Mini Gingerbread Cupcakes with Mascarpone Frosting

 Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick

One of my favorite parts of December are Holiday Parties! I can’t get enough of mistletoe, spiked egg nog, mulled cider, carols, and secret Santas, (I’m actually taking part in three this year!) Of course, the delicious bite-sized snacks and treats make these parties even better. I’m not hosting one until we move into a bigger place, but I’m planning on hosting a few small friend get-togethers so I get a chance to spread some cheer and show off my cute tree! If I were having a big party though, with a full dessert table- these cupcakes would be on it without a doubt.

 Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick

The base of these cutie little cupcakes is a soft and fluffy gingerbread cake that is topped with a creamy mascarpone frosting and some candied ginger bits. The frosting is less sweet than normal buttercream and has just a hint of lemon added for a hint of tartness. It offsets the spices in the cake perfectly and the candied ginger is a sweet finishing touch.

This was actually my first time making gingerbread of any kind and I couldn’t be more in love with this recipe. I look forward to changing up the size and trying full size cupcakes or even a bundt cake. I also had never worked with mascarpone and think it is to die for. (if you want to splurge a little.) If not- cream cheese would also work in a pinch!

 Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick

Mini Gingerbread Cupcakes with Mascarpone Frosting

Yield: 36 mini cupcakes


  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz mascarpone cheese room temp.
  • 1/2 cup butter- room temp.
  • 3-4 cups powdered sugar
  • 1-3 Tablespoons milk or cream
  • 1 tsp lemon extract (or 1 T lemon juice)
  • candied ginger for topping


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. (Mixture may be a bit lumpy at this point- don't worry!)
  2. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves; add to the creamed mixture. Beat on low speed until well combined- but don't over-mix.
  3. Fill paper-lined mini muffin cups two-thirds full. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean.
  4. Cool for 10 minutes before removing to a wire rack to cool completely.
  5. For Frosting:
  6. Cream the mascarpone and butter until thick and well-combined. Gradually add the powdered sugar until thick and creamy. Mix in lemon extract or juice. If frosting seems too thick, gradually add milk if needed.
  7. Frost cupcakes and top with candied ginger.

Cupcake recipe adapted from: Taste of Home

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 Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick  Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick  Mini Gingerbread Cupcakes with Mascarpone Frosting via The Baker Chick

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  1. Carina says

    awh..they look delicious! i love a good mascarpone frosting. it’s so easy to make and tastes even better than the classic cream cheese ones!

  2. Ariane says

    I would serve a variety of truffles: mint, Grand Marnier infused with candied orange, pistachio, hazelnut… Lovely tray!

  3. maureen says

    What a great item to put the spinach balls that I make on . The shine of the silver of the Nambe and the green of the spinach would be festive pairings.

  4. Kristen Pasewald says

    I’ve been baking up a storm this December! Next I want to try your cookies n cream cupcakes. They would be pretty on the tray!

  5. kristine says

    Beautiful tray! Love Nambé. I have a kitchen and dining room with copper accents and LOVE gingerbread. Those cupcakes look great on that tray! i would use it for many things but I think it is time for some love cake. Cut into squares an arranged on that platter with pretty glasses of sherry, the colors, and flavors, would be perfect.

  6. Souls_in_flight says

    Ummm….love love love gingerbread! Thanks for another great recipe! And…would love to win this gorgeous serving tray! Thanks and Merry Christmas!

  7. Lauren says

    Yum, these look delicious. And what a gorgeous tray! I think some festive red velvet crackle cookies would look stunning and scrumptious on it.

  8. Triciapaoluccio says

    i can attest to the deliciousness of these adorable cupcakes…i couldnt get over how soft they were…the frosting and the cake itself…thank you audra!
    and hey look i cant believe how easy it is to comment…sorry i thought it required new passwords etc :o

  9. Noellepuanani says

    what a pretty tray! i love these cupcakes too. my mother in law just gave me a mini muffin tin, so i can christen it with these little beauties!

  10. says

    These are so cute!! I love gingerbread, egg nog, and all of the previously mentioned goodies :) I would love to have a gorgeous serving tray like this..! I bet it would be perfect for serving cookies

  11. Serena says

    My family makes this jello during every occasion. The coconut ones are just white and then there’s a multi coloured one. Imagine arranging them on this tray. It would look beautiful !

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