Irresistible Gingerbread Cupcakes with Swirled Cream Cheese Frosting: Your Ultimate Holiday Baking Treat
Prepare to fall in love with these delightful gingerbread cupcakes – a perfect fusion of a soft, moist texture, rich spices, and a truly magical vanilla and gingerbread cream cheese frosting swirl. Imagine the comforting, festive flavors of your favorite gingerbread cookies, but transformed into an ethereal cupcake experience! Adorned with charming mini gingerbread cookies, these treats are an absolute must-have for the holiday season and a dream come true for any gingerbread enthusiast.
If you’re as passionate about gingerbread as we are, then you’ll also adore our gooey gingerbread cinnamon rolls and these incredibly soft gingerbread cookies. They all capture that quintessential holiday warmth!
🧁 Why You’ll Adore This Gingerbread Cupcake Recipe
These gingerbread cupcakes aren’t just another dessert; they’re a celebration of holiday flavors and textures. Here’s why this recipe will quickly become a cherished part of your festive baking repertoire:
- Unforgettable Swirled Frosting: The secret weapon of these cupcakes is undoubtedly the dual-layered cream cheese frosting. Half is infused with classic vanilla, and the other half with rich gingerbread spices. When swirled together, they create a visually stunning and incredibly flavorful topping that elevates these cupcakes to an entirely new level of deliciousness. The creamy, tangy cream cheese perfectly complements the warm spices of the cupcake.
- Authentic Gingerbread Flavor: We’ve meticulously crafted these cupcakes to mimic the deep, complex, and warmly spiced taste of traditional gingerbread cookies. A thoughtful blend of molasses and a symphony of festive spices ensures every bite is bursting with that comforting, nostalgic gingerbread essence you crave during the holidays.
- Incredibly Soft & Moist Texture: Say goodbye to dry, crumbly cupcakes! Our recipe utilizes a unique combination of both butter and oil, working in harmony to deliver an exceptionally soft, tender, and moist crumb that stays fresh for days. Butter provides that rich, signature flavor, while oil guarantees sustained moisture, making these cupcakes a true pleasure to eat.
📝 Essential Ingredients for Perfect Gingerbread Cupcakes
Crafting these delectable gingerbread cupcakes involves two main components: the spiced gingerbread cupcake batter and the dreamy gingerbread cream cheese frosting swirl. Each ingredient plays a crucial role in achieving the perfect balance of flavor and texture.
For an extra festive touch, consider topping your cupcakes with homemade gingerbread cookies. You can follow my soft gingerbread cookie recipe for perfect results. Alternatively, for convenience, you can easily decorate with pre-made gingerbread cookies.
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Cupcake Batter Ingredients
- Molasses: The heart of that deep gingerbread flavor. Always opt for an unsulphured baking molasses, whether medium or dark. This type delivers the sweetness and characteristic flavor without the bitterness of blackstrap molasses, which is generally too intense for baking delicate cupcakes. Molasses also contributes to the moistness and beautiful rich color of the cupcakes. Don’t let any leftovers go to waste; use them in these gooey gingerbread cinnamon rolls or classic gingerbread cookies.
- Oil & Butter: This dynamic duo is key to achieving the perfect cupcake texture. Vegetable oil ensures the cupcakes remain incredibly soft and moist for several days, preventing them from drying out. Meanwhile, butter infuses them with a rich, complex flavor that oil alone cannot provide. You can use any neutral-tasting oil you prefer; grapeseed oil is an excellent choice.
- Buttermilk: Essential for a tender crumb and activating the baking soda to help the cupcakes rise beautifully. Store-bought buttermilk typically offers the most consistent results. If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- All-Purpose Flour: The structural base of our cupcakes. For the most accurate and consistent results, we highly recommend weighing your flour with a kitchen scale. If a scale isn’t available, employ the “spoon and level” method: gently stir the flour in its bag, then lightly spoon it into a measuring cup without packing it down. Level off the top with the flat edge of a knife.
- Ginger, Cinnamon, Nutmeg, Cloves, and Cardamom: This carefully balanced blend of spices is what truly defines the quintessential gingerbread flavor. Ground ginger provides the characteristic warmth and gentle bite, cinnamon adds aromatic sweetness, nutmeg contributes a subtle woody note, and cloves offer a pungent, sweet-spicy depth. The cardamom, though optional, is a delightful addition that adds an extra layer of sophisticated, fragrant warmth, making the flavor even more complex and inviting.
Gingerbread Frosting Ingredients
- Butter: Softened unsalted butter is crucial for creating a smooth, creamy frosting that’s easy to mix and pipe. Ensure it’s at room temperature for optimal consistency.
- Cream Cheese: For a stable, rich, and tangy cream cheese frosting that won’t become soupy, full-fat, brick-style cream cheese is your best friend. Avoid the whipped or spreadable varieties. Allow it to soften slightly, but not too much, as this can lead to a runny frosting.
- Powdered Sugar: Also known as confectioners’ sugar, this provides sweetness and structure to the frosting. Starting with the lower amount and adding more as needed allows you to achieve your desired consistency and sweetness level.
- Pure Vanilla Extract: A touch of vanilla brightens and rounds out the flavors in both the vanilla and gingerbread frosting components.
- Molasses, Cinnamon, and Ginger: These are added to half of the cream cheese frosting to create the distinct gingerbread swirl, mirroring the spices in the cupcake batter for a harmonious flavor profile.
✔️ Ingredient Substitutions & Variations
While this recipe is crafted for optimal flavor and texture, sometimes you might need to make a few adjustments. Here are some helpful substitutions:
- Gluten-Free Flour: If you’re looking to make these gingerbread cupcakes gluten-free, simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Ensure your chosen blend contains xanthan gum for proper structure and binding, or add a small amount if it doesn’t.
- Cloves Alternative: If cloves aren’t a favorite or you don’t have them on hand, allspice makes an excellent substitute. Allspice has a very similar warm, aromatic flavor profile, often described as a blend of cinnamon, nutmeg, and cloves, making it a natural fit for gingerbread.
- No Cream Cheese Frosting: If you prefer a different frosting or don’t have cream cheese, you can substitute the cream cheese in the frosting with an equal amount of softened butter (half a cup). This will result in a traditional buttercream frosting, which will still be delicious but will lack the characteristic tang and slight richness that cream cheese provides. You can still divide it and add molasses and spices to one half for a gingerbread buttercream.
- Dairy-Free Option: For dairy-free cupcakes, you can use plant-based butter (sticks, not spread) and unsweetened plant-based milk + a splash of vinegar for “buttermilk.” For the frosting, use dairy-free cream cheese and plant-based butter. Results may vary slightly in texture and richness.
- Spices: Feel free to adjust the spice levels to your preference. If you like a stronger ginger kick, add a bit more ground ginger. If cardamom isn’t your favorite, you can omit it.
👩🍳 Step-by-Step Guide: How to Make Gingerbread Cupcakes
Making these delightful gingerbread cupcakes is a straightforward and rewarding process, divided into two main stages: preparing the spiced cupcake batter and then crafting and applying the irresistible gingerbread cream cheese frosting.
For those charming edible decorations, I used this very soft gingerbread cookie recipe and a tiny mini gingerbread man cookie cutter to create the perfect festive toppers.
Cupcakes: Step by Step Instructions
Prep: Begin by lining a standard 12-hole muffin tin with paper muffin liners. This ensures easy removal and a tidy presentation. Preheat your oven to 355°F (180°C), allowing it to reach the correct temperature before you start baking.
Step 1: In a spacious mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, vegetable oil, and granulated sugar. Beat these ingredients together on medium speed until the mixture is lightened in color, creamy, and visibly smooth. This creaming process incorporates air, which contributes to the cupcakes’ fluffy texture.
Step 2: Incorporate the pure vanilla extract, then add the eggs one at a time. After each egg addition, beat thoroughly until fully combined, making sure to scrape down the sides of the bowl with a spatula. This ensures all ingredients are evenly incorporated and prevents any unmixed pockets.
