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.
Preheat the oven to 350 degrees F and line 2 muffin pans with muffin papers.
In a large bowl sift together the cake mix, ginger and cinnamon.
Using an electric mixer beat in the molasses, oil, eggs, and milk until smooth.
Spoon the batter into the 2 muffin pans.
Bake in the preheated oven for 22 to 25 minutes, or until an inserted toothpick comes out clean.
In a large bowl, beat the butter until soft.
Beat in the cream cheese.
Add in the cinnamon. Then beat in the powdered sugar 1 cup at a time until the desired sweetness is reached.
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
Have your own special recipe to share? Submit Your Recipe Today!