These Gingerbread Cupcakes are a semi-homemade recipe that turn an ordinary box of spice cake mix into extraordinary moist cupcakes with homemade cream cheese frosting!
ground nutmeg, crushed gingerbread cookies or decorative sprinkles, for garnish (optional)
Instructions
Preheat oven to 350℉. Place cupcake liners into two standard cupcake tins and spray them with cooking spray. Set aside.
In a large mixing bowl, stir together the spice cake mix, ginger, cinnamon, cloves, and nutmeg.
To the bowl add molasses, eggnog, oil, and eggs. This will be easiest if you use a stand mixer or an electric hand mixer.
Using a medium cookie scoop, fill each cupcake well about ½ full. You’re using just under ¼ cup of batter per cupcake.
Bake for about 16-18 minutes on the center rack of your oven until a toothpick comes out clean or the top of the cupcake springs back when lightly pressed. Note: Bake only one muffin tin at a time for even baking.
Remove the cupcakes cooling rack so they can cool completely before frosting.
To make the frosting: in a large bowl beat the cream cheese and softened butter until fluffy.
Slowly add powdered sugar, vanilla extract, and eggnog. Note: only add a little egg nog at a time, until the frosting is to your desired consistency.
Frost or pipe onto cooled cupcakes.
Top with optional garnishes. Enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.