Gingerbread Cupcakes.

Spiced gingerbread cupcake recipe with tangy, sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

Today is our first snowfall! Only appropriate I make some wintery cupcakes to celebrate the snowflakes, right?

Kevin has lived in both Colorado and Utah. He loves the snow. And Jude was born in Colorado, so he’s a natural snow bunny. I, on the other hand, can brave the snow if there’s a steamy hot chocolate waiting for me afterward. Don’t get me wrong, I love a fresh blanket of snow. But I once tried snowboarding (Kevin’s a natural) and got the wind knocked out of me. Ouch.

I better stick to what I’m good at – cupcakes.

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

Kevin described today’s spiced cupcakes as one of the best things I’ve ever made. Coming from the man who taste-tested all 75 recipes in my cookbook, as well as 95% of the recipes found on this blog – that says A LOT!

What may look like your typical gingerbread cupcake is anything but average.

Deep inside each super-moist crumb you’ll taste cinnamon, ginger, and other warming winter spices. The taste of molasses is pungent, yet not overpowering in the slightest. Buttery and rich, these easy cupcakes are Christmas in a wrapper. There are no flavors I associate more with the holidays than cinnamon, ginger, and molasses.

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

It took me a few tries to perfect this gingerbread cupcake recipe. I used some trusty trial-and-error techniques to find the perfect ratio of ingredients. The cupcake batter starts with creamed butter. Batch #1 was made with oil instead of butter. Oh my gosh. The batter separated and the cupcakes were so oily, they were impossible to pick up and eat! Batch #2 was made with less oil. Dry. Dry as a bone! Batch #3 was made with melted butter and more flour. Again, oily.

(About to give up at this point, but my gingerbread perseverance pushed me through.)

Batch #4 won. Creamed butter! Brown sugar and molasses are the sweetening (and flavoring) agents in this cupcake recipe. Not only that, brown sugar brings moisture to the baked cupcake. Since you’re not using oil (which is more moisture-rich than butter), brown sugar is a simple way to not only sweeten the cupcake, but to leave a moist texture as well.

The rest of the cupcake ingredients are quite standard: flour, spices, milk, leaveners, egg. Use room temperature egg for this cupcake batter. Surely you saw what happened when I didn’t use room temperature egg in this cupcake post, right? Though not necessary for all cupcake and cake recipes, I prefer to use room temperature egg(s) when the rest of my ingredients are room temperature. This allows the egg to incorporate easier into the batter.

Here’s what my baked cupcakes look like – don’t they look like little crinkle cookies on top?

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

I top the flavorful gingerbread cupcakes with my favorite cream cheese frosting. The frosting is quite similar to the cream cheese frosting I slather on my Chocolate Gingerbread Bundt Cake. I simply increased the cream cheese for a thicker consistency. If you love cream cheese frosting, this is a recipe you need. Seriously, look how thick and creamy!

Simple Cream Cheese Frosting recipe at

(Yes, that is a pink hand mixer. Yes, that is a pink mixing bowl. I knowww.)

Frost the gingerbread cupcakes – I used my Wilton #12 tip for piping, though you could simply frost them with a knife or your favorite piping tip.

I know you’re wondering about the adorable little gingerbread men decor, right? They kind of steal the show. Found them for super cheap at Michael’s craft store. You can buy them here.

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

You could also decorate the cupcakes with festive holiday sprinkles, mini chocolate chips, or even flavor the cream cheese frosting with maple extract or a sprinkle of cinnamon.

You could even do a simple whipped cream topping as well. I’m pretty certain gingerbread goes with everything. If you’re a gingerbread lover, you have to try these holiday cupcakes. Crowned with tangy cream cheese frosting, each bite is super moist and high in gingery flavor. Sugar and spice at its finest!

PS: See how to make them mini size in my recipe notes below!

Gingerbread Cupcakes with Cream Cheese Frosting - easy homemade recipe at

Ok, enough reading – start baking!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Gingerbread Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Total Time: 45 minutes, plus cooling

Print Recipe

Spiced gingerbread cupcake recipe with tangy and sweet cream cheese frosting. Moist and flavorful, these homemade cupcakes are the perfect treat during the holidays!



