Dessertscookiesandcups
Gingerbread Cupcakes
These homemade gingerbread cupcakes are bursting with holiday cheer! They're soft, spiced, and topped with silky white chocolate cream cheese frosting made from pudding mix.
👥 10 Servings⏱️ Prep & Cook: 43 min⏳ Prep: 25 min🔥 Cook: 18 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
For the Cupcakes
2
Preheat oven to 350°F and line a muffin tin with cupcake liners.
3
In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
baking powder1 tspground ginger1 tspcinnamon1 tsp
4
With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth.
5
Add egg and mix well.
egg1
6
Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth.
7
Fill liners 2/3 full and bake for ⏱️ 18-20 minutes.
8
Cool completely before frosting.
9
For the Frosting
10
In your stand mixer beat cream cheese until smooth and light, ⏱️ 1-2 minutes.
cream cheese4 oz
11
Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about ⏱️ 2 minutes. Fold in the Cool Whip until evenly incorporated.
cold milk1 cup
12
Chill the frosting for an hour before frosting cupcakes to firm.
Nutrition Facts
calories
317 calories
fat Content
12.3 g
fiber Content
0.9 g
sugar Content
23.8 g
sodium Content
224.8 mg
protein Content
5.8 g
trans Fat Content
0 g
cholesterol Content
43.2 mg
carbohydrate Content
46.3 g
saturated Fat Content
8 g
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