How can I store gingerbread cupcakes with cream cheese frosting?

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days . For best texture and flavor, let them sit at room temperature for 20–30 minutes before serving. If you're baking in advance, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, and frost them just before serving.

Can I freeze these cupcakes?

Yes! These gingerbread cupcakes freeze beautifully. Freeze unfrosted cupcakes in a single layer in an airtight container or zip-top bag for up to 2 months . Thaw overnight in the refrigerator or for a few hours at room temperature. Add fresh cream cheese frosting after thawing for best results.

What can I use instead of molasses?

Molasses is essential for that authentic gingerbread flavor and texture. However, in a pinch, you can substitute with dark corn syrup or golden syrup , though the flavor will be lighter and less complex. Avoid honey or maple syrup, as they lack the rich bitterness that defines gingerbread.

Best Gingerbread Cupcakes with Cream Cheese Frosting

Description

These Gingerbread Cupcakes with Cream Cheese Frosting are the ultimate holiday dessert. Rich with molasses and warm spices, they’re moist, flavorful, and topped with a smooth, tangy frosting. Perfect for Christmas celebrations or cozy winter baking.

Ingredients

Scale

1 2/3 cups (234g) all-purpose flour: Provides structure
1/2 tsp baking soda: Leavening agent
1/2 tsp salt: Enhances flavor
2 tsp ground ginger: Signature spice for heat
1 1/2 tsp ground cinnamon: Adds warmth
1/4 tsp ground nutmeg: Subtle sweetness
1/4 tsp ground cloves: Bold, earthy spice
1/2 cup (116g) packed light brown sugar: Adds sweetness and moisture
1/4 cup (56g) unsalted butter, softened: Richness and moisture
1/4 cup (60ml) vegetable oil: Keeps cupcakes tender
2 large eggs: Provides structure and richness
1/2 cup (120ml) unsulphured molasses: Deep gingerbread flavor
1/2 cup (120ml) milk: Combines ingredients smoothly
8 oz (225g) cream cheese, nearly at room temperature: Base of frosting
1/2 cup (114g) unsalted butter, nearly at room temperature: Adds creaminess to frosting
3 cups (370g) powdered sugar: Sweetens and thickens frosting
1 tsp vanilla extract: Aromatic depth in frosting
Mini gingerbread men (optional): For decoration

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners and spray with non-stick spray.
In a mixing bowl, whisk together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a stand mixer, cream brown sugar and butter until pale and fluffy.
Add vegetable oil, then mix in eggs one at a time, followed by molasses.
Alternate adding the flour mixture in 3 parts with the milk in 2 parts, mixing just until combined each time.
Scrape down the bowl and gently fold the batter to ensure it’s fully mixed.
Divide the batter evenly among 12 cupcake liners, filling each about 2/3 full.
Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean.
Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack. For best results, cool in an airtight container after 10 minutes.
For the frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until light and fluffy.
Frost cooled cupcakes and decorate with mini gingerbread men if desired.

Notes

Ensure all dairy ingredients are at room temperature for smooth batter and frosting.
If frosting is too soft, chill for 3 minutes and re-whip until desired consistency is reached.
Unfrosted cupcakes can be frozen for up to 2 months.
Let frosted cupcakes sit at room temp for 20 minutes before serving for best texture.

Prep Time: 35 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 484
Sugar: 48g
Sodium: 233mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 1g
Protein: 3g
Cholesterol: 79mg