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Gingerbread Spice Cupcakes with Gingerbread Italian Buttercream Frosting

December 18, 2012

  • 28

Gingerbread Spice Cupcakes with Gingerbread Italian Buttercream Frosting

Gingerbread Spice Cupcakes @createdbydiane

Oh I just can’t get enough of these cute little gingerbread men!

They were easy to make and really topped off these gingerbread spiced cupcakes with lots of cuteness!

Gingerbread flavors are so yummy this time of year.

I added molasses and pumpkin pie spice to vanilla cake batter and also to frosting to create these delicious and cute cupcakes.

Gingerbread Spice Cupcakes with Gingerbread Spice Italian Buttercream Frosting, topped with Gingerbread toppers. These would warm up any dreary, cold and wet winter day!

 

Prepare a batch of Royal Icing, tint it brown.

 

 

I found a drawing of a gingerbread man and copied it onto a piece of paper after having multiplied the image over and over. I had 16 on the paper. If I locate the file I used I will insert it here. I am having trouble with my computer’s hard drive and needless to say things aren’t going my way right now.

Place the paper under a sheet of parchment paper. Place the icing in a piping bag with a #2. Trace and fill in the image with the icing. If you need more, just slide the paper to a blank area of parchment and make more.

I made lots of them!

Once they were completely dry ( I let them dry overnight) I drew faces on them with an edible marker.

Don’t miss my great 

Gingerbread Cookies too!

 

 

I think of that song every time I looked at these… You know the one. Run, run, as fast as you can.

Well, apparently they didn’t run fast enough and got stuck in the frosting.

\Which by the way is a pretty good place to get stuck in, right… it beats being stuck in the mud!

 

 

royal icing
 
Print
Ingredients
  • 2 pounds powdered sugar (each pound of powdered sugar is about 4.5 cups of powdered sugar)
  • 1/3 cup + 1 tablespoon meringue powder
  • 3/4 cup warm water
  • 1-2 teaspoons vanilla extract
Instructions
  1. Mix powdered sugar and meringue powder on low for 1 minute until it's fully blended.
  2. Add water and extract and mix on low until it's mixed well.
  3. Then turn mixer on medium and beat until the icing is stiff, 8-10 minutes.
  4. Add water to thin to the consistency you need.
  5. You can store royal icing at room temperature or in the refrigerator for a few weeks.
  6. Whip it if it becomes separated.
3.5.3251

 
Gingerbread Spiced Cupcakes
 
Print
Ingredients
  • 1 box french vanilla cake mix and ingredients to prepare
  • 3 tablespoons molasses
  • 1 tablespoon pumpkin pie spice
Instructions
  1. Prepare mix according to package directions adding to it the molasses and pumpkin pie spice.
  2. Bake and cool cupcakes.
Notes
Gingerbread Italian Buttercream Frosting Prepare a batch of Italian Buttercream Frosting [/b] add to 4 cups of the frosting 2 tablespoon molasses and 2 teaspoons pumpkin pie spice. Mix smooth, then place in piping bag with a #2d tip and pipe frosting onto cupcakes. Top with gingerbread royal icing toppers
3.5.3251

 

 

 

Gingerbread Spice Cupcakes @createdbydiane with complete how-to to make gingerbread royal icing toppers

  • 28

20 Comments Filed Under: Christmas, Cupcakes, Frosting/Icing, Holidays, Sweet Tagged With: Christmas, Cupcakes, gingerbread, Royal Icing

« Italian Buttercream Frosting
Snowman Cupcakes »

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Comments

  1. Cristina says

    December 18, 2012 at 10:58 am

    Diane: Luv these little gingerbread men!! So cute. 🙂

    Reply
  2. Roxanne says

    December 18, 2012 at 12:41 pm

    Thank You for sharing. I will certainly be making some of these for the cold winter nights. They will be perfect with a nice warm cup of cocoa, topped with whipped cream of course. Yum!!!

    Reply
  3. Joni says

    December 18, 2012 at 1:13 pm

    The frosting sounds so good. Those little guys are so sweet! Joni

    Reply
  4. alison @ Ingredients, Inc. says

    December 18, 2012 at 1:54 pm

    These are Too cute!

    Reply
  5. JulieD says

    December 18, 2012 at 7:36 pm

    aww i love these, Diane!!

    Reply
  6. Kathy - Panini Happy says

    December 18, 2012 at 9:58 pm

    Those little toppers are just adorable!

    Reply
  7. Blueberry Muffin Bakery says

    December 18, 2012 at 10:08 pm

    love the gingerbread toppers! great idea!

    Reply
  8. Brian @ A Thought For Food says

    December 19, 2012 at 4:57 am

    So so so cute! They look great! But how did you resist eating all of the buttercream frosting?

    Reply
  9. [email protected] says

    December 19, 2012 at 5:34 am

    I thought they were actual tiny cookies–how clever!

    Reply
  10. Katrina @ In Katrina's Kitchen says

    December 19, 2012 at 8:49 am

    I love those little guys 🙂

    Reply
  11. Kiersten @ Oh My Veggies says

    December 19, 2012 at 11:40 am

    I love all your gingerbread recipes! I wish I could pipe frosting like that–it looks so darn perfect!

    Reply
  12. Sylvie @ Gourmande in the Kitchen says

    December 20, 2012 at 12:58 am

    Adorable little gingerbread men!

    Reply
  13. Shannon says

    November 28, 2014 at 12:04 pm

    How any cupcakes does this recipe make? And is the icing recipe enough to match, or does it make extra?

    Reply
    • Diane says

      November 28, 2014 at 12:25 pm

      a typical box of cupcake mix makes 24 cupcakes, so it will yield a bit depending on how full you fill them. The frosting will make enough to generously frost the cupcakes as I have. If you don’t swirl it on as much as I did, you will have leftover. I think the amount of frosting is a good amount for 24 cupcakes.

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