These gingerbread cupcakes with cream cheese frosting are an ideal treat for any festive gathering. The sponge is soft and moist, scented with warming spices, and each cupcake is crowned with sweet, tangy cream cheese frosting. Finish with mini gingerbread biscuits and your favourite holiday sprinkles for a beautiful seasonal display.
Thanks to the addition of Greek yogurt and black treacle, these cupcakes remain moist for several days, making them an excellent make-ahead option. A blend of dark muscovado sugar and black treacle (or molasses) gives the cupcakes their distinctive dark colour and rich, deep flavour. This is a quick, easy and reliably delicious recipe that will become a holiday favourite.
This gingerbread cupcake recipe is one of my favourites for December baking. The spice mix creates a cosy, festive aroma and flavour that looks and tastes like Christmas. These cupcakes also make an attractive, delicious centrepiece on any holiday table.
Like many festive bakes, these cupcakes are lifted by a smooth cream cheese frosting that adds richness and a slight tang — the perfect complement to the spiced sponge.
Ingredients
The ingredients divide into two groups: the sponge and the frosting. Below are the main components for the sponge first.
- Dry ingredients – plain (all-purpose) flour, dark muscovado sugar, ground ginger, cinnamon, nutmeg, mixed spice and a pinch of salt.
- Wet ingredients – unsalted butter, Greek yogurt, black treacle (or molasses), eggs and vanilla extract.
For the classic cream cheese frosting you will need:
- Full-fat cream cheese, softened unsalted butter, icing (powdered) sugar and vanilla extract.
Festive sprinkles and small gingerbread cookies are optional decorations. For the photos shown, buttery feuilletine was used alongside mini gingerbread men for added texture and charm.
Scroll to the recipe card below for the full ingredient list and measurements.
Instructions
Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake liners.
In a large bowl whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, mixed spice and salt. Set aside.
In a small bowl combine the room-temperature Greek yogurt with the black treacle until smooth. A light coating of oil on spoons or a ramekin helps when working with thick treacle or molasses to prevent sticking.
Cream the softened butter and dark muscovado sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, mixing between additions, then add the vanilla. The mixture might look slightly curdled — this is normal and will come together once the dry and wet ingredients are combined.
With the mixer on low, add half of the dry ingredients, followed by half of the treacle-yogurt mixture. Repeat with the remaining dry ingredients and then the remaining treacle-yogurt. Mix just until combined. Divide the batter evenly between the cupcake cases, filling each to about three-quarters full.
Bake for 15–18 minutes, or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
While the cupcakes bake, make the cream cheese frosting. Beat the softened butter and icing sugar on low speed until there are no large butter lumps. Add the room-temperature cream cheese and vanilla, then increase speed to medium and beat until you have a smooth, thick frosting. For an extra festive note, stir in ½ teaspoon ground cinnamon.
Hint: Bring the cream cheese and butter to room temperature at least an hour before you start. This prevents lumps and gives a silky, spreadable frosting.
Once the cupcakes are fully cool, pipe or spread the frosting on top. Decorate with festive sprinkles and mini gingerbread cookies if desired.
Substitutions
- Gluten-free: The recipe hasn’t been tested with gluten-free flour, but it should work with a suitable blend and any necessary binders (for example, xanthan gum). Ensure your baking powder/soda are labelled gluten-free.
- Sugar: Light muscovado or soft light brown sugar can replace dark muscovado; expect a lighter colour and slightly different flavour.
- Black treacle: Molasses or dark corn syrup may be used instead; treacle contributes moisture, depth and colour.
- Greek yogurt: If you prefer richer cupcakes, you can substitute with a similar quantity of buttermilk or sour cream; the yogurt helps keep the crumb tender.
- Gingerbread cookies: Store-bought mini cookies are a convenient option for decoration.
- Vegan/dairy-free: For a vegan adaptation, use plant-based butter, dairy-free cream cheese and a suitable egg substitute; results will vary and may require testing.
Variations
- Mini cupcakes: Make about 30 mini cupcakes using the same batter. Bake for approximately 10 minutes or until a toothpick comes out clean.
