Gingerbread Cupcakes

Sweet Treat Week – day 5

Several weeks ago it was a yucky weather day outside and I was in the mood to bake.  I know, big surprise.  So I thought of making gingerbread cupcakes and wanted to try out a recipe from Martha Stewart for Brown Sugar Cream Cheese frosting.  I  figured I’d use that to frost the gingerbread cupcakes.  Then I needed a cupcake recipe.  I wanted one that I could make using a cake mix.  I found one in the Hello Cupcake Cookbook.

The recipe started of with a yellow cake mix and then you added spices and molasses along with the other ingredients to make it like gingerbread.  I have to say, those cupcakes were a flop.  Not tasty at all.  It just tasted like a strange yellow cake.  However, the brown sugar cream cheese frosting that I topped them with was good.  Only thing I found with that frosting recipe is you need to use fresh brown sugar.  My brown sugar was fairly fresh but I still ended up with a few clumps of brown sugar in the frosting.  One of them happen to clog my decorating tip when I was piping on the icing.

After this experience I still wanted to find a gingerbread cake mix cupcake.  I thought about altering the Hello Cupcake version and use a spice cake mix.  Then I checked out “101 Gourmet Cupcakes in 10 minutes” by Wendy Paul from the library.  By the way, I liked her book and it would make a great Christmas gift.  Anyway, she had a gingerbread cupcake recipe in her book using a spice cake mix.  The results with her recipe were so much better.  This time I use good old regular cream cheese frosting to top them with.  Now with both versions I put a cute gingerbread man cookie on top, from a bag of store bought cookies.  But I also think they would be yummy with a little fresh orange zest on top if you want a more sophisticated look for your cupcake.

brn sugar cream cheese frosting 11 450

gingerbread cupcakes 4 450

Gingerbread Cupcakes

  • 1 box spice cake mix
  • 3 eggs
  • 1/3 cup molasses
  • 1/3 cup oil
  • 1/2 cup milk
  1. Mix together cake mix, eggs, molasses, oil and milk.
  2. Pour into paper liners and fill 3/4 full.  (I did 18 cupcakes)
  3. Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
  4. Cool completely before frosting

Brown Sugar Cream Cheese Frosting

  • 1/2 cup butter
  • 8 ounces cream cheese, softened
  • 1 cup packed light brown sugar (make sure it is fresh)

With a mixer, blend cream cheese and butter until smooth and creamy.  Mix in brown sugar until creamy.

Cream Cheese Frosting

  • 1 (8 oz) package cream cheese at room temperature
  • 1/4 C butter (1/2 stick) at room temperature
  • 4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
  • 1 tsp vanilla

Mix cream cheese and butter until smooth and creamy. Mix in vanilla. Mix in powdered sugar, one cup at a time.

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