Holiday Gingerbread Delights with Cream Cheese Clouds

These gingerbread cupcakes with cream cheese frosting are the quintessential holiday treat, perfect for any festive gathering or cozy winter evening! Imagine a soft, incredibly moist sponge cake, generously flavored with a symphony of aromatic spices, crowned with a luscious, sweet, rich, and tangy cream cheese frosting. To complete this festive masterpiece, we adorn them with charming mini gingerbread biscuits and a sprinkle of your favorite holiday decorations. This recipe is designed to bring warmth and joy to your kitchen and your guests, making it an instant classic for your holiday repertoire.

What makes these easy gingerbread cupcakes truly stand out is the thoughtful inclusion of Greek yogurt and black treacle. These special ingredients work harmoniously to ensure the cupcakes remain wonderfully moist for days, making them an excellent choice for making ahead – ideal for busy holiday preparations. The combination of dark muscovado sugar and black treacle (or molasses) also imparts that distinctive, deep dark appearance and profoundly rich flavor that is characteristic of classic gingerbread. This quick, simple, and utterly delicious recipe is destined to become your go-to baking tradition for the holidays, delighting everyone with its irresistible charm and taste. Get ready to bake the most delightful festive cupcakes of the season!

The enchanting aroma alone makes this easy gingerbread cupcakes recipe one of my absolute favorites to bake throughout December. As they bake, your kitchen will be filled with the intoxicating scents of ginger, cinnamon, and nutmeg, instantly transporting you to a festive wonderland. They don’t just smell and taste like Christmas; they look the part too, making them a stunning and delicious centerpiece for your holiday table. These wonderful and aromatic spices are simply perfect for getting you and your loved ones into the festive spirit, creating a cozy and warm ambiance that truly embodies the magic of the season. They are truly the best ginger cupcakes you’ll ever bake!

Just like our beloved Chocolate Orange Cupcakes, these festive ginger cupcakes are crowned with a smooth, luxurious cream cheese frosting. This signature topping isn’t just an afterthought; it’s a key element that elevates these cupcakes, adding an extra layer of creaminess and a delightful tangy contrast to the spiced gingerbread base, making each bite truly special and unforgettable. The combination of warm spices and cool, tangy frosting is simply divine.

Why These Gingerbread Cupcakes Are a Holiday Must-Bake

There are countless reasons why these gingerbread cupcakes should be at the top of your holiday baking list. Beyond their festive appearance and irresistible taste, their unique composition ensures a superior baking experience and delicious results every time. The secret lies in a few carefully chosen ingredients that not only enhance flavor but also significantly improve texture and longevity. These aren’t just any cupcakes; they’re a celebration in every bite, encapsulating the true spirit of the holidays.

• Unrivaled Moisture for Days: The magical combination of Greek yogurt and black treacle (or molasses) is a true game-changer. Greek yogurt adds tenderness and a slight, pleasant tang, while black treacle provides an unparalleled depth of moisture, preventing the cupcakes from drying out prematurely. This means your gingerbread cupcakes stay wonderfully fresh and delightful for several days, making them an ideal candidate for preparing in advance for holiday parties, festive gatherings, or as thoughtful edible gifts for friends and family.
• Deep, Authentic Gingerbread Flavor: Dark muscovado sugar and black treacle are not just sweeteners; they are foundational to achieving that iconic rich, dark gingerbread flavor and signature color. These ingredients offer a more complex and nuanced sweetness than regular brown sugar, with delightful notes of caramel and a hint of liquorice that perfectly complement the warm, inviting spices. This creates an authentic taste that transports you straight to a cozy holiday kitchen.
• Perfectly Balanced Aromatic Spices: This recipe calls for a carefully curated blend of ground ginger, cinnamon, nutmeg (especially fresh if you can get it!), and a touch of mixed spice. This creates a harmonious and invigorating flavor profile that is truly evocative of the holidays. The spices are precisely measured to be prominent but never overpowering, ensuring a delightful warmth and festive cheer in every single bite of these Christmas cupcakes.
• Effortless Cream Cheese Frosting: The sweet and tangy cream cheese frosting provides a delightful and much-needed contrast to the rich, spiced cupcake base. It’s incredibly easy to whip up to a smooth, luxurious consistency and adds a creamy, melt-in-your-mouth finish. Its subtle tartness brilliantly cuts through the richness of the cupcake, perfectly balancing the overall sweetness and enhancing the entire flavor experience.
• Visually Stunning Holiday Presentation: Decorated with charming mini gingerbread cookies and a scattering of vibrant festive sprinkles, these gingerbread cupcakes are not just delicious but also incredibly charming and visually appealing. They add a beautiful, handcrafted touch to any dessert table, making them absolutely perfect for Christmas parties, family gatherings, cookie exchanges, or simply as a cheerful, impressive snack to brighten your day.

