Gingerbread Cupcakes with Cream Cheese Frosting

For the Cupcake Batter

1. Preheat the oven to 350°F. Line two standard muffin pans with cupcake liners, then lightly spray the liners with cooking spray to help prevent sticking.
2. In a large bowl, whisk together the spice cake mix, ground cinnamon, ground ginger, ground cloves, and ground nutmeg until evenly combined.
3. Add the eggnog, eggs, canola oil, and unsulfured molasses. Use an electric mixer to beat the batter just until smooth and combined.
4. Scoop the batter into the prepared cupcake liners. Fill each liner about half full, which is just under ¼ cup of batter.
5. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
6. Let the cupcakes cool in the pans for about 5 minutes, then move them to a wire rack. Cool completely before adding frosting.

For the Eggnog Frosting

7. In a large mixing bowl, beat the softened cream cheese and softened butter until smooth and creamy.
8. Add the powdered sugar and vanilla extract. Mix to combine, then add the eggnog slowly until the frosting reaches a pipeable consistency.
9. Pipe or spread the frosting over completely cooled cupcakes. Finish with a sprinkle of nutmeg, cinnamon, or festive sprinkles if desired.

Tips for the Best Cupcakes

• Do not overmix the batter. About 1 minute of mixing is usually enough. Overmixing can make cupcakes dense instead of light and tender.
• The batter is thick and sticky because of the molasses. For easier removal, use cupcake liners and spray them lightly with cooking spray.
• A medium cookie scoop makes it easier to portion the batter evenly and keeps the cupcakes similar in size.
• Fill each cupcake liner only about half full. This helps prevent overflow and keeps the tops neat.
• Add the eggnog to the frosting a little at a time. Too much liquid can make the frosting loose, so use only what is needed for the texture you want.

How to Store Gingerbread Cupcakes

Refrigerator: Store frosted gingerbread cupcakes in an airtight container in the refrigerator for up to 5 days.

Freezer: To freeze, let the cupcakes cool completely and do not frost them. Wrap the cupcakes individually in a couple of layers of plastic wrap, or wrap several cupcakes together in layers of Press N’ Seal wrap.

Place the wrapped cupcakes in a large freezer-safe bag. They will keep well for about 2 months. Thaw the cupcakes completely in the refrigerator before frosting and serving.

Make Ahead: These cupcakes can be baked up to 1 day in advance. Let them cool fully, leave them unfrosted, and store them in an airtight container in the refrigerator for up to 24 hours. Frost before serving for the best texture and appearance.

Should You Use Non-Alcoholic Eggnog?

Non-alcoholic eggnog works well in this recipe and keeps the cupcakes family-friendly. It is also easy to find in many U.S. supermarkets during the holiday season.

What Frosting Can You Use If You Can’t Find Eggnog?

Eggnog frosting pairs beautifully with gingerbread cupcakes, but it is not the only option. If eggnog is unavailable, try one of these frosting ideas:

• Cinnamon frosting
• Cream cheese frosting
• Cinnamon cream cheese frosting
• Molasses buttercream
• Salted caramel icing
• Cinnamon browned butter buttercream
• Classic buttercream frosting

What Do Gingerbread Cupcakes Taste Like?

Gingerbread cupcakes are sweet, warmly spiced, and full of cozy holiday flavor. The molasses adds depth and richness, while ginger, cinnamon, cloves, and nutmeg give each bite a fragrant winter spice flavor. The eggnog frosting adds a creamy, lightly sweet topping that balances the spice in the cupcakes.

What Should You Do If Gingerbread Cupcakes Sink in the Middle?

If the cupcakes are baked all the way through, a slightly sunken center is usually not a problem. You have two easy options:

1. Frost the cupcakes as usual. The frosting will cover the center, and the cupcakes will still taste delicious.
2. Remove a small portion from the center, add a sweet filling, replace a piece of cupcake on top, and then frost.

Can You Use Blackstrap Molasses in These Cupcakes?

Blackstrap molasses is not recommended for this recipe. It has a stronger, more bitter flavor than unsulfured molasses. For sweeter, more balanced gingerbread cupcakes, use unsulfured molasses.

How Long Do You Bake Gingerbread Cupcakes?

These gingerbread cupcakes usually bake in 16 to 18 minutes. Because ovens can vary, begin checking them around the 14-minute mark. The cupcakes are done when a toothpick inserted into the center comes out clean or when the tops spring back after a light touch.

More Holiday Recipes to Try

• Christmas Veggie Pizza
• Peppermint Brownie Muffins
• Christmas Mocktails
• Snickerdoodle Cupcakes
• Eggnog Latte Cupcakes
• White Christmas Punch
• Christmas Brownies
• Hot Chocolate Cupcakes

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