Gingerbread Cupcakes with
Brown Sugar Cream Cheese Frosting

Written by chanie on August 13th, 2013

If you follow me on Facebook or Instagram, you’ve probably already drooled over these gorgeous gingerbread cupcakes. I made them during the fast of Tisha B’av, so I wasn’t about to photograph them, but I did talk about them, a LOT. The next day, I had just 3 cupcakes left, so I decided to do what any foodie/blogger would – share! It was hard not to gobble down the last of them before getting a good shot, they’re just THAT good.

Besides being incredibly moist, these gingerbread cupcakes are chock-full of warm autumn spices. I didn’t think my kids would go for the flavors of ginger and nutmeg, but I was SO wrong – they could not get enough. Not only that, my little cream-cheese-haters were licking the frosting off their fingers! I think I’m going to start whipping up sweet cream cheese concoctions and call them “frosting sandwiches.” It will make lunch a whole lot easier for me!

1 year ago: chicken lollipops 
2 years ago: cherry yogurt popsicles 

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23 Comments so far ↓

  1. The cupcakes look incredible and I love the idea of “frosting sandwiches”! I am totally doing that!

  2. Hindy says:

    That frosting looks and sounds amazing!

  3. Ali Lifshitz says:

    this looks really good! Is the molasses very important though? Could I maybe substitute it with something else?

    • chanie says:

      Hi Ali, the molasses is very important in this recipe. It’s part of what gives the cupcake a gingerbread taste. Molasses can be easily found at almost any supermarket.

  4. These look wonderful!! Bookmarking this recipe for fall!

  5. sara says:

    chanie, I’m gonna make these. They just look too good.

  6. I always love your ideas! This looks gorgeous

  7. These just look fantastic!

  8. Ronnie Fein says:

    I am in love. With these. Gingerbread! With cream cheese frosting. It doesn’t get much better.

  9. These look amazing! Pinning for later. Also, love your photos as usual.

  10. Great photos — I wish I could make these GF and dairy free. For now, I’ll just look at them!

  11. Kari says:

    I made the gingerbread cupcakes today and the flavor was amazing! I did find after I added the water my mixture was way too runny so I added another cup of flour and they turned out perfect. It really has me craving molasses cookies but with your combo of spices :)

  12. Lauryn says:

    Hey, these look amazing!! How many cupcakes does this make?

  13. Jahsiland Hampton says:

    I am here to tell you all, I made these. And they were incredible. Im not a fan of gingerbread cause it combination kinda makes me sick. But these were positively delectable.

  14. Marcie says:

    Hello, making this cake for a charity coffee morning on sunday. Is the sugar you used, granulated or caster sugar?

  15. Gilah says:

    Can I make the frosting parave by using tofutti cream cheese and marg, or will that alter the texture too much ?

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