Gather Your Ingredients for Festive Perfection

Creating these delightful easy gingerbread cupcakes involves two main components: the spiced cupcake sponge and the creamy, dreamy cream cheese frosting. We’ll break down the ingredients for each section, ensuring you have everything you need for baking success and a stress-free experience.

For the Gingerbread Cupcake Sponge:

• Dry Ingredients:
  • Plain/All-Purpose Flour: This forms the essential structure and body of our tender cupcake.
  • Dark Muscovado Sugar: An indispensable ingredient for the characteristic dark hue and profound, molasses-rich flavor that defines true gingerbread.
  • Ground Ginger: The undisputed star spice, delivering that signature warm, zesty, and slightly pungent kick that makes gingerbread so beloved.
  • Cinnamon: Lends a delightful sweet, woody warmth that perfectly complements and enhances the bold flavor of ginger.
  • Nutmeg: We highly recommend using freshly grated nutmeg for its superior aromatic qualities and vibrant flavor, though pre-ground nutmeg is a perfectly acceptable alternative. It adds a subtle, sweet, and pungent nuance.
  • Mixed Spice: A traditional blend of baking spices (often including coriander, caraway, cloves, and pimento) that complexifies and deepens the overall festive flavor profile.
  • Baking Powder & Baking Soda: These crucial leavening agents work together to create a light, airy, and fluffy texture in your cupcakes, ensuring a perfect rise.
  • Small Pinch of Salt: A tiny but mighty ingredient that balances the sweetness, sharpens the spice flavors, and elevates the overall taste experience.
• Wet Ingredients:
  • Unsalted Butter: Softened to room temperature, butter provides essential richness, moisture, and a tender crumb to the cupcakes.
  • Greek Yogurt: A secret weapon for incredible moisture and tenderness, Greek yogurt also imparts a subtle, pleasant tang that brightens the flavor. Ensure it is at room temperature for optimal mixing.
  • Black Treacle or Molasses: Absolutely essential for the deep, dark color and the signature intense, slightly bitter-sweet, and complex flavor of traditional gingerbread. It also plays a vital role in maintaining the cupcakes’ incredible moisture.
  • Eggs: Large, room-temperature eggs are vital for binding all the ingredients together, adding richness, and contributing to the cupcake’s structure.
  • Vanilla Extract: A fragrant addition that enhances the overall sweetness and rounds out the aromatic profile of the cupcakes.

For the Classic Cream Cheese Frosting:

To create the perfect, smooth, and tangy topping for your gingerbread cupcakes, you’ll need the following high-quality ingredients:

• Unsalted Butter: Softened to room temperature, it provides the necessary structure, richness, and smooth texture for a pipeable frosting.
• Full-Fat Cream Cheese: Absolutely crucial for the distinct tangy flavor and the thick, stable consistency of true cream cheese frosting. Ensure it is full-fat and brought to room temperature for the best results.
• Icing/Powdered Sugar: The primary sweetener that gives the frosting its delightful sweetness and contributes to its silky, lump-free texture. Always sift it to prevent any unwanted lumps.
• Vanilla Extract: Adds a lovely aromatic depth and rounds out the creamy flavor profile of the frosting, making it even more irresistible.

For decoration, while entirely optional, we highly recommend some vibrant festive sprinkles to add a touch of sparkle and holiday cheer. In the photos, we used delicate buttery feuilletine for an extra delightful crunch and sophisticated finish. We also love to top our gingerbread cupcakes with charming mini gingerbread cookies. If you’re keen to make your own from scratch, our Soft Gingerbread Cookies recipe is absolutely perfect for creating these adorable edible toppers that enhance both the look and taste of your holiday treats.

For your convenience, a detailed recipe card with the full list of ingredients and precise measurements can be found at the bottom of this post. This comprehensive guide will ensure your holiday baking is a resounding success!