  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 egg, at room temperature
  • 1/2 cup (120ml) milk, at room temperature1
  • 1/2 cup (156g) molasses
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups (167g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground allspice

Cream Cheese Frosting2

  • 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (177°C). Line 12-count muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined. That's ok.
  3. In a medium bowl, toss the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
  4. Fill cupcake liners 2/3 of the way full, no more. Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
  5. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tbsp cream. Beat for 2 minutes. Add the vanilla and 1 more Tbsp cream if needed to thin out. Beat for 1 minute. Taste the frosting and add a pinch of salt if too sweet.
  6. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.
  7. Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Additional Notes:

Mini cupcakes: To make about 30 mini cupcakes, make the cupcake batter as directed and bake in mini muffin pans for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Cake: You can use one 9x2 (deep dish) cake pan to make a single layer cake. The bake time is around 30 minutes; use a toothpick to test for doneness. Or you can divide the batter between two pans to make a layer cake-- though the layers will be thin.

  1. Egg and milk should be at room temperature. I used skim milk, though any milk would be fine. Buttermilk would be great.
  2. Do not use cream cheese spread; use brick style cream cheese. If cream cheese frosting isn't your thing, try these cupcakes with my milk chocolate frostingcinnamon-swirl frostingwhite chocolate frostingpumpkin cream cheese frosting, or basic vanilla frosting.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar favorites. 

Glazed Gingerbread Muffins

Gingerbread Muffins with Sweet Lemon Glaze

Caramel Molasses Cookies

Caramel Molasses Cookies

Brown Sugar Butterscotch Cupcakes

Butterscotch Filled Brown Sugar Cupcakes by

See more cupcake recipes.

Gingerbread Cupcakes with the BEST cream cheese frosting recipe!
Gingerbread Cupcakes with the BEST cream cheese frosting recipe!
Gingerbread Cupcakes with the BEST cream cheese frosting recipe!

202 Responses to “Gingerbread Cupcakes.”

  1. #
    Soumyaposted February 7, 2014 at 3:03 pm

    Hi Sally,

    I just baked these and they came out really well. Also this is the first time I made frosting as well and it was really delicious! I have made lots of of cupcakes from your recipe list but never went for the frosting:| Too much sugar was my excuse 😉 Now that I have made frosting there is no going back from here 🙂 I guess now I have to get a Wilton piping tool as well as I don’t have any piping tools.
    Thanks for sharing all these amazing recipes!!



  2. #
    Laurenposted March 29, 2014 at 8:00 pm

    Hello! I’m just in the process of making these cupcakes, the cupcakes turned out perfect, but the cream cheese frosting is too runny to pipe – any idea what I did wrong? Could it be the cream cheese I used? I’m in the UK and used a basic cream cheese from Sainsburys. Thanks! 🙂


  3. #
    Jennposted August 17, 2014 at 10:26 pm

    Loved these!!! I was feeling the holidays in the air (I know, it’s only August) and these were perfect! I didn’t add any milk to the frosting and accidentally used 1/2 a cup of butter and it was great and perfect for piping. Next time, I think I’ll make some candied ginger for the top as a decoration since I don’t have any adorable gingerbread men. Thanks for an awesome recipe!


  4. #
    Jacquelineposted October 22, 2014 at 2:19 pm

    Hi! I made these cupcakes for my sisters birthday a few days ago ago, and she (and my family) absolutely loved these! Thank you so much! The only thing is the cream cheese frosting was very thin….do you know why that could be? I used full fat cream cheese. It tasted great, it was just very thin.


    • Sallyreplied on October 22nd, 2014 at 5:53 pm

      Happy you all loved them! Perhaps try cutting out the cream/milk in the frosting recipe. That should help.


  5. #
    Zoya @ The Chocolate Heartposted November 26, 2014 at 9:28 am

    I’m making a batch of these right now – they’re in the oven, and when my sister came downstairs she thought the smell of the cupcakes was some kind of expensive air freshener! These smell like heaven! I added a bit of extra cinnamon to the batter, however, only because my friends whom I’m giving these to are obsessed with it ;-). I also had to use dark maple syrup in place of molasses because we were all out. I think I’ll make some of those adorable Thanksgiving turkeys as toppers! Thank you!
    Zoya Mir ♥


  6. #
    Nasiba Mianposted December 4, 2014 at 12:13 pm

    Sally, thanks sooooo much for sharing another great receipe. I just finished frosting the cupcakes! They are so deliciuous, the taste of the spices are bold, yet not ovepowering. The taste brings the Christmas so much closer. I used the buttermilk, as it has proven results from your other receipes for moist and addictive cupcakes. I am planning on making two batches for my 3 grader’s winter party! You are so gifted and creative, and we are wishing you to continue in this journey.


