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How to Make Beautiful Gingerbread Cupcakes

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45 mins 14 Servings
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Love Christmas spices? Looking for a warming festive bake? These gorgeous gingerbread cupcakes are the perfect balance of texture and flavour! With a soft crumb and perfectly balanced spices, these beauties are wonderful for Christmas parties, get togethers and homemade gifts! Keep reading for the easy peasy recipe…

A close up of a gingerbread cupcake topped with a gingerbread biscuit snowflake on a cooling rack being sprinkled with extra cinnamon. There are more cupcakes, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Why you’ll love this recipe

I make these gingerbread cupcakes every Christmas, they’re THAT good! They’re perfectly spiced, have a wonderful soft texture, and are topped with the most luxurious cream cheese frosting EVER! They look super cute with gingerbread biscuits on the top too! (Another great example of cookies being used as decoration is this pretty Christmas cookie tree!)

And if you’re not a confident baker yet? Don’t worry! Check out baking for beginners first, to boost your baking knowledge and confidence.

A top down view of a hand reaching in to some iced and none iced gingerbread cupcakes in a muffin pan on a decorative white board. There's some mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know when making gingerbread cupcakes…

For the cake

  • Sugar – Dark muscovado sugar brings a lovely flavour, texture and colour to gingerbread cupcakes. I don’t recommend substituting, but use brown sugar rather than a white sugar if you have to.
  • Butter – Always use unsalted in baking and add the salt separately. This gives you full control of the overall flavour.
  • Flour – You need to use plain/all purpose flour, as we are adding the leavening ingredients separately.
  • Baking Powder – Don’t switch this with bicarbonate of soda as it won’t work.
  • Spices – Ground spices work best in this cupcake recipe as they give a strong flavour while blending easily with the other ingredients.
  • Milk – Using whole (full fat) milk gives the best results in this recipe. Other milks will work, but may affect the flavour and texture slightly.
  • Vanilla – Always use a good quality vanilla such as Little Pod or Nielsen Massey. You’ll really taste the difference!
  • Eggs – I use large free range eggs, but most eggs will work fine. Avoid VERY large or small eggs.
A top down view of a mixture of iced and none iced gingerbread cupcakes on a cooling rack. There is a mini sieve filled with cinnamon, some books, mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

For the cream cheese frosting

  • Butter – I use a good quality unsalted butter like Lurpak in this frosting. Both the stability and flavour shine through. Cheaper alternatives will probably work, but it’s not worth the risk in my opinion.
  • Cream Cheese – This matters. You need the stability and ‘rigidness’ of good cream cheese in this or it won’t hold it’s shape when you’re finished. Full fat Philadelphia original cream cheese is the only one I will use!
  • Icing Sugar – Also known as confectioners sugar or powdered sugar, any brand will work fine here. I do recommend that you sieve it first to remove any lumps.
A close up of a gingerbread cupcake with a bite out of ot set on a cooling rack. There are gold baubles, mini gingerbread biscuits and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Emma’s top tips

Here are a few tips you’ll find helpful when using this gingerbread cupcake recipe.

  • Bring your butter, eggs and cream cheese to room temperature before you begin. Ingredients blend together so much better when they are at the same temperature.
  • Remember that all ovens vary and the cooking times are approximate. I recommend you keep an eye on your cakes a few minutes before the timer beeps, just in case.
  • Use foil cupcake cases instead of paper. They tend to withstand any grease seepage far better.
  • Let your cakes cool completely before attempting to decorate. Cream cheese frosting is delicate already, without throwing warm cakes into the mix.
  • Allow time to chill your cream cheese frosting before you decorate. This helps with with stability and it will be more likely to hold it’s shape.
  • Cupcakes domed in the middle? Don’t worry! Simply slice off the tops to create a flat surface for decorating. (I like to eat these in a bowl with any spare frosting!)
A flat lay view of a mixture of iced and non iced gingerbread cupcakes on a decorative white board. There are mini gingerbread biscuits, gold baubles, more cupcakes and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

  • It will take approximately 15 minutes to make the cupcake batter, and 15 mins to bake them.
  • Allow time for them to completely cool before decorating (the warmth of your kitchen and the time of year will affect how long this will take).
  • It should take 10-15 minutes to make the cream cheese frosting.
  • You need to allow 1 hour to chill it before using.
  • Decorating your cupcakes should take no more than 10 minutes.
A close up of a mixture of iced and none iced gingerbread cupcakes on a round cooling rack. There are some gold baubles, books and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Gingerbread Cupcakes – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Please note the chilling time in this recipe before you begin!

