Gingerbread Cupcake Recipe

Gingerbread Cupcake Recipe

How To Make Gingerbread Cupcake

Keep the Christmas spirit alive with this gingerbread cupcake, a moist and tender treat with a smooth cream cheese frosting.

Preparation: 20 minutes
Cooking: 22 minutes
Total: 42 minutes



For Gingerbread Cupcakes:

  • 1boxspice cake mix
  • 1tspground ginger
  • ½tspcinnamon
  • cupvegetable oil,or canola oil
  • ½cupmolasses
  • ½cupmilk
  • 3large eggs

For Cinnamon Cream Cheese Frosting:

  • 1cupbutter,softened to room temperature
  • 6ozcream cheese,use full fat
  • 1tspcinnamon
  • 3cupspowdered sugar



    1. Preheat the oven to 350 degrees F and line 2 muffin pans with muffin papers.

    2. In a large bowl sift together the cake mix, ginger and cinnamon.

    3. Using an electric mixer beat in the molasses, oil, eggs, and milk until smooth.

    4. Spoon the batter into the 2 muffin pans.

    5. Bake in the preheated oven for 22 to 25 minutes, or until an inserted toothpick comes out clean.


    1. In a large bowl, beat the butter until soft.

    2. Beat in the cream cheese.

    3. Add in the cinnamon. Then beat in the powdered sugar 1 cup at a time until the desired sweetness is reached.

    4. Frost the cupcakes with a knife, or transfer the frosting to a large piping bag and pipe on the frosting.


    • Calories: 299.17kcal
    • Fat: 15.18g
    • Saturated Fat: 7.02g
    • Trans Fat: 0.34g
    • Monounsaturated Fat: 5.76g
    • Polyunsaturated Fat: 1.23g
    • Carbohydrates: 39.34g
    • Fiber: 0.38g
    • Sugar: 20.44g
    • Protein: 2.49g
    • Cholesterol: 51.89mg
    • Sodium: 172.78mg
    • Calcium: 68.56mg
    • Potassium: 146.35mg
    • Iron: 0.79mg
    • Vitamin A: 103.87µg
    • Vitamin C: 0.01mg
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