Gingerbread Cupcakes From Cake Mix Recipes

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

GINGERBREAD CUPCAKES FROM CAKE MIX

Steps:

• Set your oven to 350 degrees Fahrenheit.
• Afterward, line your cupcake pans with cupcake liners.
• Then, using a large mixing bowl, sift the cake mix with ginger and cinnamon using a sieve.
• After that, add the molasses, oil, eggs, and milk to the mixing bowl. And then, beat it using an electric mixer till the mixture becomes smooth.
• Then, pour the cupcake batter or scoop it into the cupcake pans with cupcake liners.
• After that, bake the gingerbread cupcakes in the preheated oven for 22-25 minutes or until the cupcakes cook thoroughly. Remember, you can use a toothpick to check if the cupcakes are okay. Do this by poking the cupcake in the middle with a toothpick. When you can observe that the toothpick comes out clean, it is ready.
• Afterward, remove the gingerbread cupcakes from the oven. After that, make sure to let them cool completely on a cooling rack.
• Before anything else, beat the butter using an electric mixer in a large bowl until smooth.
• Then, add the cream cheese to the butter mixture and beat.
• After that, add in the cinnamon, then gradually add the powdered sugar until everything combines well. Afterward, add more sugar if desired, or add less.
• Then, place the frosting in the piping bags with a piping tip using a rubber spatula.
• Afterward, pipe the cupcakes with frosting and add garnishes like a candy gingerbread man, mini gingerbread man cookies, or sprinkles.
• Lastly, serve and enjoy!

GINGERBREAD CUPCAKES

Steps:

• Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
• In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
• Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
• Pipe or spread a generous amount of frosting on top of each cupcake. Store covered in refrigerator.

EASY GINGERBREAD CUPCAKES WITH CAKE MIX

Steps:

• In a large mixing bowl, add eggs, molasses, milk, water, oil and mix until smooth.
• Add spice cake mix, ginger powder, cinnamon powder and mix until just combined.
• Pour batter in cupcake liners.
• Bake at 350 degrees F for 20-25 minutes or until an inserted toothpick in the center comes out clean.
• Allow cupcakes to cool completely.
• While cupcakes are cooling, prepare the frosting and color half of it pink and half of it blue, if you like.
• Fill a piping bag with both colors of icings and attach Wiling tip # 1M (large star tip).
• Pipe a swirl of frosting on top of each cupcake.
• Stick candy cane shards on top of the icing, if you like. Enjoy!

CHOCOLATE GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 375°. Beat first four ingredients until blended; gradually beat in confectioners' sugar. Fold in marshmallow creme. Refrigerate, covered, while preparing cupcakes., Line 12 muffin cups with paper liners. Prepare cake mix batter according to package directions, adding pie spice and ginger before mixing. Stir in melted chocolate., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Using a sharp knife, cut a 1-1/2-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and reserve. Fill each with about 2 tablespoons filling; sprinkle with grated chocolate. Replace tops, pressing down lightly. Dust with additional confectioners' sugar. Refrigerate leftovers.