Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 to 24 cupcakes, depending on size

Recipe photo

"YUM" seems to be the unanimous response from our taste-testers when we serve these cupcakes. A spicy, gingery cake finds its perfect complement in sweet, rich cream cheese frosting.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

star rating (18) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 to 24 cupcakes, depending on size
Published: 09/19/2012

Ingredients

Cupcakes

  • 1 3/4 cups King Arthur Unbleached 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 (8 tablespoons) unsalted butter, melted
  • 1/2 cup packed dark brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1/2 cup water

Frosting

  • 6 tablespoons unsalted butter, at room temperature
  • 8-ounce package cream cheese, softened
  • 4 cups (1-pound box) confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 1 to 2 tablespoons milk, enough to make a spreadable frosting

Tips from our bakers

  • To make standard-sized cupcakes, line a 12-cup muffin tin with paper cups, and lightly grease the cups. Divide the batter evenly among the cups, and bake for 22 to 24 minutes, until a toothpick inserted in the center of one cupcake comes out clean.

Directions

1) Preheat the oven to 350°F. Lightly grease 24 small paper brioche cups, and place them on the baking sheet.

2) To make the cupcakes: Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

3) Whisk together the melted butter, brown sugar, molasses, and egg.

4) Add 1/4 cup of the water to the melted butter mixture, then half the dry mixture, and stir. Add the remaining water and dry mixture, stirring until thoroughly combined.

5) Spoon the batter into the prepared brioche cups.

6) Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center of one comes out clean. Remove the cupcakes from the oven, and transfer them to a rack to cool for 30 minutes.

7) To make the frosting: Beat together the butter and cream cheese until light and fluffy.

8) Add the sugar and cinnamon, beating well.

9) Add the milk a little at a time, until the frosting is spreadable.

10) Fill a piping bag with the frosting, and pipe large swirls on top of the cooled cupcakes. Or simply frost by hand.

Yield: 22 to 24 cupcakes in mini brioche paper cups; or 12 standard cupcakes (see tip at left).

Reviews

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  • star rating 01/09/2015
  • Sarah from St Paul
  • I made the cake in an 8x8x2 pan and topped it with whipped cream. It was so delicious, I'll never use any other recipe. Even my kids went crazy for it and they usually prefer plain white or yellow cake.
  • star rating 12/19/2014
  • GayleW from KAF Community
  • These cupcakes are scrumdiddlyumptious! I doubled the recipe and got 24 mini cupcakes and 29 regular sized cupcakes. Sprayed cupcake liners with Pam Baking Spray and filled 3/4. Liners peeled off nicely after baked. Baked regulars 17 minutes and minis 11 minutes. If I had baked these for the recommended 22-24 minutes they would have been burned for sure. I used the King Arthur Flour Vietnamese Cinnamon and it was delicious. Made one batch of frosting because other comments said the recipe made so much. It did make a lot. Since I doubled the cupcake recipe, I didn't have enough frosting for 7 cupcakes and I froze those for another time. Next time, I would make 1 1/2 times the frosting for a double cupcake recipe. I didn't need to add milk to frosting to make it smooth and workable. Piped frosting onto both minis and regulars using bag with extra-large tip and the swirls turned out so cute! These cupcakes were a HUGE HIT with everyone we gave them to. Tastes just like gingerbread and the frosting was heavenly, not too sweet and complimented the cupcakes perfectly.
  • star rating 12/25/2013
  • Jake from MD
  • Made a single batch at sea level. Done in only 17-18 minutes. Recipe made 30 mini muffins and could have done 36 if I had stuck to the 2/3 fill rule. I have a sweet tooth, but I might increase the ginger a bit next time I make these. The frosting is sweet enough to offset the ginger bite. I only made 1/2 of the frosting recipe, and it was enough to reasonably frost 30 minis.
  • star rating 12/10/2013
  • Konnie from Laramie
  • These tasted amazing. They were gingerbready without being dense or dry. The frosting complemented nicely. At 7200 ft I had to add an addition 1 1/2 cups of flower. My first batch resembled the turkey from Christmas Vacation.
  • star rating 12/28/2012
  • from
  • We LOVED these! I made a double batch for Christmas Eve - I got about 22 regular muffin-sized cupcakes out of it (but I did overfill the first pan, so would probably get more next time). I also doubled the frosting, which was not neccessary, as I have a lot leftover. So next time I would only do a single batch of that. The cupcakes were perfect - moist, not too heavy. And the cinnamon cream cheese frosting was excellent!
  • star rating 12/23/2012
  • gidgetryanmisc from KAF Community
  • OK, so have made these three times in past 2 weeks. These are amazing. Everyone loves these. One thing, please realize the frosting is way too much. Probably could do with 1/2 the recipe of frosting.
  • star rating 12/19/2012
  • Mswall@sc.rr.com from KAF Community
  • I have one comment. YUM!!!!! My husband does not like gingerbread but managed to eat several of these cupcakes.
  • star rating 12/19/2012
  • Bobby479942 from KAF Community
  • OMG This cupcake and frosting is awesome and simple to make. The texture and flavor were better the next day. I made the cupcakes one day and frosting the next.I also crushed up some crystallized ginger chips and sprinkled it over the frosting to give a little heat but they are fine just as is . Rated 5 stars !!!
  • 12/18/2012
  • from
  • I am planning on making these for Christmas Eve - can I make these a day or two ahead? Also, should they be stored in the refrigerator? I know that can sometimes dry out a cupcake...
    Consider making the cupcakes and freezing, then frosting fresh before or the day of serving. Happy Baking! Irene @ KAF
  • star rating 12/17/2012
  • Saragrewal from KAF Community
  • Made for the humans at a puppy birthday / holiday party. Everyone raved about them. Said not too sweet, frosting was to die for. Great spicy flavor. Used neuf. Cheese instead of cream cheese. Used blackstrap molasses in cake. Made 12. Could have maybe cooked just under 20 min and been even more moist. Made the gingerbread cookies on kaf using 'snowfall' cookie cutters to place ontop with gold, silver, white and pearl,sprinkles on alternating cupcakes. Would make again.
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