Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
This easy Gingerbread recipe is made with a cake mix! Add some molasses and ginger and top with cinnamon cream cheese frosting for the best dessert, ever!
Preheat oven to 350 degrees.
Prepare cupcake pan by lining it with cupcake wrappers or spraying with a non-stick spray. In a large bowl, prepare the cake mix according to the instructions on the box. Then, add in the molasses, ginger, cinnamon, and cloves and stir until well combined.
Scoop the cupcake batter into the liners, filling them about ½ way full. Bake for 18-20 minutes, until a toothpick inserted into the center, comes out clean.
Cool completely before frosting.
Prepare the frosting: In a large mixing bowl, combine the cream cheese, cinnamon and vanilla extract, and mix until nice and creamy.
Slowly, add in the powdered sugar a little bit at a time. Then, add the heavy cream a tablespoon at a time, mixing well between.
Keep adding the heavy cream until the desired consistency has been reached, either for spreading or piping.
Calories: 225kcal | Carbohydrates: 46g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 36mg | Potassium: 119mg | Sugar: 44g | Vitamin A: 180IU | Calcium: 36mg | Iron: 0.5mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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