A Christmas Gingerbread Cupcake recipe with a delicious homemade cinnamon frosting. Perfect for celebrating the holidays!
Gingerbread Cupcake Recipe With Cinnamon Frosting
Every year my girls and I make gingerbread cookies and Christmas cookies together.
It’s one of those Christmas activities that has become part of our yearly holiday traditions.
We send the entire day baking cookies and then decorating them, while we make the biggest mess ever!
This year we’ve added some delicious holiday cupcake recipes that we couldn’t wait to try out.
Like this delicious gingerbread cupcake recipe, topped with a homemade cinnamon frosting and it’s own gingerbread man.
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I say the holidays couldn’t get any tastier than these cupcakes!
Now, you all know that I’m all about easy recipes, but this one has a few more steps than my usual recipes.
That’s because you are creating everything from scratch.
So, I’ll be sharing how to make the gingerbread cupcakes, with a delicious homemade cinnamon frosting, and cute little gingerbread cookies to add on top.
Make sure to follow the directions carefully below and I’ll try to make sure that everything is clear and understandable for the recipes.
Now, go get your family and create some holiday memories in the kitchen together!
Let’s being with all of the ingredients you will be needing for this fantastic holiday recipe!
Ingredients Needed for Gingerbread Cupcakes
- 1 2/3 C flour
- 1 C light brown sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 C unsalted sweet cream butter, softened
- 1 egg white
- 1 egg
- 1 tsp vanilla extract
- 1/2 C molasses
- 1/4 C sour cream
- 1/2 C Whole milk
Ingredients Needed For Homemade Cinnamon Frosting
- 1 C unsalted sweet cream butter, softened
- 3 C powder sugar
- 2 tsp cinnamon
- 5 TBSP heavy whipping cream
- 1 tsp vanilla
- Christmas shimmer sprinkles
Ingredients Needed For Gingerbread Cookies
- 1/2 C unsalted sweet cream butter, softened
- 1/2 C sugar
- 1/2 C molasses
- 1 large egg
- 1/4 C cold water
- 3 1/2 C flour
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- Mini gingerbread man cookie cutter
Ingredients Needed For Gingerbread Cookies Icing
- 2 egg whites
- 1/4 tsp cream of tarter
- 1/4 tsp vanilla
- 2 1/2 C powder sugar
- Red gel food coloring
- 2 disposable piping bags fitted with a number 2 tip or zip block bag snipped at the tip
Okay, now that we got all of that settled, let’s get baking!
We’re going to start off by baking our gingerbread cookie men and creating a delicious frosting for them.
Then we will move on to baking the cupcakes and cinnamon frosting.
How To Make Mini Gingerbread Cookies
- Preheat oven to 350 and line cookie sheet with parchment paper
- Using a standing mixer, beat together the butter, sugar, and molasses
- Add in the water and mix until combined
- In a large bowl, combine the flour, and the spices
- Gradually mix in the dry ingredients into the wet
- Roll dough out on a floured surface to 1/4 inch in thickness
- Bake in the oven for 10 minutes
- Allow to cool completely
Gingerbread Icing
- Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
- Split icing into 2 bowls
- Add a few drops of red into the first bowl
- Leave the second bowl plain
- Mix until the red color until blended and the shade you want
- Scoop about 1/4 C of icing into their own bags
- Decorate your cookies how ever you want
- Allow icing to dry for a hour before enjoying
How To Make Gingerbread Cupcakes
Now that you have your gingerbread girls and boys cooking off, it’s time to bake your holiday cupcakes.
- Preheat oven to 350 degrees and line cupcake pan with the liners.
- In a large bowl, whisk together all dry ingredients
- Using a standing mixer, beat together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk until combined
- Gradually beat in the dry ingredients until combined
- Fill cupcake liners about half way
- Bake the cupcakes for 21 minutes
- Allow to cool completely
Tip: A great way to make sure your cupcakes are completely cooked is by sticking a toothpick in the middle of a cupcake.
If the toothpick comes out clean, then you know your cupcakes are done. If it doesn’t, then allow them to bake for a bit longer.
