Air Fryer Holiday Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
By AirFryFeast Editorial TeamPublished Apr 24, 2026 | Updated Oct 22, 2026
Air-fried gingerbread cupcakes with cinnamon cream cheese frosting. Cool completely before frosting.
Air fryerAmericanEasyAir Fryer Friendly
Prep TimeUnder review
Cook TimeUnder review
Total TimeUnder review
Servings8
Temperature320°F / 160°C
Ingredients
Servings8
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/3 cup brown sugar, packed
- 1 large egg
- 1/2 cup low-fat buttermilk
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 4 oz light cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
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Preheat the air fryer to 320 degrees F (160 degrees C). Use an air-fryer-safe muffin pan that fits with clearance for airflow; cook in batches as needed.
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In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until thoroughly combined. Use the 1 teaspoon cinnamon listed for the batter.
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In a separate large bowl, beat the applesauce, brown sugar, and egg until smooth and creamy. Add the buttermilk, molasses, and vanilla extract and mix well. Use the 1 teaspoon vanilla listed for the batter.
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Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cupcakes tender and light.
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Spoon the batter evenly into the lined muffin cups, filling about two-thirds full to allow rising space.
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Place the muffin pan carefully into the air fryer basket. Cook at 320°F (160°C) for 13 to 15 minutes or until a toothpick inserted into the center comes out clean.
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Remove cupcakes and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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For the frosting, beat the softened cream cheese and butter until smooth and fluffy.
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Gradually add powdered sugar, one tablespoon at a time, mixing after each addition until the desired sweetness and consistency are reached.
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Beat the remaining 1/2 teaspoon cinnamon and 1/2 teaspoon vanilla into the frosting.
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After cupcakes have cooled completely, pipe or spread the cinnamon cream cheese frosting generously over each cupcake.
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Optional: Garnish with a sprinkle of cinnamon or festive holiday sprinkles for an extra special touch.
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Serve immediately or refrigerate up to 3 days. Allow cupcakes to come to room temperature before serving for best flavor and texture.
Recipe guidance
Mix the batter only until combined. Cool cupcakes completely before frosting; do not pat flour dry or add oil to the batter.
Timing
Allow for preparation, preheating, 13-15 minutes cooking per batch, 5 minutes in-pan cooling, complete rack cooling and frosting.
Storage
Store leftover Air Fryer Holiday Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting in an airtight container in the refrigerator for up to 3 days. Cool the food before sealing so excess steam does not soften the texture.
FAQ
Frost only fully cooled cupcakes. Keep the cream-cheese-frosted cupcakes refrigerated.
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