Gingerbread Cupcakes with Cream Cheese Frosting

Gingerbread Cupcakes with Cream Cheese Frosting

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"A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting."
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servings 241 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  5. To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.


  1. 130 Ratings

Most helpful positive review

I have searched for the perfect gingerbread recipe, and this is definitely the one--moist and spicy, and the cocoa powder somehow ties all the other flavors together. It's also quite easy to ma...

Most helpful critical review

These tasted really yummy, but when I baked them they rose & then fell & sunk in bad. They looked awful. Luckily I wasn't making them to take to anyone! They do taste wonderful though, so at lea...

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Least positive

I have searched for the perfect gingerbread recipe, and this is definitely the one--moist and spicy, and the cocoa powder somehow ties all the other flavors together. It's also quite easy to ma...

I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese, 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcake...

Would have given this a 4 1/2 star rating, only because the cocoa stood out. I made mini-cupcakes (39), baked for 15 minutes and they came out full and with a nice light texture. Next time I wou...

These were great! Used 2c powdered sugar with 8oz soft cream cheese and 1tsp vanilla for the frosting.

Great muffins,soft, moist and yummy. Tasts very much like parkin to me, so some of these will be done for bonfire night (I've just baffled the Americans out there, sorry!) but nope, I didn't dig...

These were excellent! The texture is wonderful. I've made cupcakes with this recipe and also a 9X13 cake...both turned out great. This was big hit at potluck!

Great gingerbread and spice flavor, nice and moist, but... I was very disappointed at how these rose - with flat tops, spilling out onto the muffin tin. Tried 'em twice too, thinking I may hav...

These were really pretty good. They had a nice, spicy gingerbread flavor and the lemon frosting on top was a really nice change of flavors from your usual chocolate and vanilla. I ended up filli...

Great recipe!!! I used tablespoons of ginger instead of teaspoons though. Awesome!!!

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