 4 cups (450g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt


Gingerbread Cookies

  1. Mix together all of your dry ingredients (flour, baking powder, ginger, cinnamon, and salt) and set aside.
  2. In a small bowl, lightly beat together the molasses and egg. Set aside.
  3. Using an electric mixer, cream together the butter and sugar until pale and fluffy.
  4. Mix in your molasses mixture until smooth and then gradually mix in the dry ingredients.
  5. Split the dough in half. Roll out each half on two separate sheets of parchment paper that have been lightly floured. Roll to 1/4 inch thick. Lightly flour your rolling pin if the dough is sticking.
  6. Stack the rolled out sheets of dough and place on a large baking sheet. Place in the refrigerator to chill while you make the cupcakes

Gingerbread Cupcakes

  1. Preheat your oven to 350F and line a cupcake tin with 12 cupcake liners.
  2. In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices) and set aside.
  3. In a measuring glass, mix together the buttermilk and molasses. Set aside.
  4. With an electric mixer using the paddle attachment, cream together the butter and brown sugar until light and fluffy.
  5. Mix in the eggs, one at a time, and then the vanilla.
  6. Alternatively mix in half of the dry ingredients, then the entire milk/molasses mixture, then the rest of the dry ingredients.
  7. Evenly distribute your batter among the 12 cups, filling them 3/4 of the way. Bake for 15-18 minutes or until a toothpick comes out with a few moist crumbs.
  8. Let the cupcakes cool completely before frosting.
  9. While the cupcakes cool, check on the cookie dough. If it’s firm to the dough, it’s ready. If it’s still too soft it will need to continue to chill.
  10. When ready, stamp our your cookies and place on a baking sheet lined with parchment paper. Bake at 350F for 8-10 minutes, or until they’re evenly darkened.

Royal Icing

  1. In a large bowl, whisk together the powdered sugar and meringue powder. Mix in 1 tablespoon of milk at a time until you reach a glue-like consistency.
  2. Place your icing into a piping bag fitted with a small piping tip to decorate your cookies. The icing will harden when it’s completely dry.

Cream Cheese Frosting

  1. Cream together the cream cheese and butter with an electric mixer. Make sure they’re both room temperature so you get a smooth frosting.
  2. Mix in the powdered sugar, one cup at a time, until fully combined.
  3. Mix in the vanilla and salt.
  4. Fill your piping bag fitted with a large French tip and decorate your cupcakes in a swirl motion. Top with your cooled and set gingerbread cookies.
  5. Keep them in the fridge if you need to store them for more than a couple hours and eat at room temperature. Enjoy!


GINGERBREAD COOKIES – The cookies on top are totally optional. This recipe also makes plenty of dough so I recommend using half of the batch for the mini cookies and the other half for regular sized cookies. If making regular sized cookies, roll out the dough a little bit thicker than you would for the small ones. Keep it in the fridge for a week or in the freezer for up to a month.

BUTTERMILK – You can also make your own by mixing together 1/2 cup of whole milk with 1/2 teaspoon of white or AC vinegar. Let it sit for 5-10 minutes to curdle.

Keywords: gingerbread cupcakes, gingerbread cookies

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