Gingerbread Cupcakes with Cinnamon Frosting are warm, cozy, and full of classic holiday flavor. Each cupcake is soft, moist, and lightly spiced with ginger, cinnamon, and molasses. The cinnamon frosting adds a creamy, sweet finish that pairs perfectly with the rich gingerbread base. These cupcakes are ideal for Christmas parties, winter celebrations, or cozy nights at home. They look beautiful on dessert tables and taste even better than they look. Because the batter is simple to mix and the frosting pipes easily, this recipe works for both beginners and experienced bakers. The aroma of gingerbread will fill your kitchen and create a holiday mood instantly.
Why You’ll Love This Gingerbread Cupcakes with Cinnamon Frosting
They are soft and tender. The spices create a warm Christmas flavor. The cinnamon frosting is creamy and smooth. The cupcakes look festive without complicated decorating. They bake quickly. They stay moist for days. The ingredients are simple and easy to find. They work for gifting, parties, and holiday gatherings. Kids and adults both enjoy the flavor.
Why You Should Try This Recipe
You should try this recipe if you want a dessert that feels seasonal and comforting. Gingerbread can be heavy in some baked goods, but these cupcakes are light and fluffy while still full of flavor. The cinnamon frosting melts into the cupcake and adds sweetness without being overpowering. The cupcakes rise beautifully and hold their shape well. They also store easily, so you can prepare them ahead of time. If you need a reliable, delicious holiday treat, this recipe is a great choice.
Ingredients You’ll Need
For the Gingerbread Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup brown sugar
½ cup unsalted butter, melted
½ cup molasses
1 large egg
½ cup warm milk
1 teaspoon vanilla extract
For the Cinnamon Frosting
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
2–3 tablespoons heavy cream
Optional Toppings
Cinnamon sugar
Mini gingerbread cookies
Sprinkles
How to Make This Gingerbread Cupcakes with Cinnamon Frosting (Detailed)
1. Prepare the Dry Ingredients
Mix the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and salt in a bowl. Stir well so the spices blend evenly throughout the flour.
2. Mix the Wet Ingredients
Whisk the brown sugar, melted butter, molasses, egg, warm milk, and vanilla in a separate bowl. The mixture will be smooth and dark.
3. Combine the Batter
Pour the wet ingredients into the dry bowl. Stir until fully combined. Do not overmix. The batter should be slightly thick and smooth.
4. Fill the Cupcake Liners
Line a muffin tin with cupcake liners. Fill each liner about two-thirds full. This helps the cupcakes rise evenly.
5. Bake the Cupcakes
Bake at 350°F (175°C) for 16–20 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Let them cool completely before frosting.
6. Make the Cinnamon Frosting
Beat the softened butter until creamy. Add powdered sugar gradually. Add cinnamon and vanilla. Add heavy cream until the frosting becomes smooth and fluffy.
7. Frost the Cupcakes
Transfer the frosting to a piping bag. Pipe swirls on each cupcake. Top with cinnamon sugar, sprinkles, or mini gingerbread cookies.
Nutritional Information (Estimated per cupcake)
Calories: 285
Fat: 14g
Carbs: 36g
Sugar: 27g
Protein: 2g
Fiber: 0.5g
Tips for the Best Gingerbread Cupcakes with Cinnamon Frosting (Detailed)
Use room-temperature ingredients for smooth mixing. Do not skip the molasses because it adds moisture and flavor. Do not overmix the batter to keep the cupcakes soft. Fill the liners evenly for the best rise. Let the cupcakes cool fully so the frosting stays firm. Use gel food coloring to tint frosting if you want festive colors. Add extra cinnamon for stronger spice. Store frosting in the fridge if making ahead.
Variations & Substitutions
Use cream cheese frosting for a tangy twist. Add mini chocolate chips to the batter. Replace some butter with oil for extra moisture. Add a pinch of cloves for stronger spice. Make mini cupcakes for party bites. Add maple extract to the frosting for extra flavor. Use whole wheat flour for a deeper flavor.
What to Serve with Gingerbread Cupcakes with Cinnamon Frosting
Serve with hot chocolate, coffee, chai tea, eggnog, or warm apple cider. Add them to Christmas dessert tables. Pair with sugar cookies, peppermint treats, or brownies. They also work well for gifting in cupcake boxes.
Common Mistakes to Avoid
Do not underbake or the cupcakes may collapse. Avoid adding too much flour or the cupcakes will become dry. Do not frost warm cupcakes or the icing will melt. Do not skip the cooling step for the frosting. Avoid using liquid food coloring because it can change the frosting texture. Do not overfill the cupcake liners.
Storing Tips for the Recipe
Store cupcakes in an airtight container for three days. Keep them in the refrigerator for up to five days. Freeze unfrosted cupcakes for two months. Freeze frosting separately in an airtight bag. Thaw at room temperature before serving.
Conclusion
Gingerbread Cupcakes with Cinnamon Frosting are warm, festive, and full of Christmas flavor. They are easy to prepare, fun to decorate, and perfect for the holiday season. Their soft gingerbread base and creamy cinnamon frosting create a comforting dessert everyone will love. Whether you make them for parties, family dinners, or cozy nights at home, these cupcakes bring joy to every bite.
10 Recipe FAQ’s
1. Can I make the cupcakes ahead? Yes, bake them a day early and frost later.
2. Can I freeze them? Yes, freeze unfrosted cupcakes for two months.
3. Can I use cream cheese frosting? Yes, it pairs well with gingerbread.
4. Why are my cupcakes dry? They were overbaked. Check early.
5. Can I use blackstrap molasses? It is stronger but works if you like deeper flavor.
6. Can kids help decorate? Yes, this recipe is kid-friendly.
7. Can I make mini cupcakes? Yes, bake for 10–12 minutes.
8. Do I have to use cinnamon frosting? No, vanilla or maple frosting also works.
9. How do I make stronger spice flavor? Add more ginger or cinnamon.
10. Can I bake without cupcake liners? Yes, but grease the pan well.