Description
These festive Christmas Gingerbread Cupcakes combine the warm, spicy flavors of gingerbread with a rich cream cheese frosting and optional decorated gingerbread cookies on top. Perfect for holiday celebrations, these moist cupcakes are flavored with molasses and warming spices, complemented by a cinnamon-spiked cream cheese frosting and charming royal icing details on the cookies. They make a delightful treat to share during the holiday season or as a cozy winter dessert.
Ingredients
Scale
Gingerbread Cookies
- 2 1/4 cups (280g) all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 2 heaping tsp ground ginger
- 1 tsp cinnamon
- Pinch of salt
- 1/4 cup (90g) unsulfured molasses
- 1 large egg
- 1/2 cup (110g) unsalted butter, room temperature
- 3/4 cup (150g) light brown sugar, packed
Royal Icing
- 2 cups (240g) powdered sugar
- 2 tbsp meringue powder
- 2–3 tbsp milk
Gingerbread Cupcakes
- 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/3 cup (125g) unsulfured molasses
- 1/2 cup (120ml) buttermilk (or homemade with 1/2 cup milk + 1/2 tsp vinegar)
- 1/2 cup (100g) packed dark brown sugar
- 1/2 cup (110g) unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Frosting
- 8 oz Philadelphia full fat cream cheese, room temperature
- 1/2 cup (100g) unsalted butter, room temperature
- 4 cups (450g) powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
Instructions
- Prepare Gingerbread Cookies Dry Mix: In a bowl, whisk together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
- Mix Molasses and Egg: Lightly beat molasses and egg together in a small bowl until combined and set aside.
- Cream Butter and Sugar: Using an electric mixer, cream the room temperature butter and light brown sugar until pale and fluffy, about 3-5 minutes.
- Combine Wet and Dry for Cookies: Add the molasses-egg mixture to the creamed butter and sugar until smooth. Gradually add the dry ingredients mixing until just combined into a dough.
- Roll and Chill Dough: Divide dough in half. Roll each half between two floured parchment sheets to about 1/4 inch thickness. Stack sheets of dough and refrigerate on a baking sheet until firm, about 30-60 minutes.
- Preheat Oven and Prepare Cupcake Tin: Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with liners.
- Mix Cupcake Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl.
- Combine Buttermilk and Molasses: In a measuring glass, mix buttermilk and molasses. Set aside.
- Cream Butter and Sugar for Cupcakes: Beat butter and dark brown sugar with a paddle attachment until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Mix in eggs one at a time, then stir in vanilla extract until combined.
- Incorporate Dry and Wet Mixes: Alternately add half of the dry ingredients, then the molasses-buttermilk mixture, then the remaining dry ingredients, mixing gently to blend.
- Fill Cupcake Liners and Bake: Divide batter evenly among 12 liners, filling about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool Cupcakes: Remove cupcakes from oven and allow to cool completely before frosting.
- Bake Gingerbread Cookies: While cupcakes cool, if dough is firm, cut out desired shapes using cookie cutters. Place on parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until evenly browned. Let cool.
- Make Royal Icing: Whisk together powdered sugar and meringue powder. Add 1 tablespoon milk at a time until thick, glue-like consistency. Fill piping bag with small tip to decorate cookies. Allow icing to harden fully.
- Make Cream Cheese Frosting: Beat cream cheese and butter until smooth using an electric mixer, ensuring both are room temperature. Gradually add powdered sugar 1 cup at a time until incorporated.
- Add Flavor to Frosting: Mix in vanilla extract, cinnamon, and a pinch of salt until smooth and fluffy.
- Frost Cupcakes: Fill piping bag fitted with large French tip with cream cheese frosting. Pipe frosting onto cooled cupcakes in swirls.
- Decorate with Gingerbread Cookies: Top each frosted cupcake with a decorated and fully dried gingerbread cookie.
- Storage: Store cupcakes refrigerated if not eating within a few hours. Bring to room temperature before serving for best flavor and texture.
Notes
- GINGERBREAD COOKIES – Optional topping. Dough makes enough for mini and regular cookies. Roll dough thicker for larger cookies. Store dough refrigerated for up to 1 week or frozen up to 1 month.
- BUTTERMILK SUBSTITUTE – Mix 1/2 cup whole milk with 1/2 tsp white vinegar, let sit 5-10 minutes to curdle.
- Ensure cream cheese and butter are at room temperature before frosting for smooth results.
- Use parchment paper when rolling out dough for easy handling and clean workspace.
- Decorated cookies can be made ahead and stored for decorating later.
- Enjoy cupcakes at room temperature for best flavor and texture.
Nutrition
- Serving Size: 1 cupcake with frosting and cookie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 50mg
