My grandmother held court in a tiny kitchen that smelled like cinnamon and old cookbooks; every December she baked a mountain of gingerbread and something she called “festive cupcakes” that tasted like a holiday hug. I still remember the warm, sticky air when she opened the oven — my face got speckled with flour and a little molasses always found its way onto my thumb. These Christmas Cupcakes grew from that crate of memories: spiced, tender ginger cupcakes with a tangy cream cheese frosting and a little crunchy garnish to make them pop. They make the house smell like pine and sugar, and they disappear faster than you can say “second helping.”
Quick Facts
- Yield: Serves 12
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
These cupcakes burst with warm spices — cinnamon, ginger, and molasses — and the crumb stays moist and tender (no dry, sawdusty cupcakes here). The cream cheese frosting adds a bright, tangy contrast and a little crushed gingersnap or candied ginger gives a festive crunch. They smell like holiday cheer before you even frost them. Bonus: they stay great a couple days and travel well for cookie swaps or potlucks. It’s so easy even your oven can’t mess it up (promise!).
Ingredients
For the Main Dish:
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves (or allspice)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg, room temperature
- 1/2 cup unsulphured molasses
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar)
- 1 tsp vanilla extract
For the Frosting / Garnish:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2–2 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
- Optional garnish: crushed gingersnaps, candied ginger pieces, or mini red/green sprinkles
How I Make It
Step 1:
Preheat the oven to 350°F and line a 12-cup muffin tin with liners. In a bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves. The spice mix should smell warm and fragrant — think cozy sweaters and cinnamon sticks.
Step 2:
Beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and beat another 30 seconds. Pour in the molasses, then the buttermilk and vanilla, mixing until the batter looks silky. Avoid overbeating once you combine wet and dry ingredients — you want tender cupcakes, not a tough crumb.
Step 3:
Fold the dry ingredients into the wet with a spatula until just combined. The batter should be thick and glossy, not dry. Spoon it into liners, filling each about two-thirds full. Tap the tin once on the counter to settle the batter and pop any big air bubbles.
Step 4:
Bake at 350°F for 18–22 minutes, or until cupcakes spring back lightly when you press the top and a toothpick comes out with a few moist crumbs (not wet batter). You’ll see slightly domed tops and golden edges — that’s your cue. Let them cool in the pan 5 minutes, then move to a rack to cool completely before frosting.
Step 5:
For the frosting, beat the softened cream cheese and butter until smooth. Add the powdered sugar a cup at a time, then vanilla and a pinch of salt. Pipe or spread the frosting on fully cooled cupcakes and finish with crushed gingersnaps or candied ginger for texture and a little sparkle. The contrast between tangy frosting and spicy cake sings like a carol in your mouth.
Pro Tips
- Bring butter and cream cheese to room temperature so frosting whips silky without lumps.
- If you don’t have buttermilk, stir 1/2 tbsp vinegar into 1/2 cup milk, wait 5 minutes, then use.
- Don’t overfill cupcake liners — fill to two-thirds for pretty domes and no spillover.
- Chill the frosting briefly if it gets too soft; cold frosting pipes neater and keeps shape.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for coconut oil for a subtle tropical note (texture changes slightly).
- Use dairy-free cream cheese and vegan butter for a dairy-free option — flavor stays close, texture softens a touch.
- For gluten-free: replace with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it.
- Prefer less sweet frosting? Use 1 1/2 cups powdered sugar and increase cream cheese by 1–2 tbsp for tang.
Variations & Tips
- Add 1/2 cup finely chopped toasted pecans to the batter for crunch.
- Stir 1/4 cup orange zest into the frosting for a bright citrus twist — festive and fresh.
- Make them chocolate: replace 1/4 cup flour with 1/4 cup unsweetened cocoa powder for cocoa-ginger cupcakes.
- Kid-friendly: top with rainbow sprinkles and a mini gingerbread cookie for instant smiles.
- Spiked adult version: add 1–2 tbsp rum or bourbon to the frosting for grown-up warmth.
- Creative twist: sandwich a dollop of apple butter in the center before baking for a surprise filling.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and store unfrosted in an airtight container at room temperature for up to 2 days. Refrigerate frosted cupcakes up to 3 days; bring to room temp before serving so the frosting softens and flavors bloom.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. Watch timing if you use mini or jumbo pans — mini cupcakes need less time (10–14 minutes); jumbo need more (25–30 minutes).
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect slightly denser texture and less pronounced flavor.
- How do I know it’s done?
- Bake until the tops spring back and a toothpick inserted in the center comes out with a few moist crumbs. Golden edges and slightly firm tops make a confident cupcake.
- What if I don’t have ingredient X?
- Out of molasses? Use dark corn syrup + 1 tsp cocoa for color and caramel notes, or increase brown sugar slightly. No cream cheese? Use buttercream (3/4 cup butter, 3 cups powdered sugar, splash milk) for a sweeter finish.
How I Like to Serve It
I love serving these with a steaming mug of cocoa or mulled apple cider — the spicy cupcake complements a warm, cinnamon-scented drink. They shine on a holiday dessert table next to cookies and a cheese board. For a cozy evening, plate one with a scoop of vanilla ice cream and a drizzle of caramel; it feels indulgent without being fussy.
Notes
- Store cooled, unfrosted cupcakes in a single layer at room temp up to 2 days; refrigerate frosted cupcakes up to 3 days. Bring to room temp before serving.
- This recipe doesn’t involve meat; if you ever roast holiday meats, remember safe internal temps: 165°F for poultry.
Final Thoughts
Closing: Go bake these little festive bites — invite a friend, crank holiday music, and let the kitchen smell like Christmas. Now go impress someone — or just yourself — with your homemade masterpiece!