  7. #
    Adrian (UK)posted December 6, 2014 at 2:50 am

    Hi Sally

    I made these recently for our team bake-off. I wasn’t sure what molasses was so looked it up and came to the conclusion it was black treacle here in the UK, so made them with that. They came out a lot darker than the above, so am thinking that I should have used golden syrup instead which is lighter. They still tasted nice, and so very light! I did a cinnamon cream cheese frosting on top and they won the bake-off, so thank you for a great recipe!!


    PS UK residents should probably use golden syrup where it says to use molasses.


  8. #
    Charposted December 6, 2014 at 11:53 am

    I’ve never made gingerbread cupcakes so I think it’s about time I did! I think I know what I am doing tomorrow afternoon. Hubby was just saying he hadn’t had anything gingerbread in a long time…boy, won’t he be surprised….and happy!


  9. #
    Micheleposted December 6, 2014 at 10:49 pm

    Could this be doubled and made as a layer cake? If so, what size and what might the baking time be? Thanks!


    • Sallyreplied on December 7th, 2014 at 8:38 am

      Absolutely. I am unsure of the bake time and size, though. Maybe two 9×2 inch pans? A toothpick will help test for doneness.


  10. #
    Micheleposted December 8, 2014 at 1:41 pm

    Thanks! It turned out really well. Everyone loved the depth of flavor! I doubled the recipe and baked it for about 32 minutes. I didn’t double the frosting because I planned to do the whole frosting only in between the layers and on top thing, but I feel like I could have used a little bit more. Everyone else loved it, though, so I guess it was enough. Thank you again for a wonderful recipe!


  11. #
    Sara Bryceposted December 8, 2014 at 9:03 pm

    Let me be clear… I don’t care for frosting of any kind. I find it generally lacks flavor and is just overly sweet gooey stuff in various colors. But I do love gingerbread! Spicy gingerbread is my favorite. So, when I saw this recipe, I had to try it and I have come to find that Sally’s tastes are very similar to mine. She describes things the way I do. Therefore, I decided to give the frosting a try as well. I gradually added the powdered sugar, tasting as I went so I didn’t end up with a bowl of “sweet stuff”. And guess what!? It was just right at two cups per recipe! The cupcakes are wonderful and my daughter declared them her new holiday favorite! Thank you for ANOTHER great recipe!


  12. #
    Jenna bposted December 16, 2014 at 4:14 pm

    These are great! followed the recipe exactly. Taste just like gingerbread. Might up the spices or molasses just a tad next time!


  13. #
    Mary Grasekposted December 17, 2014 at 4:05 pm

    Hi, Sally.

    I’ve made several recipes from your totally amazing fantastic website, even bought your cook book for my daughter for Christmas. Recently my handheld mixer died. I replaced it with a Kitchen Aid standing mixture. Do the ingredients still get mixed according to your instructions? I found the cupcakes were kind of dense compared to your other recipes, like the pumpkin chocolate chip bread which is such a big hit. I’ll take any suggestions you offer. I plan on baking this upcoming weekend for Christmas and would still like the great results I’ve always had before the new mixer. Thank you in advance. Mary Grasek


    • Sallyreplied on December 17th, 2014 at 4:41 pm

      Yes, using a stand mixer instead of handheld for these cupcakes is just fine. Either are great. These cupcakes are a little heavier than my pumpkin bread, for sure. They are on the dense side- kind of like gingerbread. Using cake flour instead of all-purpose (same amount) may help make them a little fluffier.


  14. #
    Sophieposted December 21, 2014 at 7:52 am

    Hi Sally!

    So I recently made these wonderful cupcakes and they tasted absolutely amazing. Perfect way to get yourself into the mood for christmas.
    However, I was really sad about how the frosting turned out. I was ready to pipe it onto the cupcakes but it was so runny that i could barely keep it on top of them! It just ran off the sides. I then tried to add more confectioners’ sugar, but that didn’t help either.
    What could have caused that difference in texture? Please help!

