Gingerbread Cupcakes
Servings: 24 Servings
Ingredients
For the Cupcake Batter:
- 15.25 ounces spice cake mix 1 box
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsp. ground nutmeg
- ¾ cup eggnog
- 3 large eggs
- ⅓ cup canola oil or other neutral tasting oil
- ¼ cup unsulfured molasses
For the Eggnog Frosting:
- 8 ounces block-style cream cheese softened
- 4 tablespoon(s) unsalted butter softened (brand name butter recommended)
- 4 ½ cups powdered sugar (*See note.)
- ½ tsp. pure vanilla extract
- 1 tablespoon(s) eggnog (*See note.)
Optional Garnish:
- Nutmeg
- Sprinkles
Instructions
To Make the Cupcake Batter:
- Preheat the oven to 350°F, and line two muffin pans with cupcake liners. Spray the liners with cooking spray and set aside.
- In a large mixing bowl, whisk together the cake mix, cinnamon, ginger, cloves, and nutmeg.15.25 ounces spice cake mix, 1 tsp. ground cinnamon, 1 tsp. ground ginger, ½ tsp. ground cloves, ½ tsp. ground nutmeg
- Pour in the eggnog, eggs, oil, and molasses. Use an electric mixer to beat the ingredients until well combined and smooth, about 1 minute.¼ cup unsulfured molasses, ¾ cup eggnog, ⅓ cup canola oil, 3 large eggs
- Use a medium cookie scoop to fill each cupcake liner about ½ full, just under ¼ cup.
- Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean or the top of the cupcake springs back when lightly pressed.
- Allow the cupcakes to remain in the pan for about 5 minutes before transferring to a wire rack to cool completely.
To Make the Eggnog Frosting:
- In a large mixing bowl, beat together the cream cheese and butter until smooth.8 ounces block-style cream cheese, 4 tablespoon(s) unsalted butter
- Add the powdered sugar and vanilla extract and begin to combine. Add the eggnog, a little at a time, until the frosting reaches the desired consistency.4 ½ cups powdered sugar, ½ tsp. pure vanilla extract, 1 tablespoon(s) eggnog
- Frost the cooled cupcakes then add nutmeg or sprinkles. Enjoy!
- See the post for tips, FAQs, and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cupcake. Actual calories will vary.
*Add the eggnog to the frosting in small amounts. Adding the whole tablespoon 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.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Natalie Booras Photography.
Nutrition Facts
Gingerbread Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
247
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
32
mg
11
%
Sodium
199
mg
9
%
Potassium
164
mg
5
%
Carbohydrates
40
g
13
%
Fiber
0.4
g
2
%
Sugar
34
g
38
%
Protein
3
g
6
%
Vitamin A
112
IU
2
%
Vitamin C
0.2
mg
0
%
Calcium
74
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
