Ingredients
1 (15.8-oz) box Betty Crocker™ Super Moist™ Favorites Yellow Cake Mix
2 1/2 tsp. ground ginger
2 tbsp. packed brown sugar
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
3 large eggs
1 tsp. pure vanilla extract
1/4 c. molasses
1 tbsp. vegetable oil
3/4 c. water
1 (17.5-oz.) box Betty Crocker™ Limited Edition: Gingerbread Cookie Mix, plus ingredients called for on package
Betty Crocker™ Decorating Cookie Icing
Betty Crocker™ Sprinkles Betty Crocker™ Sprinkles
Betty Crocker™ Cream Cheese Rich & Creamy Frosting
Popsicle or lollypop sticks
Candy canes, for garnish
Preparation
Step 1Preheat oven to 350º and line a muffin tin with Betty Crocker™ All Holidays Cupcake Liners. In a large bowl, whisk together Betty Crocker™ Super Moist™ Favorites Yellow Cake Mix, brown sugar, and spices. Add the eggs, vanilla, molasses, oil, and water. Whisk until combined, then spoon or pour into prepared muffin tin.Step 2Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.Step 3Make Betty Crocker™ Limited Edition: Gingerbread Cookie Mix according to package directions, and cut out cookies using a 3” gingerbread man cookie cutter. Decorate baked cookies with Betty Crocker™ Decorating Cookie Icing and Betty Crocker™ Sprinkles. Refrigerate cookies to set icing and decorations. When decorations are set, add a small amount of Betty Crocker™ Cream Cheese Rich & Creamy Frosting to the back of a cookie, then press a popsicle or lollipop stick into frosting. Repeat with remaining cookies, then transfer to freezer until sticks are completely stuck to back of cookies, about 10 minutes.Step 4Ice cooled cupcakes with Betty Crocker™ Cream Cheese Rich & Creamy Frosting and refrigerate until frosting is solid. Insert popsicle or lollipop sticks into the center of each cupcake so that cookies stand up on cupcakes.
Betty Crocker™ Sprinkles
