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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.

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  • 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.

  • 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

155 calories; protein 2.2g; carbohydrates 22.4g; fat 6.5g; cholesterol 31.6mg; sodium 161.1mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 4 stars
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
(18)

Most helpful critical review

Rating: 2 stars
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
Rating: 4 stars
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
(18)
Rating: 4 stars
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
(2)
Rating: 5 stars
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
(1)
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Rating: 2 stars
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
Rating: 5 stars
12/18/2016
No changes made. Definitely will make again. Probably in bulk to give with presents Read More
Rating: 5 stars
12/09/2016
Followed the recipe; the cupcakes turned out light and fluffy! Read More
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Rating: 5 stars
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