Gingerbread Cupcakes
Easy gingerbread cupcakes are made with cake mix and topped with fluffy, cinnamon cream cheese frosting - the perfect cupcake for Christmas!
Servings: 24 cupcakes
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
Store cupcakes in an airtight container in the fridge for up to 3 days.
Cupcake recipe adapted from AllRecipes.
Nutrition
Calories: 305kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 247mg | Potassium: 205mg | Fiber: 1g | Sugar: 30g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg