Mini Gingerbread House Cupcakes

3 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Serving Size: 1 cupcake
  • Start to Finish: 1 hr
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Mini Gingerbread House Cupcakes
cups Creamy White Frosting or canned creamy white frosting
Gingerbread Cupcakes or other 2-1/2-inch cupcakes in paper bake cups
Chocolate-covered peanut butter wafer sandwiches
Honey and oats chewy granola bars
Frosted mini shredded wheat biscuits
Small decorative candies
Fresh herb sprigs
Clear edible glitter or powdered sugar (optional)
  1. Set aside 1/3 cup of the Creamy White Frosting. Frost tops of cupcakes with the remaining frosting.
  2. For houses, cut 2-inch pieces from chocolate-covered peanut butter wafer sandwiches. At top of each piece make an angled cut on each side to create a place to attach roof. For each roof, cut two 3/4-inch pieces of granola bar; gently press onto angle cuts on a wafer sandwich piece. If necessary, attach with frosting.* Frost roof as desired.
  3. Add shredded wheat for doors and candies for doorknobs, using frosting to attach.
  4. Carefully place houses on cupcakes. Decorate with fresh herb sprigs as desired, using rosemary sprigs for evergreen trees and other herb sprigs for garlands. Use frosting to attach pieces of ginger to each roof to create a chimney. If desired, sprinkle tops of cupcakes with edible glitter for snow. Makes 12 (2-1/2-inch) cupcakes.
From the Test Kitchen
*Test Kitchen Tip:

When topping houses with the granola bars, gently press top corners together. The sticky nature of the bars will help them adhere.

Gingerbread Cupcakes
package 2-layer-size vanilla or yellow cake mix
tablespoon pumpkin pie spice
teaspoon ground ginger
cup molasses
tablespoon cider vinegar
  1. Preheat oven to 350 degrees F. Line twenty-seven 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, except omit one of the eggs. Add pumpkin pie spice and ginger to the cake mix. Add molasses and vinegar with the eggs. Fill muffin cups; bake according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Creamy White Frosting
cup shortening
1 1/2
teaspoons vanilla
teaspoon almond extract
tablespoons milk
  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.
Nutrition Facts (Mini Gingerbread House Cupcakes)
    Per serving:
  • 421 kcal cal.,
  • 20 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 16 mg chol.,
  • 220 mg sodium,
  • 61 g carb.,
  • 1 g fiber,
  • 43 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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