clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Gingerbread Cupcakes

Classic Gingerbread Cupcakes

  • Author: Laura | Tutti Dolci
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 18 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


The BEST classic gingerbread cupcakes topped with cream cheese frosting! You’ll love this recipe for perfect homemade gingerbread cupcakes.


Gingerbread Cupcakes

  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 6 Tbsp unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup molasses, at room temperature
  • 1/4 cup vegetable or canola oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup milk, at room temperature
  • 1/4 cup Greek yogurt, at room temperature


  • 8 oz full fat cream cheese, cool room temperature
  • 1/2 cup unsalted butter, cool room temperature
  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 3 cups powdered sugar, sifted


  1. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl.
  2. Beat butter and brown sugar in a large mixer bowl on medium speed until soft and creamy; mix in molasses and oil. Add eggs one at a time and beat until combined. Mix in vanilla extract. Combine milk and Greek yogurt in a small bowl. With mixer on low speed, add flour mixture in 3 additions, alternating with milk mixture. (begin and end with flour mixture).
  3. Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
  4. Bake for 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
  5. For the frosting, beat cream cheese and butter on medium speed until creamy, scraping down bowl as needed. Beat in vanilla and salt. Reduce speed to low; add powdered sugar 1 cup at a time and beat well, scraping down bowl as needed. If frosting is too soft to use immediately, chill for 15 to 20 minutes before piping.
  6. Transfer frosting to a large piping bag fitted with an open star tip (Wilton 8B) and frost cupcakes. If desired, top with sparkling sugar and gingerbread cookies. Chill cupcakes 20 minutes before serving.
  7. Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.


The equipment section above contains affiliate links to products I use and love!

Keywords: Gingerbread, Gingerbread Cupcakes, Cupcakes, Cream Cheese Frosting