Step-by-Step Instructions for Perfect Gingerbread Cupcakes

Follow these detailed steps to create your own batch of irresistible gingerbread cupcakes with cream cheese frosting. Precision in baking ensures the best results and a truly memorable holiday treat!

1. Prepare Your Workspace and Oven: Begin by preheating your oven to 180°C (350°F or 160°C fan). Line a standard 12-hole muffin tin with paper cupcake liners. This simple step prepares your baking environment for a smooth process and prevents sticking.
2. Combine Dry Ingredients: In a large mixing bowl, meticulously whisk together the plain flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, mixed spice, and salt until all ingredients are thoroughly combined and evenly distributed. This ensures consistent flavor and leavening throughout your cupcakes. Set this bowl aside for later.
3. Mix Wet Flavor Enhancers: In a separate small jug or bowl, combine the room-temperature Greek yogurt and black treacle (or molasses). Stir these two ingredients together until the mixture is completely smooth and homogenous.

   Pro Tip for Treacle Handling: Black treacle and molasses are notoriously sticky! To make it significantly easier to measure and remove from your spoon or ramekin, lightly coat the utensil in a small amount of neutral olive oil or vegetable oil beforehand. The treacle will then slide right off with minimal fuss!

4. Cream Butter and Sugar: Using an electric mixer (either a handheld mixer or a freestanding stand mixer fitted with a paddle attachment), cream together the softened unsalted butter and dark muscovado sugar on medium speed. Continue mixing until the mixture becomes notably light, fluffy, and pale in color. This crucial step incorporates air, which is vital for a tender and airy cupcake texture.
5. Incorporate Eggs and Vanilla: Add the large, room-temperature eggs to the creamed butter and sugar mixture, one at a time. Beat well after each egg addition until it is fully incorporated into the mixture. Don’t be alarmed if the mixture appears slightly curdled at this stage; it will come together beautifully once the dry ingredients are introduced. Finally, stir in the vanilla extract for added aroma and sweetness.
6. Alternate Dry and Wet Mixtures: With your electric mixer running on a low speed, gradually add half of your dry ingredient mixture to the butter-egg mixture, mixing only until just combined. Next, incorporate half of the treacle and Greek yogurt mixture, mixing again until just incorporated. Repeat this alternating process with the remaining dry and wet ingredients. The key here is to be careful not to overmix the batter; overmixing can develop the gluten in the flour, resulting in tough, dense cupcakes. Stir just until no streaks of dry flour are visible.
7. Fill Cupcake Cases and Bake: Divide the prepared batter evenly among the lined cupcake cases. Fill each case approximately two-thirds to three-quarters full to allow for proper rising without overflow. Bake the cupcakes for 15-18 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked through.
8. Cool Completely: Once baked, promptly remove the cupcakes from the oven. Allow them to cool in the muffin tin for a few minutes before carefully transferring them to a wire rack to cool down completely. It is absolutely crucial for the cupcakes to be entirely cool to the touch before you attempt to frost them, as frosting warm cupcakes will cause the frosting to melt and slide off.

Preparing the Cream Cheese Frosting:

While your cupcakes are cooling, you can effortlessly prepare the exquisite cream cheese frosting, ensuring it’s ready for decorating.

1. Start with Softened Butter and Sugar: In a clean mixing bowl, using an electric mixer, beat the softened unsalted butter with the sifted icing (powdered) sugar on low speed. Mix until the sugar is fully incorporated into the butter and no large butter lumps remain. This creates a smooth and stable base for your frosting.
2. Add Cream Cheese and Vanilla: Carefully add the room-temperature full-fat cream cheese and vanilla extract to the mixture. Increase the mixer speed to medium and beat for precisely 2-3 minutes, or until you achieve a smooth, thick, and wonderfully pipeable buttercream consistency. Be cautious not to overmix the cream cheese frosting, as prolonged beating can make it runny and difficult to work with.

   Crucial Frosting Tip: For the silkiest, lump-free, and perfectly structured cream cheese frosting, it is absolutely essential to ensure both your cream cheese and butter are at proper room temperature. Take them out of the refrigerator at least an hour, or even two, before you plan to start mixing. This vital step prevents a grainy or split frosting texture and ensures a smooth, spreadable consistency.

