Gingerbread Cupcakes with Maple Butter/Cream Cheese Frosting
Our very-ginger gingerbread recipe is spiked with extra healthy doses of fresh ginger that the only way to call these true to their gingerbread name is to name them the Very-Ginger Gingerbread Cupcakes. It’s a holiday favorite since we published in 2009.
Gingerbread Cupcake Recipe
There are great gingerbread cupcake recipes out there and then there’s our personal take on the gingerbread cupcake. A signature aroma in the house during the holidays is definitely the warm smell of gingerbread bread spices. Infused combinations of cinnamon, cloves and ginger are lovely reminders that Christmas is around the corner. To keep a happy staff during the holidays, a lovely batch of cupcakes keeps everyone on their toes. Instead of cookies, sharing a few holiday inspired cupcakes is a great way to celebrate.
Fresh Ginger Flavors for Gingerbread
We’re all about the ginger and love using fresh grated ginger for that extra flavor. For those who like subtle ginger flavors, you can omit the fresh ginger or use ground ginger powder and this recipe is still fabulous. But for those who like their batter amped-up with ginger, this is the recipe for you!
For an extra special treat we like to brush the tops of the cupcakes after they’ve cooled with a little boozy bourbon, rum or brandy. It doesn’t hurt to add a bit of booze on top. Besides, we’ve been spending alot of time in the garden, getting all the winter vegetables seeded and all the Fall weeds pulled. We need that extra treat. It’s nice to spike our cupcakes with a bit of rum or brandy. Go for it!
Video making our gingerbread cupcakes with maple frosting
Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting
Ingredients
Cupcakes
- 3/4 cup (170 g) Butter , softened at room temp.
- 1 cup (220 g) Brown Sugar
- 3 Eggs
- 2/3 cup (160 ml) Half & Half
- 1 3/4 cup (220 g) Flour
- 1 Tablespoon (15 ml) Baking Powder
- 1/2 teaspoon (2.5 ml) Baking Soda
- 1 Tablespoon (15 ml) ground Cinnamon
- 1/2 teaspoon (2.5 ml) ground Clove
- 1/2 teaspoon (2.5 ml) Kosher Salt
- 1 Tablespoon (15 ml) freshly grated Ginger (finely grated) or 1 teaspoon (5ml) ground Ginger Powder
Frosting
- 8 oz (227 g) Cream Cheese , room temp.
- 1/2 cup (114 g) Butter , room temp.
- 1/4 cup (60 ml) pure Maple Syrup
- 1 cup (120 g) Powdered Sugar or to personal taste
- sprinkle of ground cinnamon , for topping cupcakes
Instructions
- Line muffin tins with baking cups. Preheat oven to 375ºF (190°C).
- In a large bowl, cream together the butter and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs until just mixed.
- Beat in the half & half (the mix will look cottage cheese like in texture).
- Sift or whisk together the flour, baking powder, baking soda, cinnamon, clove and salt (and ginger powder if not using fresh grated ginger). Mix in the fresh ginger if using.
- Bake at 375ºF (190°C) for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.
Make frosting:
- Combine cream cheese and butter together in a mixing bowl. Beat until smooth. Add maple syrup and powdered sugar and beat until light and fluffy.
Finishing
- When cupcakes are fully cool, frost them your favorite way. Pipe it, spread & spoon it, combinations of both, however you like. Sprinkle a touch of cinnamon to finish. (We love these duster wands.)
Video
Nutrition Information per Serving
More Easy Recipes with Maple Syrup and Ginger:
- maple bacon apple muffins
- bourbon maple ribs recipe
- grilled pork chops with apple cranberry maple glaze
- ginger peach muffins
Hope you enjoy our gingerbread cupcake recipe . Learn more about the interesting history of gingerbread here. Check out more of our dessert recipes here. If you made this recipe, share in the comments below. Or share your photo with us on social media, we’d love to see your creations!
This was such an interesting recipe. Your maple frosting and the gingerbread cupcake was just the perfect combination.
The gingerbread cupcakes were so great for the kids. They also loved helping me make it.
I had this last year and now I’m so excited to bring this recipe back for the Fall. It’s really good.
My first attempt to try Gingerbread cupcakes. I have been baking most of my my life, first with my mom & and in home ec in highschool. I organized our food for Jr including cakes that represented our theme Atlantis. I made a turtle and a fish cake. I found the instructions and recipe in a magazine. That began a life long hobby of baking and cake decorating. This gingerbread recipe is fantastic, best cake I have ever tasted. Wish I had discovered gingerbread cake years ago. Thank you for perfecting the recipe. I will be making this years to come!
Thanks Rebecca! So glad you enjoyed the recipe.
Hello,
Thank you for this amazing recipe, I used it a few weeks ago and they were so delicious!
However now when I view this page (on any device) I can see everything but the recipe! 🙁
I tried using a different recipe and it was just nowhere near as good. Please could you help me out and send me the recipe or even just the ingredients list? As a reply comment or email? I’m sure I’d be able to see it.
Thank you so much, you will make a ginger-lover very happy!
Oh, they look very Christmasy 🙂
I featured it as Article of The Week (just a thumb and link to your site), hope you don’t mind.
Have a wonderful Holidays!!
I love the maple cheese frosting! It looks delicious and makes my mouth watering. I can’t wait to try these. Thanks for the recipe.
i just made these and my icing came out very liquidy… what can i do to fix the icing for the next batch? i can’t wait to dig in!
Strange. The only liquid part is the maple syrup, so I would either cut back on the maple syrup at bit or else add more cream cheese. Either will work. Taste everything to see if it is still sweet enough. You might need to add a bit more powdered sugar.
thank you, i’ll try that tonight and let you know if it works! I’m too much of a novice in the kitchen to modify ingredients on my own.
May be a little too late replying, but make sure the cream cheese you’re using is original cream cheese (bars) and not the tub kind. Tub cream cheese has other additives that make it more spreadable, and it tends to get soupy when it’s whipped into icing (in my experience anyway)
Ooo – I’m always a fan of ginger and gingerbread, the spicier the better! These look gorgeous!
I just made the Meyer Lemon Curd/Espresso Ganache pie and am in heaven. Now, you tempt me with this??? Am wondering if I can use Canton ginger liqueur for the inebriation to amp up the ginger even more.