Gingerbread Cupcakes

Gingerbread Cupcakes from Pillsbury™ Baking

Tags: Dessert/Sweets, Quickbreads

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Ready Time: 120 min
  • Yield: 12 cupcakes



  • 4 ounces cream cheese, softened
  • 3 tablespoons Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
  • 1 large egg yolk
  • 1 tablespoon Pillsbury BEST™ All Purpose Flour


  • 1 (14.5 oz.) package Pillsbury™ Gingerbread Mix
  • 1/4 cup sugar
  • 2/3 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 2/3 cup Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
  • 3 tablespoons Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit

Preparation Directions

  • HEAT oven to 350°F. Line 12 muffin cups with paper baking cups. Beat cream cheese, marmalade, egg yolk and flour in small bowl until smooth.
  • WHISK gingerbread mix and sugar in large bowl. Add milk, egg and vanilla. Whisk until smooth. Measure 1 tablespoon batter in each muffin cup. Layer with 1 tablespoon cream cheese mixture. Top with 2 tablespoons batter, evenly distributing the remaining batter.
  • BAKE 18 to 20 minutes or until toothpick inserted at edge comes out clean. Cool completely Spread frosting on cupcakes. Top each with 1/2 teaspoon marmalade.

Nutritional Information Per Serving

Serving Size (1 cupcake of 12), Calories 300 (Calories from Fat 90), Total Fat 10g (Saturated Fat 3.5g, Trans Fat 1.5g), Cholesterol 40mg, Sodium 310mg, Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 32g), Protein 3g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.