Name: Gingerbread Cupcakes
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 24
Cuisine: American
Ingredients: 1 box spice cake mix; ½ cup unsulphured molasses; ½ cup milk; ⅓ cup vegetable oil; 3 eggs; ½ tsp. Ground ginger; ¼ tsp. Allspice; ¼ tsp. Cinnamon; 8 oz. cream cheese, softened; 2 cups of powdered sugar; 1 ½ cups heavy whipping cream; 1 tsp. Vanilla; 1 tbsp. Ground cinnamon; 24 pepperidge farm gingerman cookies (legs removed); Gingerbread themed sprinkles

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Nothing says Christmas like gingerbread, and there are so many great ways to enjoy gingerbread outside of your regular old gingerbread cookies, such as these yummy Gingerbread Cupcakes! They are so much fun, so cute, and perfect for your holiday celebrations. We just loved these cupcakes, they turned out fantastic.

Easy Gingerbread Cupcakes

I am just obsessed with how these turned out. We made the cupcakes using a boxed cake mix, it doesn’t get easier than that, and my new favorite frosting recipe- this one is a cinnamon cream cheese variety. We topped with adorable gingerbread sprinkles, used foil gold cupcake liners, and topped with a gingerman cookie, for the perfect finishing touch.

Gingerbread Cupcakes arranged on a table

These are perfect for Christmas parties, a Christmas Eve spread, or even Christmas dessert. They’re fun enough for a kid-centric celebration but also pretty enough to fit right in among your Christmas dinner.

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Plain gingerbread cupcakes with decorated cupcakes

Gingerbread Cupcakes Ingredients

Here’s what you’ll need to make these Gingerbread Cupcakes-

1 box spice cake mix
½ cup unsulphured molasses
½ cup milk
⅓ cup vegetable oil
3 eggs
½ tsp. Ground ginger
¼ tsp. Allspice
¼ tsp. Cinnamon
24 pepperidge farm gingerman cookies (legs removed)
Gingerbread man themed sprinkles

Then, for the Cinnamon Cream Cheese Frosting-

8 oz. cream cheese, softened
2 cups of powdered sugar
1 ½ cups heavy whipping cream
1 tsp. Vanilla
1 tbsp. Ground cinnamon

cinnamon cream cheese frosting ingredients

How to Make the Gingerbread Cupcakes

Here’s how to make them-

Preheat your oven to 350 degrees fahrenheit.
Line a muffin tin with gold foil liners. In a large bowl, add cake mix, molasses, milk, oil, eggs, and spices.
Whisk together until ingredients are well combined.
Pour batter evenly to make 24 cupcakes. The cups will be about ⅔ full. If you only have one pan, use half the batter and then bake a 2nd batch.
Bake for 20-22 minutes, until a toothpick inserted into the center of a middle cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.

To make the Cinnamon Cream Cheese frosting & cupcake topping-

In a large mixing bowl, beat heavy whipping cream with your hand mixer until it thickens and becomes spreadable, this may take a few minutes.
Set aside. In a separate mixing bowl, beat together cream cheese and powdered sugar until incorporated.
Add vanilla and cinnamon, mix again until all the ingredients are combined and frosting begins to form together.

Fold in heavy whipping cream mixture and keep folding until combined and the whipping cream is mixed through. Be sure to refrigerate any leftovers of this frosting, and to refrigerate the cupcakes afterwards, as well.

Pipe the frosting onto your cupcakes once they have cooled.
Top with gingerbread sprinkles and a gingerman cookie.

For a printable version of this recipe, see below-

Yield: 24

Gingerbread Cupcakes

Delicious gingerbread cupcakes made with boxed spice caked mix, then topped with cinnamon cream cheese frosting, gingerbread man sprinkles, and gingerman cookies.

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

1 box spice cake mix
½ cup unsulphured molasses
½ cup milk
⅓ cup vegetable oil
3 eggs
½ tsp. Ground ginger
¼ tsp. Allspice
¼ tsp. Cinnamon
8 oz. cream cheese, softened
2 cups of powdered sugar
1 ½ cups heavy whipping cream
1 tsp. Vanilla
1 tbsp. Ground cinnamon
24 pepperidge farm gingerman cookies (legs removed)
Gingerbread themed sprinkles

Instructions

Preheat your oven to 350 degrees fahrenheit.
Line a muffin tin with gold foil liners. In a large bowl, add cake mix, molasses, milk, oil, eggs, and spices.
Whisk together until ingredients are well combined.
Pour batter evenly to make 24 cupcakes. The cups will be about ⅔ full. If you only have one pan, use half the batter and then bake a 2nd batch.
Bake for 20-22 minutes, until a toothpick inserted into the center of a middle cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
In a large mixing bowl, beat heavy whipping cream with your hand mixer until it thickens and becomes spreadable, this may take a few minutes. Set aside.
In a separate mixing bowl, beat together cream cheese and powdered sugar until incorporated.
Add vanilla and cinnamon, mix again until all the ingredients are combined and frosting begins to form together.
Fold in heavy whipping cream mixture and keep folding until combined and the whipping cream is mixed through. Be sure to refrigerate any leftovers of this frosting, and to refrigerate the cupcakes afterwards, as well.
Pipe the frosting onto your cupcakes once they have cooled. Top with gingerbread sprinkles and a gingerman cookie.