Spicy gingerbread cupcakes with cinnamon cream cheese frosting is perfect for the holidays – or any other occasion for cupcakes!
My friend Coleen at The Redhead Baker is hosting Cupcake Day today. Several of us participated in this sweet day, and I contributed these gingerbread cupcakes with cinnamon cream cheese frosting. Since December usually means gingerbread, I thought these would be perfect for Cupcake Day.
The cupcakes had the perfect amount of spices and were slightly crispy on the outside and soft on the inside. I recommend baking these for 17 minutes and checking after that because my cupcakes were a little too done for my personal tastes. The cupcakes are then topped with a smooth cream cheese frosting with a hint of cinnamon mixed in. I sprinkled the tops of my cupcakes with additional cinnamon to polish off the look.
Don’t forget to check out the other fabulous cupcakes that these talented bloggers made:
- Hot Cocoa Cupcakes by The Redhead Baker
- Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
- Vanilla Candy Cane Cupcakes by Noshing With The Nolands
- Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
- Nerds Cupcakes by Amy’s Confectionery Adventures
- Vegan Midori Melon Cupcakes by NinjaBaker
- Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
- Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
- Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
- Cranberry Apple Cupcakes by The Pajama Chef
- Almond Joy Cupcakes by Our Eating Habits
- Buttered Rum Cupcakes by Adventures in All Things Food
- Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
- Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
- Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
- Almond Joy Cupcakes by Food Lust People Love
- Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
- Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
- Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
- Peppermint Patty Cupcakes by Comfortably Domestic
- Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
- Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
- Lemon Cupcakes by Miss Information
- Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
- Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
- Cupcake Christmas Wreath by Lick the Spoon
Gingerbread cupcakes with cinnamon cream cheese frosting
Perfectly spicy gingerbread cupcakes that are wonderful for the holidays or any other time that calls for cupcakes!
Servings: 12
Ingredients
Cupcakes
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1/2 cup water divided
Frosting
- 6 Tablespoons unsalted butter softened
- 1 8- ounce package cream cheese softened
- 4 cups (1 pound) powdered sugar
- 2 teaspoons ground cinnamon
- 1-2 teaspoons milk
Instructions
Make the cupcakes
- Preheat your oven to 350 degrees F.
- Grease or fill a standard muffin pan with paper liners and set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together butter, sugar, molasses and egg on medium speed. Turn the speed down to low and add 1/4 cup of the water and then the dry ingredients. Repeat.
- Evenly distribute the batter into your prepared muffin pan and bake in your preheated oven for 22-24 minutes (I recommend baking for 17-18 minutes and checking at that point) or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Make the frosting
- In the (clean) bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
- Turn the mixer down to low and add the powdered sugar and cinnamon until well combined. Then add milk until you achieve your preferred frosting consistency.
- Transfer the frosting to a piping bag and decorate the cupcakes.
Notes
Frosted cupcakes should be stored in an airtight container at room temperature and will keep for several days. They can also be stored in the refrigerator. Any leftover frosting can be stored in the refrigerator for about 2 weeks. Unfrosted cupcakes can also be frozen.
Source: King Arthur Flour