Gingerbread Cupcakes

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!

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 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.

Ingredients 

• 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 

Gingerbread Cupcakes

About a Mom

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.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 16 cupcakes

Calories 283 kcal

Equipment

• Cupcake tins
• Cupcake liners
• Hand or stand mixer
• Measuring cups and bowls.

Ingredients

  

1x2x3x

• 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

Frosting

• 1 can cream cheese frosting
• 1 stick unsalted butter room temperature
• 1 tbsp maple syrup

Instructions

 

• 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

Nutrition

Serving: 1gCalories: 283kcalCarbohydrates: 34gProtein: 1gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 185mgPotassium: 137mgFiber: 1gSugar: 31gVitamin A: 369IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Keyword gingerbread cupcakes

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