White Chocolate dipped Gingerbread Cupcake with Cinnamon Cream Cheese Frosting

Moist molasses spiced cake dipped in white chocolate and frosted with a silky cream cheese frosting.


  • 2 ¾ cup flour
  • 3 tablespoon ground ginger
  • 2 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 stick plus 2 tablespoon butter
  • 1 cup brown sugar
  • 3 eggs
  • ¾ cup molasses
  • ½ cup heavy cream
  • 1 cup hot water
  • white chocolate
  • gingerbread sprinkles


In a mixer, cream the butter until it is smooth for 2 mins on high.
Add in the brown sugar and mix well for another 2 mins.
Add in the eggs, molasses, and heavy cream and mix until they are incorporated.
Add half of the flour mixture and mix, then half of the water and mix, then the rest of the flour and mix and then add the last of the water and mix.
Scoop out into a prepared cupcake pan and fill each of the cupcake lined holes to be ⅔rds full.

Bake at 350℉ for 15-18 mins.

After your cupcakes are baked, put them in the freezer.

In a bowl melt 1 bag of white chocolate chips for 1 minute.
Pull it out and stir.
Dip the tops of the frozen cupcakes in the white chocolate and then into gingerbread sprinkles.
Set aside to dry.

Cinnamon cream cheese frosting


  • 4 tablespoon butter
  • 8 oz cream cheese
  • 4 cup powdered sugar
  • ¼ teaspoon vanilla
  • 2 tablespoon cinnamon


In a mixer, beat your butter for 2 mins until it is smooth.
Add in the cream cheese and continue to mix on high for 2 mins until they are completely incorporated.
Add in your powdered sugar and vanilla and cinnamon and mix until it is incorporated.
Mix your frosting on high for about 2-3 minutes until it is silky and smooth.
The longer you beat your frosting the more smooth it will become.
Put it in a piping bag and pipe in a circular motion onto the top of your cupcake.
Top with a cute fondant gingerbread man.