- Gingerbread cake: Turn this into a single-layer 20–23 cm round cake. Bake until a skewer comes out clean and frost as directed.
- Cinnamon frosting: Add ½ teaspoon ground cinnamon to the cream cheese frosting for a spicier finish.
- Filled cupcakes: Hollow the centres and fill with extra frosting, citrus curd, or apricot jam for a surprise filling.
Equipment
Basic tools needed:
- Hand-held or freestanding electric mixer
- 12-hole muffin tin and cupcake liners
- Ice cream scoop (optional) for even batter distribution
- Piping bag and a large nozzle (optional) for frosting
- Mini cookie cutters (optional) if making small gingerbread decorations
Storage
Store leftover frosted cupcakes in an airtight container in the fridge for 4–5 days. Unfrosted cupcakes can be frozen for up to two months; thaw overnight in the fridge and bring to room temperature before frosting. Cream cheese frosting may be frozen for up to three months; thaw in the fridge and re-whip if necessary before use.
Top tip
Use digital kitchen scales for accurate measurements — this improves consistency and reliable results. Always bring Greek yogurt, butter and cream cheese to room temperature before starting to avoid curdled batter or split frosting.
FAQ
Treacle or molasses gives these cupcakes their darker appearance, deep flavour and moist texture. You can omit it, but the colour and flavour will be noticeably different.
Yes. Bake the cupcakes a day before and store them wrapped at room temperature. Prepare the frosting a day ahead and keep it chilled; bring it to room temperature and re-whip briefly before using.
If the frosting is too thin, chill it in the fridge for 30–60 minutes to firm up, then re-whip to restore texture.
Split frosting is usually caused by using cold ingredients. Make sure the cream cheese and butter are fully at room temperature before mixing.
Full-fat cream cheese provides the best texture and consistency for the frosting. Low-fat versions can be runnier and may not hold shape as well.
If you try this recipe, please consider leaving a rating or comment. Feedback helps other bakers and is always appreciated.
📖 Recipe
Gingerbread Cupcakes with Cream Cheese Frosting
These gingerbread cupcakes are moist, warmly spiced and topped with sweet-tangy cream cheese frosting — perfect for the holidays.
Makes: 12 cupcakes | Prep: 30 mins | Cook: 15 mins
For the cupcakes:
- 185 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp mixed spice
- ¼ tsp salt
- 110 ml Greek yogurt, room temperature
- 110 ml black treacle or molasses
- 2 large eggs, room temperature
- 1 tsp vanilla
- 115 g unsalted butter, softened
- 85 g dark muscovado sugar
For the frosting:
- 225 g full-fat cream cheese, room temperature
- 115 g unsalted butter, softened
- 560 g icing sugar
- 1 tsp vanilla
Decorations (optional):
- 2 tbsp festive sprinkles
- 12 mini gingerbread cookies
Method (short):
- Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin.
- Whisk dry ingredients together and set aside.
- Mix Greek yogurt with treacle until smooth.
- Cream butter and muscovado sugar; add eggs one at a time, then vanilla.
- On low speed, alternate adding dry ingredients and the treacle-yogurt mix until combined.
- Fill cases to ¾ and bake 15–18 minutes. Cool completely.
- Beat butter and icing sugar, add cream cheese and vanilla and beat until smooth. Pipe or spread onto cooled cupcakes and decorate.
Please note: ingredients are developed and tested in metric measurements. For best results use digital scales.
Notes
- Use digital kitchen scales for accuracy.
- Bring yogurt, butter and cream cheese to room temperature before starting.
- Store frosted cupcakes in an airtight container in the fridge for up to 4 days.
- Unfrosted cupcakes freeze for up to two months; thaw in the fridge overnight before frosting.
- To make ahead: bake the cupcakes the day before and store sealed at room temperature. Keep frosting chilled and re-whip before using.
Nutrition (approx per serving)
Serving size: 110 g — Calories: 521 kcal (approx)
This post was originally published in December 2019 and updated with new photos, tips and a revised recipe in November 2021.