Gingerbread Cupcakes With Molasses Cream Cheese Frosting

December 19, 2011 by Ali

‘Tis the season for Christmas parties galore! I somehow had three booked on my calendar this weekend (a lot for this introvert!). But great friends make for great parties, and they were a blast! Love this season.

Of course, I couldn’t show up empty-handed. So decided to combine my gingerbread-love with a little OCD-cupcake decorating. (I had an extra 10 minutes to kill, so the sprinkles are a little more evenly-spaced than usual. I know.) And voila — these adorable little gingerbread cupcakes with some to-die-for molasses cream cheese frosting were born.

Honestly, I was kind of just looking for an excuse to use those adorable gingerbread sprinkles I received last year as a gift. :)

But the cupcakes turned out great! Loved the spiced cupcake and sweet frosting pairing, and the fact that the entire project used nearly an entire jar of molasses. My kind of recipe! My friends also gave it the thumbs up. So, especially since I still have some more sprinkles, will definitely be making these again soon!

Gingerbread Cupcakes with Molasses Cream Cheese Frosting

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12-18 cupcakes


    Gingerbread Cupcake Ingredients:
  • 3 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 Tbsp. ground ginger
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1 (8 Tbsp.) stick unsalted butter, melted
  • 1 1/2 cups dark brown sugar
  • 4 large eggs
  • 12 Tbsp. molasses
  • 1 1/2 cups water
  • Molasses Cream Cheese Frosting Ingredients:
  • 1 lb (2 blocks) cream cheese, at room temperature
  • 1 stick (1/2 cup) butter, at room temperature
  • 1/4 cup unsulfered
  • 2 tsp. vanilla extract
  • 8 cups powdered sugar, sifted


To Make Gingerbread Cupcakes:

Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners or spray with nonstick cooking spray.

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and cloves into a medium bowl.

Whisk together the melted butter, brown sugar, eggs, and molasses in a large bowl until blended. Add some of the water to batter then some of the dry ingredients to the batter. Continue alternating with the water and flour until everything is added and smooth.

Fill each paper liner with 1/3 cup of the batter, about 1/4-inch below the top of the liner.

Place into preheated oven and bake just until the tops feel firm and a toothpick inserted into the center come out clean, about 15 to 18 minutes. Remove from the oven and let cool to room temperature. Frost with molasses cream cheese frosting.

To Make Molasses Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 1 minute. Mix in the molasses and vanilla extract. Gradually add in powdered sugar to reach desired frosting thickness, beating until smooth.

Ali’s Tip:

These would also be good with crystallized ginger mixed in! Just substitute 1/3 cup crystallized ginger in place of the ground ginger in the cupcakes.


Cupcake recipe adapted from Bobbie Flay.

filed in Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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23 thoughts on “Gingerbread Cupcakes With Molasses Cream Cheese Frosting

  1. Hi there! 3 1/2 cups of flour for a dozen cupcakes seems to be a bit much. Is this a typo or does the recipe really require that much flour?

    - Zena

  2. Love this recipe…looks delicious! I love cream cheese frosting, too!

    - Jodee Weiland

  3. These cupcakes will be great idea for upcoming Christmas season. I love those cute little sprinkles. I’m delighted with these cupcakes. I’ve featured this recipes on my blog! I hope you don’t mind! If you don’t agree with that please contact me and I will remove it. All the best.

    - Vera Zecevic – Cupcakes Garden

  4. Hi .. What is unsulfered in the frosting ingredients ? .. thanks

    - Annie

  5. Love the gingerbread man sprinkles! These look and sound deliscious!!

    - Betsy

  6. I can smell them thru my screen!! I bet these were amazing!

    - Brooke (Baking with Basil)

  7. I’m not a big fan of cream cheese but I’m a huge fan of all things gingerbread (and molasses!). Yum!! And aren’t those sprinkles just the cutest? I never got around to using mine this year.

    - Rachel @ Baked by Rachel

  8. Thanks for the recipe. In the frosting recipe you refer to “1/4 c unsulfered” … is this molasses?

    - Linda

  9. these cupcakes were SO GOOD. a huge hit. thanks for bringing them!!

    - sara

  10. having just made your snickers cheesecake, which will be enjoyed this evening, I know you know what you are talking about. I haven’t ever tried King Arthur before, but would love to.

    - Judy Hudgins

  11. Oh wow, molasses cream cheese frosting sounds incredible!

    - Cathy @ Savory Notes

  12. Oh Lord! Talk about decadent! These cupcakes look delicious.

    - Simply Tia

  13. The amount of sugar in the frosting scares me a little :) But this sure looks delicious!

    - Jesica @ Pencil Kitchen

  14. Not only do they sound wonderful they look gorgeous!

    - Erin

  15. Gingerbread is my favorite – yum!!!

    - Ali's Mom

  16. these look beautiful and delicious! now I need to run out for more molasses to make them for my Christmas Eve dessert!

    - Katie