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5 from 6 votes

Cranberry Gingerbread Cupcakes

The perfect holiday flavor combination in a cute little cupcake!

Ingredients

Gingerbread Cupcakes

  • 1 box yellow cake mix
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • 1/3 cup butter melted
  • 1/2 cup milk
  • 3 eggs

Filling

  • 1 can whole berry cranberry sauce

Cranberry Buttercream

  • 1 cup 2 sticks butter (softened)
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla
  • 3/4 cup jellied cranberry sauce

Instructions

  • Preheat oven to 350 degrees
  • Prep your cupcake tin with liners

Gingerbread Cupcakes

  • Mix the spices for the cake, then add to yellow cake mix powder and mix again.
  • Add remaining ingredients to the batter, add eggs one at a time. Stir until just combined.
  • Fill cupcake liners 3/4 full with batter.
  • Bake 18-24 minutes or until a toothpick comes out clean.
  • Allow to cool completely, then core the centers of each, saving the top of the core.
  • Fill each center with the whole berry cranberry sauce, then replace the core.

Cranberry Buttercream

  • Beat room temperature butter for 4 minutes on medium high.
  • Slowly add powdered sugar 1 cup at a time.
  • Add vanilla, and mix.
  • Add cranberry sauce and beat another 3 minutes on medium high.
  • Frost your cupcakes, and top with sugared cranberries, dried cranberries, or crushed gingerbread cookies!

Sugared Cranberries - Put 1/2 cup sugar + 1/2 cup water in a medium sauce pan and cook on medium, stirring, until sugar is dissolved. Move to wire baking rack to dry for 1 hour. Roll cranberries in more sugar and let dry.