Gingerbread Cupcakes

These easy gingerbread cupcakes are made with cake mix and topped with fluffy, cinnamon cream cheese frosting. The perfect cupcake for Christmas!

I love finding tasty, shortcut recipes for the holidays – and these gingerbread cupcakes with cinnamon cream cheese frosting are a new favorite this Christmas. I know most people think of gingerbread cookies, but I would definitely try these cupcakes too!

A gingerbread cupcake with cinnamon cream cheese frosting

Festive Holiday Cupcakes

This cupcake recipe starts with a box of spice cake mix. Instead of making the cupcakes according to the box instructions, we’re whisking the cake mix with:

  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ cup unsulphered molasses
  • ⅓ cup vegetable oil
  • ½ cup milk
  • 3 large eggs

I recommend sifting the cake mix first to get out any lumps because it will make the cupcake batter whisk together much more easily.

NOTE: If you can’t find spice cake mix, you could use yellow cake mix (but not vanilla). If you’re using yellow cake mix though – I recommend using 2 teaspoons ground ginger, 1 teaspoon cinnamon and ¼ teaspoon allspice for the spices.

Topping gingerbread cupcakes with cinnamon cream cheese frosting

the Frosting

Then the gingerbread cupcakes are topped with a delicious cinnamon cream cheese frosting. I made the frosting from scratch with butter, cream cheese, powdered sugar and cinnamon. Definitely use real butter, and full-fat brick style cream cheese, otherwise the frosting will be too thin.

And if you really, really wanted to save time, you could also buy a tub of cream cheese frosting, and then mix in 1 teaspoon ground cinnamon.

A plate of gingerbread cupcakes with cinnamon cream cheese frosting

Decorating Tips

  • Use a piping bag and frosting tip to pipe beautiful frosting swirls on top of your cupcakes.
  • If you only want a thin layer of frosting on each cupcake, you could half the frosting recipe instead. But after trying the cinnamon cream cheese frosting, you’ll probably want a big swirl on top of each cupcake.
  • Make miniature gingerbread men cookies to stick in the frosting as extra decoration.
  • Decorate with gingerbread man candies and holiday sprinkles.

Storing: These cupcakes can stay at room temp for a few hours but should be refrigerated for up to 3-4 days to last longer. If they are already frosted with cream cheese frosting, they definitely need to be in the fridge so the dairy doesn’t go bad!

Gingerbread cupcakes made with cake mix and topped with cinnamon cream cheese frosting

Easy, perfect for Christmas, and with a delicious ginger molasses flavor – this gingerbread cupcakes with cinnamon cream cheese frosting are the perfect Christmas cupcake recipe!

Looking for more Christmas treats? Make sure to try:

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Gingerbread Cupcake Recipe

A gingerbread cupcake with cinnamon cream cheese frosting - the perfect Christmas cupcake recipe
5 from 2 votes
These easy gingerbread cupcakes are made with cake mix and topped with fluffy, cinnamon cream cheese frosting. The perfect cupcake for Christmas!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 24 cupcakes
Calories 305 kcal
Author Lil' Luna

Ingredients

Gingerbread Cupcakes

  • 1 box spice cake mix
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/3 cup vegetable oil or canola oil
  • 1/2 cup molasses
  • 1/2 cup milk
  • 3 large eggs

Cinnamon Cream Cheese Frosting*

  • 1 cup butter softened to room temperature
  • 6 oz cream cheese use full fat
  • 1 teaspoon cinnamon
  • 3-4 cups powdered sugar

Instructions
 

Gingerbread Cupcakes

  • Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
  • In a large bowl sift together 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 fridge for up to 3 days. 
Cupcake recipe adapted from AllRecipes

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About the Author

Fiona Dowling

My name's Fiona and I love to bake and blog. I share homemade, from scratch, classic recipes for desserts & sweet treats including cakes, cupcakes, cookies and more.

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