More 3 Photos

Gingerbread Cupcakes Recipe

Recipe by: Tigerlily

"These fast and easy cupcakes are great with ginger frosting or a can of buttercream, and are very easy to decorate. If you're an entertainer, these cupcakes are great for special occasions, and can be adorned with candy and other treats to match a holiday. I used these cupcakes for Christmas and they were delicious!!! Try them with a warm cup of milk or some coffee. Anything you can make with gingerbread is better with gingerbread cupcakes."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook15 m
Ready In30 m

1Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.
2Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. Snip a corner of the bag about 1/4-inch from the bottom. Pipe the batter into the prepared muffin cups, filling them about 2/3 full.
3Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Footnotes

Cook's Notes
Makes 12 jumbo, 24 standard, or 48 mini cupcakes. Variations: add 1 cup of chocolate chips, or 1 cup of peppermint pieces (candy canes).
Baking times: for jumbo cupcakes, bake 20 to 25 minutes; for mini cupcakes, bake 8 to 10 minutes.

Ingredients