Mix cake according to manufacturer’s instructions. Into a conventional cupcake pan, place paper liners then use a #16 blue scoop to deposit 1.5oz batter into each cavity. Bake at 350F until cupcakes spring back lightly when touched. Let cool completely and depan. Ice cupcakes with a swirl of buttercream, decorate with sprinkles and a chocolate star.
Gingerbread Cupcake: https://www.dawnfoods.com/recipes/Gingerbread%20Cupcake-270
Candycane Cupcake: https://www.dawnfoods.com/recipes/Candycane%20Cupcake-280