These Gingerbread Cupcakes topped with swirls of eggnog infused cream cheese frosting are to die for. They'll make a fun and festive addition to your holiday desserts table.
Easy Gingerbread Cupcakes Recipe
How do you make Gingerbread Cupcakes? This recipe is cake mix hack and NO one will ever know! In a medium bowl, use a whisk to sift together a box of spice cake mix with extra ground cinnamon, ginger, cloves and nutmeg. Next, with a mixer beat together the eggnog, molasses, oil and eggs then add the wet mixture to the dry ingredients mixing on medium speed until fully moistened. Divide the cupcake batter between the cups of a standard size muffin pan then bake until the tops spring back. Cool completely then whip together the delicious homemade cream cheese frosting and finish by decorating the tops with a gingerbread cookie or however your heart desires.
How to Make the Best Gingerbread Cupcakes Recipe
- Ingredients you'll need to make homemade Gingerbread Cupcakes with Cream Cheese Frosting: One box spice flavored cake mix, ground cinnamon, ginger, cloves or allspice, nutmeg, eggnog (your favorite brand purchased or homemade) molasses, large eggs, vanilla and vegetable oil.
- For the cream cheese frosting you'll need: One block plain cream cheese, salted butter, powdered sugar, vanilla extract and eggnog.
- Kitchen tools you'll need: A large bowl, a medium bowl, measuring cups and spoons, a stand mixer or a hand mixer, a rubber spatula, two 12 cup muffin pans, medium ice cream or cookie scoop, paper liners, piping bag with open star tip or offset spatula for frosting. You'll also need a cooling rack.
- Make sure the cupcakes are completely cooled before frosting. Even a slightly warm cupcake can cause the frosting to lose shape and become a melty mess.
- Soften the cream cheese and butter to make blending with the powdered sugar more easily.
- It's important to spoon and level the powdered sugar when measuring it for this recipe. It's similar to flour in that you can compact it if you dunk the measuring cup into the sugar and scoop.
- Due to added eggnog, this frosting has a little more powdered sugar than a traditional cream cheese frosting recipe. If you omit the eggnog from the frosting for a more traditional cream cheese frosting, reduce the powdered sugar to 4 cups.
- Add the eggnog to the frosting in small amounts until your desired consistency is reached. Adding too much liquid may require more powdered sugar.
- If your frosting is not stiff enough to pipe, you can refrigerate it briefly or add more powdered sugar to firm it up. You may also opt to frost these using an offset spatula and sprinkle the top with seasonal sprinkles.
- Store frosted Gingerbread Cupcakes in the refrigerator in an airtight container for up to 5 days. Should you decorate with a cookie as pictured, it may soften.
- Please note: You can make and frost these cupcakes the day before you plan on serving them and store them overnight in the refrigerator. Should you choose to decorate as pictured with a cookie, add just before serving to prevent them from softening.
More Holiday Sweet Treats to Make
- These old school Chocolate Peanut Butter Ritz Crackers are always a hit.
- Checkout this tutorial for how to plan a cookie swap with 100 of the Best Christmas Cookies.
- Bite size Pecan Tassies are a cross between pecan pie and pecan cookies.
- This Cornflake Christmas Wreath is made in a bundt pan.
- Cute as a button Santa Hat Brownies.
- Candy Cake Cheesecake Poke Cake is a crowd pleaser.
- Bourbon Balls can be dipped in chocolate or rolled in powdered sugar.
- Christmas Cake Balls from Wilton.
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Helpful Kitchen Items:
- 1 15.25 oz box spice cake mix
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves or allspice
- ¼ teaspoon nutmeg
- ¾ cup prepared eggnog
- ⅓ cup vegetable oil
- ¼ cup molasses
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 8 oz block plain cream cheese softened
- 4 tablespoon salted butter softened
- 4 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoon prepared eggnog as needed to thin
- nutmeg, sprinkles or Gingerbread cookies for garnishing
- To make the Cupcakes: Preheat oven to 350℉. Line the wells of two standard 12 cup muffin pans with liners. Spray lightly with cooking spray. Set aside.
- In a large mixing bowl, whisk together cake mix, ginger, cinnamon, cloves, and nutmeg.
- Using an electric mixer, beat in the molasses, eggnog, oil, and eggs until fully combined and batter is smooth.
- Divide the batter using a medium cookie scoop, filling each liner ⅔ full. (Around 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. Cool in the pan for 5 minutes then remove to a cooling rack to cool completely.
- To make the Frosting: While cupcakes are cooling, use a mixer to cream together cream cheese and softened butter in a medium bowl until fluffy. On medium low speed gradually add powdered sugar adding vanilla at the end. Increase the speed of the mixer adding eggnog 1 tablespoon at a time to smooth to spreading consistency.
- Frost with an offset spatula or pipe onto cooled cupcakes, dusting the tops with nutmeg, gingerbread cookies and sprinkles, if desired.
- Store in an airtight container in the refrigerator for up to 5 days.
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