Festive & Fluffy Gingerbread Cupcakes with Tangy Cream Cheese Frosting: Your Ultimate Holiday Baking Guide
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Embrace the holiday spirit with the most delightful Gingerbread Cupcakes! These aren’t just any cupcakes; they are a celebration of festive flavors, boasting an incredibly soft, fluffy texture, and infused with a comforting blend of warm Christmas spices. Each bite transports you to a cozy winter wonderland, perfectly complemented by the most delicious, tangy cream cheese frosting. Whether you’re hosting a holiday gathering, looking for a festive treat for your family, or simply craving something sweet and spiced, these gingerbread cupcakes are the ideal choice for this magical season. They are remarkably easy to make, making them a perfect baking project for both seasoned bakers and beginners alike.
These Gingerbread Cupcakes stand out with their perfectly light and airy crumb, a texture that melts in your mouth with every bite. The secret lies in a carefully balanced recipe that ensures maximum moisture and tenderness. This gingerbread cupcake recipe is generously seasoned with a rich medley of classic Christmas spices, delivering that unmistakable, comforting gingerbread flavor. We’re talking about a harmonious blend of aromatic ground ginger, warm cinnamon, earthy nutmeg, and a hint of piquant cloves. To complete the authentic gingerbread experience, a touch of molasses is added, which not only provides a deep, rich flavor but also contributes to the cupcake’s beautiful golden-brown hue and moist texture. The crowning glory is a luscious, tangy cream cheese frosting that perfectly cuts through and balances the sweetness and warmth of the gingerbread spices, creating a truly dreamy flavor combination that is simply irresistible.
For more delicious cupcake recipes perfect for any occasion, make sure to try our incredibly popular Red Velvet Cupcakes, the comforting Hot Chocolate Cupcakes, and the decadent Chocolate Fudge Cupcakes.
Are you ready to dive into the wonderful world of holiday baking? Let’s explore what makes this recipe a must-try for your festive celebrations!
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WHY THIS RECIPE WORKS
- Perfectly Spiced Gingerbread Cupcakes: These gingerbread cupcakes are not just incredibly soft and wonderfully moist, but they are also bursting with an authentic, rich gingerbread flavor. The blend of ginger, cinnamon, nutmeg, and cloves, combined with molasses, creates a comforting taste profile that is quintessentially holiday. They are surprisingly quick and easy to whip up, making them a stress-free addition to your busy holiday schedule.
- Irresistible Cream Cheese Frosting: The accompanying cream cheese frosting is truly divine. It’s not only simple to prepare and incredibly easy to pipe onto your cupcakes, but its delightful tangy flavor also provides the perfect counterpoint to the warm spices of the gingerbread. This balance of sweet and tangy creates a sophisticated dessert that will impress everyone.
- Easy and Quick Recipe: Despite their impressive appearance and delicious taste, these gingerbread cupcakes are an incredibly easy and quick recipe to master. With straightforward steps and readily available ingredients, you’ll have a batch of festive treats ready in no time, leaving you more time to enjoy the holiday season.
ESSENTIAL INGREDIENT NOTES FOR PERFECT GINGERBREAD CUPCAKES
Success in baking often comes down to understanding your ingredients. Here are some of the key components for this recipe and why they matter. For a full, detailed list of ingredients with precise measurements, make sure to check out the recipe card further down below.
- All-Purpose Flour: The foundation of our cupcakes. Sifting the flour ensures a lighter texture and prevents lumps, guaranteeing a smooth batter.
- Dark Brown Sugar: This adds moisture and a rich, deep caramel-like flavor that complements the gingerbread spices beautifully, contributing to the overall chewiness and depth.
- Baking Powder & Baking Soda: These are our leavening agents. Baking powder provides lift and a tender crumb, while baking soda reacts with the acidic sour cream and molasses to give the cupcakes a beautiful rise and soft texture.
- Salt: A crucial ingredient that enhances all the other flavors and balances the sweetness. Don’t skip it!
- Spices (Ground Ginger, Cinnamon, Nutmeg, Cloves): These are the heart and soul of our gingerbread flavor. Using freshly ground spices will yield the most potent and aromatic results. Each spice contributes a distinct warmth and complexity, creating that classic holiday aroma and taste.
