Gingerbread Cupcakes

These Gingerbread Cupcakes are the perfect holiday treat. Filled with warm spices, topped with cinnamon cream cheese frosting, and finished with a festive gingerbread cookie. They’re quick to make with a cake mix base, yet they taste homemade and cozy and fun enough for any celebration.

Author: Cake Mix Recipes

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Servings: 24 cupcakes

Calories: 226 kcal per serving

Ingredients

15 ¼ ounces - Spice Cake Mix
½ cup - Molasses
½ cup - Milk
⅓ cup - Vegetable oil
3 - Eggs
½ tsp - Ground ginger
¼ tsp - allspice
¼ tsp - Cinnamon
8 ounces - Cream cheese
2 cups - Powdered sugar
1 ½ cups - Heavy whipping cream
1 tsp - Vanilla
1 tbsp - Ground cinnamon
24 - Gingerbread Cookies
Gingerbread sprinkles

Instructions

Preheat the oven to 350 degrees. Use cupcake liners and line a cucpake pan.
In a bowl, mix the cake mix, molasses,m milk, oil, eggs, and spices. Whisk well.
Pour the batter into the cupcake pan about 2/3 full.
Pop in th oven and bake for 20-22 minutes of time.
Let the cucpakes cook before starting to decorate.
In a bowl beat the whipping cream until it becomes thick. Set it aside.
Grab a different bowl and mix the cream cheese and powdered sugar well.
Add in the cinnamon and the vanilla, and mix.
Fold in the heavy whipping cream until combined well.
Pipe the frosting onto the cupcakes after they have cooled down. Top with sprinkles and a gingerbread man cookie.
Make sure to store any leftover frosting in the fridge.

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