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Gingerbread Cupcakes with Vanilla Cream Cheese Frosting

  • Total Time: 10 mins
  • Hands-on Time: 10 mins
  • Makes: 12 servings

Bring all the sweetest flavors together in this organic gingerbread cupcakes recipe topped with vanilla cream cheese frosting and a sprinkle of cinnamon.

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1. Preheat the oven to 350 degrees. Line 12 muffin tins or 24 mini muffin tins.
2. Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.
3. In a separate bowl, whisk together melted butter, brown sugar, molasses and egg.
4. Add 1/4 cup of the milk to the melted butter mixture plus half of the dry mixture, stirring well. Add remaining dry ingredients and milk until combined.
5. Pour batter into muffin tins. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean. Remove cupcakes from oven and cool on a rack for at least 30 minutes.
6. While the cupcakes are cooking and cooling, beat butter and cream cheese until light and fluffy.
7. Add sugar, cinnamon and vanilla.
8. Add the milk, a tablespoon at a time, until the frosting is just spreadable. Do not add too much milk. If the frosting is warm, cover and place in refrigerator for a few minutes before frosting cupcakes.
9. Once the cupcakes are completely cooled, fill a piping bag with frosting and pipe large swirls onto the tops of each cupcake. Lightly sprinkle cinnamon on top of frosting for decoration.



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