Gingerbread Cupcakes

Gingerbread Cupcakes

Made  times
Tigerlily 4

"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."
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30 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

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



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 whippe...

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. Ch...

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 o...

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/...

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