Much easier to construct than a traditional gingerbread house (no royal icing involved!), these tiny gingerbread house cupcakes are just perfect for little ones to build. Bake the cupcakes, make the chocolate frosting, and set out the graham crackers and embellishments and let the children create an entire village of mini gingerbread houses. A fun project that not only keeps little ones entertained, but also makes a great snack for later.

Gingerbread House Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes

Gingerbread House Cupcakes

Ingredients

    For the cupcakes:
  • 1 1/3 cups flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 cup water
  • 1/2 cup molasses
  • 1 teaspoon vanilla
  • For the frosting:
  • 1 cup (2 sticks) butter, room temperature
  • 2 1/2 cups confectioners sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla
  • pinch salt
  • 2-3 tablespoons heavy cream
  • For the decorations:
  • 36 graham cracker squares
  • Gingerbread Cupcakes
  • Chocolate Buttercream Frosting
  • cinnamon square cereal
  • chocolate covered candies
  • chocolate nonpareils
  • mini marshmallows

Directions

For the cupcakes:

Preheat oven to 350°F. Line muffin tin with paper liners.

Whisk together flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt.

Set aside.

In bowl of electric mixer, cream butter and sugar until light and fluffy, about 3 minutes.

Add egg, water, molasses and vanilla to butter mixture. Mix until well incorporated. Slowly add flour mixture and mix until just combined. Use a scoop to divide the batter evenly between the muffin cups.

Bake 18 to 22 minutes, or until toothpick comes out clean. Let cool in pan for 5 minutes, then let cool completely on wire rack.

For the frosting:

Beat butter in bowl of electric mixer. Reduce speed to low and gradually add sugar and cocoa. When well incorporated, increase speed to medium. Add vanilla, salt and cream. Beat until light and fluffy. Add more cream if needed.

To assemble:

Remove paper from cupcakes. Trim top of cupcake to create a point, cutting about 1/2 inch off to create 2 flat sides. Frost bottom and surface of cupcake with frosting. Place on one graham cracker square. Add more frosting to top of cupcake and add two more graham squares to make the roof. Press to adhere. Decorate.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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