Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 2¾ cups whole wheat pastry flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, softened
  • 1 cup light brown sugar, lightly packed
  • 3 large eggs
  • 1¼ cups molasses
  • 1 cup hot water
  • 2 Tablespoons candied ginger, finely chopped
  • 4 Tablespoons unsalted butter, softened
  • 4 cups confectioners sugar
  • ½ teaspoon vanilla extract
  • 6 ounces cream cheese, softened
  • 2 teaspoons ground cinnamon
  1. Preheat oven to 350 degrees Fahrenheit. Line two 12-cup muffin tins with paper liners and set aside. (Be ready to use another pan, if necessary.)
  2. In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside. In the bowl of a stand mixer, cream together the softened butter and brown sugar.
  3. Add the eggs, one at a time, beating each until well incorporated.
  4. Add the molasses, mixing on low until just mixed in.
  5. Add the dry ingredients in 3 additions, alternating with the water for 3 additions. (So ⅓ the dry, mix, ⅓ the water, mix, ⅓ the dry, mix, ⅓ the water, mix, the last ⅓ of the dry, mix, the last ⅓ the water, mix.) Stop and scrape the sides of the bowl as needed.
  6. Stir in the candied ginger.
  7. Using a large cookie scoop, portion out the batter between the prepared muffin cups, filling no more than ¾ of the way.
  8. Bake for 15-20 minutes, or until the tops spring back after lightly pushed.
  9. Leave in tin for 5 minutes, then transfer to wire rack to cool completely.
  1. Place ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium to medium-high speed until light and fluffy.
  1. Using a knife or pastry bag fitted with a tip, spread/squeeze frosting onto fully-cooled cupcakes.
Because of the cream cheese frosting, it's best to store these in the refrigerator for up to 5 days *** The original recipe said it would make 12 cupcakes, but I got far more out of them
Recipe by Poet in the Pantry at