Caramel Gingerbread Cupcakes

A luxurious topping of ice cream, caramel, and gingersnaps finishes these sweet gingerbread cupcakes.

Caramel Gingerbread Cupcakes
Photo: Blaine Moats
Prep Time:
30 mins
Freeze Time:
4 hrs
Bake Time:
15 mins
Cool Time:
45 mins
Total Time:
5 hrs 30 mins


  • ½ gallon vanilla ice cream

  • 2 - 3 teaspoon grated fresh ginger or 1/2 to 1 teaspoon ground ginger

  • ½ - ¾ cup almond toffee bits

  • 1 14.5 ounce package gingerbread mix

  • 1 ¼ cup lukewarm water

  • 1 egg

  • 1 12 ounce jar caramel-flavor ice cream topping*

  • 6 gingersnaps, broken


  1. Line a 3-quart rectangular baking dish with plastic wrap or foil, extending the plastic wrap or foil over edges of dish; set aside. In a chilled medium bowl stir ice cream with a wooden spoon until softened. Stir in ginger. Spread ice cream mixture in the prepared dish. Sprinkle with toffee bits; press lightly into ice cream. Cover and freeze for 4 to 24 hours.

  2. Preheat oven to 350°F. Line twelve 2 1/2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside. Prepare gingerbread mix according to package directions using the lukewarm water and egg. Spoon batter into the prepared muffin cups. Using the back of a spoon, smooth out batter in cups.

  3. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.

  4. Before serving, in a small saucepan heat caramel topping over medium-low heat until warm, stirring occasionally. Remove from heat; cover and keep warm.

  5. Remove paper liners from cupcakes. Place cupcakes on dessert plates or in shallow bowls. Using the edges of the plastic wrap or foil, lift ice cream out of dish. Cut out twelve 2-inch squares of ice cream. (Save the leftover ice cream to eat later.) Place ice cream squares on top of cupcakes. Top with gingersnap pieces and drizzle with warm caramel topping. Serve immediately.


To make an orange-flavor caramel sauce, add 1/2 cup orange marmalade to the caramel topping before heating.

Nutrition Facts (per serving)

653 Calories
29g Fat
87g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 653
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 85%
Cholesterol 149mg 50%
Sodium 472mg 21%
Total Carbohydrate 87g 32%
Total Sugars 66g
Protein 7g
Calcium 213mg 16%
Iron 2.6mg 14%
Potassium 360mg 8%
Folate, total 37.9mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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