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Mini Gingerbread Cupcakes

Mini gingerbreadcupcakes
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Makes 36 cupcakes| Hands-On Time: | Total Time:


  • nonstick cooking spray
  • 1 14.5-ounce box gingerbread or spice cake mix (plus the ingredients called for in the package directions)
  • 1 8-ounce bar cream cheese, at room temperature
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup 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.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 1 cupcake
  • Calories 97
  • Fat 3g
  • Sat Fat 2g
  • Cholesterol 13mg
  • Sodium 102mg
  • Protein 1g
  • Carbohydrate 16g
  • Sugar 11g
  • Fiber 0g
  • Iron 1mg
  • Calcium 19mg
What does this mean? See Nutrition 101 .

Quick Tip

To make ahead: The cupcakes can be baked up to 1 day in advance (keep tightly covered at room temperature) or 2 months in advance and frozen. The frosting can be made up to 2 days in advance; refrigerate covered, then bring back to room temperature before frosting.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.