Gingerbread cookies are one of my all time favorite holiday treats, so what better than to have a gingerbread cupcake with a gingerbread cookie on top! These cupcakes are so fun and they taste amazing.
| Servings |
|
Ingredients
- GINGERBREAD COOKIES
- Ingredients
- 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
- Mini gingerbread man cookie cutter
- ICING
- 2 egg whites
- 1/4 tsp cream of tarter
- 1/4 tsp vanilla
- 2 1/2 C powder sugar
- Red gel food coloring
- 2 disposable piping bags fitted with a number 2 tip
- GINGERBREAD CUPCAKES
- 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 egg
- 1 tsp vanilla extract
- 1/2 C molasses
- 1/4 C sour cream
- 1/2 C whole milk
- CINNAMON FROSTING
- 1 C unsalted sweet cream butter softened
- 3 C powder sugar
- 2 tsp cinnamon
- 5 TBSP heavy whipping cream
- 1 tsp vanilla
- Christmas shimmer sprinkles
Ingredients
|
|
Instructions
- COOKIE DIRECTIONS
- Preheat oven to 350 and line cookie sheet with parchment paper
- Using a standing mixer, beat together the butter, sugar, and molasses
- Add in the water and mix until combined
- In a large bowl, combine the flour, and the spices
- Gradually mix in the dry ingredients into the wet
- Roll dough out on a floured surface to 1/4 inch in thickness
- Using your favorite gingerbread cookie cutter, cut out your shapes
- Bake in the oven for 10 minutes
- Allow to cool completely
- ICING DIRECTIONS
- Using the standing mixer, combine the egg whites, cream of tarter, vanilla and powder sugar and mix until combined and stiff peaks form
- Split icing into 2 bowls
- Add a few drops of red into the first bowl
- Leave the second bowl plain
- Mix until the red color until blended and the shade you want
- Scoop about 1/4 C of icing into their own bags.
- Decorate your cookies how ever you want.
- Allow icing to dry for a hour before enjoying!
- CUPCAKE DIRECTIONS
- Preheat oven to 350 degrees and line cupcake pan with the liners.
- In a large bowl, whisk together all dry ingredients
- Using a standing mixer, beat together the butter, egg, egg white, vanilla, molasses, sour cream and whole milk until combined
- Gradually beat in the dry ingredients until combined
- Fill cupcake liners about half way.
- Bake the cupcakes for 21 minutes.
- Allow to cool completely
- FROSTING DIRECTIONS
- Combine all ingredients into a standing mixer and mix on low speed until combined and stiff peaks form
- Scoop frosting into a piping bag fitted with a star tip
- Frost cooled cupcakes and sprinkle with some Christmas shimmer sprinkles
- Place a Mini Gingerbread man into the side of the cupcake
- Enjoy!
This post contains affiliate links
