Gingerbread Cupcake Recipe
This Gingerbread Cupcake Recipe starts with a spice cake mix and features an eggnog cream cheese frosting but has all the flavor of traditional gingerbread. This delicious baked good is wonderful to make for holiday parties or Christmas time bake sales. It will fill your home with the signature aroma that's distinctly spicy gingerbread.
Equipment
- Standard-size cupcake or muffin pan
- Paper cupcake liners
- Baking spray (the one with flour)
- Large Cookie Scoop - I used one that was slightly less than ¼ cup
- Electric Hand or stand mixer
- Piping bag
- Piping tip
- Wire racks for cooling
Ingredients
Cupcakes
- 1 15.25- ounce boxed spice cake mix
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ cup molasses
- ¾ cup eggnog
- ⅓ cup oil
- 3 large eggs
Frosting
- 8 ounces cream cheese softened
- 4 Tablespoons unsalted butter softened
- 4 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon eggnog
- Nutmeg for garnish, optional
- Cupcake sprinkles optional
Instructions
- Preheat oven to 350℉. Prepare a standard cupcake pan with liners and spray them with cooking spray. Set aside.
- In a large mixing bowl, whisk cake mix, ginger, cinnamon, cloves, and nutmeg.
- Add molasses, eggnog, oil, and eggs. Blend the wet ingredients with the dry on medium speed until fully combined and smooth.
- Using a large cookie scoop, fill each cupcake well, about ½ full, just under ¼ cup per cupcake.
- Bake for 16-18 minutes until a toothpick comes out clean or the top of the cupcake springs back when lightly pressed.
- Remove the cupcakes from the oven and cool them in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.
- While the cupcakes are cooling, beat the cream cheese and softened butter in a large bowl until fluffy.
- Add powdered sugar, vanilla extract, and eggnog, a little bit at a time, and until the frosting is desired consistency.
- Frost or pipe onto cooled cupcakes. Dust with nutmeg, or decorate with festive sprinkles or gingerbread cookies.
Notes
Storage and Freezing
Unfrosted cupcakes can be prepared one day in advance and stored in an airtight container at room temperature.
Store cupcakes in an airtight container, in the refrigerator, for up to 5 days.
Frosting can also be prepared one day in advance and stored, covered tightly, in the refrigerator.
Freeze unfrosted cupcakes for up to 2 months. Thaw them overnight in the refrigerator. Bring to room temperature and then frost for best results.
