Gingerbread Christmas Cupcakes
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Christmas Gingerbread Cupcakes

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Gingerbread cupcakes are the perfect Christmas cupcakes! They are loaded with holiday spices and topped with a spiced cream cheese frosting.

a group of gingerbread cupcakes

The secret to these cupcakes is using lots of spices! When I created this recipe, I kept adding more and more spices until I was happy. To make the perfect gingerbread spice blend, use a combination of cocoa powder, ground ginger, ground nutmeg, and ground allspice.

Adding spices to the batter

For the distinctive Christmas flavor, you’ll need molasses. Always opt opt for a light molasses like Grandma’s Original Molasses. While blackstrap molasses works well for a less sweet gingerbread loaf, it is too bitter for cupcakes or even ginger molasses cookies.

Like any of my cupcake recipes, it’s really important to fill the liners the correct amount – in this case, 3/4 full. If in doubt, it’s better to under-fill the liners than to overfill them. When you overfill them, the cupcakes won’t dome as well. (You can always make a test cupcake to see if you have the fill level right.)

Filling cupcake liners with an ice cream scoop

Spiced Cream Cheese Frosting

frosting with spiced cream cheese frosting

I frost these cupcakes with a spiced version of my classic cream cheese frosting. It’s very similar to my cinnamon frosting, but I up the ante by using all of the gingerbread spices instead of just cinnamon.

The trick to great cream cheese frosting is having all of your ingredients at room temperature. I’ve also learned that it works best to beat the butter first, then add the cream cheese. If you over-mix the cheese, it can become gummy.

Butter and cream cheese mixed in a stand mixer
If this frosting isn’t your thing, these cupcakes would also be wonderful with marshmallow frosting or caramel buttercream.


Decorating gingerbread cupcakes

I love topping this gingerbread cupcake recipe with gingerbread men and women. I bought mine from Craft Cookie Co. If you’re creative, you could always make homemade gingerbread people. It’s a fun project!

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a group of gingerbread cupcakes
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4.86 from 7 votes

Gingerbread Cupcakes

Gingerbread cupcakes are perfect for Christmas. The gingerbread flavor carries into the cream cheese frosting as well.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 cupcakes
Calories 593kcal
Author Stefani


Cupcake Ingredients

  • 1/2 cup granulated sugar
  • 2 cups cake flour not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 cup unsalted butter room temperature
  • 1/2 cup molasses not blackstrap
  • 2 large eggs room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk room temperature

Frosting Ingredients

  • 16 ounces cream cheese room temperature
  • 1/2 cup unsalted butter room temperature
  • 6 cups powdered sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 14 gingerbread people optional


Cupcake Instructions

  • Preheat oven to 350 F (175 C).
  • In a small bowl, combine sugar, cake flour, baking powder, baking soda, salt, and spices.
  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  • Mix in molasses until fully combined.
  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  • Fill cupcake liners just over 3/4 full.
  • Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.

Frosting Instructions

  • Use an electric mixer to cream butter until creamy and light, about three minutes on high speed.
  • Mix in cream cheese until just combined.
  • Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  • Mix in spices until fully integrated.
  • Spread or pipe onto cooled cupcakes.
  • Optionally, decorate with a gingerbread person.



The molasses that you choose will have a huge impact on your cupcakes. Always opt for a light molasses like Grandma's Original Molasses.
If in doubt, it's better to under-fill the the liners than to overfill them. When you overfill them, the cupcakes won't dome as well. 
For the best results on your frosting, make sure that your frosting ingredients are all at room temperature.


Calories: 593kcal | Carbohydrates: 84g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 253mg | Potassium: 328mg | Fiber: 1g | Sugar: 68g | Vitamin A: 826IU | Calcium: 109mg | Iron: 1mg
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Christmas Gingerbread Cupcakes
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