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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 328kcal
- 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
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!
- 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.
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