Step 3: Next, pour in the molasses and buttermilk. Mix on low speed until these wet ingredients are fully combined and the batter is uniform. Then, add the ground ginger, cinnamon, nutmeg, cloves, and the optional cardamom. Mix again until the spices are evenly distributed throughout the batter, filling your kitchen with a wonderful aroma.
Step 4: Sift the all-purpose flour, baking powder, and baking soda directly into the wet ingredient bowl. Sifting helps to aerate the dry ingredients and prevent lumps, ensuring a smooth batter. A fine-mesh metal sieve works perfectly for this.
Step 5: Using a whisk or spatula, gently fold the dry ingredients into the wet mixture. Mix just until a cohesive batter forms and no dry streaks of flour are visible. Be careful not to overmix, as this can develop the gluten too much, resulting in tough cupcakes.
Step 6: Divide the batter evenly among the prepared muffin liners, filling each approximately ¾ of the way up. This leaves ample room for the cupcakes to rise without overflowing. Bake for 15-18 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out mostly clean with a few moist crumbs attached. Once baked, remove the tin from the oven and let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Let cool completely on a wire rack before frosting. Warm cupcakes will melt your beautiful frosting!
Pro Cupcake Baking Tips for Success:
- Room Temperature Ingredients Are Key: Ensure all your refrigerated ingredients (butter, eggs, buttermilk, cream cheese) are at room temperature. This allows them to emulsify properly, creating a smooth, lump-free batter and frosting. Cold ingredients can result in a lumpy mixture and an inconsistent final product.
- Accuracy with Flour Measurement: For the most precise and consistent results, always measure your flour using a digital kitchen scale. This eliminates inconsistencies that arise from different packing methods in measuring cups.
- “Spoon and Level” Method for Flour (if no scale): If you don’t have a scale, properly measure flour by first stirring the flour in its container to aerate it. Then, gently spoon the flour into your measuring cup until it overflows, without packing it down. Finally, scrape the excess off the top with the flat edge of a knife, ensuring not to tap or pack the flour into the cup.
- The Toothpick Test: Cupcakes are perfectly baked when a toothpick inserted into the center comes out mostly clean, with only a few moist crumbs clinging to it. If it comes out wet with raw batter, bake for a few more minutes. If it comes out completely clean and dry, they might be slightly overbaked, but still delicious!
- Don’t Overmix: After adding the dry ingredients, mix just until combined. Overmixing develops gluten, leading to tough, dense cupcakes instead of light and fluffy ones.
Frosting: Step by Step Instructions
Step 1: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat on medium speed until the butter is creamy, pale, and lightened in color, usually 2-3 minutes. Gradually add the powdered sugar, ½ cup at a time, beating well after each addition until fully incorporated and smooth. This step ensures a lump-free base for your frosting.
Step 2: Add the slightly softened brick-style cream cheese to the butter and sugar mixture. Beat on low speed until just combined, then increase to medium and beat until smooth and fluffy. Overmixing cream cheese can make the frosting too thin or soupy, so be mindful not to beat for too long once it’s incorporated. Add the vanilla extract and beat well. Scrape down the sides of the bowl to ensure everything is mixed evenly. The frosting should be light, fluffy, and firm enough to hold its shape. If it’s too soft, you can add a bit more powdered sugar, a tablespoon at a time, to thicken it. Once ready, divide the frosting evenly into two separate bowls.
Step 3: To one of the bowls of frosting, add the molasses, cinnamon, and ginger. Beat these ingredients together until the gingerbread frosting is smooth, evenly colored, and wonderfully spiced. Leave the other half of the frosting as plain vanilla cream cheese.
Step 4: Prepare a piping bag fitted with your desired piping tip (a large star tip works beautifully for swirls). Carefully fill one side of the piping bag with the vanilla frosting and the other side with the gingerbread frosting. This clever technique will create a beautiful, distinct swirled frosting effect as you pipe, adding visual appeal to your cupcakes.
Step 5: Once the cupcakes are completely cooled, pipe generous swirls of the two-toned frosting on top of each one. For a festive finish, gently press a mini gingerbread man cookie into the side or on top of the frosting. You can optionally sprinkle a little extra cinnamon over the frosted cupcakes for added aroma and visual charm. Serve immediately and enjoy these delightful holiday treats!
