Mini Gingerbread Cupcakes

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READY IN: 22mins
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
  • 12
  • 12
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DIRECTIONS

  • 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.
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