gingerbread cupcakes with flex bag

Gingerbread Cupcakes with Cinnamon Frosting

This gingerbread cupcake recipe with cinnamon frosting is sure to become a favourite! These cupcakes are moist and fluffy and go perfectly with a warm mug of tea. Not to mention, the creamy cinnamon frosting is irresistible.

gingerbread cupcakes with white background
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Gingerbread Cupcakes Recipe with Cinnamon Frosting

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5 from 2 reviews

This gingerbread cupcake recipe with cinnamon frosting is sure to become a favorite! These cupcakes are moist and fluffy and they go perfectly with a warm mug of tea. Not to mention, the creamy cinnamon frosting is irresistible. Thanks to Sam Merritt from Sugar Spun Run for inspiring us for this recipe.

  • Author: Crosby’s Molasses
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8 cupcakes 1x
  • Category: Cakes

Ingredients

Units Scale

Cupcakes

  • 1 1/3 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/3 cup vegetable or canola oil
  • 1/3 cup melted butter
  • 1/3 cup Crosby’s Molasses
  • 2 eggs at room temperature
  • 1 teaspoons vanilla extract
  • 1/4 cup very hot or boiling water
  • 1/3 cup sour cream

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons light brown sugar
  • 1 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 1/2 cups powdered sugar (440g)
  • Pinch of salt

Instructions

Cupcakes

1. Preheat oven to 350F and line a 8-count muffin tin with paper liners.

2. In a large mixing bowl, whisk together the dry ingredients.

3. Add the wet ingredients (except the hot water and the sour cream) and mix well.

4. Add hot water and stir again until batter is completely combined, then stir in sour cream.

5. Divide batter evenly into prepared cupcake pan (filling liners approximately ¾ full) and bake at 350F for about 18 minutes. Allow cupcakes to cool in pan for 15 minutes before removing to a cooling rack and allowing to cool completely before frosting.

Frosting

1. In a large mixing bowl, combine all ingredients except the powdered sugar. Use an electric mixer to stir together until smooth, creamy, and well-combined,

2. With mixer on low speed, gradually add powdered sugar until completely incorporated and frosting is smooth and creamy.

3.Spread over cooled cupcakes.

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gingerbread cupcake with cinnamon frosting

Comments

  • March 1, 2023
    reply

    Patricia L Schunda

    Fantastic and light, very good, did not make the icing, as they were just for every day snacking!!






  • February 26, 2023
    reply

    Jane R

    These cupcakes are super yummy, especially the next day. I would say, however that for the amount of icing one would need to double the batch of cupcakes…not necessarily a bad thing. But with cost of ingredients these days it would make more sense to provide a recipe without wastage.






    • March 13, 2023
      reply

      Lorna Clarkson

      I’m about to make these muffins for the first time and I will use your suggestion of doubling the muffin portion of the recipe, mostly for the sake of my waistline. 😂

  • February 25, 2023
    reply

    Suzan

    No one has an 8 count muffin tin.
    Would it be possible for you to give the recipe for a 12 count tin.
    Thanks

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