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Gingerbread Cupcake

Gingerbread Cupcake Bliss with Creamy Eggnog Frosting

Enjoy the festive flavors of Gingerbread Cupcakes with a creamy eggnog frosting, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 box Spice Cake Mix Can be swapped with a homemade or gluten-free mix.
  • 1 tsp Ground Ginger Essential for distinctive ginger flavor.
  • 1 tsp Ground Cinnamon Can use pumpkin pie spice for variation.
  • 1/2 tsp Ground Cloves Omit for a milder flavor.
  • 1/4 tsp Nutmeg Optional but recommended.
  • 1/2 cup Molasses Adds moisture and sweetness.
  • 1/2 cup Eggnog Can substitute heavy cream or milk.
  • 1/2 cup Oil Can swap with unsweetened applesauce.
  • 2 large Eggs Can use flax or chia eggs for vegan version.
For the Frosting
  • 8 oz Cream Cheese Can substitute with vegan cream cheese.
  • 1/4 cup Unsalted Butter Replace with dairy-free butter if needed.
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 1 tsp Vanilla Extract No substitutes recommended.
  • 1/4 tsp Nutmeg Optional garnish.
  • Cupcake Sprinkles Optional garnishes for decoration.

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Cupcake Pan
  • Cookie scoop
  • spatula

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with colorful liners.
  2. Whisk together spice cake mix, ground ginger, ground cinnamon, ground cloves, and nutmeg in a bowl.
  3. Add molasses, eggnog, oil, and eggs, and beat the mixture on medium speed until smooth.
  4. Fill each cupcake liner about ½ full with the batter.
  5. Bake for 16-18 minutes until a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack.
  6. Beat together cream cheese and unsalted butter until fluffy. Gradually add powdered sugar, vanilla extract, and eggnog, mixing until desired consistency is reached.
  7. Frost each cooled cupcake with the eggnog cream cheese frosting and decorate as desired.
  8. Serve and enjoy your Gingerbread Cupcakes!

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store unfrosted cupcakes at room temperature for up to 5 days. Frosted cupcakes can be refrigerated for up to 3 days.

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