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Gingerbread Cupcakes

Nothing spreads holiday cheer quite like delicious individual gingerbread cupcakes. These handheld treats feature the warm, familiar spice of gingerbread but what really sets them apart is the molasses buttercream frosting. Add a dozen to your holiday wishlist or make a batch for you next holiday party.

30 min
Prep Time
18 min
Cook Time
48 min
Total Time
serves 18
Est. Yield



  • 1 box Kodiak Cakes Chocolate Chip Muffin Mix
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs, at room temperature
  • 1/4 cup molasses
  • 1/4 cup canola or vegetable oil
  • 1 cup whole milk, at room temperature

Molasses Buttercream:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 3 tablespoon molasses
  • 3 tablespoon heavy cream
  • Pinch of salt


  1. Preheat oven to 350° F. Line a cupcake pan with paper liners. Set aside.
  2. In a large bowl, mix the Kodiak Cakes Chocolate Chip Muffin Mix, cinnamon, ginger, nutmeg, and cloves. Set aside
  3. In another bowl, whisk together the eggs, molasses, oil, and whole milk
  4. With a wooden spoon or rubber spatula, add the wet ingredients to the dry. Mix till combined
  5. Fill each paper liner 2/3 full. Bake for about 15-18 minutes or until a toothpick comes out clean
  6. Allow the cupcakes to cool completely before frosting
  7. In a bowl of an electric mixer, cream the butter on medium high speed for 2 to 3 minutes, until light and fluffy
  8. Add the powdered sugar, 1 cup at a time, mixing well after each addition
  9. Add the molasses, heavy cream, and a pinch of salt. Mix on medium speed until combined
  10. Frost each cupcake generously

Nutrition Facts

Recipe Makes approx. 18 Servings
Serving Size =

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