CakeWhiz

Gingerbread Cupcakes {With Cake Mix}

Easy gingerbread cupcakes recipe with cake mix, homemade with simple ingredients. Soft, moist and full of spices like ginger and cinnamon plus molasses.

It just wouldn’t be Christmas without the smell and flavor of gingerbread. It’s one of my favorites at this time of year. Maybe that’s why I have so many recipes that include it! Check them out: Jumbo Gingerbread Men Cookies, Easy Gingerbread Cookies (With Cake Mix), Easy Gingerbread Recipe (Gingerbread Cake), Homemade Gingerbread Latte Recipe, How to Make a Gingerbread House, and Easy Gingersnap Cookies (Cut Outs).

How to make gingerbread cupcakes recipe with cake mix?

  1. Mix- Eggs, molasses, milk, water, and oil in a large bowl.
  2. Add– Spice cake mix, ginger powder, and cinnamon powder and mix.
  3. Pour- Batter into cupcake liners.
  4. Bake– At 350 degrees F for 20-25 minutes.
  5. Cool- Cupcakes while you prepare the frosting.
  6. Fill- A piping bag with icing and attach the large star tip.
  7. Pipe– A swirl of frosting on top of each cupcake.
  8. Place– Candy cane shards on top of the icing and enjoy!

Variations for ginger cupcakes

Pair with other frostings- Such as Brown Sugar Frosting (So Fluffy!), Caramel Frosting (3 Ingredients), Chocolate Cream Cheese Frosting, or Marshmallow Frosting.

Fill cupcakes– With yumminess, such as Caramel Sauce, Dulce De Leche, or Chocolate Ganache (2 Ingredients), marshmallow cream, Sauteed Cinnamon Apples, cheesecake filling, or holiday sprinkles.

Make mini cupcakes- Use a mini cupcake pan with pairing liners to make cute little gingerbread cupcakes. There’s something about mini things that make it cute. Plus, you can justify eating more of them!

Add chocolate chips- You can mix in some milk chocolate, dark chocolate, or white chocolate chips. Switch things up a little and even us mini chips.

Add flavored baking chips- Such as Irish cream, peppermint, toffee, cinnamon, caramel, or chocolate salted caramel to switch things up.

Use different frosting techniques- By checking out this post about How to Decorate Cupcakes and see what magic you can bring to the Christmas table!

Tips and techniques

Don’t over-mix batter– Because you want your cupcakes light and fluffy! However, if you over-mix you will have cupcakes that are chewy and dense.

Adjust the amounts- Of ginger, cinnamon, and/or molasses for different looks and flavors. For example, your cupcakes will be a darker color if you use more molasses.

All ingredients should be at room temperature– Because this allows all the ingredients to mix together more fully, giving a better texture to your cupcakes.

Let cupcake cool before decorating- Otherwise the frosting will start melting all over and you will have a mess that isn’t very pretty. A cooled cupcake allows for the decorations to stick and stay in form.

Don’t over bake- Your cupcakes are done when a toothpick inserted into the middle comes out clean. They should be soft, but not gooey, and you don’t want them to be so over-cooked that your in-laws will use them as paperweights!

How to make candy cane cupcake decoration?

These are some fancy additions that aren’t much added work. That’s a win-win for the holiday season! All you need to do is spread different colors of candy canes on a greased foil paper and bake them until they’re melted. Then, let it cool and then break into shards.

What kind of molasses do you use for baking? 

There are two main types of molasses:

Unsulphured molasses– Is a type that comes directly from the sugar cane and is usually what you find at the local store. This type is the best one for baking, because it will gives that sweet taste we desire in baked goods.

Blackstrap molasses– Is a thicker, darker molasses that contains less sugar. It will give deeper flavor that is often described as “bitter.” Many use it for medicinal or health food uses. It can be used in dressings, marinades, and other foods as well, but the unsulphured molasses tastes the best and makes for a better texture.

Storage

Room Temperature- These can be placed in a cardboard box for up to 2 days as long as there is no filling or other frostings that will spoil.

Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days. However, candy cane shards can become soft and soggy in the fridge, so I recommend adding them just before serving.

Freezer– Unfrosted cupcakes and frosting can be frozen separately in sealed containers for up to 1 month and thawed overnight in the fridge.

More Christmas cupcakes

Easy Gingerbread Cupcakes With Cake Mix on Pink Napkin- Partially Eaten

Easy Homemade Gingerbread Cupcakes With Cream Cheese Frosting- Partial Bite Removed
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Easy Gingerbread Cupcakes With Cake Mix

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Easy gingerbread cupcakes recipe with cake mix, homemade with simple ingredients. Soft, moist and full of spices like ginger and cinnamon plus molasses.
Yield: 24 Cupcakes

Ingredients

  • 3 Eggs, Large
  • 2 tbsp Molasses, Can add up to 3 tbsp if you prefer a very strong molasses flavor and dark color
  • 1/2 cup Milk, Whole or 2%
  • 1/2 cup Water
  • 1/2 cup Oil
  • 1 box Spice cake mix
  • 1 tsp Ginger powder
  • 1 tsp Cinnamon powder
  • 3 cups Cream cheese frosting, Colored blue and pink if you like
  • 24 Candy cane shards, Optional, For decorating

Instructions 

  • In a large mixing bowl, add eggs, molasses, milk, water, oil and mix until smooth.
  • Add spice cake mix, ginger powder, cinnamon powder and mix until just combined.
  • Pour batter in cupcake liners.
  • Bake at 350 degrees F for 20-25 minutes or until an inserted toothpick in the center comes out clean.
  • Allow cupcakes to cool completely.
  • While cupcakes are cooling, prepare the frosting and color half of it pink and half of it blue, if you like.
  • Fill a piping bag with both colors of icings and attach Wiling tip # 1M (large star tip).
  • Pipe a swirl of frosting on top of each cupcake.
  • Stick candy cane shards on top of the icing, if you like. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.
  • Please note that candy cane shards can become soft and soggy in the fridge and should be added, prior to serving. 

Nutrition

Calories: 328kcal, Carbohydrates: 46g, Protein: 2g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 234mg, Potassium: 128mg, Fiber: 1g, Sugar: 39g, Vitamin A: 39IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 328
Author: Abeer Rizvi
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