Festive Gingerbread Cupcakes Recipe

If you’re hunting for that perfect holiday treat, you’re in for a real treat with this Festive Gingerbread Cupcakes Recipe. I absolutely love how these cupcakes turn out — they’re moist, warmly spiced, and topped with the best cream cheese frosting plus adorable gingerbread cookies. When I first tried baking these, I wasn’t sure if I’d get the spice balance just right, but this recipe nailed it every single time. Stick with me, and I’ll share every tip so your batch comes out as magical and cozy as mine does!

this …

Ingredients You’ll Need

Getting the right ingredients is half the battle, and for this Festive Gingerbread Cupcakes Recipe, you’ll want fresh spices and quality molasses — they bring out that deep, rich gingerbread flavor we all crave at this time of year.

• All-Purpose Flour: Spoon it into your measuring cup and level it off to avoid dense cupcakes or cookies.
• Baking Powder & Baking Soda: The perfect little boosts to make your cupcakes light and fluffy.
• Ground Ginger, Cinnamon, Nutmeg, Cloves: Freshly ground or freshly opened spices work best for the brightest flavors.
• Molasses: Unsulfured is key for that authentic, robust gingerbread taste.
• Buttermilk: If you don’t have it, I’ll show you a quick DIY fix below!
• Butter: Room temperature for easy creaming with sugar.
• Brown Sugar: Adds moisture and a caramel-y depth.
• Eggs & Vanilla Extract: Essential for structure and flavor balance.
• Cream Cheese: For that dreamy frosting that complements the spicy cupcake.
• Powdered Sugar & Meringue Powder (for royal icing): To decorate those festive gingerbread cookie toppers.

Variations

I love to keep this Festive Gingerbread Cupcakes Recipe fun by tweaking it based on the occasion or who I’m baking for. You can easily personalize these cupcakes, whether that’s making them vegan or adding a twist to the toppings.

• Spice It Up or Tone It Down: I’ve dialed back the cloves for my kids and sometimes add extra ginger or cinnamon if I want a bolder spice punch.
• Vegan Swap: I’ve replaced butter with coconut oil and used a flax egg instead of regular eggs; it works surprisingly well!
• Frosting Freedom: While cream cheese frosting is my go-to, swapping in a whipped mascarpone topping or even a caramel glaze is delicious.
• Cookie-Free Option: If you prefer, just skip the gingerbread cookies and sprinkle crushed candy canes or chopped nuts on the frosting instead.

How to Make Festive Gingerbread Cupcakes Recipe

Step 1: Mix and Chill Your Gingerbread Cookie Dough

Start by whisking together all the dry ingredients for the gingerbread cookies — flour, baking powder, ginger, and cinnamon with a pinch of salt. Then in a small bowl, beat the molasses and egg until smooth. Cream your butter and brown sugar until light and fluffy with an electric mixer, then add the molasses mixture. Gradually stir in your dry ingredients until everything forms a dough. Split it in half and roll each portion between lightly floured parchment sheets to 1/4 inch thickness. Stack and chill in the fridge while you move on to the cupcakes. This chilling step is crucial — it makes the dough easier to work with later and helps those cookies keep their shape while baking.

Step 2: Whip Up the Cupcake Batter

Preheat your oven to 350°F and line your cupcake tins. In a large bowl, whisk your dry ingredients for the cupcakes: flour, baking powder, baking soda, salt, and the warm spices. In a measuring cup, combine the buttermilk and molasses. Using a paddle attachment on your mixer, cream butter and brown sugar until fluffy, then beat in eggs one at a time followed by vanilla. Now add half the dry ingredients to the wet mixture, then the buttermilk-molasses mix, and finish with the rest of the dry ingredients. This alternating method keeps the batter tender and well combined. Fill your cupcake liners about three-quarters full and pop them in the oven for 15-18 minutes. To check doneness, stick a toothpick in the center — it should come out with a few moist crumbs but no wet batter.

Step 3: Bake Your Gingerbread Cookies

Once the cupcakes are cooling, check on that chilled gingerbread dough. If it’s firm enough, use your favorite cookie cutter to stamp out shapes and place them on a parchment-lined tray. Bake at 350°F for 8-10 minutes, until the edges are just darkened but not burnt. These cookies bake quickly, so keep an eye on them! When cooled, you can ice them with royal icing to add festive details — holiday vibes guaranteed.

Step 4: Make the Cream Cheese Frosting and Decorate

For that dreamy cream cheese frosting, beat together room temperature cream cheese and butter until smooth. Slowly mix in powdered sugar, adding it in one cup at a time to keep the texture perfect. Finish with vanilla, cinnamon, and a pinch of salt to bring out the flavors. I like to pipe the frosting in swirls using a big French tip. Finally, top each cupcake with one of your decorated gingerbread cookies for that extra special look and crunch. Keep these cupcakes refrigerated if you’re not serving right away — they’re best enjoyed at room temperature.

How to Serve Festive Gingerbread Cupcakes Recipe

Garnishes

I love topping these festive cupcakes with mini gingerbread cookies iced in royal icing — it’s such a charming touch! Sometimes, I sprinkle crushed peppermint candies or a dusting of cinnamon sugar for extra sparkle. You could also add edible gold pearls or festive sprinkles to brighten your display. These little additions make your cupcakes look professionally done, even if you’re baking them in your kitchen.

Side Dishes

These cupcakes shine as a dessert after a cozy holiday dinner but also pair beautifully with a warm cup of spiced cider, hot chocolate, or even a chai latte. For a brunch party, serve alongside a light orange cranberry salad or roasted nuts for a perfect sweet-savory balance. My family goes crazy for the contrast between the rich cupcakes and a tart fruit side.

Creative Ways to Present

One festive idea I tried was arranging the cupcakes on tiered trays with holly leaves and fresh cranberries tucked in between them — it’s super inviting. Another time, I wrapped each cupcake in a little cellophane bag tied with a festive ribbon to give as gifts. If you’re hosting a party, line a serving board with parchment, cluster the cupcakes, and scatter cinnamon sticks for that cozy seasonal vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover Festive Gingerbread Cupcakes in an airtight container in the fridge — I’ve found that they keep beautifully for up to 4 days. Just bring them to room temperature before serving to let the flavors and frosting shine again. I always cover them loosely with plastic wrap over the frosting to protect the delicate tips.

Freezing

These cupcakes freeze really well! I like to freeze them unfrosted, wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. When I’m ready to serve them, I thaw completely, then pipe fresh cream cheese frosting and add the gingerbread cookie toppers. This way, your cupcakes taste just like fresh-baked.

Reheating

I never recommend microwaving frosting, so for leftover cupcakes, I let them sit at room temperature for about 20-30 minutes before serving. If you want to refresh the cupcake itself, a quick 10-second zap in the microwave (without frosting) revives that warm-baked feeling nicely.

FAQs

Final Thoughts

This Festive Gingerbread Cupcakes Recipe holds a special spot in my heart — it was the first holiday recipe that truly wowed my family and friends. The cozy spices, the creamy frosting, and the fun gingerbread cookie toppings come together in a way that feels like a warm hug on a chilly winter day. If you want a seasonal dessert that’s as joyful to make as it is to eat, give this a try. I promise, once you do, you’ll be making these every year!

Print