3. Optional Flavor Boost: For an even more intense and harmonious gingerbread experience, consider adding a pinch or two (about half a teaspoon) of ground cinnamon to your cream cheese frosting along with the vanilla extract. Spiced gingerbread cupcakes topped with cinnamon-infused cream cheese frosting truly are a match made in heaven, significantly enhancing the overall festive flavor profile.

Assembly and Decoration:

Once your gingerbread cupcakes are completely cooled, it’s time for the most enjoyable part: frosting and decorating!

4. Frost the Cupcakes: Transfer the prepared cream cheese frosting into a piping bag fitted with your favorite large piping nozzle (an open star nozzle works beautifully for creating an elegant, classic swirl). Pipe a generous amount of frosting onto the top of each cooled cupcake, starting from the outside and working your way in.
5. Add Festive Decorations: Get creative and personalize your decorations! Add a sprinkle of vibrant festive sprinkles for a delightful pop of color and sparkle. For an extra charming and thematic touch, carefully place mini gingerbread cookies (whether homemade or store-bought) on top of the frosting. This adds both visual appeal and another layer of delicious gingerbread flavor. Now, your beautiful and delicious gingerbread cupcakes are ready to be served and thoroughly enjoyed by all!

Expert Tips for Perfect Gingerbread Cupcakes Every Time

Achieving bakery-quality gingerbread cupcakes isn’t just about following the recipe; it’s also about understanding the nuances of baking. Here are our top expert tips to ensure your cupcakes turn out perfectly moist, intensely flavorful, and beautifully frosted every single time:

• Room Temperature Ingredients are Non-Negotiable: This is arguably the most crucial tip for both the cupcake batter and the cream cheese frosting. Cold ingredients (such as butter, cream cheese, eggs, and Greek yogurt) do not emulsify properly when mixed, leading to a lumpy, inconsistent batter or a split, runny frosting. Plan ahead and take these ingredients out of the refrigerator at least 1 to 2 hours before you intend to start baking, allowing them ample time to come to true room temperature.
• Measure with Precision (Digital Scales Recommended): Baking is often referred to as a science, and accuracy in measurements makes a significant difference in the final outcome. While volumetric cup measurements can vary, using digital kitchen scales to weigh your ingredients (especially flour, sugar, and butter) ensures the most consistent and accurate results, consistently leading to a perfectly textured cupcake every single time.
• Don’t Overmix the Batter: Once you’ve added the dry ingredients to the wet mixture, it’s critical to mix only until they are just combined. Overmixing develops the gluten in the flour, which can unfortunately result in tough, dense cupcakes rather than the desirable light and tender ones. A few small, harmless lumps of flour are always preferable to an overmixed, tough batter.
• The Treacle Trick for Easy Handling: Black treacle (or molasses) is famously sticky and can be a challenge to measure cleanly! To easily measure and pour it without creating a mess, lightly coat your measuring spoon or cup with a neutral oil (like olive oil or vegetable oil) before scooping. The treacle will then release effortlessly without sticking.
• Cool Completely Before Frosting: Patience is truly a virtue in baking! Frosting warm gingerbread cupcakes will inevitably cause the frosting to melt, slide right off, and create an undesirable sticky mess. Ensure your cupcakes are completely cool to the touch – ideally chilled slightly – before you begin the process of piping on that beautiful cream cheese frosting.
• Always Use Full-Fat Cream Cheese for Frosting: For the best and most reliable results, always opt for full-fat cream cheese when making your frosting. Lower-fat or “light” versions typically contain more water and less fat, which can make your frosting runny, unstable, and incredibly difficult to pipe, ultimately compromising its structure and luxurious texture.
• Don’t Overbeat Cream Cheese Frosting: While you want a smooth and thick frosting, beating cream cheese frosting for too long can incorporate too much air, making it unstable, airy, and prone to becoming runny. Beat only until it is just combined and smooth, then stop the mixer immediately to maintain its perfect consistency.
• Use an Ice Cream Scoop for Uniformity: For perfectly uniform gingerbread cupcakes that bake evenly and look professional, use an ice cream scoop to divide the batter into your cupcake liners. This not only makes the process cleaner and faster but also ensures all cupcakes are roughly the same size, contributing to consistent baking times and a beautiful presentation.