Ingredients

Here is what you will need to make 14-16 cupcakes.

For the cake

  • 280g (1 + 1/3 Cups + 1 tbsp) Dark Muscovado Sugar
  • 80g (1/3 Cup) Unsalted Butter, cubed and room temperature
  • 240g (2 Cups) Plain/All Purpose Flour
  • 1 tbsp Baking Powder
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 240ml (1 Cup) Whole Milk
  • 1 tsp Vanilla Extract or Paste
  • 2 Eggs, room temperature

For the cream cheese frosting

Needs chilling for 1 hour

  • 100g (1/2 Cup) Unsalted Butter, room temperature
  • 220g (1 + 3/4 Cup) Full Fat Philadelphia Cream Cheese, room temperature
  • 550g (4 + 1/2 Cups) Icing/Confectioners Sugar
  • 1 tsp Vanilla Extract or Paste
  • 1 tsp Ground Cinnamon

Essential equipment

  • Cupcake/Muffin Pan
  • 14-16 Foil Cupcake Cases
  • Electric Stand Mixer or Large Bowl and Electric Hand Whisk
  • Jug
  • Cooling Rack
  • Piping Bag
  • 3M Open Star Piping Nozzle (affiliate link)

Cake instructions

Preheat your oven to 170ºC/Fan 160ºC/338ºF and line your cupcake pan with foil cases. Then add the dark muscovado sugar (280g | 1 + 1/3 Cups + 1 tbsp) into the bowl of your electric stand mixer or a large bowl with an electric hand whisk – and beat to break up any large lumps.

Dark muscovado sugar in a large silver bowl on a kitchen worktop.

Next, add in the cubed unsalted butter (80g | 1/3 Cup), flour (240g | 2 Cups), baking powder (1 tbsp), ground ginger (2 tsp), ground cinnamon (1 tsp), ground nutmeg (1/2 tsp) and salt (1/4 tsp). Beat slowly to start with, then gradually increase the speed to medium. Mix until it becomes sandy in consistency.

Dark muscovado sugar, cubed butter, flour, baking powder, ginger, cinnamon, nutmeg and salt in a large silver bowl on a kitchen worktop.
The dry ingredients of gingerbread cupcakes mixed together in a large silver bowl on a kitchen worktop.

Then mix together the milk (240ml | 1 Cup), vanilla (1 tsp) and eggs (x 2) in a jug until blended.

Milk, egg and vanilla mixed together in a jug with a fork in it. Set on a kitchen worktop.

Pour half the wet mixture into the dry ingredients and mix until smooth. You may need to scrape down the bowl once or twice.

Gingerbread cupcake batter (with half the wet ingredients added) in a large silver bowl on a kitchen worktop.

Then add the remaining wet ingredients into the bowl and beat again until smooth. You may need to scrape down the bowl once or twice again.

Gingerbread cupcake batter in a large silver bowl with a spatula inside. Set on a kitchen worktop.

Spoon the mixture into the cupcake cases to about two thirds full.

12 unbaked gingerbread cupcakes in a muffin tin set on a kitchen worktop.

Then bake in your preheated oven for approximately 15-17 minutes until a skewer inserted into the middle comes out clean.

12 gingerbread cupcakes in a muffin tin set on a kitchen worktop.

As soon as you can handle the heat, transfer your cupcakes to a cooling rack to cool completely while you make the frosting.

12 gingerbread cupcakes cooling on a wire rack on a kitchen worktop.

Cream cheese frosting layer instructions

In a (clean) bowl of an electric stand mixer or a large bowl with an electric hand whisk – beat together the butter (100g | 1/2 Cup) and cream cheese (220g | 1 + 3/4 Cup) until smooth.

Butter and cream cheese creamed together in a large silver bowl. Set on a kitchen worktop.

Next, add the icing sugar (550g | 4 + 1/2 Cups) to the mixture in thirds and, after each addition, beat until smooth.

