Tender Gingerbread Cupcakes: 1 Amazing Recipe

The holidays just aren’t complete without that warm, heavy smell of ginger and spice, right? We mastered that flavor in the pancakes—you can check out my trick for easy gingerbread pancakes right here—but now we’re taking it handheld! Trust me, you absolutely need these gingerbread cupcakes in your lineup this year. Forget dry, crumbly gingerbread cookies; these capture that deep molasses spice in a wonderfully moist, tender cake designed for easy serving. I’ve spent years perfecting rich holiday baking, and these treats are reliable, easy, and they make the whole house smell like Christmas just started. They’re perfect for last-minute gatherings or sneaking one right off the cooling rack!

Why These Tender Gingerbread Cupcakes Are Your New Holiday Favorite

When I started converting my favorite holiday flavors into easy recipes, I knew I had to nail the gingerbread cupcake. And wow, did we nail it! They aren’t just good; they’re foolproof moist and packed with comfort.

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• Moisture you can count on, thanks to that special molasses kick.
• The perfect blend of warming spices—no bitter aftertaste here!
• Easy enough for a busy Tuesday but fancy enough for Christmas Eve.

Perfectly Spiced Gingerbread Cupcakes

We use a triple threat of warm spices—ginger, cinnamon, and cloves—and then we add that unsulfured molasses for depth. Molasses does double duty: it gives you that classic dark color and keeps these cupcakes incredibly tender. You won’t have to worry about a dry crumb!

Simple Assembly for Busy Bakers

Even with so much flavor, this is a simple dump-and-mix recipe. We use the creaming method to get great lift quickly. Just imagine topping these spiced holiday cupcakes with my unbelievably easy cream cheese frosting. They come together faster than you can wrap a present!

Ingredients for Moist Gingerbread Cupcakes

Okay, let’s get down to business! Having the right ingredients ready to go is half the battle, especially when you’re trying to get that perfect, moist texture in your gingerbread cupcake recipe. Don’t even think about grabbing the wrong sugar or skipping the buttermilk—it matters! I’ve separated exactly what you need down below. If you’ve ever made my pumpkin spice cupcakes, you’ll recognize some of these players!

For the Gingerbread Cupcake Batter

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup unsulfured molasses
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

Remember, these need to be softened! Cold butter in frosting is just a recipe for lumps, and we want smooth, luxurious topping for our spiced holiday cupcakes.

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional, for thinning)

Step-by-Step Instructions for Perfect Gingerbread Cupcakes

I know you’re eager to get these gingerbread cupcakes in the oven, but trust me, following the steps for mixing is what locks in that incredible moisture. It’s all about technique! Before you start anything, go ahead and preheat that oven to 350°F (175°C) and get your liners set up in the pan.

Preparing the Gingerbread Cupcake Batter

First things first: whisk your dry ingredients—flour, baking soda, salt, and all those lovely spices—together in a medium bowl. Now for the magic part! In a separate big bowl, cream that softened butter with both the white and brown sugars until it genuinely looks light and fluffy. Beat in your eggs one at a time. Then, mix in the molasses and vanilla. When you alternate adding the dry spices and the buttermilk, remember my rule: begin and end with the dry stuff. Mix until *just* combined. If you see a streak of flour, that’s fine; overmixing is the enemy of tender cake!

Baking and Cooling the Gingerbread Cupcakes

Spoon that beautiful batter into your lined cups—don’t fill them past two-thirds full if possible! Pop them into the 350°F heat and bake them for about 18 to 20 minutes. You’ll know they’re done when a toothpick slides in and comes out clean—moist crumbs clinging to it are okay, but no wet batter! Let them sit in that hot tin for about five minutes before you move them gently to a wire rack to cool down completely. Seriously, completely cool, or that lovely frosting will melt right off!

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Making and Applying the Cream Cheese Frosting

While those gingerbread cupcakes are chilling out, we whip up the frosting. Make sure your butter and cream cheese are nice and soft so you don’t end up with chunks. Beat them together until smooth, then start adding that sifted powdered sugar slowly. Beat it until it’s fluffy, adding vanilla. If the frosting seems too stiff to spread nicely on your Christmas cupcakes with cream cheese frosting, just add milk, one teaspoon at a time, until you get that perfect swirlable texture. Then, frost away! Feel free to browse all my favorite desserts here.

Expert Tips for Flavorful Gingerbread Cupcakes

You know I always want you to succeed when you bake from my site! These little gingerbread cupcakes are packed with intense flavor, but they are so easy to make great if you just remember a couple of my tricks I keep up my sleeve. Honestly, you can turn the results up a notch just by knowing a few simple things about the ingredients we use. If you want more reliable tips for simplifying your baking life, check out my latest posts on the blog!

Buttermilk Substitute and Flavor Boosts for Gingerbread Cupcakes

If you suddenly realize you don’t have buttermilk—oops!—don’t run to the store. Just take a half cup of regular milk, stir in a half teaspoon of white vinegar or lemon juice, and let it sit for five minutes. It works exactly the same way, I promise! Also, for a richer, deeper molasses flavor in these gingerbread cupcakes, try swapping out a quarter cup of the white sugar for dark brown sugar. That extra molasses note blends beautifully with the spices.

Achieving Tender Texture in Your Molasses Spice Cake

The secret to keeping your molasses spice cake unbelievably tender involves some simple chemistry. Molasses is acidic, and when it meets the baking soda we use, it creates a fantastic lift in the cupcake, which counteracts any heaviness that the sugar might bring. That reaction, combined with the gentle stirring technique we used, is why these stay so fluffy and light, even though they are so dark and rich!

