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Gingerbread Cookie Cupcakes

Gingerbread Cookie Cupcakes

  • 45 Minutes
  • 16 People
  • Easy
  • Favorite

Kick-off your holiday baking with Homemade Gingerbread Cupcakes topped with a Gingerbread Cookie Frosting. You’ll love the blend of brown sugar and spices in this easy cupcake recipe. In partnership with Beyond Frosting.

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Ingredients

  • Cupcake
  • ½ cup (110g) light brown sugar, packed
  • ½ cup (110g) light brown sugar, packed
  • ¼ cup (118ml) vegetable oil
  • 2 large eggs
  • ¼ cup (118ml) molasses
  • 1 teaspoon (5ml) pure vanilla extract
  • ¼ cup (48g) light sour cream
  • 1 ½ cups (210g) all-purpose flour
  • 1 ½ teaspoons (5.6g) baking powder
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ cup (118ml) milk
  • Frosting
  • 1 package (4.4oz) Walkers Shortbread Gingerbread Men
  • 1 ¼ cups (282g) unsalted butter, cold
  • 3 ½ cups (455g) powdered sugar
  • 1 tablespoon (14g) brown sugar, packed
  • ½ teaspoon cinnamon
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 tablespoons (30ml) heavy whipping cream
  • 2 packages (4.4oz) Walkers Shortbread Gingerbread Men for garnish
Gingerbread Cookie Cupcakes

Method

1
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2
In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses and vanilla extract and sour cream. Beat on medium speed until the well combined. Scrape down the bowl as needed.
3
In a medium size bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed by half the milk and beat until it starts to combine.
4
Finally add the remaining dry ingredients and the milk, beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl.
5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
6
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool completely.
7
Use a food processor or a knife to finely chop 1 package (8 cookies) of the Gingerbread Men into fine crumbs, should make approximately 1 ¼ cups of crumbs.
8
Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until fluffy.
9
Slowly add 2 cups of the powdered sugar and the vanilla extract, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds.
10
Add the remaining powdered sugar, brown sugar and cinnamon with the heavy whipping cream and beat until well-combined.
11
Finally, add the crushed cookies, beat until incorporated then increase to high speed and beat for 60 seconds.
12
Use a large cookie scoop to place the frosting on top of cupcake, gently tap the cupcake on the counter to help the frosting settle. Garnish with another Gingerbread cookie.

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