Substitutions and Dietary Considerations

While this recipe for gingerbread cupcakes with cream cheese frosting is meticulously crafted for optimal flavor and texture, we understand that sometimes you might need to make adjustments due to dietary restrictions or ingredient availability. Here are some common substitutions and important dietary considerations to help you adapt the recipe without compromising too much on deliciousness:

• Gluten-Free Version: While we haven’t extensively tested this specific recipe with gluten-free flour, many readers have reported successful outcomes using a good quality 1:1 gluten-free baking blend. It’s crucial to ensure that your chosen baking powder and baking soda are also certified gluten-free. You might find it beneficial to add a small amount of xanthan gum (approximately ¼ to ½ teaspoon) if your specific gluten-free blend does not already contain it, as this helps significantly with structure and elasticity in gluten-free baking. For a recipe specifically developed and tested for gluten-free baking, you may wish to explore a dedicated Gluten Free Gingerbread Cupcakes recipe from the Gluten Free Cup Of Tea blog.
• Sugar Alternatives (Dark Muscovado): Dark muscovado sugar is a key player, contributing not only to the signature deep dark color but also to the rich, complex, and slightly caramel-like flavor of authentic gingerbread. If you don’t have it on hand, you can successfully substitute with light muscovado sugar or even soft light brown sugar. Be aware that making this substitution will result in a slightly lighter-colored cupcake and a subtly different, less intense flavor profile, but the cupcakes will still be wonderfully delicious and festive.
• Black Treacle/Molasses Replacements: Black treacle is an integral ingredient, essential for achieving the authentic dark color and the intense, slightly smoky-sweet, and deep flavor that is characteristic of traditional gingerbread. If black treacle is unavailable in your region, an equal amount of dark molasses is the absolute best substitute, offering a very similar flavor and color. In a pinch, dark corn syrup can be used, but please note that it will yield a lighter color and a less complex flavor profile. The truly unique and profound taste of these gingerbread cupcakes relies heavily on this specific ingredient, so use the closest alternative you can find for optimal results.
• Greek Yogurt Swap: Greek yogurt contributes significantly to the cupcakes’ incredible moisture and tender crumb, as well as a subtle tang. If you don’t have Greek yogurt, you can use sour cream or buttermilk as a direct 1:1 substitute. These alternatives will offer similar moisture properties and a pleasant, complementary tang that works well with the spiced flavor.
• Gingerbread Cookies (Store-Bought vs. Homemade): For decoration, charming mini gingerbread cookies add a fantastic thematic touch. If you’re pressed for time or prefer convenience during the busy holiday season, store-bought mini gingerbread cookies are a perfectly acceptable and convenient option. If you prefer the satisfaction and taste of homemade, our Soft Gingerbread Cookies recipe provides excellent results and allows you to customize shapes and sizes.
• Vegan and Dairy-Free Options: This specific recipe contains several animal products, including butter, eggs, Greek yogurt, and cream cheese, making it inherently non-vegan and non-dairy. Directly adapting this recipe to be fully vegan and dairy-free can be quite challenging due to the specific roles and chemical interactions of these ingredients in baking. For a reliable and delicious vegan alternative, we highly recommend checking out a recipe specifically designed and tested to be vegan, such as this excellent Vegan Gingerbread Loaf from Chenee Today, which offers a very similar and satisfying flavor profile in a delicious loaf cake form.

Exciting Variations to Customize Your Gingerbread Cupcakes

Once you’ve mastered the classic gingerbread cupcake with cream cheese frosting, feel free to get creative and personalize your bakes with these delicious and fun variations. These ideas allow you to tailor the recipe to your specific preferences, dietary needs, or for different celebratory occasions:

• Mini Gingerbread Cupcakes: This recipe is easily adaptable to make approximately 30 adorable mini cupcakes, perfect for party platters or bite-sized treats. Prepare the batter exactly as instructed in the recipe card, but instead of a standard muffin tin, bake them in a mini muffin tin. Remember to significantly reduce the baking time to about 10 minutes, or until a toothpick inserted into the center comes out clean. They are a delightful addition to any holiday spread!
• Gingerbread Layer Cake: Transform this festive cupcake recipe into a stunning gingerbread layer cake with luscious cream cheese frosting! Simply follow the same batter instructions, but instead of using a muffin/cupcake pan, bake the entire batter in a 20-23 cm (8-9 inch) round baking tin (or two 8-inch tins for a taller cake). Adjust the baking time accordingly (usually around 25-35 minutes for a single tin, depending on your oven and tin size), checking for doneness with a toothpick. If you deeply enjoy gingerbread cakes, we highly recommend trying this Classic Old Fashioned Gingerbread recipe for a wonderfully traditional loaf cake experience.
• Cinnamon Cream Cheese Frosting: For an extra layer of warm, comforting spice, infuse your cream cheese frosting with cinnamon. Simply add half a teaspoon of ground cinnamon to the frosting ingredients along with the vanilla extract. This creates an even more harmonious and intensely flavorful pairing with the spiced gingerbread sponge, making it truly irresistible.
• Stuffed Gingerbread Cupcakes: Why not take your gingerbread cupcakes to an even higher level of indulgence by stuffing them? After the cupcakes have completely cooled, use an apple corer or a small paring knife to carefully remove a small cone from the center of each cupcake. Fill the cavity with more cream cheese frosting, a tangy citrus curd (lemon or orange works beautifully for a zesty contrast), or a dollop of apricot jam for an unexpected burst of flavor and texture in every bite. You can replace the cake cone or simply pipe frosting over the top.
• Candied Ginger Boost: For those who truly love the spicy kick of ginger, fold finely chopped candied ginger into your cupcake batter just before portioning it into the cupcake liners. You can also elegantly sprinkle some candied ginger on top of the cream cheese frosting for an intense ginger burst, beautiful texture, and a sophisticated garnish.
• Dark Chocolate Drizzle: A luscious drizzle of melted dark chocolate over the finished cream cheese frosting can add a lovely bitter-sweet contrast and extra visual appeal to your festive cupcakes. Simply melt some good quality dark chocolate chips and drizzle artistically over the cooled, frosted cupcakes just before serving.

Essential Equipment for Baking Success

Having the right tools can significantly enhance your baking experience and contribute to the success of your gingerbread cupcakes. Here’s a comprehensive list of the essential equipment you will need to create these easy gingerbread cupcakes with cream cheese frosting, along with a brief explanation of why each item is helpful:

• An Electric Mixer: An indispensable tool for any baker, whether you opt for a versatile handheld electric mixer or a powerful freestanding stand mixer with a paddle attachment. It’s crucial for efficiently creaming butter and sugar until light and fluffy, and for whipping up a smooth, airy cream cheese frosting without tiring your arm. It ensures consistent and professional-quality results.
• 12-Hole Cupcake/Muffin Tin: This standard baking tin is absolutely essential for baking a dozen perfectly shaped, evenly sized cupcakes. Its design promotes even heat distribution for consistent baking.
• Cupcake Liners: These parchment or paper liners are not just for aesthetics; they are functional. They prevent the gingerbread cupcakes from sticking to the tin, make cleanup a breeze, and add a decorative, professional touch. Many readers frequently ask about the charming ‘wave’ liners seen in the photos; these were previously purchased from Wilton a few years ago.
• An Ice Cream Scoop (Optional but Highly Recommended): This is a fantastic and often overlooked tool for neatly and evenly portioning the cupcake batter into the liners. Using an ice cream scoop not only makes the process significantly cleaner but also ensures all your gingerbread cupcakes are uniform in size, which is critical for consistent baking and a polished final presentation.
• Piping Bag: A disposable or reusable piping bag is necessary for neatly and beautifully applying the creamy cream cheese frosting to your cooled cupcakes. It allows for elegant swirls, intricate designs, and a professional finish that truly elevates your festive treats.
• Large Piping Nozzle: We used a large open star piping nozzle for the frosting in these images, which creates a classic, appealing swirl pattern that is both attractive and easy to achieve. However, feel free to use any of your favorite large piping nozzles to achieve your desired frosting aesthetic – experiment and have fun with different designs!
• Festive Mini Cookie Cutters (Optional): If you plan to decorate your gingerbread cupcakes with adorable mini gingerbread men or other festive shapes (such as stars, trees, or hearts), you’ll need a set of small cookie cutters. These are widely available online and at kitchen supply stores, especially during the joyous holiday season.
• Digital Kitchen Scales: While not a direct tool for mixing or baking in the traditional sense, a digital kitchen scale is absolutely crucial for accurate ingredient measurement. Especially in baking, where precision can greatly impact the outcome, weighing ingredients in grams ensures consistent, reliable, and perfect results every single time.