Making the Best Christmas Cupcakes with Cream Cheese Frosting

Now that you have perfectly tender gingerbread cupcakes ready to go, it’s time for the fun part: making them look like tiny holiday masterpieces! The cream cheese frosting gives you that lovely tangy contrast to all that deep spice. For presentation, I love keeping it simple but festive.

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A light dusting of nutmeg over the top of the swirls is classic—it smells amazing and gives it that cozy winter vibe. Or, if you’re feeling extra playful, snag a few of those tiny, pre-made gingerbread men cookies to perch right on top! They look darling, and they scream “Christmas cupcakes with cream cheese frosting.” If you need another fun holiday treat idea, check out my recipe for hot chocolate bombs—they pair great with these spiced holiday cupcakes!

Storage and Make-Ahead Guidance for Gingerbread Cupcakes

The holidays are crazy busy, so I never want you worrying about baked goods being stale! The great news is that these gingerbread cupcakes are fantastic for making ahead. Because we have that rich cream cheese frosting, you absolutely must store the finished cupcakes in an airtight container in the refrigerator. They hold up beautifully for about four days like that, still super moist!

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If you need to bake them even earlier, the undecorated cupcakes freeze like a dream for up to two months. Just wrap them tightly in plastic wrap first. When you are ready, let them thaw overnight on the counter, then frost them the next day. Easy peasy!

Frequently Asked Questions About Gingerbread Cupcake Recipe

I get so many messages asking about tweaking things, and honestly, that’s half the fun of baking! Here are a few common questions I hear about this gingerbread cupcake recipe so you can feel totally confident leading up to your holiday baking day. These tips should help all your spiced holiday cupcakes turn out exactly right!

Can I make these gingerbread cupcakes dairy-free?

You totally can make substitutions! For the buttermilk, you can use the vinegar/milk trick mentioned in the notes above. For the butter, you’ll need a good quality dairy-free stick substitute that is made for baking, not the soft tub kind, for both the cake and the frosting. It handles creaming much better.

My cupcakes seem dense. What went wrong with my molasses spice cake?

Usually, density in a molasses spice cake comes down to one of two things: either you overmixed the batter after adding the flour and buttermilk, developing too much gluten, or maybe your baking soda wasn’t quite fresh enough! Remember, the baking soda is doing most of the heavy lifting here to react with the molasses, so make sure it’s active.

How far ahead can I bake these Christmas cupcakes with cream cheese frosting?

If you bake them ahead, aim for no more than a day before you plan to frost them. The cake is moist, but the cream cheese frosting really keeps them at their peak freshness. If you need more time, bake them, let them cool completely, wrap them tightly, and freeze them undecorated. Then, frost the day before you serve your Christmas cupcakes with cream cheese frosting!

If you have any more questions about the frosting or anything else, don’t hesitate to reach out using my contact form—I love hearing from you!

Nutritional Estimate for Your Gingerbread Cupcakes

Because these gingerbread cupcakes are loaded with rich molasses, brown sugar, and that lovely cream cheese frosting, they are definitely a treat! I always want to be upfront with you all about what we’re eating, so please remember that these numbers are just my best estimate based on the ingredients listed. Serving size is one cupcake, and it comes out to about 350 calories. Enjoy every single bite!

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 40g
• Fat: 18g

Share Your Tender Gingerbread Cupcakes

I truly hope these gingerbread cupcakes bring that warm, cozy feeling to your kitchen this season! Baking for your family and friends is the best, and I always get the biggest smiles around when I pull these spiced treats out of the oven. Now it’s your turn!

Did you try out this recipe? I’d honestly love to know what you thought. Please take a second to drop a rating down toward the bottom of the page—it helps other bakers know these spiced holiday cupcakes are worth making. Did you go for the simple nutmeg dusting or add a little extra drizzle?

And please, if you snapped a picture of those beautiful swirls of cream cheese frosting on your finished cupcakes, tag me on social media! Seeing your creations is the highlight of my day. If you want to read more about how I keep my site running smoothly, you can sneak a peek at the privacy policy right here. Happy baking, everyone!

Tender Gingerbread Cupcakes with Cream Cheese Frosting

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Bake moist, warmly spiced gingerbread cupcakes that capture the classic holiday flavor in a handheld treat, perfect for any celebration.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 cup unsulfured molasses
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional, for thinning)

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Mix in the molasses and vanilla extract until combined.
6. Alternate adding the dry ingredients mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. To make the frosting, beat the softened cream cheese and butter together until smooth.
10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium and beat until smooth.
11. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
12. Once the cupcakes are completely cool, frost them as desired. You can use this recipe as part of your meal planning for holiday baking.

Notes

• For extra flavor, substitute 1/4 cup of the granulated sugar with 1/4 cup of packed dark brown sugar.
• If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
• These spiced holiday cupcakes pair well with a light dusting of nutmeg or a small gingerbread man cookie placed on top of the frosting.

Nutrition

• Serving Size: 1 cupcake
• Calories: 350
• Sugar: 40
• Sodium: 250
• Fat: 18
• Saturated Fat: 11
• Unsaturated Fat: 7
• Trans Fat: 0.5
• Carbohydrates: 45
• Fiber: 1
• Protein: 4
• Cholesterol: 75