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A gingerbread cupcake with a gingerbread man added into the cream cheese frosting.

Gingerbread Cupcakes

Course: Cupcakes, Sweet treats
Cuisine: American, British
Keyword: Ginger Cupcakes, Gingerbread Cupcakes
Skill level: Easy
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 18 regular cupcakes
Calories: 391kcal
Author: Amy Treasure
Easy Gingerbread Cupcakes spiced with ginger and cinnamon, topped with a delicious cream cheese frosting and finished with a gingerbread biscuit.
Print Recipe


Gingerbread Cupcakes

  • 200 g unsalted butter
  • 175 g dark brown soft sugar
  • 3 tbsp black treacle (molasses)
  • 2 large eggs lightly beaten
  • 150 ml milk whole or semi-skimmed
  • 1 tsp vanilla extract
  • 300 g self-raising flour
  • 2 tsps ground ginger
  • 1.5 tsps ground cinnamon
  • .5 tsp ground mixed spice (all spice)

Cream Cheese Frosting

  • 180 g full-fat cream cheese at room temperature
  • 125 g unsalted butter softned
  • 1 tsp vanilla extract
  • 500 g icing sugar


To make the Gingerbread Cupcakes

  • Preheat the oven to 180º/160ºFan/gas 4/350ºF line two muffin trays with 18 cupcake cases.
  • In a medium sized saucepan set over a very low heat melt the butter, sugar and treacle. Leave it to cool then add the eggs, milk and vanilla extract. Beat well until uniform in colour.
  • In a large mixing bowl sift in the flour and spices. Pour in the wet ingredients and beat until thoroughly combined.
  • Fill the cupcake cases ⅔ full with the batter. Bake for 22 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool while you make the frosting.

To make the cream cheese frosting

  • Add the cream cheese, butter and vanilla extract to a bowl then beat together until smooth using a hand-held electric whisk or balloon whisk.
  • Gradually add the icing sugar and beat until smooth. The consistency should be the same as spreadable butter. Add extra icing sugar a tablespoon at a time if the frosting doesn't feel thcik enough.
  • Transfer the frosting to a piping bag fitted with an icing tip. I used a french tip - Wilton 6B. Add a swirl of cream cheese frosting on top of each cupcake and decorate with a mini gingerbread man.



  • Use room temperature milk and eggs for the cupcakes and room temperature butter and cream cheese for the cream cheese frosting. 
  • I used a Wilton 6B french tip to ice the gingerbread cupcakes. 
Storage: Frosted cupcakes should be kept refrigerated and will keep for 3 days. Unfrosted cupcakes can be frozen for up to 3 months. 
Recipe adapted from Primhouse Bakery.


Calories: 391kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 42mg | Potassium: 112mg | Fiber: 1g | Sugar: 40g | Vitamin A: 626IU | Calcium: 55mg | Iron: 1mg