Moist & Tender Christmas Gingerbread Cupcakes (Pregnancy-Friendly!!)

The smell of gingerbread always pulls me straight into a memory — one where the air is crisp, the lights are twinkling, and the whole house feels wrapped in warmth. These gingerbread cupcakes carry that same magic, but with a nourishing twist.

The Greek yogurt keeps them tender and moist, so each bite feels like a little hug, while the ginger, cinnamon, and cloves create a spice blend that’s grounding and cozy. It’s the kind of treat that makes you pause and breathe a little deeper, even in the busiest season.

Why These Pregnancy and Postpartum-Friendly Christmas Gingerbread Cupcakes Are Good For You & The Baby

What I love most about these cupcakes is that they feel indulgent without being heavy. The molasses and maple syrup add richness and depth, but they’re balanced by the tang of yogurt and the lightness of the tender crumb.

You get the best of both worlds: a dessert that satisfies the sweet tooth but also sneaks in a touch of nourishment. As a mom of twins, I lean into recipes like this because they’re practical and special — easy enough for an afternoon bake, yet beautiful enough to serve at a holiday table.

Prep Time: 20 minutes / Cook Time: 18-22 minutes / Total Time: 40-45 minutes / Yields: 12 muffins

Ingredients (This is It!)

For the cupcakes:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup plain Greek yogurt
• 1/2 cup molasses
• 1/4 cup maple syrup
• 1/4 cup light brown sugar
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg

For the cinnamon frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

For decoration:

• Small gingerbread cookies 
• Cinnamon sugar

Preparation Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, baking powder, and salt.
3. In a large bowl, whisk together the Greek yogurt, molasses, maple syrup, brown sugar, melted butter, and egg until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
5. Divide the batter evenly among the 12 cupcake liners.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. In a medium bowl, beat the softened cream cheese and butter with a hand mixer until smooth. Slowly add the powdered sugar, cinnamon, and vanilla, and beat until the frosting is light and fluffy.
9. Once the cupcakes are completely cool, transfer the frosting to a piping bag with a large star tip. Swirl the frosting on top of each cupcake. Finish with a small gingerbread cookie and a light dusting of cinnamon sugar.

Tips For the Best Pregnancy-Safe Christmas Gingerbread Cupcakes

• Use store-bought: If I can help it (because being a twin mom is like a 1000-hour workweek every day LOL), I'll avoid turning on the mixer because I don't want to wake the twins from their nap. SOO I'll use a store-bought cream cheese frosting instead and whisk cinnamon into it :) Twin mom hack. 
• Swap the cinnamon sugar: Sometimes I don't have the energy to even think about mixing ground cinnamon and sugar together... On those days, I'll just crumble up some gingerbread cookies or Biscoff cookies, sprinkle them on top, and call it a day. 
• Let them cool: Never frost cupcakes that are still the slightest bit warm, otherwise all the frosting will melt right off :( 
• Use add-ins: Fold 1/2-1 cup mini chocolate chips, chopped pecans, or dried cranberries into the batter for more flavor and texture. 

How to Store these Pregnancy Christmas Gingerbread Cupcakes

• Counter: Due to the cream cheese frosting, store the cupcakes in an airtight container at room temperature for no more than 4 hours.
• Fridge: Refrigerate in an airtight container for up to 3 days. Set on the counter for 5-10 minutes so they come down to room temperature before serving. 
• Freezer: Freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting.

A Note From My Chaotic Kitchen

And then there’s the frosting — silky cream cheese with a whisper of cinnamon, topped with tiny gingerbread cookies that feel almost too cute to eat. It’s the little details like that which make these cupcakes shine.

Whether you’re baking them for a festive gathering or just to bring a bit of holiday spirit into an ordinary day, these gingerbread cupcakes are the kind of recipe that feeds both body and soul.