Tis the season! These Gingerbread Cookie Cupcakes have a gingerbread cookie bottom topped with a gingerbread cupcake. Then they are topped off with a brown sugar cream cheese frosting and another gingerbread cookie for triple gingerbread love!
Prep Time 20 minutesminutes
Cook Time 32 minutesminutes
Total Time 52 minutesminutes
Servings 24cupcakes
Author Deborah Harroun
Ingredients
Gingerbread Cookies
1package17.5 oz Betty Crocker Gingerbread Cookie Mix
1/2cupbuttersoftened
1egg
1tablespoonwater
Gingerbread Cupcakes
1 1/3cupsall-purpose flour
1teaspooncinnamon
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonssalt
1/2teaspoonginger
1/2teaspoonnutmeg
1/4teaspoonallspice
1/2cupvegetable oil
1/2cuplight brown sugar
1egg
1/2cupbuttermilk
1/2cupmolasses
Brown Sugar Cream Cheese Frosting
8ozcream cheesesoftened
1/2cupbuttersoftened
1cuplight brown sugar
3cupspowdered sugar
pinchof salt
1teaspoonvanilla
Instructions
Preheat the oven to 350ºF. Line 24 muffin tins with cupcake liners.
In a large bowl, combine the Betty Crocker Gingerbread Cookie mix, 1/2 cup butter, egg and water. Mix until a soft dough forms. Measure out 24 1 tablespoon balls of the dough and flatten slightly. Place one in the bottom of each of the prepared cupcake liners. Bake until just set but still very soft, about 6 minutes. Set aside. Take the remaining dough and form it into 1/2 tablespoon sized balls. Place on an ungreased cookie sheet, 1 inch apart. Flatten the dough with the bottom of a glass dipped in sugar. Bake the cookies until the edges are set, 5-7 minutes. Let the cookies cool completely on a cooling rack.
To make the cupcake batter, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice in a bowl. In the bowl of a mixer, beat together the vegetable oil and sugar. Add in the egg and beat until combined. Scrape down the sides of the bowl. Add in the buttermilk and molasses and beat to combine. Pour the dry ingredients into the bowl and mix until completely combined. Divide the batter between the 24 cupcake liners, adding the batter on top of the cookies. Bake until a tester inserted in the cupcakes comes out clean, 17-19 minutes. Let the cupcakes cool completely.
To make the frosting, beat the cream cheese until smooth. Add the butter and continue to beat until light and fluffy. Add the brown sugar and one cup of the powdered sugar. With the mixer on low, beat the frosting and continue to add the powdered sugar, 1/2 cup at a time. Add the vanilla, then beat the frosting until light and fluffy, 2-3 minutes.
Pipe the frosting onto the cupcakes. Top each cupcake with one of the mini gingerbread cookies.
Notes
Feel free to substitute in your favorite gingerbread cookie recipe - just make sure it is a soft gingerbread cookie.