Nothing smells better or more like winter than gingerbread. I absolutely love gingerbread everything from slime, bath bombs, sugar scrubs, cookies and cupcakes. Not going to lie the cupcakes are my favorite because I love all things dessert. I’ve discovered, much to the love of my children, gingerbread cupcakes make a great dessert and a even better breakfast dessert. Plus it leaves the entire house smelling delicious even before you bake them.
Easy Gingerbread Cupcakes
The recipe I use is such a easy recipe even I can’t ruin them. You can use cream cheese frosting or check out the easy homemade cinnamon cream cheese frosting recipe I have.
The Ingredients are just a few. You will need yellow cake mix, butter, brown sugar, molasses, ground ginger, and a few other spices
Once you have all your ingredients arranged it is just a few more steps until deliciousness. To make it simple put the dry ingredients in one bowl and the wet in a different one. Mix each separately then add the wet to the dry fold in gently, add water, and viola that’s it.
Easy Gingerbread Cupcakes With Cream Cheese Frosting
Easy Gingerbread cupcakes with cream cheese frosting.
Ingredients
- Cupcake Ingredients:
- 1 yellow box mix
- 1 stick of melted butter
- 1/3 cup light brown sugar
- 1 cup water
- 1/3 cup molasses
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
- In a mixing bowl, add cake mix, baking soda, salt, cinnamon, nutmeg, and ginger.
- Whisk dry ingredients together.
- In a small bowl, add egg, brown sugar, molasses and butter.
- Add small bowl ingredients into the dry ingredients. Fold in gently with spatula.
- Add water and mix on medium speed for 2 minutes.
- Layer each muffin cup 2/3 of the way with batter.
- Bake 18-20 minutes or until it springs back when touched.
- Let cool.
