Gingerbread Cupcakes with Pumpkin Frosting

These Gingerbread Cupcakes with Pumpkin Frosting are the perfect fall holiday dessert recipe.

Gingerbread Cupcakes with Pumpkin Frosting in Halloween cupcake liners

Here you’ll find the most delicious gingerbread cupcakes.  Gingerbread is the most delicious flavor, and it’s most welcome as soon as fall arrives!

A creamy pumpkin frosting tops these gingerbread cupcakes.  Choose some cute cupcake liners to serve at a festive Halloween party.  Or wrap a ribbon (as pictured) around plain white papers.

If you’re looking for more fall cupcake recipes, you might also enjoy my Maple Cupcakes or these Pumpkin Cupcakes with Cream Cheese Frosting.  These Candy Corn Cupcakes are also super cute.

Gingerbread Cupcakes with Pumpkin Frosting

These delicious gingerbread cupcakes are topped with a creamy pumpkin frosting.

Course Dessert
Cuisine American
Keyword cupcakes, gingerbread, pumpkin
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 384 kcal

Ingredients

GINGERBREAD CUPCAKES:

  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups all purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup hot milk

PUMPKIN FROSTING:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup unsweetened pumpkin puree
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar (more, if you prefer to pipe on the frosting instead of spreading)

Instructions

PREPARE THE CUPCAKES:

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners. Spray the cupcake liners lightly with nonstick spray.

  2. In a large bowl, use an electric mixer to combine the butter and sugar. Add the molasses and the egg and egg yolk.

  3. In a separate bowl, sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg, cloves and salt. In a small bowl, dissolve the baking soda in the hot milk. Add the flour mixture to the butter/sugar mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the cupcake papers.

  4. Bake for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

PREPARE THE FROSTING:

  1. In a large bowl, use an electric hand mixer to combine the frosting ingredients. Spread onto cooled cupcakes, or pipe on with a piping bag and a tip.

Recipe Notes

  • *To make things even easier, purchase a boxed gingerbread mix, prepare the cupcakes and frost w/ the homemade pumpkin frosting (these cupcakes will be better than the boxed mix though!)
  • *If your frosting is too thin, add more powdered sugar. If it's too thick, add more pumpkin puree.
Nutrition Facts
Gingerbread Cupcakes with Pumpkin Frosting
Amount Per Serving (1 cupcake)
Calories 384 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 64mg 21%
Sodium 219mg 9%
Potassium 287mg 8%
Total Carbohydrates 66g 22%
Sugars 54g
Protein 3g 6%
Vitamin A 24.9%
Vitamin C 0.3%
Calcium 7%
Iron 9.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Amber R wrote:

    I want to make these but I can’t find unsulfured molasses. Can I use regular molasses or not? Or is there another substitution?
    Also what is the difference between dutch processed cocoa and non?
    thanks

  • Julie E wrote:

    These look so yummy! May I ask what decorating tip you used to get such a pretty look?
    I know you made these quite awhile ago, but I found the link on pinterest!

    • Lori Lange wrote:

      I wish I could tell you… I’m away on vacation for the summer & don’t have my tips with me!

  • Kiley wrote:

    I didnt use the gingerbread cupcake base. I made a chocolate cupcake, and used this frosting for the top and everyone LOVED it! I added more sugar so I could pipe it, and just snipped the end off a plastic bag so I could get a more rounded piping. It looked awesome. Thanks!

  • Fran wrote:

    Lori,
    How did you keep the paper cup so white, and not oily? Also, what tip did you use for the icing?

    Thanks,
    Fran

  • Beatriz Garcia wrote:

    These look so yummy…even though I have to watch what I eat. But would love to make them for my girls, and family. Thanks for the recipe.

  • ABowlOfMush wrote:

    These look so cute and fun! And super yum!

  • Jenny wrote:

    Adorable Lori! I bet they are delectable!