If you love gingerbread, you will love today’s Gingerbread Cupcakes. They are soft, holiday cupcakes made with spice cake mix, molasses, ginger, cinnamon, and a creamy Cinnamon Cream Cheese Frosting.
We especially love that this dessert is simple and perfect for Christmas parties, cookie exchanges, classroom treats, and holiday dessert tables because they’re festive but start with a cake mix to keep things extra easy. The cinnamon cream cheese frosting and mini cookie are the perfect way to top of the cupcakes!
For more favorites, check out our classic Gingerbread Cookies and Christmas Cupcakes.
Why You’ll Love It + Why it works:
- A Cake Mix Shortcut: Easy gingerbread cupcakes that start with a spice cake mix.
- Plenty to Share: Makes 24 cupcakes, which is perfect for parties and dessert trays.
- Spice Cake Mix Keeps it Simple: It gives the cupcakes a flavorful base with less measuring.
- Molasses Adds Classic Gingerbread Flavor: It brings sweetness, depth, and that rich holiday taste.
Gingerbread Cupcake Ingredients
- Spice cake mix (1 box, 15.25 ounces): Creates the cupcake base and keeps the recipe quick and easy.
- Ground ginger (1 teaspoon): Adds the warm, classic gingerbread flavor.
- Cinnamon (½ teaspoon): Adds warmth and enhances the spice cake flavor.
- Vegetable oil, or canola oil (⅓ cup): Adds moisture and helps keep the cupcakes soft.
- Molasses (½ cup): Adds rich sweetness, color, and classic gingerbread flavor.
- Milk (½ cup): Adds moisture and helps create a smooth batter.
- Large eggs (3): Helps bind the batter and give the cupcakes structure.
- Butter, softened to room temperature (1 cup): Creates a rich, creamy base for the frosting. See How to Soften Butter Quickly.
- Cream cheese, use full fat (6 ounces): Adds tang and creaminess to balance the sweet frosting.
- Cinnamon (1 teaspoon): Adds warm spice flavor to the frosting.
- Powdered sugar (3-4 cups): Sweetens and thickens the frosting until it reaches the right consistency.
How to Make Gingerbread Cupcakes
PREP. Preheat the oven to 350°F and line 2 muffin pans with cupcake liners.
BATTER. In a large bowl, sift 1 (15.25-ounce) box cake mix, 1 teaspoon ginger, and ½ teaspoon cinnamon.
Using an electric mixer, beat in the ½ cup molasses, ⅓ cup oil, 3 large eggs, and ½ cup milk until smooth.
BAKE. Spoon the batter into the 2 muffin tins about ⅔ full (24 cupcakes total). Bake in the preheated oven for 22-25 minutes, or until an inserted toothpick comes out clean.
FROSTING. In a large bowl, beat 1 cup butter until soft. Beat in 6 ounces of cream cheese. Add in 1 teaspoon cinnamon, then beat in 3-4 cups powdered sugar 1 cup at a time until the desired sweetness and texture is reached.
Frost the cupcakes with a knife, or transfer the frosting to a large piping bag and pipe on the frosting.
If you don’t like cream cheese, add cinnamon to your favorite Buttercream Frosting.
Kristyn’s Recipe Tips
- Sift the cake mix with the ginger and cinnamon so the dry ingredients are smooth and evenly combined.
- Beat the batter until smooth, but do not overmix once everything is combined.
- Fill the muffin cups evenly so all 24 cupcakes bake at the same rate.
- Let the cupcakes cool completely before frosting so the cream cheese frosting does not melt.
- We love to add a small gingerbread cookie on top (we can usually find one at Trader Joe’s) and a small sprinkle of cinnamon.
Gingerbread Cupcakes Recipe
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 eggs
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
- Sift the cake mix with the ginger and cinnamon so the dry ingredients are smooth and evenly combined.
- Beat the batter until smooth, but do not overmix once everything is combined.
- Fill the muffin cups evenly so all 24 cupcakes bake at the same rate.
- Let the cupcakes cool completely before frosting so the cream cheese frosting does not melt.
- Make-ahead tip: bake the cupcakes a day ahead and store covered, then frost before serving for the freshest look.
Nutrition
Recipe FAQ
Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days or in the freezer for 2-3 months. Store frosting in a separate container in the fridge for up to 2 weeks or freeze for up to 3 months.
Store frosted gingerbread cupcakes at room temperature for a few hours then refrigerate for up to 3-4 days.
To freeze, place in the freezer until the frosting is solid. Wrap each cupcake with plastic wrap and store them in a freezer-safe container. To thaw, unwrap the cupcakes and let them come to room temperature.
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This recipe was first shared December, 2019.
The first time I made this recipe, I forgot the milk! They tasted fine — but when I made them the second time — and remembered the milk, they tasted even better.
I prefer these unfrosted & called them gingerbread muffins. I’ll be serving them on Christmas morning.
I didn’t have any problem with them. They had a flat top but rose right to the edge of the baking liner. If I wanted to frost them, it would be perfect. Instead, I’m dusting the tops with some powdered sugar.
Thanks for the recipe!
Could this recipe apply to making a cake? Possibly a 6 inch?
Yes! It would make a 9×13 cake or two 9 inch or 8 inch rounds or even a bundt cake.
Amazing! Now I just need to figure out how to make my frosting t look as good as yours!
Perfect flavor! Spot on! Great texture. Mine did not rise like a regular cupcake. They spread out more like a muffin which gave a nice chewy edge, but not the shape I wanted for cupcakes. I used my own recipe for cream cheese buttercream for icing and it was perfect for the flavor. So delicious! Just wish they had risen differently…
Yum!! They are so light & fluffy & that cream cheese frosting with a hint of cinnamon is delicious!!
The best tasting cupcake! I really like the added spices. The perfect cupcake to serve for the holidays.
I made these and I am sorry to say they were not what I expected. On raising some sunk in the middle and the taste was a little too strong for me. I make lots of cupcakes and the recipe was a little disappointing. I followed the directions to the letter I may try them again just to see if it was me or the recipe. Sorry Paulette
I’m sorry, I wish I knew why. Thank you for trying them.
Maybe you forgot to sift the flour or overmixed the batter?
I’ve made the recipe 4 times and the results have been the same (except for when I forgot the milk!). Now I get all the ingredients out first, then start the recipe.
Mine came out super dark
These are the cutest cupcakes I’ve ever seen!
Paige
http://thehappyflammily.com
Thank you!!