These Gingerbread Cupcakes with maple cream cheese frosting are made from scratch and the perfect non-cookie treat for your holiday party this year! Moist delicious cupcakes with a classic gingerbread flavor. The maple cream cheese frosting puts these Christmas cupcakes over the top. Add a gingerbread cookie to the top of each cupcake for a perfect presentation!
Easy Gingerbread Cupcakes
Gingerbread has been around for centuries and is a popular holiday flavor. These cupcakes come out so amazing that you will want to make extras to share. Give these cupcakes as part of your cookie gift giving. Hey, they count if you add some of the Soft and Chewy Gingerbread Cookies on top.
What makes these gingerbread cupcakes so good?
I am not sure what it is about gingerbread that makes it so perfect for an amazing dessert, but the molasses really makes this cake so moist and delicious. Topping these cupcakes with the maple cream cheese frosting take it to the next level. The gingerbread and maple go hand and hand.
How to Store Gingerbread Cupcakes
Store Gingerbread Cupcakes in an air-tight container in the refrigerator. Because of the cream cheese frosting, these cupcakes need to be refrigerated. The cupcakes will last for about 7 days.
You can also freeze the cupcakes. It is always easier to freeze unfrosted cupcakes. if you have already frosted the cupcakes and still want to freeze them, place them on a plate and put them in the freezer. Once the frosting has frozen, you can move the cupcakes to an airtight container or freezer bag. When you are ready to thaw the cupcakes, make sure to remove them from the bag or container first to prevent the frosting from sticking. The cupcakes can be frozen for 4 to 6 months.
What Kind of Frosting is Best for these Cupcakes
I am starting with a simple store bought cream cheese frosting. Then I am making it even better by adding more butter to it and adding maple syrup to it, This creates a bakery style maple cream cheese frosting in a fraction of the time. After whipping it up, the frosting with be to die for. It is the perfect companion to these gingerbread cupcakes.
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 cup water
- 1/3 cup molasses
- 1-1/3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- One can cream cheese frosting
- 1 stick of unsalted butter, room temperature
- 1 tbsp maple syrup
How to Make Gingerbread Cupcakes
Preheat the oven to 350
Cream the butter and brown sugar until light and fluffy.
Add in the molasses and eggs.
Then, add in the flour, salt, baking powder, baking soda and spices.
Add in the water and mix until combined.
Scoop evenly in cupcake liners
Bake for 18-20 mins checking around the 15 min mark.
Allow to cool completely before frosting.
For the frosting.
Using a store bought cream cheese add one stick of butter and 1 tbsp maple syrup. Beat on high until light and fluffy.
Add to top of cupcakes, add sprinkles and enjoy
- Cupcake tins
- Cupcake liners
- Hand or stand mixer
- Measuring cups and bowls.
- Preheat the oven to 350
- Cream the butter and brown sugar until light and fluffy.
- Add in the molasses and eggs.
- Add in the flour, salt, baking powder, baking soda and spices.
- Add in the water and mix until combined.
- Scoop evenly in cupcake liners
- Bake for 18-20 mins checking around the 15 min mark.
- Allow to cool completely before frosting.
For the frosting.
- Using a store bought cream cheese add one stick of butter and 1 tbsp maple syrup. Beat on high until light and fluffy.
- Add to top of cupcakes, add sprinkles and enjoy