Gingerbread Cupcakes

How to Make Gingerbread Cupcakes from Box Mix:

These cupcakes couldn’t be easier. Simply follow the ingredients and check out our tips, and you’ll do great! Here’s a quick breakdown of the instructions (keep scrolling to recipe card for the full recipe):

For the Cupcake Batter:

1. Start by preheating your oven to 350°F, and lining two standard sized muffin pans with cupcake liners. Spray the cupcake liners then set aside.
2. Whisk together the spice flavored cake mix, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
3. Pour in the eggnog, eggs, oil, and molasses. Using an electric mixer, beat the ingredients until combined.
4. Use a medium cookie scoop to fill each cupcake liner with batter. Only fill each well about ½ full, just under ¼ cup.
5. Bake the gingerbread cupcakes for 16 to 18 minutes until a toothpick comes out clean or the top of the cupcake springs back when lightly pressed.
6. Allow the cupcakes to cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.

For the Eggnog Frosting:

7. In a large bowl, beat together the cream cheese and softened butter.
8. Add the powdered sugar, vanilla extract, and eggnog, a little at a time, until the frosting reaches the desired consistency.
9. Use your favorite piping bag with tip to frost the cupcakes. Add holiday sprinkles or a dash of cinnamon or nutmeg as a garnish.

Tips for the Best Cupcakes:

• It’s important not to overmix the batter. You’ll only need to mix about 1 minute or until the batter is smooth. We want the texture of the cupcakes to be light and fluffy. Overmixing makes the cupcakes dense and tough.
• This batter is thick and sticky (hello molasses!). For the very best results, use cupcake or muffin liners and spray them with cooking spray. Otherwise, the cupcakes will stick to the liners and tear apart.
• Use a cookie scoop to fill the cupcake liners. It’s quick, easy, and ensures you fill each liner evenly.
• Only fill each cupcake well about ½ full (or a little less than ¼ cup) . We don’t want any overflowing cupcakes and sticky batter messes on top of the pan.
• You’ll want to add the eggnog to the frosting about a teaspoon at a time. Adding the full tablespoon all at once may cause the frosting to be loose in texture. Add it slowly and only use the entire amount if needed.

How to Store Gingerbread Cupcakes:

Refrigerator: Frosted cupcakes store well in an airtight container in the refrigerator for up to 5 days.

Freezer: These cupcakes freeze well! Let the cupcakes cool completely and leave the frosting off. Wrap the cupcakes individually in a couple of layers of plastic wrap, or place 6 cupcakes in layers of Press N’ Seal wrap.

Drop the wrapped cupcakes into a large plastic bag and they’ll stay fresh for about 2 months. Thaw completely in refrigerator before frosting.

Make Ahead: Make gingerbread cupcakes up to 1 day ahead of time to help with holiday prep! Bake the cupcakes then let them cool completely and don’t apply the eggnog frosting. Store the cupcakes in an airtight container in the fridge for up to 24 hours.

What do gingerbread cupcakes taste like?

They are deliciously sweet with a bit of spiciness from the ground spices. Molasses gives these cupcakes depth and warmth. Overall, they are sweet with warm, wintery flavors of ginger, cinnamon, cloves, and nutmeg.

What do you do when gingerbread cupcakes sink in the middle?

Assuming the cupcakes are baked through, you have two options.

1. Don’t sweat it! Frost the cupcakes and enjoy. No one will see that it’s a little sunken in the center.
2. Hollow out the center and add a sweet filling, add a piece of cupcake back to the top to close up hole, and apply the frosting.

Can you use blackstrap molasses in these cupcakes?

Nope, not for this recipe. Blackstrap molasses are slightly more bitter than unsulphured molasses which have a touch of sweetness. To keep these cupcakes on the sweeter side, reach for unsulphured molasses.