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.
I’m obsessed with them, seriously.
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.
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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 Do I Make these Gingerbread Cookie Cupcakes?
I’m so glad you asked. Below is our written tutorial.
- 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
Amount Per Serving: Calories: 1088 Total Fat: 39g Saturated Fat: 24g Trans Fat: 2g Unsaturated Fat: 12g Cholesterol: 133mg Sodium: 391mg Carbohydrates: 179g Net Carbohydrates: 0g Fiber: 2g Sugar: 137g Sugar Alcohols: 0g Protein: 9g
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More KEYWORD You Might Like
- Hot Chocolate Cupcakes – These are literally one of my favorite all-time cupcakes for winter or Christmas. There’s so awesome to have a cupcake topped with marshmallows.
- Snowman Cupcakes – If you need a fun kid-made cupcake for Christmas, this is the cupcake you need. NEED.
- Christmas Tree Cupcakes – I can’t get over how cute these cupcakes turned out. You have to trust me that they’re cuter than cute and yummy to boot! LOL!
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