Frosting Perfection Tip: The longer you beat the frosting (especially before adding cream cheese, and then only briefly after), the lighter and fluffier its texture will become. If you find your frosting has a slightly grainy texture, continue beating and gradually add a bit more powdered sugar until it smooths out and reaches your desired consistency. If it’s too soft, a quick chill in the fridge can help firm it up.
🥄 Make Ahead & Storage Tips for Freshness
To ensure your gingerbread cupcakes remain as delicious as possible, proper storage is key, especially given the cream cheese in the frosting. Here’s how to manage make-ahead preparation and storage:
Due to the cream cheese, frosted cupcakes must be stored in the refrigerator. To protect your beautiful frosting swirls from getting squashed and to keep the cupcakes fresh, we highly recommend using a cupcake carrier or an airtight container. They will remain fresh and delicious in the fridge for up to 4 days.
While chilled, the frosting can firm up a bit. For the best eating experience, we recommend enjoying these cupcakes at room temperature. Simply take them out of the refrigerator 20-30 minutes before serving to allow the frosting to soften slightly and regain its fluffy, creamy texture. The cupcake itself will also become more tender.
For convenience, the unfrosted cupcake batter can be made one or even two days ahead of time. Baked and unfrosted cupcakes can also be stored at room temperature in an airtight container or a sealed bag. This allows you to break up your baking tasks. Simply bake the cupcakes, let them cool completely, store them, and then prepare the frosting and decorate closer to when you plan to serve them.
We do recommend preparing the cream cheese frosting on the same day you intend to frost the cupcakes. This ensures you achieve the ideal texture and consistency for those perfect, beautiful swirls, as cream cheese frosting can behave differently after extended refrigeration.
❔ The Secret to Super Moist Cupcakes: Why Both Butter and Oil?
One of the standout features of these gingerbread cupcakes is their exceptionally soft and moist texture. The secret lies in a clever combination of both butter and oil in the batter, harnessing the best qualities of each fat.
Butter is a flavor powerhouse. It contributes a rich, complex, and undeniable buttery taste to baked goods that oil simply cannot replicate. It also aids in tenderizing the crumb and helps with browning for a lovely golden hue.
However, oil excels in moisture retention. Cakes and cupcakes made with oil tend to stay softer and moister for significantly longer periods, often for days, compared to those made solely with butter. This is because oil is 100% fat, whereas butter contains water solids. The fat in oil creates a protective coating around the flour proteins, preventing them from forming too much gluten and keeping the crumb tender and moist.
By combining butter and oil in this recipe, you truly get the “best of both worlds!” You achieve the luxurious, deeply flavorful profile from the butter, coupled with the incredible, long-lasting softness and moisture provided by the oil. The result is a cupcake that is not only rich in flavor but also boasts an irresistible, fluffy, and perfectly moist texture that holds up beautifully.
This powerful combination isn’t just for gingerbread! I also use a mix of butter and oil in my decadent black velvet cake and in these unique maple bacon cupcakes for similarly outstanding results.
📖 Recipe Frequently Asked Questions
If your cream cheese frosting turns out too soft or runny and struggles to hold its shape, don’t panic! First, try placing the entire bowl of frosting into the refrigerator for about 15-20 minutes to allow the butter and cream cheese to firm up slightly. After chilling, re-beat the frosting for a minute or two. If it’s still too thin, gradually add more powdered sugar, one tablespoon at a time, beating after each addition, until it reaches your desired thick, pipeable consistency. Remember not to overmix the cream cheese itself, as this can break down its structure.
For these gingerbread cupcakes and most baking recipes, you’ll want to use an unsulphured baking molasses. Both medium and dark varieties will work wonderfully, providing that signature deep flavor and rich color. It’s crucial to avoid blackstrap molasses, as it has a much stronger, more bitter flavor and is far less sweet, which would overpower the delicate balance of these cupcakes.