Storage Tips to Keep Your Gingerbread Cupcakes Fresh

Proper storage is absolutely key to enjoying your delicious gingerbread cupcakes with cream cheese frosting for as long as possible while maintaining their freshness and wonderful texture. Here’s how to store different components to ensure they stay delightful:

• Frosted Cupcakes: Any leftover frosted cupcakes must be stored in an airtight container in the refrigerator. The cream cheese frosting contains dairy and requires refrigeration to stay fresh and safe. They will maintain their best quality, flavor, and texture for up to 4-5 days. For the best eating experience, allow them to come to room temperature for about 15-30 minutes before serving, which enhances their flavor and softens the cake and frosting.
• Unfrosted Cupcakes: If you’re baking ahead for a party or to save time, unfrosted gingerbread cupcakes can be stored in an airtight container at room temperature for up to 2-3 days. This is a convenient option if you plan to frost them closer to serving time.
• Freezing Unfrosted Cupcakes: For longer preservation, unfrosted gingerbread cupcakes freeze exceptionally well for up to two months. To freeze, wrap each individual cupcake tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. To thaw, simply transfer them to the fridge overnight, then bring them to room temperature before frosting and serving.
• Freezing Cream Cheese Frosting: If you have unused cream cheese frosting, it can also be frozen! Store it in an airtight container for up to three months. To use, thaw the frosting overnight in the refrigerator. Before piping, it’s highly advisable to re-whip the frosting briefly with an electric mixer on low speed to restore its smooth, fluffy, and pipeable consistency, as it can sometimes separate slightly upon thawing.
• Making Ahead for Parties: To streamline your holiday baking, you can bake the gingerbread cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. Prepare the cream cheese frosting a day ahead and store it in an airtight container or a sealed piping bag in the fridge overnight. On the day of serving, bring the frosting to room temperature (re-whip briefly if necessary), then frost and decorate your beautiful festive cupcakes.

Frequently Asked Questions (FAQs) About Gingerbread Cupcakes

Here are answers to some common questions you might have about making these delightful and festive gingerbread cupcakes with cream cheese frosting:

Do I have to use black treacle (or molasses) in this cupcake recipe?

While you don’t *have* to use black treacle or molasses, it is very highly recommended. This unique ingredient is responsible for the gingerbread cupcakes’ distinctive dark appearance, their incredibly moist and tender texture, and their deep, complex, and authentic gingerbread flavor. Without it, the cupcakes will be notably lighter in color and will possess a less authentic and intense flavor profile, deviating from the traditional gingerbread experience.

Can this gingerbread cupcake recipe be made ahead of time?

Absolutely! These gingerbread cupcakes are exceptionally well-suited for making ahead, which is perfect for managing a busy holiday schedule. You can bake the cupcakes a day or two in advance and store them tightly wrapped in an airtight container at room temperature. The cream cheese frosting can also be prepared a day ahead and stored in an airtight container in the fridge overnight. Simply frost and decorate the cupcakes just before you plan to serve them.

Help, my cream cheese frosting is runny! What went wrong?

If your cream cheese frosting turns out thin and runny, it’s most often due to overmixing or because the ingredients (especially the cream cheese itself) were too warm when mixed. To remedy this, simply place the bowl of frosting in the refrigerator for 30 minutes to an hour. This chilling period will allow the butter and cream cheese to firm up again, making the frosting much thicker and significantly easier to pipe. A brief re-whip on low speed after chilling can also help restore its perfect consistency.

Why did my cream cheese frosting split or become lumpy?

A split or lumpy cream cheese frosting is typically caused by one of two main reasons: either the butter and cream cheese were not brought to proper room temperature before mixing, or the frosting was overmixed. To prevent this, ensure both ingredients are genuinely softened (but not melted) to room temperature for at least an hour before you start mixing. Then, mix only until the frosting is just smooth and combined to prevent any separation.

Do I have to use full-fat cream cheese for the frosting?

Yes, for the absolute best results, it is crucial to use full-fat cream cheese for this cream cheese frosting recipe. Lower-fat or “light” cream cheeses contain more water and less fat, which can result in a thin, runny, or unstable frosting that simply won’t hold its shape or pipe beautifully. Full-fat cream cheese provides the ideal thick consistency and rich, tangy flavor that makes this frosting so delicious.

