Gingerbread Cookie Cupcakes

Gingerbread Cookie Cupcakes


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.




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


1 package (4.4oz) Walker's 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) Walker's Shortbread Gingerbread Men for garnish


Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

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.

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.

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.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.

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.

To Make the Frosting"

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.

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.

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.

Add the remaining powdered sugar, brown sugar and cinnamon with the heavy whipping cream and beat until well-combined.

Finally, add the crushed cookies, beat until incorporated then increase to high speed and beat for 60 seconds.

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.