Yes, if you don’t have store-bought buttermilk, you can easily make a homemade substitute. For every 1/2 cup of buttermilk required, simply add 1/2 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then, fill the rest of the cup with regular milk (dairy or non-dairy) up to the 1/2 cup mark. Let it sit for 5-10 minutes until it appears slightly curdled. This acidic milk will work perfectly to activate the baking soda and contribute to the tender crumb.
If you’re using homemade mini gingerbread cookies, they can be baked a few days in advance and stored in an airtight container at room temperature. For best texture, add them to the cupcakes right before serving or up to a few hours beforehand. If added too far in advance, especially when refrigerated, they might soften slightly from the frosting’s moisture. Pre-made store-bought cookies tend to hold up well for longer.
🎄 More Festive Holiday Recipes You’ll Love
If you’re embracing the holiday spirit with your baking, here are some other fantastic recipes from our kitchen that perfectly capture the festive mood and would be a wonderful addition to any celebration:
- Ferrero Rocher Cupcakes
- Soft Gingerbread Cookies
- Black Forest Cupcakes
- Mango Coconut Swiss Roll Cake
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Gingerbread Cupcakes
MaryEquipment
- electric mixer
- cupcake liners
- cupcake tin
Ingredients
Cupcakes
- ¼ cup butter softened
- ¼ cup vegetable oil
- ⅓ cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ½ cup molasses unsulphured, and not blackstrap
- ½ cup buttermilk room temperature
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon cardamom optional
- 1 ¾ cup all purpose flour 210 g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Frosting
- ¾ cup unsalted butter softened
- 2-3 cups powdered sugar
- 4 oz cream cheese slightly softened for 20 minutes
- 1 teaspoon pure vanilla extract
- 2 tablespoons molasses unsulphured, and not blackstrap
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 12 mini gingerbread men cookies
Instructions
Cupcakes
- Add muffin liners into a 12 hole regular sized muffin tin. Preheat oven to 355°F (180°C).
- In a large bowl or standmixer, combine butter, oil, and sugar. Beat until creamy, smooth, and lightened in color.¼ cup butter, ¼ cup vegetable oil, ⅓ cup brown sugar
- Add vanilla extract and eggs, one by one, beating well and scraping the bowl in between. Add molasses and buttermilk, mixing well to combine.1 teaspoon pure vanilla extract, 2 large eggs, ½ cup molasses, ½ cup buttermilk
- Add ginger, cinnamon, nutmeg, cloves, and cardamom (optional) to the batter and mix well.1 tablespoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon cardamom
- Sift flour, baking powder, and baking soda right into the same bowl. Fold with a whisk just until a batter forms with no more dry streaks.1 ¾ cup all purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda
- Fill the muffin liners with batter ¾ of the way up, leaving room for them to rise in the oven. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out mostly clean with a few crumbs attached.
- Let cool and remove from the muffin tin.
Frosting
- Add softened butter into a large bowl or standmixer. Beat with a paddle attachment or stand mixer until creamy and lightened in color.¾ cup unsalted butter
- Add powdered sugar, ½ cup at a time, beating well to combine.2-3 cups powdered sugar
- Add softened cream cheese and beat well to combine. Add vanilla, beat well, and scrape down the sides of the bowl. The frosting should be light, fluffy, and hold its shape well. Add more icing sugar for more body and to smooth it out if needed.4 oz cream cheese, 1 teaspoon pure vanilla extract
- Set half the frosting aside in a separate bowl.
- Add molasses, cinnamon, and ginger into the rest of the frosting. Beat together until smooth.2 tablespoons molasses, 1 teaspoon cinnamon, 1 teaspoon ginger
- Fill a piping bag fitted with a piping tip by adding vanilla frosting on one side and gingerbread frosting on the other side. This will create a swirled frosting effect.
- Pipe swirls of frosting on top of the baked and cooled cupcakes. Squish a gingerbread man into the side or top of each cupcake’s frosting. Sprinkle with more cinnamon (optional), and serve!12 mini gingerbread men cookies
Video
Notes
- Have all the ingredients at room temperature so they combine easily and form a smooth batter.
- Measure the flour with a scale for best results.
- If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
- Cupcakes are ready when a toothpick inserted into the center comes out mostly clean (with a few crumbs attached).