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Gingerbread Cupcakes

Gingerbread Cupcakes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m


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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Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet


  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.
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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.




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!




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.

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