Around the holidays, I can’t get enough of warm spiced baked goods, and these gingerbread cupcakes sure hit the spot! I mixed spiced cake mix, ginger, cinnamon, nutmeg, and molasses to create a rich and moist cupcake. Topped with white chocolate buttercream frosting, these holiday cupcakes are truly a treat!
Of all the beloved Christmas flavors, gingerbread is probably my favorite. These semi-homemade spiced gingerbread cupcakes scream “Christmas!” and are so easy to make, too! I hope you love them as much as I do.
What’s in This Gingerbread Cupcake Recipe?
- Spice Cake Mix: Makes these cupcakes super simple to throw together.
- Spices: Ginger, cinnamon, and nutmeg enhance the spiced flavor of the cupcakes and frosting.
- Vegetable Oil: Keeps the cupcakes moist and soft.
- Unsulphured Molasses: Adds a warm and earthy sweetness to the cupcakes.
- Eggs: Bind the cupcakes together so they don’t fall apart.
- Butter: Unsalted butter gives the icing structure – make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Powdered Sugar: Sweetens the frosting and gives it structure.
- White Chocolate Chips: Adds great flavor – leave it out for a classic spiced buttercream frosting.
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How to Store
Store leftover gingerbread cupcakes in an airtight container in the refrigerator for up to 2 days.
Tips for Success
- Check the cupcakes with a toothpick before letting them cool, that way you don’t accidentally end up with underbaked middles.
- If you don’t have a piping bag, you can just use a Ziplock bag with the corner cut off.
Gingerbread Cupcakes Recipe
Ingredients
For the Cupcakes
- 13.25 ounces spice cake mix 375 grams (1 box)
- 1 teaspoon ground ginger 3 grams
- 1 teaspoon ground cinnamon 3 grams
- ¼ teaspoon ground nutmeg
- ⅓ cup vegetable oil 67 grams
- ½ cup water 114 grams
- ⅓ cup unsulphured molasses 114 grams
- 3 large eggs 150 grams
For the Spiced White Chocolate Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2¼ cups powdered sugar 254 grams
- ¼ cup white chocolate chips 43 grams, melted and cooled
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, combine the spice cake mix, ginger, cinnamon, nutmeg, oil, water, molasses, and eggs.13.25 ounces spice cake mix, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅓ cup vegetable oil, ½ cup water, ⅓ cup unsulphured molasses, 3 large eggs
- Divide the batter between the cupcake tin wells, filling each one ¾ of the way full.
- Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
For the Spiced White Chocolate Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar. Mix until the powdered sugar has been incorporated.2¼ cups powdered sugar
- Add the white chocolate, cinnamon, and nutmeg. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 1 minute.¼ cup white chocolate chips, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Transfer the frosting to a piping bag fitted with your choice of tip.
- Frost as desired and enjoy!
Notes
Mix the Batter: Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside. In a large bowl, combine 13.25 ounces (1 box) of spice cake mix, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ⅓ cup of oil, ½ cup of water, ⅓ cup of unsulphured molasses, and 3 large eggs.
Bake the Cupcakes: Divide the batter between the cupcake tin wells, filling each one ¾ of the way full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the pan and allow them to cool on a wire rack before frosting.
Beat the Frosting: Add ½ cup of softened unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, slowly add 2¼ cups of powdered sugar. Mix until the powdered sugar has been incorporated. Add ¼ cup of melted and cooled white chocolate chips, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg. Turn the mixer to medium speed and beat until the frosting is light and fluffy, about 1 minute.
Frost the Cupcakes: Transfer the frosting to a piping bag fitted with your choice of tip. Frost as desired and enjoy!
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