    I wish you and your husband a wonderful christmas time and a very happy new year!

    Best, Sophie


    • Sallyreplied on December 21st, 2014 at 8:21 am

      Hi Sophie! Do you live in another country? I often hear that cream cheese can have a much different texture in other countries. Did you use full fat cream cheese too? That’s important.


      • Sophiereplied on December 21st, 2014 at 10:21 am

        Yes, I am from Germany. I did use full fat, but that doesn’t seem to have been enough… Do you have any idea, how I can make it work with the cream cheese here that seems to be much more watery?

  15. #
    Cindyposted December 21, 2014 at 10:32 am

    I made these cupcakes last night for a party… The cakes almost didn’t make it to the frosting stage! My husband inhaled two right out of the oven. (I think he burned his tongue, but he won’t admit it). The cakes themselves are amazing. Spicy, fragrant… Almost carmelly (is that a word??). I made an adults-only version, brushed the tops with spiced rum and made a rummy egg nog buttercream. They were amazing!!!!
    I want to make a loaf version…. Do I just need to bake it longer?


    • Sallyreplied on December 21st, 2014 at 4:53 pm

      Love the addition of spiced rum Cindy! Yum. This could definitely work as a loaf. I’m unsure of the bake time though– sorry! It will be longer, yes.


  16. #
    Gayatriposted December 21, 2014 at 11:57 am

    Thank you so so so much for these!! They turned out absolutely amazing Sally!


  17. #
    Roberta Stillposted December 21, 2014 at 6:47 pm

    OH MY GOSH. These cupcakes are awesome. It is the first time I have made cupcakes from scratch, My mother-in-law used to make gingerbread but this puts it to shame. I am going to ice them with a lemon glaze. I am giving them as gifts to my doctors office and pharmacy and they don’t have a place to refrigerate the cream cheese iced cupcakes. Thank you Sally for a successful cupcake. I am kinda proud of myself.


  18. #
    babyrubysohoposted December 24, 2014 at 2:00 am

    Hi! I just made these for Christmas, and I wanted to say they’re insanely good! I coloured the frosting green and made Christmas wreaths on top, then decorated with silver balls and marzipan bows.
    Thank you so much for a brilliant recipe!


  19. #
    Jasmineposted December 25, 2014 at 6:13 am

    Hi Sally! I love your recipes and this is one of my favorite blogs! But I was recently diagnosed with Celiac Disease, so I can not have anything with gluten. I needed a recipe for gingerbread cupcakes, and these looked AMAZING. I made them, but did a few changes to make it gluten-free. I used gluten free flour instead of regular flour, and I added a touch more baking soda and baking powder than was required. They turned out delicious. Thank you so much for this recipe!


  20. #
    chaviposted January 8, 2015 at 6:21 am

    hiii!!! i tried this recipe and it came out fantastic…!!!!!! i frosted them with cinnamon swirl icing …it was soooooooo delicious !!!!!! i hardly remained one for me to taste 😛 my family loved it! perfectly balanced sweetness and flavors !!! this recipe is really a hit!!!!!!!! thanks a lottttt


  21. #
    Silvanaposted April 14, 2015 at 9:09 am

    Sally I am finding it hard to get hold of molasses in the UK, please can you advise what this can be substituted for?

    Thank you!


    • Katereplied on April 15th, 2015 at 4:53 pm

      In the UK you can buy molasses from Holland & Barrett 🙂


    • Annabellereplied on October 28th, 2015 at 5:58 pm

      Hi sorry I know this will be irrelevant now but I substituted using black treacle and it seemed to work! 🙂


    • Annabellereplied on December 4th, 2015 at 9:48 pm

      Molasses can be substituted for a cup of maple syrup


    • Katrinareplied on December 15th, 2015 at 9:34 pm

      Treacle is the same thing as molasses 🙂


  22. #
    Kateposted April 15, 2015 at 10:19 am

    Hi there. Thank you for this recipe, I have made it a couple of times and the cakes went down a treat.
    I am also from the UK and a little confused about the molasses. Is it liquid molasses that you use in this recipe? I have seen 2 types in the shops, the dark liquid, and then also a dry version that looks like brown sugar.
    I used the liquid version, but the cakes were a lot darker than yours, so now I’m wondering if it was the wrong sort?



