Rating: 4.5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 12 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

total:
60 mins
Servings:
12
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Mini Gingerbread House Cupcakes

Ingredients

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Directions

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  • Set aside 1/3 cup of the Creamy White Frosting. Frost tops of cupcakes with the remaining frosting.

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  • 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.

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  • Add shredded wheat for doors and candies for doorknobs, using frosting to attach.

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  • 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.

*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.

Nutrition Facts (Mini Gingerbread House Cupcakes)

421 calories; total fat 20g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 16mg; sodium 220mg; potassium 109mg; carbohydrates 61g; fiber 1g; sugar 43g; protein 3g; trans fatty acid 1g; vitamin a 49IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 30mg; iron 1mg.

Creamy White Frosting

Ingredients

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Directions

Instructions Checklist
  • 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.

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Nutrition Facts (Creamy White Frosting)

298 calories; total fat 16g; saturated fat 4g; cholesterol 0mg; sodium 2mg; carbohydrates 38g; fiber 0g; protein 0g; trans fatty acid 2g.

Gingerbread Cupcakes

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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Reviews

12 Ratings
  • 5 star values: 10
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1