Mini Gingerbread Cupcakes

Photo by Dwight Eschiliman
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  • Makes 36 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 97 calories
    • Fat 3 g
    • Sat Fat 2 g
    • Cholesterol 13 mg
    • Sodium 102 mg
    • Protein 1 g
    • Carbohydrate 16 g
    • Sugar 11 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 19 mg


  1. Check nonstick cooking spray
  2. Check 1 14.5-ounce box gingerbread or spice cake mix (plus the ingredients called for in the package directions)
  3. Check 1 8-ounce bar cream cheese, at room temperature
  4. Check 1 1/2cups confectioners’ sugar
  5. Check 1/2teaspoon pure vanilla extract
  6. Check 1/2cup sliced candied ginger


  1. Heat oven to 350° F. Coat 36 mini muffin tins with the cooking spray.
  2. Prepare the cake mix according to the package directions. Divide the batter evenly among the muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
  3. 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.