Go Back
+ servings
Easy Eggless Gingerbread Cupcakes with cream cheese frosting

Easy Eggless Gingerbread Cupcakes

These Easy Eggless Gingerbread Cupcakes are fluffy, moist and delicious! Bursting with warming winter spices, these eggless cupcakes are a sweet way to please any crowd. 
Course Dessert
Cuisine American
Keyword cupcakes, eggfree, Eggless, gingerbread, holidays
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cupcake
Calories 232kcal


  • 2 cups (280 gr) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¾ cup (180 ml) milk (I used whole milk)
  • 1 tablespoon (15 ml) apple cider vinegar
  • ½ cup (115 gr) unsalted butter, softened
  • ½ cup (100 gr) brown sugar
  • ½ cup (160 gr) molasse
  • 1 teaspoon (5 ml) pure vanilla extract

Cinnamon Cream Cheese Frosting:

  • 8 oz (226 gr) cream cheese, softened
  • 1 cup (114 gr) unsalted butter, softened
  • 3 cups (420 gr) confectioner's sugar, more if needed
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of kosher salt


  • Preheat the oven to 350º F. Line a muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
  • In a separate medium bowl, whisk together milk and vinegar. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Set aside.
  • Beat with an electric mixer the butter and brown sugar on medium speed until creamy. Add molasses and vanilla, scraping down the sides and bottom of the bowl as needed; mix to incorporate. The mixture will be piecey and not fully combined. That’s ok.
  • Reduce mixer’s speed to low. Add half of the flour mixture; mix to incorporate. With the mixer running slowly pour the milk mixture, then add the remaining flour mixture. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
  • Spoon the batter into liners, filling 2/3 of the way full.
  • Bake for about 18 -20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

  • In a large bowl using an electric mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar (I added it).
  • Frost cooled cupcakes however you’d like. I used an Ateco # 847 - Closed Star Pastry Tip for these pictured cupcakes. Then topped then with mini gingerbread cookies.


MAKE AHEAD: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
STORE: Frosted cupcake leftovers can be stored in the refrigerator for up to 5 days.
FREEZE: Unfrosted cupcakes can be frozen up to 2-3 months. Follow these steps:
  • Let cupcakes cool COMPLETELY.
  • Wrap cupcakes tightly in plastic wrap.
  • Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
  • To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
Yes, if you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, use mini paper liners and bake them around 10-12 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories for one cupcake without frosting. 


Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 88mg | Potassium: 328mg | Fiber: 1g | Sugar: 20g | Vitamin A: 261IU | Calcium: 90mg | Iron: 2mg