Gingerbread Cupcakes

These Gingerbread Cupcakes are bursting with cozy spices and boast an ultra-moist, tender crumb that melts in your mouth. They’re quick to whip up and the luscious caramel cream cheese frosting takes them to a whole new level of deliciousness.

Delicious Gingerbread Cupcakes For Christmas

Gingerbread is that special flavor we really look forward to once a year, and I make sure to get my fill every holiday season! Sure, cinnamon and nutmeg steal some of the spotlight in the fall, but here, ginger shines bright alongside deep, rich molasses — and it’s divine. These cupcakes are a fantastic holiday treat — simple to make, adorable to share, and absolutely crowd-pleasing.

Why You’ll Love Them

• Easy to make. Nothing beats a fantastic cupcake that’s fuss-free. No fancy creaming or tricky steps here — just mix your ingredients in the right order and you’re on your way.
• Spiced just right. We pile on the warm spices, especially ginger, plus molasses to nail that classic gingerbread taste.
• So moist and tender. The addition of sour cream and brown sugar keeps these cupcakes extra soft and fluffy.
• Caramel cream cheese frosting. The creamy tang of the frosting paired with caramel makes these cupcakes truly unforgettable. It’s the perfect balance of sweet warmth with a little tangy zip.

If you adore these cupcakes, don’t miss my delicious Gingerbread Cookies with Eggnog Icing for a festive treat that’s just as good!

Ingredient Notes

It might look like quite a few ingredients, but most are just warm spices that make magic happen. The rest are pantry basics you probably have on hand. Be sure to check the recipe card below for the exact measurements.

• Spices and molasses – I use ground ginger, cinnamon, nutmeg, allspice, and cloves, plus molasses, to get that perfect gingerbread flavor. Just a heads up: use unsulphured molasses, not blackstrap—it’s sweeter and less bitter.
• Sour cream – This helps keep the cupcakes super moist. If you don’t have any, plain Greek yogurt or a splash more milk will work, too.
• Milk – Whole or 2% milk gives the best texture and flavor here.
• Cream cheese – For the frosting, use full-fat brick-style cream cheese, and be sure it’s softened to room temp—it mixes so much smoother that way.
• Powdered sugar – You can tweak the sweetness by adjusting this, but keep in mind it also helps give your frosting the right volume and stability. If you want less frosting, reduce all frosting ingredients equally to keep the right texture.
• Caramel sauce – Thicker caramel sauces are best so they don’t make the frosting runny. I love my homemade salted caramel sauce here, but store-bought works if it’s thick enough.

How To Make Gingerbread Cupcakes

Both the gingerbread cupcakes and that dreamy caramel frosting come together quickly with just a few simple steps. Just remember to give your cupcakes plenty of time to cool completely before frosting. You’ll find the printable version of these instructions down in the recipe card below.

Make the cupcakes

• Prep. Start by lining your cupcake pan with liners and preheat the oven to 350°F.
• Mix dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, all your warm spices, and salt. Set this aside for now.
• Mix wet ingredients. In a large bowl, combine the melted butter, brown sugar, and vanilla extract. Whisk it well until smooth. Then whisk in the egg and egg white until fully combined. Next, stir in the sour cream, molasses, and milk until everything’s blended perfectly.
• Add dry mix. Pour in the dry ingredients and give everything a gentle whisk until it just comes together — don’t overdo it or you might lose some of that lovely fluffiness.

Combine wet ingredients.

Whisk.

Add dry ingredients.

• Bake. Spoon the batter into your cupcake liners, filling each about three-quarters full. Bake for 16 to 20 minutes, or until a toothpick comes out clean from the center.
• Cool. Let your cupcakes cool completely on a wire rack before frosting — this step really makes a difference!

Fill the liners.

Bake.

Make the frosting and assemble

• Make the frosting. Beat together the cream cheese and butter until smooth. Add half of the powdered sugar and mix until silky. Then stir in the vanilla and 2 tablespoons of caramel sauce. Add the remaining powdered sugar and beat again until the frosting is smooth and fluffy. Taste and add more caramel sauce if you want it richer or a bit softer.
• Decorate the cupcakes. Fit a piping bag with a large tip — I love using Ateco tip 808 for this — and pipe generous swirls of frosting onto each cupcake. For an extra festive touch, top with a gingerbread man cookie. Keep the finished cupcakes in the fridge until serving time to keep the frosting fresh.

