I appreciate how these cupcakes offer a festive twist on classic gingerbread, giving me all the cozy aromas of the holidays in a handheld treat. I love the balance of spices and the tender crumb, and I enjoy how the cream cheese frosting adds the perfect silky finish. They’re simple to prepare, yet they always feel special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
5 tablespoons unsalted butter, softened ½ cup white sugar ½ cup unsulfured molasses 1 egg 1 egg yolk 1 ¼ cups all-purpose flour 1 tablespoon Dutch process cocoa powder 1 ¼ teaspoons ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground allspice ½ teaspoon ground nutmeg ¼ teaspoon salt 1 teaspoon baking soda ½ cup hot milk
I preheat the oven to 350°F (175°C) and butter or line a 12-cup muffin tin. I cream 5 tablespoons of butter with the white sugar until smooth, then add the molasses, egg, and egg yolk. In a separate bowl, I sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, and salt. I dissolve the baking soda in the hot milk, then add the dry mixture to the creamed mixture, stirring just until combined. I stir in the hot milk mixture and divide the batter evenly among the muffin cups. I bake the cupcakes for about 20 minutes, or until they spring back lightly when touched. I let them cool in the pan for a few minutes before transferring them to a rack to cool completely.
For the frosting, I cream the 2 tablespoons of butter with the cream cheese until smooth. I beat in the confectioners’ sugar until fluffy, then add the lemon extract and mix until well combined. Once the cupcakes are fully cooled, I frost the tops generously and serve.
Servings and Timing
Servings: 12 cupcakes Prep Time: 15 minutes Cook Time: 20 minutes Cooling Time: 30–40 minutes Total Time: About 1 hour
Variations
I sometimes add a touch of orange zest to the frosting for a citrusy twist. I enjoy folding a handful of mini chocolate chips into the batter for extra richness. I occasionally top the frosted cupcakes with candied ginger for extra spice and texture. I like swapping lemon extract for vanilla when I want a milder frosting. I sometimes sprinkle cinnamon sugar over the frosting for a warm finish.
Storage/Reheating
I store the cupcakes in an airtight container in the refrigerator for up to 4 days. I let them come to room temperature before serving so the frosting softens. I freeze unfrosted cupcakes for up to 3 months and thaw them before adding fresh frosting. I avoid freezing frosted cupcakes to maintain the frosting’s texture.
FAQs
Why are my cupcakes dense?
I avoid overmixing the batter and make sure the baking soda fully dissolves in the hot milk.
Can I use blackstrap molasses?
I prefer unsulfured molasses for a smoother, less bitter flavor.
Can I double the frosting?
Yes, I often double it when I want extra-thick swirls on top.
Can I make the cupcakes ahead of time?
Yes, I bake them a day ahead and frost them just before serving.
Can I use whole wheat flour?
I use part whole wheat, but too much can make them heavy.
Why did my frosting turn runny?
I ensure the butter and cream cheese are softened but not too warm.
Can I add more spices?
Absolutely—I increase the ginger or cinnamon when I want stronger flavor.
Can I make mini cupcakes?
Yes, I bake them for 10–12 minutes, checking for doneness earlier.
Can I use plant-based milk?
Yes, I use any hot milk alternative, though flavor may vary slightly.
How do I prevent cupcakes from sticking to liners?
I use good-quality liners and let the cupcakes cool fully before removing.
Conclusion
I love making these Gingerbread Cupcakes with Cream Cheese Frosting because they bring together nostalgic holiday spices and a dreamy frosting in a way that feels both cozy and celebratory. Whether for a festive gathering or a simple seasonal treat, they always deliver rich flavor and warm memories.