    • Sallyreplied on April 15th, 2015 at 4:50 pm

      Yes– liquid molasses. Perhaps you used a darker version? I’m glad you enjoy them.


      • Katereplied on April 15th, 2015 at 4:52 pm

        Great, thank you for confirming!

    • Catherinereplied on October 25th, 2015 at 2:36 pm

      You can use treacle if you don’t want to buy molasses, or find it difficult to source. I am also in the UK.


  23. #
    Orlaposted September 16, 2015 at 6:35 am

    I made this yesterday and they are gorgeous. I live in Ireland and could not get hold of molasses so I used Maple syrup instead. Gorgeous. Thanks.


  24. #
    Monaposted October 16, 2015 at 1:46 pm

    I made these today and they smell great, but don’t look that good. I think i filled the muffin cups to much, but they also taste almost like candy, like the brown sugar never dissolved or something. Not sure what went wrong or is that how they re supposed to taste?


  25. #
    Lara Massanoposted October 17, 2015 at 3:51 pm

    Hi Sally,

    these look gorgeous however where I am at the moment I cannot get molasses. How I replace that AND the all spice?

    Thanks for the help!!


    • Sallyreplied on October 18th, 2015 at 1:28 pm

      All of the cupcakes flavor is from the spice and molasses– so I don’t suggest replacements. How about a different cupcake recipe?


  26. #
    Madelyn Maldonadoposted October 17, 2015 at 6:18 pm

    Hi Sally,

    wanted to know if I can use the Gingerbread Cupcake recipe to make a Cake and if so do I only use one 8″ pan since it only makes 12 Cupcakes? Can I double the recipe if I can make the Cake ? Thank you 🙂


    • Sallyreplied on October 18th, 2015 at 1:30 pm

      Madelyn– see notes.


  27. #
    Traceyposted October 28, 2015 at 11:50 am

    Hi Sally
    , I’ve just made these and they look and smell delicious (not tasted yet but I’m hopeful!) However, my frosting is really thin- I didn’t even add the cream/milk because it is already so thin and runny, I’ve put it in the fridge but it doesn’t appear to be working so far. There’s no way it is pipe-able or even spreadable to be honest. Any ideas at all? Thank you for sharing the recipe. x


    • Sallyreplied on October 28th, 2015 at 7:43 pm

      Are you using cream cheese spread? Or block-style cream cheese? Never spread and never lower fat.


  28. #
    Lauren Rposted November 13, 2015 at 6:37 am

    Hi Sally! 
    I love these! They’re always a huge hit around the holidays!

    I was wondering if you have any tips for making these gluten free. I’ve been using gluten free flour with xathum gum but they’re still slightly drier than regular cupcakes. And I’ve tried adding an extra egg for the moisture, but I wasn’t a fan of how eggy the texture was (though everyone else loved them)

    Not sure if you can help, but I figured it was worth asking! Thanks!


    • Sallyreplied on November 13th, 2015 at 7:10 am

      I’m not the one to ask about GF baking, Lauren. Little experience. What about a cup-for-cup GF flour instead? And an extra splash of milk?


  29. #
    Lynnposted November 14, 2015 at 2:13 am

    I haven’t seen the brick style cream cheese here in the UK. Anyone have any success with what is available here?


  30. #
    Tina collinsposted November 17, 2015 at 7:37 pm

    I am struggling to get molasses – what is the closest replacement? Also what is all-purpose flour? We have plain flour and self raising flour.  Thank you very much


    • Jennyreplied on November 19th, 2015 at 9:03 am

      From Australia?  🙂 it’s plain flour. I think i saw molasses in coles!


