Very-Ginger Gingerbread Cupcakes

gingerbread cupcakes recipe

There are great gingerbread cake recipes out there and then there’s our take on the gingerbread cake classic. Our very-ginger gingerbread recipe is spiked with extra healthy does of fresh ginger that the only way to call these true to their gingerbread name is to name them the Very-Ginger Gingerbread Cupcakes! Plus we like to spike the gingerbread cupcakes, too.

Whoa, did all that make sense? There’s alot of ginger going on .

A signature aroma in the house during the holidays is definitely the warm smell of gingerbread bread spices. Infused combinations of cinnamon, cloves, cardamom 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. So how conveniently lucky that everyone at work gets a batch of these gingery gingerbread cupcakes. Cupcakes are special and always manage to lift everyones spirits. What is it about a cupcake that puts everyone in a cheery mood?

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! Also, if you can lay your hands on some good cinnamon sticks and want to take that little extra time to grate them with a microplane, it will amp up the tasty factor by a notch or two.

There is an optional inebriation brushing of the cupcakes which is a personal favorite way to make these cupcakes a little extra special.  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!

Happy Holidays!,

Todd & Diane

gingerbread cupcake recipe

Gingerbread Cupcake Recipe with Maple Cream Cheese Frosting

Yield: 12 cupcakes

Total Time: 1 hour



  • 1 cup (220g) Brown Sugar
  • 3 Eggs, room temp.
  • 1 3/4 cup (225g) Flour
  • 1 Tablespoon (12g) Baking Powder
  • 1/2 teaspoon (2g) Baking Soda
  • 2 1/2 Tablespoons freshly grated Cinnamon or 2 Tablespoons (10 g) pre-ground Cinnamon
  • 1 Tablespoon freshly grated Ginger or 1 teaspoon (2g) ground Ginger Powder
  • 1/2 teaspoon (1g) ground Cloves
  • 1 teaspoon (2g) ground Cardamom
  • 1/2 teaspoon (2g) Sea Salt
  • 3/4 cup (170 g) unsalted Butter, melted
  • 2/3 cup (160 ml) Half & Half

*optional inebriation

  • 1/4 cup (60 ml) Brandy, Whiskey, or Rum
  • 1/4 cup (60 ml) fresh Tangerine Juice


  • 12 oz (340 g) Cream Cheese, room temp.
  • 6 Tablespoons (90 g) unsalted Butter, room temp.
  • 2/3 cup (160 ml) pure Maple Syrup
  • 1 1/4 cup (150 g)Powdered Sugar or to personal taste
  • sprinkle of ground cinnamon


    Line muffin tins with baking cups.  Preheat oven to 375º F.

  1. Whip brown sugar and eggs together until nice & foamy.
  2. Put flour, baking powder, baking soda, cinnamon (if using pre-ground), ginger (if using ginger powder), cloves and cardamom into a sifter together.  Sift over egg mixture.  Add fresh ginger and freshly grated cinnamon if you're not using the pre-ground varieties. Add sea salt. Gently stir to combine.
  3. Combine the melted butter and half & half, then slowly add to the batter.  Put batter in a small pitcher or something that's easy to pour out of; the fill baking cups 90% full.
  4. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.  Set aside to cool.
  5. Make frosting:

  6. Combine cream cheese and butter together in a mixing bowl. Beat until smooth (Alternate method- combine in a food processor and blend.) Add maple syrup and powdered sugar and mix until homogenous.
  7. Finishing

  8. If using optional inebriation, combine alcohol & tangerine juice, poke a few holes on the top of each cupcake with a toothpick, then brush on alcohol mix.
  9. Frost cupcakes your favorite way.  Pipe it, spread & spoon it, combinations of both, however you like.
  10. Sprinkle a touch of cinnamon to finish.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


{ 30 comments… read them below or add one }
  1. Genevieve McKechnie

    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!

  2. Margot

    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!!

  3. Rose Gold

    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.

  4. jenn

    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!

    1. Katie

      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)

    2. White on Rice Couple

      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.

      1. jenn

        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.

  5. Caitlin

    Ooo – I’m always a fan of ginger and gingerbread, the spicier the better! These look gorgeous!

  6. Alison

    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.

  7. Tessa

    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 🙂

  8. Patricia Scarpin

    These are beautiful! To me, the more ginger, the better – yum!

  9. jo

    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!

  10. Maya

    I am making cupcakes to give away as gifts – am liking the double ginger cupcakes 🙂

  11. Tamar

    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.

    1. White on Rice Couple

      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!

  12. Xiaolu @ 6 Bittersweets

    Love these photos and flavors! This time of year is wonderful for me as I love molasses, warm spices, and ginger everything!

  13. Kristina

    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!

  14. Lisa@The Cutting Edge of Ordinary

    I love cupcakes. They are some of my favorite things on earth, and I can’t even imagine how great these taste!

  15. tiffany @ the garden apartment

    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!

    1. White on Rice Couple

      tiffany- crystalized ginger would be fabulous! That would add such nice flavor and textures.

  16. Eric Gower

    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.

    1. White on Rice Couple

      Eric- definitely go for the booze, you’ll love it!

  17. Pam

    I say there is no such thing as too much ginger, so the amped up version is just right for me!

  18. Gastronomer

    You’re absolutely right about how cupcakes make everyone a little more smiley. I saw your post, and a smile crept across my face 😉 Thanks!

    1. White on Rice Couple

      Gastronomer- thanks Cathy! your cupcakes look awesome too, love the cardamom frosting

  19. Phoo-D

    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.

    1. White on Rice Couple

      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!

  20. Hélène

    To-die-for! This is on my to-do list. I love ginger a lot. Thanks! 🙂

  21. sara

    Gorgeous! These look really delicious. 🙂

  22. Jeanne

    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!

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