Gingerbread Cupcake Recipe

Step 1

Preheat oven to 350℉. Prepare a standard cupcake pan with liners and spray them with cooking spray. Set aside.

Step 2

In a large mixing bowl, whisk cake mix, ginger, cinnamon, cloves, and nutmeg.

Step 3

Add molasses, eggnog, oil, and eggs. Blend the wet ingredients with the dry on medium speed until fully combined and smooth.

Step 4

Using a large cookie scoop, fill each cupcake well, about ½ full, just under ¼ cup per cupcake.

Step 5

Bake for 16-18 minutes until a toothpick comes out clean or the top of the cupcake springs back when lightly pressed.

Step 6

Remove the cupcakes from the oven and cool them in the pan for about 5 minutes. Transfer to a wire rack to cool completely before frosting.

Step 7

While the cupcakes are cooling, beat the cream cheese and softened butter in a large bowl until fluffy.

Step 8

Add powdered sugar, vanilla extract, and eggnog, a little bit at a time, and until the frosting is desired consistency.

Step 9

Frost or pipe onto cooled cupcakes. Dust with nutmeg, or decorate with festive sprinkles or gingerbread cookies.