- Molasses (Unsulphured or Dark Glucose Syrup): This is non-negotiable for authentic gingerbread flavor. Unsulphured molasses has a milder, sweeter taste than sulphured. Dark glucose syrup is a good alternative if you cannot find unsulphured molasses, providing similar richness and moisture. It gives the cupcakes their signature dark color and adds a wonderful depth of flavor.
- Sour Cream: This ingredient is a game-changer for cupcake texture. It adds incredible moisture and tenderness, resulting in a super soft and delicate crumb. Ensure your sour cream is at room temperature 30 minutes to 1 hour before baking (depending on your kitchen’s warmth) for better emulsification with other ingredients.
- Vegetable Oil: Unlike butter, oil remains liquid at room temperature, contributing to a consistently moist cupcake even after cooling. Use a flavor-neutral oil, such as canola oil or avocado oil, to let the gingerbread flavors shine through.
- Large Eggs: Eggs provide structure, richness, and help with leavening. Like sour cream, having your eggs at room temperature (take them out of the fridge 30 minutes to 1 hour before baking) ensures they mix more evenly into the batter, preventing curdling and promoting a smoother consistency.
- Vanilla Extract: A touch of vanilla enhances the overall sweetness and complexity of the cupcakes, harmonizing with the strong spice flavors.
- Butter (for frosting): For the cream cheese frosting, unsalted butter at room temperature is essential. It should be soft enough to cream easily but not melted, ensuring a smooth, stable frosting.
- Full-Fat Cream Cheese (for frosting): Use block-style, full-fat cream cheese, not the spreadable kind from a tub. It provides the best structure and tangy flavor for your frosting. Make sure it’s slightly softened at room temperature.
- Powdered Sugar (for frosting): Also known as confectioners’ sugar, this fine sugar dissolves easily to create a smooth, lump-free frosting. Sifting it is crucial to avoid any grainy texture.
- Vanilla Bean Paste (for frosting): This offers a more intense vanilla flavor and beautiful specks of vanilla bean compared to extract, elevating the cream cheese frosting.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR GINGERBREAD CUPCAKES
Making these Gingerbread Cupcakes is a delightful process that yields incredibly rewarding results. You’ll need two mixing bowls, a hand whisk for combining wet ingredients, and an electric mixer (stand mixer or hand mixer) for the frosting. Don’t forget a 12-cup cupcake pan and plenty of cupcake liners.
For the complete, detailed recipe with all ingredient quantities and precise timing, please refer to the recipe card located further down on this page.
Preparation is Key: Before you begin, preheat your oven to 160ºC (320ºF) for a conventional oven. This ensures your oven is at the correct temperature when the batter is ready. Then, carefully line a 12-cup cupcake pan with paper cupcake liners. This step makes removal easy and prevents sticking.
STEP 1: Combine Dry and Wet Ingredients Separately. For the cupcakes, start by sifting all your dry ingredients together into a large bowl. This includes the all-purpose flour, dark brown sugar, baking powder, baking soda, ground spices (ginger, cinnamon, nutmeg, cloves), and salt. Give them a good stir with a whisk to ensure everything is thoroughly combined and no lumps remain. In a separate, medium-sized mixing bowl, add all of your wet ingredients: unsulphured molasses, room temperature sour cream, vegetable oil, room temperature large eggs, and vanilla extract. Use a hand whisk to whisk them together until they are well combined and uniform in consistency.
STEP 2: Mix Batter and Bake. Now, it’s time to bring the two mixtures together. Slowly pour the wet mixture into the dry flour mixture. While pouring, gently stir everything together with your hand whisk or a spatula. Continue mixing just until all ingredients are combined and there are no lumps of dry flour visible in the batter. Be careful not to overmix, as this can lead to tough cupcakes. Divide the perfectly smooth cake batter evenly into the 12 prepared cupcake liners. Bake them in your preheated oven for approximately 20-23 minutes. You can check for doneness by inserting a toothpick into the center of a cupcake; if it comes out clean, they are ready. Once baked, remove the pan from the oven and let the cupcakes cool on a wire rack for about 5 minutes before gently transferring them to cool completely. This prevents them from becoming soggy.