    • Elienreplied on November 21st, 2015 at 10:41 pm

      Black Treacle is the equivalent of molasses 🙂  


  31. #
    Lulu Howeyposted November 22, 2015 at 4:24 am

    Hi Sally, sorry no personal URL. I hope you still post from this, or rewrite the info.
    Hi all!  bit of a difference, I live in France! That has it’s baking challenges as here they are not so into cakes! Normally tarts but they love my bakes! We can’t get thick double cream here. The highest fat content is 35%, double cream normally above 40%. Surprising as this is the land of Creme Chantilly! See chantifix below.
    I’m surprised no one has mentioned Amazon as a source of Molasses, they sent me Grandma Molasses to France. Postage not too bad if sourced and dispatched by Amazon. Just add in other bits and postage doesn’t increase.
    I have recipes for ginger cake using half golden syrup, half black treacle as substitute for Molasses too as find Black treacle too bitter. Or half maple syrup half black treacle. I lower to 1/4 black treacle,3/4 golden syrup etc so not so bitter. Beware bitterness.
    In France & UK we only have cream cheese spread but still makes yummy frosting although not as thick but swirling consistency, does the job.
    For France, use Chantifix in your frosting. Made by Vahine (little yellow box)Whisk for few minutes and it makes your frosting a little stiffer. I will try this cupcake recipe in a loaf tine using my Grandma molasses as haven’t tried it yet as had black treacle I drove over from the UK to use up!


  32. #
    Natashaposted November 25, 2015 at 3:53 am

    Heyy! These look amazing! <3  Instead of cupcakes, I was wondering if I could turn them into gingerbread cake pops…. using your gingerbread cupcake recipe and the cream cheese frosting to hold it together! It would be so much easier to give away 🙂 Anyone tried it? 


  33. #
    Susan McDonald/Marylandposted December 11, 2015 at 11:53 am

    I made two batches of these to take to separate holiday parties this holiday season. They were a big hit and I have shared the recipe a number of times with friends.  They are moist, flavorful and delicious!  Thanks for sharing your recipes!  (I even found the little gingerbread men!)  Merry Christmas!!!


  34. #
    Stephanieposted December 20, 2015 at 3:45 pm

    Oh my goodness! I made these and got fantastic reviews!!! People loved them-just the perfect combination of spices. I made them with caramel molasses cream cheese frosting which paired well with the cake. Thanks for another great recipe! 


  35. #
    Danielle Chavezposted December 22, 2015 at 11:58 am

    What technique did you use to pipe the frosting on top. They are gorgeous!



    • Sallyreplied on December 22nd, 2015 at 12:19 pm

      I used the Wilton #12 round tip and squeezed it out in the center of the cupcake while lifting straight up.


      • Danielle Chavezreplied on December 22nd, 2015 at 12:42 pm

        I have the Wilton 2A, do you think that will do about the same job? 

        • Sallyreplied on December 22nd, 2015 at 2:11 pm

          It should, yes.

  36. #
    Julieposted December 23, 2015 at 11:19 am

    Made these for Christmas gifts and they turned out great! Mine didn’t rise as much as yours- they were kind of flat on top- but they also turned out a little crunchy on top too, like a gingerbread cookie- score! Two treats in one! And yes, the wet ingredients looked all kinds of wrong- but once you add the dry it looks like normal batter. Thanks for the great recipe again!


  37. #
    Susan McDonaldposted December 23, 2015 at 4:15 pm

    I would like to make a double batch.  Would just doubling the recipe be ok to do?


  38. #
    Meenaposted December 28, 2015 at 6:31 am

    Just made these for christmas and they were absolutely delicious. Sadly the frosting didn’t work out so well as it was all runny, therefore I just made a basic buttercream. But all in all, absolutely lovely! 😀


    • Sallyreplied on December 28th, 2015 at 11:19 am

      Meena, do you live in the US? Readers outside of the US experience that problem with the frosting because (as I understand it) cream cheese here is super super thick.


  39. #
    Lindsay Sheldenposted January 10, 2016 at 3:10 pm

    WHOA! Just made these last night and they are perfection in cupcake form! They turned out sooo moist and spicy, and the icing was super thick and creamy–delicious! The tops of mine also turned just a little bit chewy, which I quite liked. Made it like a moist cupcake topped with a ginger cookie topped with icing 🙂


  40. #
    Cara Norrisposted March 13, 2016 at 12:55 pm

    These were delicious! The cupcake was very moist and I also got a slightly chewy top, which I love. The cream cheese frosting is perfection, I’m trying not to eat the leftovers by the spoonful. One issue I had was that after cooling, the cupcakes seemed pretty oily (or buttery, I suppose) on the bottoms of the liner. The cupcake itself was fine, but I set them all on some paper towels overnight before I took them to a potluck and they seemed fine in the morning.


Leave a Comment