Try this delicious gingerbread cupcake recipe with an eggnog frosting. They are homemade cupcakes from scratch and are moist and flavorful. It’s the perfect treat during the holidays!
Easy Gingerbread Cupcakes Recipe
It’s Christmas time – the best time of year for holiday parties! I love all the delicious recipes. I love to try everyone’s cookies and cakes. It’s a fun time of year!
Gingerbread cookies are so cute and delicious. They are so much fun to make. The flavor of gingerbread spices are the perfect combination for a baked treat! But this holiday season I want to add a new gingerbread dessert to our holiday celebration!
In this recipe, the icing is flavored with eggnog. But I think it would also be delicious with a tangy cream cheese frosting or a delicious cinnamon cream cheese frosting. Gingerbread cake + cream cheese = delicious!
TIP – Substitute the eggnog for heavy cream to make this a cream cheese frosting.
I usually skip the gingerbread house because they are so difficult to make stay together. And then you can’t enjoy the cookies. Gingerbread men are a better option when you are making gingerbread cookies.
I also love to make gingerbread muffins. They are so moist and delicious. I really just love anything that is a cake texture!
Are you looking for more gingerbread recipes? Check out this list with over 20 gingerbread recipes!
Some of my favorite brownie recipes
Keep scrolling for the printable recipe card.
Moist Gingerbread Cupcakes with Eggnog Frosting
Servings: 18 cupcakes
Prep: 25 minutes| Cook Time: 30 minutes | Total Time: 55 minutes
Cupcake Ingredients:
- ½ cup softened butter (1 stick of butter)
- ½ cup granulated sugar
- ½ cup molasses
- 2 eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¾ cup milk
Eggnog Frosting:
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- ½ cup eggnog
- 5 cups powdered sugar
Directions for the cake mix:
Preheat oven to 375 degrees F. Add cupcake paper liners to two 12-serving cupcake pans and set the lined muffin tin aside.
In the large bowl of an electric mixer using the paddle attachment, cream butter, sugar, molasses, and eggs.
In a medium mixing bowl, whisk flour, baking soda, salt, cinnamon, ginger, and clove until well incorporated.
Add dry ingredients to wet ingredients and blend until well incorporated on medium speed.
Add milk to the batter and blend until smooth.
Scoop the cupcake batter into the cupcake pan and bake for 15-20 minutes.
Remove the cupcakes from the oven and place them on a wire cooling rack to cool completely.
How to make the Eggnog Frosting
For the frosting, whip butter and cream cheese with a mixer at a high speed until creamed together. (I like to use a stand mixer.)
Add eggnog and powdered sugar 2 cups at a time and whip until you reach desired consistency.
Add frosting to a piping bag with 1M piping tip and frost the cupcakes.
How to store leftovers:
Store the leftover cupcakes in an airtight container for 3-4 days. Because there is cream cheese in the frosting, I like to refrigerate the cupcakes.
Head to your local grocery store and pick up these ingredients to make this delicious recipe. What are some of your favorite gingerbread recipes?
Gingerbread Cupcake Recipe with Eggnog Frosting
Try this delicious gingerbread cupcake recipe with an eggnog frosting. They are homemade cupcakes from scratch and are moist and flavorful.
Ingredients
Gingerbread Cupcake Ingredients
- ½ cup granulated sugar
- ½ cup molasses
- 2 eggs
- ½ cup softened butter
- 2 cups flour
- 1 tsp baking soda
- ½ teaspoon salt
- 2 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon clove
- ¾ cup milk
Eggnog Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ½ cup eggnog
- 5 cups powdered sugar
Instructions
- Preheat oven to 375 degrees F. Add cupcake liners to two 12-serving cupcake pans and set the muffin pan aside.
- In your electric mixer using the paddle attachment, blend sugar, molasses, butter, and eggs.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, and clove until well incorporated.
- Add the flour mixture to the wet ingredients and blend until well incorporated.
- Add milk to the batter and blend until smooth.
- Scoop cupcake batter into cupcake liners and bake for 15-20 minutes.
- Remove the cupcakes from the oven and place them on a wire cooling rack to cool completely.
- For the frosting, whip butter and cream cheese with a stand mixer.
- Add eggnog and powdered sugar 2 cups at a time and whip until you reach desired consistency.
- Add frosting to a piping bag with 1M piping tip and frost the cupcakes.
- Keep leftovers in the refrigerator until ready to enjoy.
Notes
Substitute heavy cream for the eggnog to make a cream cheese frosting.
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Tami Vollenweider
Saturday 29th of April 2023
Great combo and these look so moist!!
Maria Egan
Friday 2nd of December 2022
Yum. Gingerbread is a go to recipe for me this time of year. The eggnog frosting looks good.
Sandra Gray
Thursday 1st of December 2022
I think this frosting would probably go good with carrot cake or pumpkin anything. I've never thought of eggnog frosting, never would've thought to look it up. It's on my baking list for Christmas now.
Leela
Sunday 27th of November 2022
They look delicious.
candace bond
Sunday 27th of November 2022
these look so delicious!