Description
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.
Ingredients
Scale
For the Cupcakes
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp kosher salt
- 1/4 cup butter (4 Tbsp), room temp
- 1/3 cup dark brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup very hot water
For the Frosting
- 1 box white chocolate instant pudding (3.5 oz box – 4 servings)
- 1 cup cold milk
- 1/3 cup powdered sugar
- 4 oz cream cheese
- 8 oz tub Cool Whip, thawed
Instructions
For the Cupcakes
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
- With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth.
- Add egg and mix well.
- Turn the mixer to low and alternately add the dry mixture and water, starting and ending with the dry mixture. Mix until smooth.
- Fill liners 2/3 full and bake for 18-20 minutes.
- Cool completely before frosting.
For the Frosting
- In your stand mixer beat cream cheese until smooth and light, 1-2 minutes.
- Add in pudding mix, milk, and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated.
- Chill the frosting for an hour before frosting cupcakes to firm.
Notes
- Store frosted cupcakes in the refrigerator, or frost just before serving.
- Frosting recipe adapted from Confessions of a Cookbook Queen, cupcake recipe adapted from McCormick.
Nutrition
- Serving Size:
- Calories: 317
- Sugar: 23.8 g
- Sodium: 224.8 mg
- Fat: 12.3 g
- Carbohydrates: 46.3 g
- Protein: 5.8 g
- Cholesterol: 43.2 mg
