These cupcakes combine the warm spices of gingerbread with the bright flavor of cranberry. A tender, spiced cake is filled with a tangy cranberry sauce and finished with a creamy cranberry frosting.
This recipe comes together quickly by starting with a cake mix base. While the cupcakes bake and cool, you can prepare the simple filling and frosting. It’s a festive dessert for holiday gatherings.
Why is Cranberry Gingerbread Cupcakes a Must-Try?
Cake Mix Shortcut: Using a boxed cake mix as the base saves time and ensures a consistent, tender crumb.
Double Cranberry Flavor: The recipe uses both whole berry sauce for a textured filling and jellied sauce for a smooth, colorful frosting.
Festive Spice Blend: Ground ginger, cinnamon, and allspice give the cupcakes a classic gingerbread flavor that pairs well with the tart cranberry.
Ingredients for Cranberry Gingerbread Cupcakes
• Cake Mix: A standard 15.25-ounce yellow or butter cake mix works best for this recipe.
• Molasses: Use unsulphured molasses for its rich, sweet flavor. Do not use blackstrap molasses, which can be bitter.
• Cranberry Sauce: You will need both whole berry sauce for the filling and smooth, jellied sauce for the frosting.
• Butter: For the best results in the frosting, use unsalted butter that has been softened to room temperature.
Exact quantities are in the recipe card below.
How to Make Cranberry Gingerbread Cupcakes
Step 1: Make the Gingerbread Batter
Start by preheating your oven to 350°F (175°C) and lining your cupcake pans. In a large bowl, whisk together the dry cake mix with the ginger, cinnamon, and allspice. Then, mix in the molasses, vanilla, melted butter, milk, and eggs until the batter is smooth.
Step 2: Bake and Cool the Cupcakes
Fill each cupcake liner about three-quarters full with the batter. Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 3: Prepare the Frosting and Filling
While the cupcakes cool, prepare the buttercream. Beat the softened butter until it is light and fluffy. Slowly add the powdered sugar, followed by the vanilla and jellied cranberry sauce, and continue beating until everything is smooth and combined.
Step 4: Fill and Frost
Once the cupcakes are completely cool, use a small knife or an apple corer to remove the center of each one. Spoon a small amount of the whole berry cranberry sauce into the hollowed-out center. Pipe or spread the cranberry frosting onto each filled cupcake and add a garnish if you like.
What to Serve with Cranberry Gingerbread Cupcakes
These cupcakes are a complete dessert on their own, but they pair nicely with a cup of hot coffee or spiced tea.
Expert Tips for Cranberry Gingerbread Cupcakes
Ensure cupcakes are completely cool before coring and frosting to prevent the frosting from melting and the cakes from crumbling.
An apple corer is a useful tool for neatly removing the center of the cupcakes before filling.
For the smoothest frosting, make sure your butter is at room temperature, not melted or too cold.
This recipe is based on a 15.25-ounce cake mix. Results may vary slightly with different brands or sizes.
How to Store and Freeze Cranberry Gingerbread Cupcakes
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. The unfrosted cupcakes can be frozen for up to 3 months.
Cranberry Gingerbread Cupcakes Recipe FAQs
Can I make these cupcakes from scratch instead of using a cake mix?
Yes, you can substitute your favorite gingerbread or spice cupcake recipe for the cake mix base. Prepare the scratch recipe, then follow the instructions for filling and frosting.
My frosting seems too thin. How can I fix it?
If the frosting is too soft, you can thicken it by adding more powdered sugar, a quarter cup at a time, until it reaches the desired consistency. You can also chill it in the refrigerator for 15-20 minutes to help it firm up.
Can I make these ahead of time?
You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. It is best to fill and frost them the day you plan to serve them for the best texture.
Cranberry Gingerbread Cupcakes
Ingredients
- 1 box yellow cake mix 15.25 oz / 432g
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup unsulphured molasses 120ml
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter melted, 75g
- 1/2 cup milk 120ml
- 3 large eggs
- 1 cup whole berry cranberry sauce for filling, 300g
- 1 cup unsalted butter softened, 2 sticks / 227g
- 3 1/2 cups powdered sugar 420g
- 1 teaspoon vanilla extract
- 3/4 cup jellied cranberry sauce 225g
Instructions
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
- In a large bowl, whisk together the yellow cake mix, ground ginger, cinnamon, and allspice.
- Add the molasses, 1 teaspoon vanilla, melted butter, milk, and eggs to the dry ingredients. Beat with a mixer on low speed until just combined, then increase to medium speed for 1 minute. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
- Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Add 1 teaspoon vanilla and the jellied cranberry sauce to the frosting. Beat on medium-high speed for another 2-3 minutes until the frosting is smooth and creamy.
- Once the cupcakes are completely cool, use a small knife or an apple corer to remove a small cone from the center of each cupcake. Spoon about 2 teaspoons of the whole berry cranberry sauce into each cavity.
- Pipe or spread the cranberry frosting over the filled cupcakes. Garnish with sugared cranberries or crushed gingerbread cookies, if desired.
Notes
