Gingerbread Cupcakes
User Reviews
4.8
Gingerbread Cupcakes
Description
These Gingerbread Cupcakes are made by combining a spice cake mix with added ground ginger and cinnamon to intensify the gingerbread profile. Molasses, vegetable oil, eggs, and milk are incorporated to provide moisture and richness to the batter. The cupcakes bake at 350°F for about 22 to 25 minutes until a toothpick inserted comes out clean.
The frosting consists of softened butter combined with full-fat cream cheese, cinnamon, and powdered sugar, beaten until smooth. This cinnamon cream cheese frosting adds a creamy and lightly spiced topping that complements the deep flavors of the gingerbread cupcakes.
Once cooled, the cupcakes can be frosted with a knife or piped with a piping bag. Storing the cupcakes in an airtight container in the refrigerator prolongs their freshness for up to three days. This recipe, adapted from AllRecipes, offers a festive dessert suitable for holiday celebrations or cool-weather gatherings.
Ingredients
Gingerbread Cupcakes
- 1 (15.25-ounce) box spice cake mix
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅓ cup vegetable oil or canola oil
- ½ cup molasses
- ½ cup milk
- 3 large egg
Cinnamon Cream Cheese Frosting*
- 1 cup butter softened to room temperature
- 6 ounces cream cheese use full fat
- 1 teaspoon cinnamon
- 3-4 cups powdered sugar
Instructions
Gingerbread Cupcakes
- Preheat the oven to 350°F and line 2 muffin pans with muffin papers.
- In a large bowl, sift the cake mix, ginger, and cinnamon.
- Using an electric mixer, beat in the molasses, oil, eggs, and milk until smooth.
- Spoon the batter into the 2 muffin pans (you should have 24 cupcakes total).
- Bake in the preheated oven for 22-25 minutes, or until an inserted toothpick comes out clean.
Cinnamon Cream Cheese Frosting
- In a large bowl, beat the butter until soft.
- Beat in the cream cheese.
- Add in the cinnamon. Then beat in the powdered sugar 1 cup at a time until the desired sweetness is reached.
- Frost the cupcakes with a knife, or transfer the frosting to a large piping bag and pipe on the frosting.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to three days to maintain freshness.
- Use full-fat cream cheese for a rich, creamy frosting texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 247mg | 10% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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