Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 cupcakes
Ingredients: 1 (18.25 ounce) box vanilla cake mix; ½ cup buttermilk; ½ cup molasses; ⅓ cup vegetable oil; 4 large eggs; 1 ½ teaspoons ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg

Rating: 4.25 stars

8 Ratings
7 Reviews
4 Photos

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.

By Tigerlily

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

24 cupcakes

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

1 (18.25 ounce) box vanilla cake mix
½ cup buttermilk
½ cup molasses
⅓ cup vegetable oil
4 large eggs
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.

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Step 2
Mix 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.
Step 3
Bake 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.

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.

Nutrition Facts

Per Serving:

155 calories; protein 2.2g; carbohydrates 22.4g; fat 6.5g; cholesterol 31.6mg; sodium 161.1mg. Full Nutrition

Reviews (7)

Most helpful positive review

sanzoe

Allstar

02/03/2012

These were pretty good. I do wish they had more bite to them. If I make these again I will add some cloves and some fresh grated ginger to them. I topped them with lemon curd and fresh whipped cream. Read More

Helpful

(18)

Most helpful critical review

BOOKIE MYERS

11/18/2013

I changed a few things: Decreased oil to 1.4c (1/3 isn't too much but less fat soooo... & my eggs were kinda small too. More egg dries.); increased cinnamon to 1 1/2t; added 1/8t cloves & 1/2t vanilla; as listed 1 1/2t ginger & 1/4t nutmeg. Oh used a yellow mix. Oh:D subbed plain yogurt for the buttermilk. Too many changes?! Sorry. I was going for the 24 regular sized but they would've been pretty low so made 18. The batter's pretty syrupy understandably with molasses & 4 eggs so I see the suggestion of plastic bagging it. 'Didn't do it. Just know it's going to be challenging. The directions! What?! Just till combined? What?! Nah. I added the spices to the dry mix. In a measuring cup measured the oil added the molasses to the 3/4 level mixed in the half cup yogurt. Added to bowl. Beat the eggs a little in that measuring cup & added with the vanilla. One minute to moisten a couple to blend. Anxious to try. Results: I overbaked since the middle was low. 'Just okay. 'Not much ginger bite. 'Feel like I wasted the molasses on this one.:( Surprisingly not too sweet with the sugar in the mix & the molasses. Read More

8 Ratings

5 star values: 4
4 star values: 3
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sanzoe

Allstar

02/03/2012

Helpful

(18)

Lily!

01/12/2013

Wow! These were great. Super hands on and easy to make try adding a bit of clove. It took the cupcakes to the next level. My friends loved them I have a good recipe that goes along with it. Check out my profile to see it. Over all awesome cupcakes! Read More

Helpful

(2)

Brooke16

11/16/2014

These were delicious! I added 1/8 teaspoon of cloves and it made them much better! The top has a slight crisp and the center is moist and airy. Instead of buttermilk I did the required amount of milk but I used skim milk and added 1 tablespoon of white vinegar and let it sit and curdle for 10 minutes. If you find the cake dense simply add the vinegar and skim milk as it will improve the texture! Read More

Helpful

(1)

BOOKIE MYERS

11/18/2013

Nana15

12/18/2016

No changes made. Definitely will make again. Probably in bulk to give with presents Read More

Julie

12/09/2016

Followed the recipe; the cupcakes turned out light and fluffy! Read More

Diana

02/15/2019

Very subtle flavor though I will say I didn't have molasses so I substituted brown sugar (as another website suggested) This may have been the reason for the light flavor. The cupcakes were still delicious and I will make them again using the molasses. By the way once they've cooled be sure to put them in an airtight container so they stay moist. Read More

Back to Gingerbread Cupcakes

All Reviews for Gingerbread Cupcakes

- of Reviews

Gingerbread Cupcakes

Servings Per Recipe: 24
Calories: 154.5

% Daily Value *

protein: 4 %

carbohydrates: 7 %

dietary fiber: 1 %

sugars:

fat: 10 %

saturated fat: 5 %

cholesterol: 11 %

vitamin a iu: 1 %

niacin equivalents: 7 %

vitamin b6: 5 %

vitamin c:

folate: 7 %

calcium: 5 %

iron: 5 %

magnesium: 7 %

potassium: 4 %

sodium: 6 %

thiamin: 5 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Gingerbread Cupcakes

1 of 7

All Reviews

sanzoe

Allstar

02/03/2012

These were pretty good. I do wish they had more bite to them. If I make these again I will add some cloves and some fresh grated ginger to them. I topped them with lemon curd and fresh whipped cream.

Helpful

(18)

Lily!