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!
Judging from that ingredient list these cupcakes look like they’d be amazing! I just made pumpkin cupcakes with brown butter frosting a few weeks ago but these look even better. So festive ๐
These are beautiful! To me, the more ginger, the better – yum!
These cupcakes look way too good to be eaten! I definitely have to make up a batch soon .. really soon since Christmas is just around the corner. Truly an inspiring recipe and the pictures are awesome as always!
I am making cupcakes to give away as gifts – am liking the double ginger cupcakes ๐
So I just finished writing about how I can’t have baked goods in the house because they taunt me until I’ve eaten every last crumb, and you guys go tempting me with stuff like this! It baffles me how you can cook like this and look like you do. I think you made a deal with the devil.
Tamar- LOL! Hi Tamar! Trust us, there’s alot of cardio and other exercise that follows every meal. We exercise so we can eat more!
Love these photos and flavors! This time of year is wonderful for me as I love molasses, warm spices, and ginger everything!
Those look absolutely fantastic! Hmmm…I have a Christmas potluck at work this week. Maybe I will make these. But can you believe I don’t own a muffin tin?? I must remedy that asap!
I love cupcakes. They are some of my favorite things on earth, and I can’t even imagine how great these taste!
Wow, after perusing many blogs’ suggestions for holiday baking, I have to say: this is it. These cupcakes just jumped off the screen for me. I wonder if a little crystalized ginger would be good on top as well, or would that just be too much ginger? Great recipe; thanks for sharing!
tiffany- crystalized ginger would be fabulous! That would add such nice flavor and textures.
I’ve been looking for an ultragingery cupcake, and what do I find? The extra booziness sounds terrific; I rarely bake but I’ll be making these.
Eric- definitely go for the booze, you’ll love it!
I say there is no such thing as too much ginger, so the amped up version is just right for me!
You’re absolutely right about how cupcakes make everyone a little more smiley. I saw your post, and a smile crept across my face ๐ Thanks!
Gastronomer- thanks Cathy! your cupcakes look awesome too, love the cardamom frosting
These are beautiful and we love anything that has extra ginger! I really like how the plate rim in your photo ties together with the cupcakes. Great shot.
Phoo-D – thanks! We shot this in less than 10 minutes cause we were so hungry. The plate was hiding in the garage and so happy that we remembered we had it!
To-die-for! This is on my to-do list. I love ginger a lot. Thanks! ๐
Gorgeous! These look really delicious. ๐
OH you two – these look yummy. And, I crave ginger during the holidays – but not sweet ginger – I like a good spicy ginger. Thank you and I am SO making these!