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Gingerbread cupcakes with cream cheese frosting, ready to eat.
Review Recipe
3.34 from 3 votes

Gingerbread Cupcakes

You're going to love the flavor of these gingerbread cupcakes.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 367kcal


  • 2 cups all purpose flour
  • 3 teaspoons baking powder 
  • 1/2 teaspoon salt 
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon ground cinnamon 
  • 1/2 cup sugar 
  • 1/2 cup unsalted butter, room temperature 
  • 2 eggs, room temperature 
  • 1 1/4 cups milk 
  • 1/2 cup molasses 


  • Preheat oven to 375 degrees
  • Line a cupcake/muffin pan with paper cupcake liners
  • In a medium bowl, whisk together the flour, baking powder, salt, pumpkin spice, and cinnamon, then set the bowl aside.
  • In a large mixing bowl, beat the sugar and butter together until it is light and resembles wet sand. Add in the eggs and mix on low to medium speed for about 30 seconds.
  • Slowly add in the flour mixture and milk, mixing on low to medium speed until the cake batter is smooth and creamy.
  • Gently stir in the molasses, until it is incorporated throughout the batter.
  • Evenly fill the prepared liners with batter, filling about ⅔ full.
  • Bake for 13-15 minutes until the tops of the cupcakes spring back to the touch. Remove from the oven and allow to cool before frosting.


If you didn't get a moist crumb cupcake, there's a good chance that you overmixed the cupcake batter or didn't add in the right amount of liquid ingredients. This just means that you can try the recipe again to see if you can get those moist cupcakes that you're craving!
What type of topping goes on this delicious gingerbread cupcake recipe?
I'm a fan of tangy cream cheese frosting but you can also top with cinnamon cream cheese frosting as well. Just make up your favorite cream cheese frosting recipe and add to the top of the cupcakes.
Can I use this cupcake batter to make other gingerbread recipes?
You can! You can do mini cupcakes or even a gingerbread cake! The options are endless on how you bake it!


Calories: 367kcal | Carbohydrates: 55g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 189mg | Potassium: 565mg | Fiber: 1g | Sugar: 30g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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