Christmas Gingerbread Cupcakes Recipe

If you love the cozy, spicy smells of the holidays, you’re going to fall head over heels for this Christmas Gingerbread Cupcakes Recipe. I absolutely love how these cupcakes come out tender, moist, and packed with all those classic gingerbread spices. Plus, the cream cheese frosting swirl paired with homemade gingerbread cookies on top is pure magic—I promise you’re going to want to bite into one right away. Let me walk you through this fan-freaking-tastic recipe that’s perfect for your holiday celebrations or anytime you want a festive treat!

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Ingredients You’ll Need

These ingredients come together to create the most luscious, spiced cupcake with a classic tangy frosting and crisp gingerbread cookies to top it all off. Shopping for quality molasses and fresh spices really makes a difference, so grab the best you can find.

• All-purpose flour: The backbone for both the cookies and cupcakes; spoon and level to keep measurements accurate.
• Baking powder & baking soda: These leavening agents help the cupcakes rise nicely and stay light.
• Ground ginger, cinnamon, nutmeg, cloves: The star spices of any gingerbread recipe—fresh and potent is best.
• Molasses: Unsulphured molasses has a rich, deep flavor essential for authentic gingerbread taste.
• Butter: Unsalted and room temperature butter creates a creamy, tender crumb.
• Brown sugar: Adds sweetness and moisture; dark brown sugar intensifies the molasses notes.
• Eggs: Bring structure and richness to the cupcakes and cookies.
• Buttermilk: Makes the cupcakes ultra-moist and tender; you can easily make your own by mixing milk and vinegar.
• Powdered sugar and meringue powder: For that glossy royal icing that hardens perfectly for decorating cookies.
• Cream cheese: The full-fat variety makes the frosting velvety and flavorful.
• Vanilla extract: Enhances all the flavors beautifully.
• Salt: Just a pinch to balance sweetness and intensify flavors.

Variations

I love how flexible this Christmas Gingerbread Cupcakes Recipe is—you can easily adjust it for your family’s tastes or dietary needs. Feel free to make it your own and experiment with the toppings or spice levels!

• Spicy Boost: If you like it hotter, add a pinch of cayenne or extra ground ginger—I did this once and my friends couldn’t stop raving about the zing!
• Gluten-Free: Swap all-purpose flour for a gluten-free blend. I tested this and just added a teaspoon of xanthan gum for structure—it worked wonderfully.
• Dairy-Free: Use dairy-free butter and coconut milk-based buttermilk substitute to keep cupcakes moist without dairy.
• Frosting Options: Try a vanilla buttercream or even a maple glaze if cream cheese isn’t your thing.

How to Make Christmas Gingerbread Cupcakes Recipe

Step 1: Prepare the Gingerbread Cookies Dough

Start by mixing all your dry cookie ingredients—flour, baking powder, ground ginger, cinnamon, and salt—in a bowl and set it aside. Then in a small bowl, whisk your molasses with the egg until smooth. Using a mixer, cream the softened butter and brown sugar until pale and fluffy—that’s the secret to tender cookies. Slowly add the molasses-egg mix, then gradually the dry ingredients. Don’t rush and make sure it’s fully combined. Split the dough, roll each half between parchment paper to about a 1/4 inch thickness, and pop it in the fridge to chill while you get the cupcakes going. Rolling on parchment is a lifesaver to keep things neat and avoid extra mess!

Step 2: Make the Gingerbread Cupcake Batter

Preheat your oven to 350°F, and line your cupcake tin with liners—you’re going to make 12 gorgeous cupcakes. In a large bowl, whisk together your cupcakes’ dry ingredients: flour, baking powder, baking soda, salt, and those signature spices. In a measuring cup, mix together the buttermilk and molasses for that moist, rich flavor combo. Using your mixer’s paddle attachment, cream the butter and brown sugar until light and fluffy—this step really impacts the fluffiness. Then, add eggs one at a time, followed by vanilla. Now start alternating dry ingredients and milk mixture—half the flour mix, then all the milk/molasses, then the rest of the flour mix—to get the batter fully combined without overmixing (which can make cupcakes tough). Fill your cupcake liners about three-quarters full.

Step 3: Bake the Cupcakes and Cookies

Bake cupcakes for about 15-18 minutes, until a toothpick inserted comes out with just a few moist crumbs—you don’t want them too wet or they’ll collapse. Let them cool completely; patience here pays off big. Meanwhile, check on your cookie dough. If it’s chilled and firm, it’s ready to cut cookies out. Use your favorite gingerbread cookie cutters (or any seasonal shapes you love), arrange onto a parchment-lined baking sheet, and bake at 350°F for 8-10 minutes until they’re evenly golden and fragrant. The cookies will crisp up perfectly as they cool.

Step 4: Whip Up the Frostings

For the royal icing, whisk powdered sugar and meringue powder, then add milk one tablespoon at a time until you get that perfect sticky, glue-like consistency. It’s fantastic for decorating cookies and will harden beautifully. For the cream cheese frosting, beat room temperature cream cheese and butter together until silky smooth. Gradually add powdered sugar, then vanilla and cinnamon with a pinch of salt to balance the sweetness. This frosting is my favorite because it complements the spice without overpowering it—a classic crowd-pleaser.

Step 5: Assemble and Decorate

Pipe your cream cheese frosting onto the cooled cupcakes using a large French tip for that gorgeous swirl effect. Then gently place a decorated gingerbread cookie on top of each cupcake. I love to pipe a little royal icing detail on the cookies beforehand—makes them pop visually and adds that extra festive touch! Keep the cupcakes refrigerated if you’re not serving right away, but bring them to room temp before enjoying—they just taste better that way.

How to Serve Christmas Gingerbread Cupcakes Recipe

Garnishes

I usually stick with the classic gingerbread cookie perched on top, decorated with royal icing details in white or festive red and green. Sometimes I sprinkle a tiny pinch of edible glitter or crushed peppermint candy around the base of the frosting swirl for that extra holiday sparkle. These simple touches get oohs and aahs every single time!

Side Dishes

Pair these cupcakes with warm beverages like hot cocoa, spiced apple cider, or a creamy latte to complete the holiday vibe. I’ve served them alongside a cheese board with some sharp cheddar and nuts for a fun dessert and snack combo during holiday gatherings.

Creative Ways to Present

One Christmas, I arranged mine on a cake stand surrounded by fresh pine branches and cranberries—it was such a showstopper! You can also individually wrap cupcakes in clear cellophane with a festive ribbon for gift-giving or party favors. Stacking them in a pretty box with wax paper between layers makes for a delightful edible gift.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container in the fridge to keep the frosting fresh, but I always let them sit at room temperature for 20-30 minutes before serving so they’re soft and flavorful. The gingerbread cookies stay crunchy when stored separately in a tin.

Freezing

I’ve had great success freezing the unfrosted cupcakes in a zipped bag for up to 3 months. When you’re ready, defrost at room temp and make your cream cheese frosting fresh to pipe on top. Cookies can also be frozen, wrapped well to avoid moisture.

Reheating

To reheat leftovers, just pop cupcakes in the microwave for about 10-15 seconds—don’t overdo it or the frosting can get melty too fast. This brings back the fresh-baked warmth and soft crumb that makes you feel like you’re biting into a freshly made cupcake.

FAQs

Final Thoughts

This Christmas Gingerbread Cupcakes Recipe has become a holiday favorite in my family—and I’m confident it will be in yours too. The blend of moist, warmly spiced cupcakes with that creamy frosting and the playful crunch of gingerbread cookies creates a festive treat that’s as fun to make as it is to eat. Whether you’re baking for a party, a cozy night in, or gift-giving, these cupcakes spread holiday cheer bite after bite. So go ahead, grab your apron, and make some magic happen in your kitchen—you won’t regret it!

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