Walker's Gingerbread Cookie Cupcakes Recipe
Kick off your holiday baking with homemade gingerbread cupcakes topped with gingerbread cookie frosting. You’ll love the blend of brown sugar and spices in this easy cupcake recipe.
By Julianne | beyondfrosting.com
- ● Prep time: 30 min.
- ● Cook time: 15 min.
- ● Total time: 45 min.
- ● Servings: 14-16
Ingredients
Cupcakes
- 1/2 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup molasses
- 1 tsp pure vanilla extract
- 1/4 cup light sour cream
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/2 cup milk
Frosting
- 1 4.4 oz package Walker's Shortbread Gingerbread Men
- 1 1/4 cups unsalted butter, cold
- 3 1/2 cups powdered sugar
- 1 tbsp brown sugar, packed
- 1/2 tsp cinnamon
- 2 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
- 2 4.4 oz packages Walker's Shortbread Gingerbread Men for garnish
Directions
Step 1
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
Step 2
In a large mixing bowl, combine the sugars, vegetable oil, eggs, molasses, vanilla extract and sour cream. Beat on medium speed until well combined. Scrape down the bowl as needed.
Step 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.
Step 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.
Step 5
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
Step 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.
Step 7
Make the frosting. 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.
Step 8
Use a food processor or a knife to finely chop 1 package (8 cookies) of the gingerbread men into fine crumbs; this should make approximately 1 1/4 cups of crumbs. Set aside.
Step 9
Slowly add 2 cups of the powdered sugar and the vanilla extract to the butter, mixing on low speed until incorporated. Then increase the speed to high and beat for 30-60 seconds.
Step 10
Add the remaining powdered sugar, brown sugar and cinnamon with the heavy whipping cream and beat until well combined.
Step 11
Finally, add the crushed cookies, beat until incorporated then increase to high speed and beat for 60 seconds.
Step 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 a gingerbread cookie.