Spiced Gingerbread Cupcakes
One of my favorite things about holidays is when all of the special holiday goodies and flavors start to make their appearances. For example, I ham a huge Cadbury mini egg fan every easter. I wait all year for those little delights to appear and when I do I savor those crunchy shells filled with creamy chocolate interiors. Perfection! Christmas is a very exciting time in this respect because it is an explosion of holiday goodies! Some of my favorites include: mint M&Ms, pecan pie, peppermint bark, candy canes, cinnamon candied almonds.
However, my all-time favorite holiday flavor is gingerbread, which also happens to be my all-time favorite holiday scent. This makes my annual gingerbread baking days some of my favorite days of the holiday season leading up to Christmas. After my gingerbread goodies are done I bask in the spicy scent that permeates my home and enjoy my favorite treats cozied up before the fireplace by the light of our Christmas tree. Yup, the most wonderful time of the year! And today I’m sharing my gingerbread cupcake recipe with you. It took me a few tries to perfect the spice balance of these cupcakes and I am so excited to finally share them with you.
As usual, I made them with a cake mix base that was added upon to keep things simple, yet tasty. The cookies I topped these with were ones I picked up at my local grocery store, but next year I think I may use some of my homemade ones. They are spicy enough to make hard-core gingerbread fans like me happy, yet light enough to please the general public as well. Enjoy!
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Gingerbread Cupcakes
- Yield: 24 cupcakes
- Category: Cupcakes
Ingredients
Cupckaes
- 1 box Spice Cake Mix
- 1/3 cup molasses
- 2/3 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Cinnamon Sugar Frosting
- 12 ounces cream cheese
- 3/4 cup butter
- 1 1/2 teaspoons vanilla
- 6 cups powdered sugar
- 5 tablespoons cinnamon sugar mixture
- pinch of salt
- gingerbread cookies to top if desired
Instructions
- Preheat oven to 350 degrees fahrenheit.
- Mix the spice cake mix, cinnamon, ginger and cloves with a whisk until well blended. Then mix in molasses, vegetable oil, water and eggs on medium speed for 2 minutes. Scoop into cupcake liners about 2/3 full and bake for 14-16 minutes until toothpick comes up clean from the center.
- Next, prepare the frosting. Cream the butter, cream cheese and vanilla until light and fluffy. (Take your time beating.) Then slowly add the powdered sugar and beat on low speed until light and fluffy. Lastly add the pinch of salt and cinnamon sugar mixture and mix until combined.
- Pipe or spread the frosting onto cooled cupcakes and top with a gingerbread cookie if desired.
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