Tips For Success

• Measure carefully. Too much flour can dry out your cupcakes. A food scale is the best way to get it just right — it really makes a difference.

• Don’t over mix.

  After adding the dry ingredients, mix only until everything comes together.

  Over mixing can make the cupcakes tough.

• Cool completely before frosting. Patience pays off here. Warm cupcakes will melt your frosting and make a mess. Tip: you can bake them a day ahead to save time.
• Pipe-able frosting. If you want pretty swirls instead of just spreading the frosting, it needs to be thick enough to hold its shape. Cream cheese frosting is softer than buttercream, so adjust your powdered sugar accordingly. If you prefer less sugar, scale down all frosting ingredients evenly.
• Use thick caramel sauce. Thin caramel can water down your frosting. I suggest a thicker, richer caramel to keep your frosting firm yet flavorful. It should pipe nicely without collapsing.

Proper Storage

• Keep refrigerated. Store frosted cupcakes in an airtight container or a cake carrier in the fridge. They’re best served at room temperature, so take them out 30 to 60 minutes before digging in. The frosting will be firmer when chilled. Enjoy within 3-4 days for the best flavor and texture.
• Freezing tips. You can freeze these cupcakes either frosted or unfrosted. For best results, flash freeze them on a tray for about an hour, then wrap tightly in plastic wrap (double layers are best for no freezer burn). They’ll keep well for up to 3 months. Thaw frozen cupcakes in the fridge before serving.

More Gingerbread Recipes

• Best Gingerbread Cookies
• Gingerbread Cheesecake Trifle
• Gingerbread Layer Cake
• Gingerbread Cheesecake
• Gingerbread Cookies with Eggnog Frosting
• Gingerbread Cheesecake Cookie Cups

Watch How To Make Them

Read Transcript

This recipe was updated 11/26/2024. For the old version, download this recipe PDF.

Gingerbread Cupcakes

• Prep Time: 45 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 1 minutes
• Yield: 16–18 cupcakes 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Description

These Gingerbread Cupcakes are cozy and perfectly spiced, with a moist, tender crumb that’s really fluffy. They’re easy to throw together, and the caramel cream cheese frosting adds an irresistible touch that makes these cupcakes truly special.

Instructions

Make the cupcakes

1. Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
2. Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl. Set aside.
3. In a large bowl, whisk the melted butter, brown sugar, and vanilla until smooth and combined.
4. Add the egg and egg white, whisking well. Then stir in the sour cream, molasses, and milk until fully mixed.
5. Add the dry ingredients and whisk until just combined. Be careful not to over mix.
6. Spoon the batter into the liners, filling about 3/4 full (roughly 58g per cup). Bake for 16–20 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and cool completely on a wire rack before frosting.

Make the frosting and assemble

1. Beat the cream cheese and butter together until smooth and creamy.
2. Add half of the powdered sugar and mix until well combined and smooth.
3. Stir in the vanilla extract and 2 tablespoons caramel sauce until evenly mixed.
4. Add the remaining powdered sugar and beat until smooth. Add more caramel sauce if needed to reach your desired flavor and texture.
5. Use a large piping tip (I used Ateco 808) to pipe the frosting on the cooled cupcakes.
6. Optional: top each cupcake with a gingerbread man cookie. Store cupcakes refrigerated in an airtight container until serving. Bring to room temperature before enjoying. Best eaten within 3-4 days.

Notes

• Caramel sauce: I prefer using a thicker caramel sauce to make sure the frosting isn’t runny. My homemade salted caramel is perfect, but if you use store-bought, pick one that’s fairly thick.
• Storage: Keep the frosted cupcakes in an airtight container or cake carrier in the fridge until ready to serve. They taste best at room temp, so take them out 30-60 minutes ahead. The frosting firms up when chilled. Enjoy within 3-4 days.
• Freezing: You can freeze these cupcakes! Either freeze them frosted in an airtight container or flash freeze them uncovered on a tray for an hour, then wrap well with plastic wrap for up to 3 months. Thaw in the fridge before serving.

Nutrition

• Serving Size: 1 Cupcake
• Calories: 402
• Sugar: 47.5 g
• Sodium: 151.7 mg
• Fat: 18 g
• Carbohydrates: 58.5 g
• Protein: 3.2 g
• Cholesterol: 58.2 mg