Back to Gingerbread Cupcakes

Print Options


Card Sizes

Gingerbread Cupcakes Recipe

Gingerbread Cupcakes Recipe

The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. —Nancy Beckman, Helena, Montana
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling YIELD:12 servings


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/3 cup butter, softened
  • 1 ounce cream cheese, softened
  • 1/4 cup packed brown sugar
  • Dash salt
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • 1 cup confectioners' sugar


  • 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
  • 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely.
  • 3. For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator. Yield: 1 dozen.

Nutritional Facts

1 each: 325 calories, 14g fat (9g saturated fat), 54mg cholesterol, 293mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 2g protein.

Reviews for Gingerbread Cupcakes

Sort By :

Average Rating
Isabelle User ID: 8987176 258200
Reviewed Dec. 16, 2016

"I made this batter and found out my oven wasn't working.something with the pilot light . Anyway, I put the batter in the fridge, can I still use the batter???"

LDaisy User ID: 5541821 164732
Reviewed Jan. 20, 2014

"These were a huge hit! The maple frosting really is a nice touch."

rkdavison User ID: 7052263 150334
Reviewed Dec. 23, 2012

"Great cake recipe but the icing wasn't so great! I used a cream cheese icing with it instead and everyone loved it!"

ab16107 User ID: 6709009 166815
Reviewed Dec. 22, 2012

"These are the best cupcakes I have ever had."

KSpangler User ID: 7012374 125745
Reviewed Dec. 9, 2012

"I have always hated gingerbread, but my mom told me that she had some gingerbread cupcakes from the grocery store last season and loved them, so I decided to give these a try. I absolutely LOVE these cupcakes! I wish I had doubled the recipe! I only used half the amount of ginger in the recipe because I'm not a fan of ginger and I left out the allspice and nutmeg because I didn't have any. I also omitted the maple from the frosting because I don't like maple flavoring. I topped them with red glitter sprinkles and gingerbread cookies. They look beautiful and taste so delicious!"

laurenmckenna User ID: 6062603 170003
Reviewed Jan. 4, 2012

"easy to make and everyone loved them.i had to make them a bunch of times for a lot of different people"

Foodieatheart User ID: 6368163 164710
Reviewed Dec. 20, 2011

"Yes, very light and moist."

Foodieatheart User ID: 6368163 208876
Reviewed Dec. 19, 2011

"easy to make. Very light but with a robust gingerbread flavour. I used soy cream cheese ( Tofutti) and it was just as good and topped it with a bit of ginger jelly and served it on a bed of custard as a dessert. Rave reviews from guests."

jblatter User ID: 2501566 96907
Reviewed Dec. 17, 2011

"Haven't made these yet, but want to. Can anyone tell me if they are moist?"

tonimeza User ID: 6339289 166813
Reviewed Dec. 11, 2011

"Great recipe and they tasted just like homemade gingerbread!!!"

kmparks2 User ID: 6364008 125740
Reviewed Dec. 10, 2011

"Awesome and light and fluffy how I like my cupcakes! I used cream cheese frosting I had left over but these cupcakes were so delicious and really had my house smelling of Christmas. I also like that it only yields twelve instead of 24. Awesome recipe!"

sdgcag User ID: 1886423 169937
Reviewed Dec. 7, 2011

"These have a mild/delicate flavor. I used maple extract instead of maple syrup in the frosting and was yummy. They became popular in our house very quickly."

Loading Image