These Gingerbread Cupcakes with maple cream cheese frosting are made from scratch and are 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!
I absolutely love baking for the holidays. These cupcakes are one of my new favorite holiday treats and rank right up there with these Sant Belt Cupcakes and Melted Snowman Cookies.
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 takes it to the next level. The gingerbread and maple go hand in hand.
How to Store Gingerbread Cupcakes
Store Gingerbread Cupcakes in an airtight 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 and adding maple syrup. This creates a bakery-style maple cream cheese frosting in a fraction of the time. After whipping it up, the frosting will be to die for. It is the perfect companion to these gingerbread cupcakes.
Gingerbread Cupcakes
Equipment
- Cupcake tins
- Cupcake liners
- Hand or stand mixer
- Measuring cups and bowls.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/3 cup molasses
- 1 large egg
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup water
For The Frosting:
- 1 can cream cheese frosting
- 1 stick unsalted butter, room temperature
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F.
- Cream the butter and brown sugar until light and fluffy. Then add in the molasses and egg.
- Add in the flour, salt, baking powder, baking soda and spices.
- Add in the water and mix until combined.
- Scoop evenly into cupcake liners
- Bake for 18 to 20 minutes, checking around the 15-minute mark.
- Allow to cool completely before frosting.
For The Frosting:
- Using store-bought cream cheese, add 1 stick of butter and 1 tablespoon of maple syrup. Beat on high until light and fluffy.
- Add to the top of the cupcakes, add sprinkles, and enjoy!
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