Gingerbread Cupcakes with Cream Cheese Frosting – Full Recipe Card

These gingerbread cupcakes are the perfect festive bake and treat! Beautifully moist, gently spiced sponge crowned with sweet and tangy cream cheese frosting!

Equipment:

• Hand-held electric mixer or freestanding mixer with a paddle attachment
• 12-hole muffin tin
• Cupcake cases
• Piping bag
• Large open star piping nozzle (or any preferred nozzle)
• Festive mini cookie cutters (optional, for decorations)
• Digital kitchen scales (highly recommended for accuracy)

Ingredients:

For the gingerbread cupcakes:

• 185 g plain flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp mixed spice
• ¼ tsp salt
• 110 ml Greek yogurt (room temperature)
• 110 ml black treacle or molasses
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 115 g unsalted butter (softened)
• 85 g dark muscovado sugar

For the cream cheese frosting:

• 225 g full-fat cream cheese (room temperature)
• 115 g unsalted butter (softened)
• 560 g icing sugar (sifted)
• 1 tsp vanilla extract

For decorations (optional):

• 2 Tbsp festive sprinkles
• 12 mini gingerbread cookies

Instructions:

1. Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake liners and set aside.
2. In a large bowl, mix together the plain flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, mixed spice, and salt. Set aside.
3. In a small bowl, combine the Greek yogurt (room temperature) and black treacle or molasses until smooth. Lightly coating your spoon with oil can prevent sticking.
4. Using an electric mixer, cream together the softened unsalted butter and dark muscovado sugar until light and fluffy. Add the eggs, one at a time, beating well after each, then stir in the vanilla extract.
5. With the mixer on low speed, add half of the dry ingredient mixture, followed by half of the treacle and yogurt mixture. Mix until just combined. Repeat with the remaining dry and wet ingredients, mixing until the batter is smooth but do not overmix.
6. Divide the batter evenly among the cupcake cases, filling each up to ¾ full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
7. For the Cream Cheese Frosting: In a clean bowl, using an electric mixer, beat the softened unsalted butter and sifted icing sugar on low speed until smooth and free of lumps.
8. Add the room-temperature full-fat cream cheese and vanilla extract. Mix on medium speed for 2-3 minutes until the frosting is thick, smooth, and creamy. Do not overmix.
9. Fill a piping bag fitted with your chosen nozzle with the cream cheese frosting. Pipe a generous amount of frosting onto each cooled cupcake.
10. Decorate with festive sprinkles and mini gingerbread cookies, if desired. Serve and enjoy!

Notes:

• For the most accurate results, always use digital kitchen scales to measure your ingredients.
• Ensure all cold ingredients (Greek yogurt, butter, cream cheese, eggs) are at room temperature before starting the recipe. This is essential for a smooth batter and lump-free frosting.
• Store any leftover frosted cupcakes in an airtight container in the fridge for up to 4-5 days.
• Unfrosted cupcakes can be frozen for up to two months. Thaw in the fridge overnight, then bring to room temperature before frosting and serving.
• To make ahead: Bake cupcakes a day or two in advance and store them, unfrosted, in an airtight container at room temperature. Prepare the frosting a day ahead and store it in an airtight container in the fridge. Bring frosting to room temperature and re-whip before use.

Nutrition Information (per serving):

• Serving: 110g
• Calories: 521 kcal
• Carbohydrates: 74g
• Protein: 5g
• Fat: 23g
• Saturated Fat: 14g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 93mg
• Sodium: 193mg
• Potassium: 225mg
• Fiber: 1g
• Sugar: 61g
• Vitamin A: 777IU
• Vitamin C: 1mg
• Calcium: 105mg
• Iron: 2mg

Don’t forget to pin this delightful recipe for later using the buttons on the recipe card or any of the beautiful photos above! Share the festive joy!

We love hearing from you! If you try this recipe or any other from Anna Banana, please take a moment to rate it and leave a comment below. Your feedback is invaluable and helps other bakers in our community find and enjoy delicious recipes. Happy baking!

This post was originally published in December 2019 and has been comprehensively updated with new photos, detailed tips, and a revised recipe in November 2021 to provide the best possible baking experience for these wonderful gingerbread cupcakes with cream cheese frosting.