Easy 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.
Servings: 24 Cupcakes
Calories: 328kcal
Ingredients
- 3 Eggs Large
- 2 tablespoon Molasses Can add up to 3 tablespoon if you prefer a very strong molasses flavor and dark color
- ½ cup Milk Whole or 2%
- ½ cup Water
- ½ cup Oil
- 1 box Spice cake mix
- 1 teaspoon Ginger powder
- 1 teaspoon 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