STEP 3: Prepare the Cream Cheese Frosting Base. For the delightful cream cheese frosting, take your butter and cream cheese out of the fridge about 10 minutes before you start, ensuring they are slightly softened. Cut the butter into smaller cubes. In the large mixing bowl of a stand mixer, fitted with the paddle attachment, begin creaming the softened butter on medium speed for a full 5 minutes. This extended creaming time incorporates air into the butter, making the frosting light and fluffy. Scrape down the sides of the bowl thoroughly with a spatula, then continue mixing for another 2 minutes to ensure consistent aeration.
STEP 4: Incorporate Cream Cheese and Powdered Sugar. To the creamed butter, add the vanilla bean paste and the slightly softened cream cheese. Cream these ingredients together with the butter for another minute until thoroughly combined and smooth. Next, on a low speed, gradually add the sifted powdered sugar in two separate parts. Allow the first portion of powdered sugar to fully incorporate with the butter and cream cheese mixture before adding the second part. This prevents a cloud of sugar and ensures a smooth consistency. After adding all the sugar, scrape down the sides of the bowl once more to catch any unmixed ingredients, then give it a final mix on medium speed for 2 minutes. This last mix ensures the frosting is perfectly smooth, light, and ready for piping.
STEP 5: Frost and Garnish Your Cupcakes. Transfer the prepared cream cheese frosting into a piping bag fitted with your favorite round piping tip (a Wilton 1A is an excellent choice for a classic swirl). Once your gingerbread cupcakes have cooled completely, pipe the delicious buttercream onto each cupcake. For an extra festive touch and an adorable presentation, garnish each frosted cupcake with a mini gingerbread man cookie. These charming additions not only look fantastic but also add another layer of delightful gingerbread flavor. Your festive gingerbread cupcakes are now ready to be enjoyed!
EXPERT BAKING TIPS FOR FLAWLESS CUPCAKES
- Embrace a Kitchen Scale for Precision: Measuring ingredients by weight using a kitchen scale is the most accurate method in baking. Unlike volume measurements (cups), which can vary wildly depending on how ingredients are packed, grams provide consistent results every time. This precision is crucial for achieving the perfect texture and flavor in your gingerbread cupcakes, ensuring your baked goods turn out perfectly as intended by the recipe.
- Avoid Overmixing Your Batter: Once you combine the wet and dry ingredients, mix them only until just combined. Overmixing develops the gluten in the flour, leading to tough, dense cupcakes instead of the desired light and airy texture. I always recommend using a spatula for a final gentle fold after everything appears mixed. This ensures no pockets of dry flour are left at the bottom of the bowl without overworking the batter.
- Choose the Right Baking Pans: For optimal results with cupcakes and cakes, an aluminum baking pan (light in color) is highly recommended. Light-colored pans reflect heat, allowing the cupcakes to bake more gently and evenly, which results in a softer, moister crumb and prevents the edges from drying out. In contrast, dark baking pans absorb more heat, leading to faster browning and a thicker, potentially drier crust. If using a dark pan, you may need to reduce the oven temperature slightly and keep a closer eye on baking time.
- Room Temperature Ingredients are Essential: As mentioned in the ingredient notes, ensure eggs, sour cream, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smooth, uniform batter and frosting. Cold ingredients can lead to a lumpy batter or a curdled-looking frosting.
- Don’t Overfill Cupcake Liners: To prevent cupcakes from overflowing and creating messy tops, fill each liner about two-thirds full. This allows enough room for them to rise beautifully without spilling over.
- Cool Completely Before Frosting: Resist the urge to frost warm cupcakes! Warm cupcakes will melt the cream cheese frosting, causing it to slide off and making a sticky mess. Always let your cupcakes cool completely on a wire rack before applying any frosting.
FREQUENTLY ASKED QUESTIONS ABOUT GINGERBREAD CUPCAKES
Absolutely! This recipe adapts beautifully to mini cupcakes. Simply follow the recipe instructions as written, but adjust the baking time. Mini gingerbread cupcakes will typically bake much faster, usually needing only 8-10 minutes, or until a cake tester inserted into the center comes out clean. Keep a close eye on them to prevent overbaking.
Yes, these gingerbread cupcakes are perfect for preparing in advance! You can bake the unfrosted cupcakes and store them in an airtight container at room temperature for 1-2 days. The unused cream cheese frosting can also be stored in an airtight container in the fridge for up to 1 week. When you’re ready to frost, let the frosting come to room temperature for about 30-60 minutes, then give it a quick stir with a spatula or an electric mixer on low speed to re-fluff and remove any air bubbles. Then pipe the frosting onto the cooled cupcakes, garnish, and they are ready to be enjoyed fresh!
