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4.88 from 8 votes

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


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

For the Cupcakes

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

For the Frosting

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