Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting Recipe Post Preview: You’ll love this easy gingerbread cupcake recipe that starts with a boxed cake mix with lots of great additions. This recipe also features easy to make homemade cinnamon cream cheese frosting. This recipe is perfect for Christmas gatherings as well as throughout wintertime.
There’s just something about fall and winter that calls us to warm, spicy flavors. Not hot spicy, of course. But the flavors of cinnamon, nutmeg, and ginger. It’s just warm, inviting, and comforting. I suspect that’s one reason that gingerbread is such a beloved winter flavor.
If you’re just not up for making gingerbread men or a gingerbread house (although this gingerbread paper craft house may be a hit with your kids), these Gingerbread Cupcakes with Homemade Cinnamon Cream Cheese Frosting would be a tasty addition to a family night at home or a party or gathering.
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Easy Gingerbread Cupcakes with Homemade Cinnamon Cream Cheese Frosting Recipe
I have separate sections for making the gingerbread cupcakes and making the cinnamon cream cheese frosting. You can find a combined printable version of both elements at the end of this post.
Gingerbread Cupcake Ingredients
- 1 yellow box mix of your choosing
- 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
Gingerbread Cupcake Directions
1. Preheat oven to 350 degrees.
2. Fill a muffin pan with cupcake baking liners.
3. In a large mixing bowl, add the yellow cake mix, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk ingredients together to combine.
4. In a small bowl, add eggs, brown sugar, molasses, and butter. Combine ingredients.
5. Add the wet ingredients from the small bowl into the dry ingredients in the large mixing bowl. Fold these in with a spatula.
6. Add water and mix on medium speed for 2 minutes.
7. Fill each muffin cup 2/3 of the way full with your finished batter.
8. Bake at 350 degrees for 18-20 minutes or until the cupcakes springs back when touched.
9. Allow cupcakes to fully cool before adding frosting.
Cinnamon Cream Cheese Frosting Ingredients
- 2 sticks unsalted butter, softened
- 4 cups confectioners’ sugar (powdered sugar)
- 1/2 cup cream cheese, softened
- 1/4 cup half and half (or milk, if you prefer)
- 1 teaspoon cinnamon (you can add more or less depending on your taste preference – definitely taste the frosting before using it to decide if you want more)
Cinnamon Cream Cheese Frosting Directions
1. Beat the softened cream cheese and butter for one minute or until creamy.
2. Add half of the creamer (or milk) and slowly add in the confectioners’ sugar (1/2 cup at a time) until the mixture is light and fluffy. If it is too thick, add more creamer (or milk) to thin the mixture, adding just a little at a time.
3. Add cinnamon and incorporate completely. Taste the frosting and decide if you would like to add more cinnamon, then add accordingly.
4. Place your cinnamon cream cheese frosting in a piping bag with the tip of your choice and frost the cupcakes.
Gingerbread Cupcake with Cinnamon Cream Cheese Frosting Printable Recipe
- 1 yellow box mix of your choosing
- 1 stick of melted butter
- ⅓ cup light brown sugar
- 1 cup water
- ⅓ cup molasses
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 sticks unsalted butter, softened
- 4 cups confectioners’ sugar (powdered sugar)
- ½ cup cream cheese, softened
- ¼ cup half and half (or milk, if you prefer)
- 1 teaspoon cinnamon (you can add more or less depending on your taste preference - definitely taste the frosting before using it to decide if you want more)
- Preheat oven to 350 degrees.
- Fill a muffin pan with cupcake baking liners.
- In a large mixing bowl, add the yellow cake mix, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk ingredients together to combine.
- In a small bowl, add eggs, brown sugar, molasses, and butter. Combine ingredients.
- Add the wet ingredients from the small bowl into the dry ingredients in the large mixing bowl. Fold these in with a spatula.
- Add water and mix on medium speed for 2 minutes.
- Fill each muffin cup ⅔ of the way full with your finished batter.
- Bake at 350 degrees for 18-20 minutes or until the cupcakes springs back when touched.
- Allow cupcakes to fully cool before adding frosting.
- Beat the softened cream cheese and butter for one minute or until creamy.
- Add half of the creamer (or milk) and slowly add in the confectioners’ sugar (1/2 cup at a time) until the mixture is light and fluffy. If it is too thick, add more creamer (or milk) to thin the mixture, adding just a little at a time.
- Add cinnamon and incorporate completely. Taste the frosting and decide if you would like to add more cinnamon, then add accordingly.
- Place your cinnamon cream cheese frosting in a piping bag with the tip of your choice and frost the cupcakes.
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