Here you’ll find the most delicious gingerbread cupcakes. Gingerbread is an amazing holiday appropriate flavor, and it’s most welcome as soon as fall arrives and into the winter months too! Gingerbread is a lovely pairing with pumpkin (just like my Pumpkin Gingerbread Trifle). So Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting are a good match!
How to make Gingerbread Cupcakes:
Mix up your gingerbread cupcake batter. You’ll need molasses and plenty of warm fall spices for this (ginger, cinnamon, allspice, nutmeg and cloves. Those are the magic ingredients that make gingerbread so good. Divide the batter evenly between cupcake papers in a muffin tin. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. The cupcakes won’t rise much at all– flat tops. And if they happen to sink in the middle, don’t worry because you will be slathering them with frosting.
A creamy pumpkin cream cheese frosting tops these gingerbread cupcakes. Use regular white cupcake papers, or choose cute, fall-themed papers instead.
Troubleshooting frosting prep:
If your frosting is too thin, add more powdered sugar. Sometimes pumpkin purée can have too much liquid in it and make the frosting a little thin. So how it turns out depends on how watery your pumpkin purée is. Too thin… add more powdered sugar. Too thick… add more pumpkin purée. Get it to a consistency that you’re happy with. It’s fine for piping, but you can also just spread the frosting on top.
Bake these for a fun fall gathering. They’re delicious cupcakes. Enjoy! If you’re looking for more fall cupcake recipes, you might also enjoy my Maple Cupcakes or these Pumpkin Cupcakes with Cream Cheese Frosting. These Candy Corn Cupcakes are also super cute.