Cream cheese frosting without flavourings in a large silver bowl. Set on a kitchen worktop.

Then add in the vanilla (1 tsp) and cinnamon (1 tsp) and beat on a medium speed for a few minutes until it’s thick and smooth.

Cream cheese frosting and vanilla/cinnamon in a large silver bowl with a spatula. Set on a kitchen worktop.
Cinnamon cream cheese frosting in a large silver bowl with a spatula. Set on a kitchen worktop.

Chill your cream cheese frosting for at least 1 hour before using to decorate your gingerbread cupcakes.

Decorating instructions

Load a piping bag with a 3M open star nozzle (or similar) then fill with your chilled cream cheese frosting.

Moving from the outside in, pipe swirls on top of each cupcake. Finish with a mini gingerbread biscuit if you wish.

A round cooling rack topped with gingerbread cupcakes, one is being iced with cream cheese frosting. There are mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

How to store gingerbread cupcakes

Usually I say no to storing cake in the fridge, as it will dry out faster. However, I do recommend storing these gingerbread cupcakes covered in the fridge, and consuming within 3-4 days.

Why? Cream cheese frosting is very delicate, and these cupcakes are moist. Meaning these beauties can handle being in the fridge for a while.

Do note that any biscuit decorations will go soft over time, as they are in direct contact with a ‘wet’ ingredient. Due to this, it’s best to decorate just before eating.

A close up top down view of a mixture of iced and none iced gingerbread cupcakes on a cooling rack. There is a mini sieve filled with cinnamon, some books, mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

FAQs

Does cream cheese frosting get hard?

It doesn’t go hard like royal icing but, if you place your cream cheese frosting into the fridge for a while, it should firm up. If it doesn’t, there may be something wrong with the mixture itself.
Once piped onto your cakes, if you store them in the fridge, the outer layer will form a sort of crust which also helps to keep it in shape.

Why is my cream cheese frosting so loose?

Cream cheese frosting can be quite loose compared to buttercream frosting. This could be for a few reasons. You may not have chilled it for long enough (this helps to firm it up) or you may have got the balance of ingredients wrong.
You could also have softened your butter a little too much. It shouldn’t be so soft it appears oily – around 30-45 mins on the kitchen side should do.

A mixture of iced and none iced gingerbread cupcakes on a round cooling rack. There are some mini gingerbread biscuits, gold baubles, books and a light brown linen napkin in the backlground. Set on a cool grey wood effect backdrop.
How do you stiffen cream cheese frosting?

Cream cheese frosting is a delicate creature. It can often seem quite loose or runny. Try chilling it for an hour first, this should work.
Failing that, you can try adding more icing sugar (although be aware this could make it too sweet) or add a little meringue powder to stiffen it up.

A top down view of iced and none iced gingerbread cupcakes in a muffin pan on a decorative white board. There's some mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

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A bitten into gingerbread cupcake on a wrapper, topped with a gingerbread biscuit snowflake. A text overlay says "Winter warming gingerbread cupcakes".
A close up of a gingerbread cupcake topped with a gingerbread biscuit snowflake on a cooling rack being sprinkled with extra cinnamon. There are more cupcakes, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Easy Gingerbread Cupcakes Recipe

Yield: 14-16
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

These easy gingerbread cupcakes are the perfect Christmas treat on a cold Winter's day! Filled with comforting, warming festive spices.

Ingredients

For the cake

  • 280g (1 + 1/3 Cups + 1 tbsp) Dark Muscovado Sugar
  • 80g (1/3 Cup) Unsalted Butter, cubed and room temperature
  • 240g (2 Cups) Plain/All Purpose Flour
  • 1 tbsp Baking Powder
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 240ml (1 Cup) Whole Milk
  • 1 tsp Vanilla Extract or Paste
  • 2 Eggs, room temperature

For the cream cheese frosting

  • 100g (1/2 Cup) Unsalted Butter, room temperature
  • 220g (1 + 3/4 Cup) Full Fat Philadelphia Cream Cheese, room temperature
  • 550g (4 + 1/2 Cups) Icing/Confectioners Sugar
  • 1 tsp Vanilla Extract or Paste
  • 1 tsp Ground Cinnamon

