Mini Gingerbread House Cupcakes

three Mini Gingerbread House Cupcakes with different house toppers
Photo: Kritsada Panichgul
Start To Finish Time:
60 mins


  • 2 cup Creamy White Frosting or canned creamy white frosting

  • 12 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

  • Crystallized ginger

  • Clear edible glitter or powdered sugar (optional)

Creamy White Frosting

  • 1 cup shortening

  • 1 ½ teaspoon vanilla

  • ½ teaspoon almond extract

  • 4 cup powdered sugar

  • 3 tablespoon milk

Gingerbread Cupcakes

  • 1 package 2-layer-size vanilla or yellow cake mix

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon ground ginger

  • cup molasses

  • 1 tablespoon cider vinegar


  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.

Creamy White Frosting

  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.

Gingerbread Cupcakes

  1. 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.

*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 (per serving)

421 Calories
20g Fat
61g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 421
% Daily Value *
Total Fat 20g 26%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 220mg 10%
Total Carbohydrate 61g 22%
Total Sugars 43g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 30.3mg 2%
Iron 1.4mg 8%
Potassium 109mg 2%
Fatty acids, total trans 1g
Folate, total 4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*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.