Gingerbread Cupcakes

4.84 from 25 votes

Gingerbread Cupcakes

Gingerbread Cupcakes are soft holiday cupcakes with spice cake mix, molasses, ginger, cinnamon, and cinnamon cream cheese frosting.

Prep Time20

Cook Time22

Total Time42

Course: Dessert

Cuisine: American

Servings: cupcakes

Author: Fiona Dowling

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

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.
Make-ahead tip: bake the cupcakes a day ahead and store covered, then frost before serving for the freshest look.

Store unfrosted cupcakes. 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 cupcakes. 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.

Cupcake recipe adapted from AllRecipes.

Nutrition