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Christmas Gingerbread Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 112 reviews
  • Author: Mia
  • Prep Time: 2 hours
  • Cook Time: 18 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Celebrate the holidays with these festive Christmas Gingerbread Cupcakes topped with spiced gingerbread cookies and creamy cream cheese frosting. These cupcakes combine warm holiday spices like ginger, cinnamon, and nutmeg with the rich sweetness of molasses, delivering a perfect seasonal treat. Decorated with royal icing-detailed gingerbread cookies, they make an impressive centerpiece for any holiday gathering.

Ingredients

Scale

Gingerbread Cookies

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 2 heaping tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • 1/4 cup (90g) unsulfured molasses
  • 1 large egg
  • 1/2 cup (110g) unsalted butter, room temperature
  • 3/4 cup (150g) light brown sugar, packed

Royal Icing

  • 2 cups (240g) powdered sugar
  • 2 tbsp meringue powder
  • 2–3 tbsp milk

Gingerbread Cupcakes

  • 1 1/2 cups + 2 tbsp (205g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup (125g) unsulfured molasses
  • 1/2 cup (120ml) buttermilk*
  • 1/2 cup (100g) packed dark brown sugar
  • 1/2 cup (110g) unsalted butter, room temp
  • 2 large eggs
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz Philadelphia full fat cream cheese, room temp
  • 1/2 cup (100g) unsalted butter, room temp
  • 4 cups (450g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Instructions

  1. Prepare Gingerbread Cookie Dough: In a bowl, mix the dry ingredients for the cookies: flour, baking powder, ground ginger, cinnamon, and salt. In a separate small bowl, beat molasses and egg together. Using an electric mixer, cream butter and brown sugar until pale and fluffy. Mix in the molasses-egg mixture, then gradually incorporate the dry ingredients until a dough forms. Divide dough in half.
  2. Roll and Chill Dough: Roll each dough half between two sheets of lightly floured parchment paper to 1/4 inch thickness. Lightly flour the rolling pin if dough sticks. Stack the rolled sheets on a baking sheet and refrigerate to chill while preparing cupcakes.
  3. Preheat Oven and Prepare Cupcake Tin: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  4. Mix Dry Ingredients for Cupcakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  5. Combine Wet Ingredients for Cupcakes: In a measuring cup, mix buttermilk and molasses. Set aside.
  6. Cream Butter and Sugar for Cupcakes: Using an electric mixer with the paddle attachment, beat butter and dark brown sugar until light and fluffy.
  7. Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract.
  8. Incorporate Dry and Wet Ingredients: Alternately add half the dry ingredients, then the entire buttermilk/molasses mixture, then the remaining dry ingredients. Mix just until combined.
  9. Fill and Bake Cupcakes: Evenly distribute batter into prepared cupcake liners, filling each about 3/4 full. Bake for 15-18 minutes or until a toothpick inserted comes out with a few moist crumbs. Remove from oven and let cool completely.
  10. Prepare and Bake Gingerbread Cookies: While cupcakes cool, check cookie dough firmness; if still soft, chill longer. When ready, use cookie cutters to stamp out shapes on parchment-lined baking sheets. Bake at 350°F for 8-10 minutes until cookies are evenly browned.
  11. Make Royal Icing: Whisk powdered sugar and meringue powder in a large bowl. Add milk one tablespoon at a time to reach a glue-like consistency suitable for piping. Transfer icing to a piping bag with a small tip and decorate cooled gingerbread cookies. Allow icing to dry fully.
  12. Prepare Cream Cheese Frosting: Beat cream cheese and butter together until smooth at room temperature. Gradually add powdered sugar, mixing until fully combined. Stir in vanilla, cinnamon, and salt.
  13. Frost Cupcakes and Assemble: Fill a piping bag fitted with a large French tip with cream cheese frosting. Pipe swirls onto cooled cupcakes. Top each cupcake with a decorated gingerbread cookie.
  14. Storage: Store cupcakes in the refrigerator if keeping longer than a couple of hours. Bring to room temperature before serving to enjoy optimal flavor and texture.

Notes

  • GINGERBREAD COOKIES – Optional topping. The dough makes enough for both mini and regular-sized cookies. Roll thicker for regular-sized cookies. Dough can be refrigerated for up to a week or frozen for up to a month.
  • BUTTERMILK SUBSTITUTE – Mix 1/2 cup whole milk with 1/2 teaspoon white vinegar or lemon juice. Let sit for 5-10 minutes to curdle before using.

Nutrition

  • Serving Size: 1 cupcake with frosting and cookie
  • Calories: 350
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.3g
  • Carbohydrates: 42g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://mealsbymia.com/christmas-gingerbread-cupcakes-recipe/