Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting

Nutriscore Rating: 35/100

Indulge in the warm, seasonal flavors of fall with these Gingerbread Cupcakes topped with luscious Pumpkin Cream Cheese Frosting. These moist and spiced cupcakes are infused with the rich aromas of ginger, cinnamon, cloves, and molasses, creating the perfect holiday treat. The creamy frosting combines tangy cream cheese, velvety pumpkin puree, and a touch of cinnamon, adding a decadent finish that’s irresistibly festive. Ready in just 40 minutes, this recipe is perfect for holiday gatherings, dessert tables, or as a cozy weekend bake. Whether you’re craving classic gingerbread or the comforting sweetness of pumpkin, these cupcakes deliver the perfect balance of flavor and texture.

Recipe Information

• Prep Time: 20 min
• Cook Time: 20 min
• Total Time: 40 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

19 items

• 1.75 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoons Baking soda
• 1.5 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 0.25 teaspoons Ground cloves
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.5 cups Brown sugar, packed
• 0.5 cups Molasses
• 1 unit Large egg
• 1 teaspoon Vanilla extract
• 0.75 cups Buttermilk
• 8 ounces Cream cheese, softened
• 0.5 cups Unsalted butter, softened
• 0.5 cups Pumpkin puree
• 3 cups Powdered sugar
• 0.5 teaspoons Ground cinnamon (for frosting)
• 1 teaspoon Vanilla extract (for frosting)

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

3. In a large bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.

4. Beat in the molasses, egg, and vanilla extract until fully combined.

5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until incorporated.

6. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. To make the pumpkin cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

10. Add the pumpkin puree, powdered sugar, ground cinnamon, and vanilla extract, and beat until well combined and fluffy.

11. Once the cupcakes are completely cool, spread or pipe the pumpkin cream cheese frosting onto the tops of the cupcakes.

12. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

1 serving (138.8g)

Calories		488
% Daily Value*
Total Fat		23.7 g	30%
	Saturated Fat	14.3 g	72%
	Polyunsaturated Fat	0.1 g
Cholesterol		81 mg	27%
Sodium		232 mg	10%
Total Carbohydrate		65.4 g	24%
	Dietary Fiber	1.0 g	3%
	Total Sugars	50.3 g
Protein		4.3 g	9%
Vitamin D		0.5 mcg	3%
Calcium		84 mg	6%
Iron		1.7 mg	9%
Potassium		297 mg	6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2564 cal (43.4%%)

Protein: 209 cal (3.5%%)

Carbs: 3138 cal (53.1%%)