Mini Gingerbread Cupcakes
Ingredients
- 1 (14 1/2 ounce) box gingerbread (plus the ingredients called for in the package directions) or (14 1/2 ounce) box spice cake mix (plus the ingredients called for in the package directions) ⓘ
- 1 (8 ounce) package cream cheese, at room temperature ⓘ
- 1 1/2 cups powdered sugar ⓘ
- 1/2 teaspoon pure vanilla extract ⓘ
- 1/2 cup candied ginger
Instructions
- Preheat oven to 350 degrees F. Coat 36 mini muffin cups with cooking spray.
- Prepare the cake mix according to package directions. Divide the batter evenly among the muffin cups. Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 10-12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth and creamy. Frost the cooled cupcakes with the frosting and top with the ginger.
- NOTE:Cupcakes may be baked up to 1 day in advance and kept in a tightly covered container at room temperature. Or they may be baked 2 months in advance and frozen. The frosting may be made up to 2 days in advance and refrigerated, covered. Bring back to room temperature before frosting.
Nutrition & Diet Analysis (per serving)
332
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).