Essential equipment

  • Cupcake/Muffin Pan
  • 14-16 Foil Cupcake Cases
  • Electric Stand Mixer or Large Bowl and Electric Hand Whisk
  • Jug
  • Cooling Rack
  • Piping Bag
  • 3M Open Star Piping Nozzle

Instructions

For the cake

  1. Preheat the oven to 170ºC/Fan 160ºC/338ºF and line your cupcake pan with cases. Beat the muscovado sugar in a stand mixer (or large bowl with an electric hand whisk) until no large lumps remain. Dark muscovado sugar in a large silver bowl on a kitchen worktop.
  1. Add the butter, flour, baking powder, ginger, cinnamon, nutmeg and salt. Beat until sandy in consistency. The dry ingredients of gingerbread cupcakes mixed together in a large silver bowl on a kitchen worktop.
  2. In a jug, mix together the milk, vanilla and eggs. Milk, egg and vanilla mixed together in a jug with a fork in it. Set on a kitchen worktop.
  3. Pour half the wet ingredients into the dry and mix until smooth. Gingerbread cupcake batter (with half the wet ingredients added) in a large silver bowl on a kitchen worktop.
  4. Add the remaining wet ingredients and mix until smooth again. You may need to scrape down the bowl. Gingerbread cupcake batter in a large silver bowl with a spatula inside. Set on a kitchen worktop.
  5. Add the batter into the cases to two thirds full. Bake for 15-17 mins until a skewer/knife inserted into the middle comes out clean. 12 unbaked gingerbread cupcakes in a muffin tin set on a kitchen worktop.
  6. Cool completely on a wire rack. 12 gingerbread cupcakes cooling on a wire rack on a kitchen worktop.

For the cream cheese frosting

  1. Cream together the butter and cream cheese in an electric stand mixer (or a large bowl with an electric hand whisk) until smooth. Butter and cream cheese creamed together in a large silver bowl. Set on a kitchen worktop.
  2. Add the icing sugar in thirds, beating until smooth after each addition. Cream cheese frosting without flavourings in a large silver bowl. Set on a kitchen worktop.
  3. Add the vanilla and cinnamon and beat on medium speed for a few minutes until thick and smooth. Chill for 1 hour before using. Cinnamon cream cheese frosting in a large silver bowl with a spatula. Set on a kitchen worktop.

To decorate

  1. Load a piping bag with a 3M open star nozzle and fill with the cream cheese frosting. Pipe swirls on each cupcake and top with a homemade mini gingerbread biscuit. A round cooling rack topped with gingerbread cupcakes, one is being iced with cream cheese frosting. There are mini gingerbread biscuits, gold baubles and a light brown linen napkin in the background. Set on a cool grey wood effect backdrop.

Notes

PLEASE NOTE - the cream cheese frosting will need chilling for 1 hour before using.

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them. Please note, this recipe includes both UK metric and US Cup measurements.

Storage

Store your cupcakes in the fridge and consume within 3-4 days.

Tips

  • Bring your butter, eggs and cream cheese to room temperature before you begin. Ingredients blend together so much better when they are at the same temperature.
  • Remember that all ovens vary and the cooking times are approximate. I recommend you keep an eye on your cakes a few minutes before the timer beeps, just in case.
  • Use foil cupcake cases instead of paper. They tend to withstand any grease seepage far better.
  • Let your cakes cool completely before attempting to decorate. Cream cheese frosting is delicate already, without throwing warm cakes into the mix.
  • Allow time to chill your cream cheese frosting before you decorate. This helps with with stability and it will be more likely to hold it’s shape.
  • Cupcakes domed in the middle? Don’t worry! Simply slice off the tops to create a flat surface for decorating. (I like to eat these in a bowl with any spare frosting hehehehe!)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 189mgCarbohydrates: 66gFiber: 1gSugar: 53gProtein: 4g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

© Emma Mason | Kitchen Mason
Cuisine: English / Category: Easy Cake Recipes

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Abigail

Sunday 19th of December 2021

I made these for my staff Christmas party and they disappeared so quickly!! Such a yummy treat - thanks for the great recipe

Emma

Sunday 19th of December 2021

I’m so happy you enjoyed my recipe Abigail!! Thank you for sharing this with me, you’ve made my day :) Emma x

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