How To Make Cinnamon Frosting
While your cupcakes are cooling off and gingerbread cookies are setting, it’s time to make some homemade cinnamon frosting.
- Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
- Scoop frosting into a piping bag fitted with a star tip
- Frost cooled cupcakes
To finish off your ginger bread cupcakes add some Christmas shimmer or sprinkles on the frosting.
Then place a Mini Gingerbread man into the side of the cupcake.
That’s it! I hope this little bit of extra work was worth all of the amazing memories you have created with your family!
Now, make sure to enjoy these delicious gingerbread cupcakes and cookies with my favorite easy crockpot hot chocolate recipe!
Yield: 12
Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes
Bake these adorable and delicious Gingerbread Cupakes with Cinnamon Frosting and homemade Gingerbread Men cookies!
Ingredients
Ingredients Needed for Gingerbread Cupcakes
- 1 2/3 cups of flour
- 1 cup of light brown sugar
- 1/4 tsp of baking soda
- 1 tsp of baking powder
- 1 1/2 tsp of ground ginger
- 1 1/2 tsp of ground cinnamon
- 1/8 tsp of ground cloves
- 3/4 cup of unsalted sweet cream butter, softened
- 1 egg white
- 1 egg
- 1 tsp of vanilla extract
- 1/2 cup of molasses
- 1/4 cup of sour cream
- 1/2 cup of whole milk
Ingredients Needed For Homemade Cinnamon Frosting
- 1 cup of unsalted sweet cream butter, softened
- 3 cups of powder sugar
- 2 tsp cinnamon
- 5 tablespoons of heavy whipping cream
- 1 tsp of vanilla
- Christmas shimmer or sprinkles
Ingredients Needed For Gingerbread Cookies
- 1/2 cup of unsalted sweet cream butter, softened
- 1/2 cup of sugar
- 1/2 cup of molasses
- 1 large egg
- 1/4 cup of cold water
- 3 1/2 cups of flour
- 1/2 tsp of ground ginger
- 1/2 tsp of ground nutmeg
- 1/4 tsp of allspice
- Mini gingerbread man cookie cutter
Ingredients Needed For Gingerbread Cookies Icing
- 2 egg whites
- 1/4 tsp cream of tarter
- 1/4 tsp of vanilla
- 2 1/2 cups of powder sugar
- Red gel food coloring
- 2 disposable piping bags fitted with a number 2 tip or zip block bag snipped at the tip
Instructions
How To Make Mini Gingerbread Cookies
1. Preheat oven to 350 and line cookie sheet with parchment paper
2. Using a standing mixer, beat together the butter, sugar, and molasses
3. Add in the water and mix until combined
4. In a large bowl, combine the flour, and the spices
5. Gradually mix in the dry ingredients into the wet
6. Roll dough out on a floured surface to 1/4 inch in thickness
7. Bake in the oven for 10 minutes
8. Allow to cool completely
Gingerbread Icing
1. Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
2. Split icing into 2 bowls
3. Add a few drops of red into the first bowl
4. Leave the second bowl plain
5. Mix until the red color until blended and the shade you want
6. Scoop about 1/4 C of icing into their own bags
7. Decorate your cookies how ever you want and allow icing to dry for a hour before enjoying
How To Make Gingerbread Cupcakes
1. Preheat oven to 350 degrees and line cupcake pan with the liners.
2. In a large bowl, whisk together all dry ingredients
3. Using a standing mixer, beat together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk until combined
4. Gradually beat in the dry ingredients until combined
5. Fill cupcake liners about half way
6. Bake the cupcakes for 21 minutes
7. Allow to cool completely
How To Make Cinnamon Frosting
1. Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
2. Scoop frosting into a piping bag fitted with a star tip
3. Frost cooled cupcakes and sprinkle with some Christmas shimmer sprinkles
4. Place a Mini Gingerbread man into the side of the cupcake
Enjoy!!!
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 1119Total Fat: 41gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 135mgSodium: 417mgCarbohydrates: 184gFiber: 2gSugar: 140gProtein: 9g
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Will your family be baking some homemade gingerbread cupcakes this holiday season?
