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.


Units Scale


  • 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


  • 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



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.


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.