side close up of gingerbread cupcake with cream cheese frosting

Gingerbread Cupcakes with Cream Cheese Frosting

These gingerbread cupcakes are perfect festive bake and treat! Beautifully moist, gently spiced sponge topped with delicious cream cheese frosting!

Course Dessert
Cuisine Vegetarian
Keyword festive cupcakes, ginger cupcakes, gingerbread cupcakes
Prep Time 30 minutes
Cook Time 15 minutes
Servings 12 cupcakes
Author Anna Wierzbinska


  • 185 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 1/4 tsp salt
  • 110 ml Greek yogurt
  • 110 ml molasses
  • 2 large eggs
  • 1 tsp vanilla
  • 115 g unsalted butter softened
  • 85 g dark brown Muscovado sugar

Cream Cheese Frosting

  • 225 g full-fat cream cheese room temperature
  • 115 g unsalted butter softened
  • 560 g icing sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tbsp feuilletine optional


  1. Preheat the oven to 180 C (165 C fan). Line the 12 hole muffin tin with some liners and set aside.

  2. In a large bowl, mix together the flour, baking powder, baking soda, all the spices and salt. Set aside.

  3. In a small bowl, mix together molasses and Greek yogurt. Set aside.

  4. Using an electric mixer, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, followed by vanilla.

  5. With the mixer running on low speed, add half of the flour mixture, followed by half of the molasses and yogurt mixture. Repeat again, add the remaining flour mixture followed by remaining molasses and yogurt mix. Stir until all the ingredients are incorporated.

  6. Divide the batter between the cupcake cases, but don't over fill them. Fill about 3/4 of each cupcake case. Bake for 15 minutes, until the toothpick inserted in the middle comes out with just few crumbs remaining. Allow the cupcakes to cool completely before topping with frosting.

Cream cheese frosting

  1. Using an electric mixer, beat together the cream cheese and butter. Gradually, add the icing sugar until fully combined. Add the vanilla and salt and mix well.

  2. Fill the piping bag fitted with the French star nozzle with the cream cheese frosting and pipe it on top of the cooled cupcakes. Sprinkle the feuilletine on top of the frosting. Decorate the cupcakes with some gingerbread cookies if you desire.

Recipe Notes

Make sure the cream cheese and butter are at room temperature.

You can replace the French star piping nozzle with your favourite nozzle.