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Gingerbread Cookies And Cream Cupcakes

by Nick Makrides
Gingerbread Cookies And Cream Cupcakes

Think cookies and cream but something perfect for the holiday season!

Gingerbread flavoured vanilla cupcakes with gingerbread frosting and a gingerbread cookie on top.

Gingerbread Cookies And Cream Cupcakes

Gingerbread Cookies And Cream Cupcakes

Serves 20

5 from 1 vote
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 cup finely crushed gingerbread cookies
  • 24 gingerbread cookies
  • 1/2 cup white cooking chocolate melted




  • Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add crushed gingerbread cookies. Scrape down the bowl and mix for another 20 seconds.
  • Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  • While your cupcakes are baking and cooling prepare your frosting by adding 1 cup of crushed gingerbread cookies and mix well.
  • To prepare your cookies simply drizzle with white chocolate using a zip lock or piping bag. Set them aside in the fridge to set.
  • To finish off the cupcakes simply frost using a piping bag fitted with a round tip in a swirl. Wedge a cookie on the side of the frosting.


Cupcakes can be stored in an airtight container for up to three days.
Error in the video: It seems there was a mistake in this recipe. I accidently left brown sugar on the table from another recipe I was using that day that I filmed this recipe, and it made it's way on camera. I've also removed it from the ingredients list from this recipe as well. The recipe will work without it, in fact it isn't supposed to be in it at all! :0) x N


Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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