The most reliable way to check for doneness is by using a cake tester or a simple toothpick. Once the recipe’s suggested baking time has passed, gently insert the cake tester into the center of a cupcake. If it comes out clean, with no wet batter clinging to it, then your cupcakes are perfectly baked and ready to be removed from the oven. If you see wet batter, continue baking for a few more minutes and test again.
Yes, unfrosted gingerbread cupcakes freeze exceptionally well. Once they are completely cooled, wrap each cupcake individually in plastic wrap, then place them in an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before frosting and serving.
If your frosting is too soft, it might be due to overly warm butter or cream cheese, or too little powdered sugar. Try chilling it in the fridge for 15-30 minutes, then re-whipping. If it’s too stiff, gradually add a tablespoon of milk or cream, mixing until you reach the desired consistency. Make sure all ingredients are at the correct temperature before starting.
HOW TO PROPERLY STORE YOUR GINGERBREAD CUPCAKES
To maintain their freshness and delicious taste, frosted gingerbread cupcakes should be stored in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration to stay firm and safe. For the best flavor and texture, allow the cupcakes to come to room temperature for about 20-30 minutes before enjoying them. This will ensure the frosting softens slightly and the cupcake regains its tender crumb. They are best enjoyed within 1-2 days of being frosted. If stored longer, they will still be delicious but may start to lose some of their initial moisture.
OTHER FESTIVE CHRISTMAS RECIPES TO TRY
- Red Velvet Cookies with Cream Cheese Frosting
- Cranberry Orange Coffee Cake
- Gooey Pecan Pie Brownies with Brown Butter
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
We hope you adore these Festive Gingerbread Cupcakes as much as we do! Make sure to leave a STAR REVIEW if you loved this recipe and found our tips helpful. We’d also love to see your beautiful creations – make sure to tag me on Instagram @juliemarieeats. To get even more delightful baking ideas and inspiration, don’t forget to follow me on Pinterest!
Gingerbread Cupcakes
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Equipment
- 12-cup cupcake pan
- Stand Mixer
- Hand Mixer
Ingredients
GINGERBREAD CUPCAKES
- 210 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 100 g dark brown sugar
- 110 g unsulphured molasses or dark glucose syrup
- 240 g sour cream room temperature
- 75 g vegetable oil e.g. canola oil or avocado oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
CREAM CHEESE FROSTING
- 200 g butter
- 100 g full-fat cream cheese
- 345 g powdered sugar sifted
- ½ teaspoon vanilla bean paste
DECORATION
- Mini Gingerbread Cookies
Instructions
GINGERBREAD CUPCAKES
- Preheat the oven at 160ºC/320ºF conventional oven and line a cupcake tray with 12 cupcake liners.
- In a large bowl, sift together the all-purpose flour, dark brown sugar, baking powder, baking soda, spice and salt.210 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoon ground ginger, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 100 g dark brown sugar
- In another mixing bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.110 g unsulphured molasses or dark glucose syrup, 240 g sour cream, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and stir it all together with a hand whisk. Make sure there is no dry flour left in the batter.
- Divide the cupcake batter into the 12 cupcake liners and bake them for 20-22 minutes or until a cake tester comes out clean.
- Let the cupcakes cool on a cooling rack. After 5 minutes, gently remove the cupcakes from the cupcake tray and let them cool down completely.
CREAM CHEESE FROSTING
- Take the butter and cream cheese out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.200 g butter, 100 g full-fat cream cheese, 345 g powdered sugar
- In your stand mixer, using the paddle attachment, start by creaming the butter for 5 minutes on high speed. Scrape down the sides of the bowl and give it another mix for 2 minutes.
- Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute.½ teaspoon vanilla bean paste
- Scrape down the sides of the bowl and on low speed, mix the sifted powdered sugar in 2 parts, letting the powdered sugar mix in with butter and cream cheese before adding the next part. Scrape down the sides of the bowl and give it a final mix for 2 minutes.
- Add the buttercream to a piping bag with a round piping tip e.g. a Wilton 1A and pipe the buttercream of the cupcakes. Optional decorate with a little gingerbread cookie.