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Gingerbread Cupcakes with Molasses Frosting

Course Cupcakes, Desserts, Holiday Recipes
Servings 24 cupcakes
Author Terri


For the Cupcakes

  • cup all purpose flour
  • 1 tsp baking soda
  • 1 Tbs ground ginger
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup butter cold and cut into small pieces
  • ½ cup molasses
  • ½ cup corn syrup
  • ½ cup packed brown sugar
  • 9 oz milk yes, 9 oz
  • 1 egg

For the Frosting

  • 8 oz cream cheese
  • 1/2 cup butter softened
  • 3/4 tsp vanilla
  • 3 cup powdered sugar
  • 1 Tbs + 2 tsp molasses
  • 1/2 tsp cinnamon


  1. Preheat oven to 350° and add paper liners to cupcake tins.

For the Cupcakes

  1. In a medium mixing bowl, whisk flour, baking soda, ginger, cinnamon, pumpkin pie spice together. Set aside.
  2. In a small saucepan, heat milk and brown sugar together just until sugar is melted and is lukewarm.
  3. With another small saucepan, heat molasses and corn syrup until lukewarm as well.
  4. While both pans are cooling down a bit, cut cold butter into small pieces, add to flour mixture, and use pasty blender until mixture is fine crumbles.
  5. Once both pans have cooled to luke warm, add milk mixture, whisk until blended then add molasses mixture. Stir.
  6. Add egg and whisk until well Incorporated.
  7. Pour into cupcake liners, 2/3 full, and bake for 20-22 minutes or until toothpick comes out clean.
  8. Let cool completely on baking rack.
  9. Once cooled, place into container, cover and store overnight so the tops will get sticky.

For the Frosting

  1. In a medium mixing bowl, beat cream cheese and butter together until creamy.
  2. Add vanilla, cinnamon and molasses, mix well.
  3. Slowly add powdered sugar and beat until creamy.
  4. Refrigerate frosting until chilled then frost cupcakes once they have sat overnight.