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Ultra Moist Gingerbread Cupcakes with Tangy Cream Cheese Frosting

Close-up of rich, dark gingerbread cupcakes topped with swirls of creamy white frosting.
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Bake soft, fluffy gingerbread cupcakes bursting with warm holiday spices. This easy recipe delivers deep molasses flavor and is topped with a rich, tangy cream cheese frosting, making it the perfect Christmas spice dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsulfured molasses
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and nutmeg. Set the dry ingredients aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until just combined.
  5. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  9. Add the vanilla extract, ground ginger, and salt. Beat on medium-high speed until the frosting is light and fluffy.
  10. Once the cupcakes are completely cool, pipe or spread the tangy cream cheese frosting onto each cupcake. Add festive sprinkles if desired.

Notes

  • For the moistest cupcakes, ensure your eggs and buttermilk are at room temperature before mixing them into the batter.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can make the cupcake batter one day ahead. Store it covered in the refrigerator, then let it sit at room temperature for 30 minutes before baking.

Nutrition

Find it online: https://rosatasty.com/easy-gingerbread-cupcakes/