I’m all about these easy gingerbread cupcakes. They have a gingerbread cookie on them–what’s not to love?! Definitely one of the best Christmas cupcakes you’ll find anywhere.
Here at Ruffles and Rain Boots, we have the BEST time coming up with different ideas for Christmas cupcakes. They’re just so fun. I mean, I can make art and eat it too?! Who doesn’t want that?! And these gingerbread man cupcakes are no exception.
And then my short attention span will kick in and next, it’ll be Christmas light cupcakes–and then on to the next! LOL! If you’re ready to make some amazingly decadent gingerbread cookie cupcakes, get your muffin cups ready and let’s get started.
No Time to Make This Now? Pin it for Later
You’re busy, I get it. Pin this to your favorite cupcake decorating ideas board on Pinterest and it’ll be here for when you’re ready.
Tips to Make This Gingerbread Cupcake Recipe
Now, this gingerbread cupcake recipe is not based on my favorite vanilla cupcake. To be honest, I wasn’t sure if what I normally used would translate very well with the molasses and everything necessary to get that gingerbread flavor. So, I went with what I knew would work and this is the result!
Do not melt your butter, just let it get to room temperature, so that the cupcakes will rise correctly. Trust me, melted butter makes for a flatter cupcake.
Sure, you can make a cream cheese frosting. But the best, most light and fluffy frosting you can pipe with a piping bag is this awesome homemade buttercream in this recipe, with confectioners sugar and all the yummy.
These really are super simple cupcakes. No melting chocolate chips for chocolate cake or anything funky. Just break out your stand mixer or electric mixer and a large bowl to whip your wet ingredients together, then add-in your dry ingredients. Pop 1/2 cup (approximately) of batter in your muffin tins and you’re ready to bake. When the baking is over, it’s all about frosting and tasting!
How to Make Gingerbread Cookie Cupcakes - So Delicious
Below is the written and printable tutorial for this fun cupcake decorating idea. Use the comments section below if you have any questions.
The perfect Christmas cupcake, it's like Christmas cookie meets fluffy cupcake and made a frosted baby. I love these gingerbread cupcakes and I can't wait to bring them to the kiddo's school party!
Prep Time20 minutes
Cook Time35 minutes
Additional Time20 minutes
Total Time1 hour15 minutes
1/2 C unsalted sweet cream butter, softened
1/2 C sugar
1/2 C molasses
1 large egg
1/4 C cold water
3 1/2 C flour
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp allspice
2 egg whites
1/4 tsp cream of tarter
1/4 tsp vanilla
2 1/2 C powder sugar
Red gel food coloring
1 2/3 C flour
1 C light brown sugar
1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
3/4 C unsalted sweet cream butter, softened
1 egg white
1 whole egg
1 tsp vanilla extract
1/2 C molasses
1/4 C sour cream
1/2 C Whole milk
1 C unsalted sweet cream butter, softened
3 C powder sugar
2 tsp cinnamon
5 TBSP heavy whipping cream
1 tsp vanilla
Start making your cookies by preheating your oven to 350 and lining a baking sheet with parchment paper.
Cream together the butter, sugar, and molasses.
Mix in the water.
In a second bowl, whisk together the flour, and the spices.
Mix in the dry ingredients into the wet in 1/3 increments, stirring between increments.
Turn out your dough on a floured surface and roll to 1/4 inch thick.
Cut out your gingerbread man shapes.
Bake for 10 minutes.
Allow cookies to cool completely before icing.
To make the Icing, start by mixing the egg whites, cream of tartar, vanilla and powder sugar until stiff peaks form.
Separate icing into 2 bowls.
Add a few drops of red into the one bowl and stir until combined.
Leave the second bowl uncolored.
Scoop about 1/4 C of each color icing into decorating bags.
Add icing to each cookie as desired.
Allow cookies to dry for about an hour.
To make the cupcakes, start by preheating your oven to 350 degrees and placing liners in the cupcake pan.
Whisk together your dry ingredients in a large bowl.
Cream together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk.
Add in the dry ingredients in small increments and mix until combined.
Fill cupcake liners with batter, about 2/3 full.
Bake for 21 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To make the icing for the cupcakes, combine all ingredients in a bowl and mix until stiff peaks form.
Scoop icing into a decorating bag fitted with a star tip.
Frost each of the cooled cupcakes and sprinkle with some Christmas sprinkles.
Place a gingerbread cookie in the frosting on the the side of the cupcake.
You'll also need a Mini gingerbread man cookie cutter and 2 disposable piping bags fitted with a number 2 tip.
And you should know that this recipe makes a TON of cookies, so you are going to have some extras...
For more fun Christmas cupcakes, visit RufflesandRainBoots.com
Hi there, I’m Sarah. I’m a crafty gal and always have at least 14 projects going at once. I am a crafter, designer, and pattern maker and share my creations here and over at the Ruffles and Rain Boots® shop.