Gingerbread House Cupcakes
Delightful cupcakes that combine the flavors of gingerbread and creativity, perfect for holiday gatherings.
Ingredients
Cupcake Base
- 1 box vanilla or chocolate cake mix Choose a high-quality cake mix.
- as per instructions water, eggs, and oil Follow the instructions on the box for these ingredients.
Topping and Decorations
- 1 can (16 oz) frosting Can be store-bought or homemade.
- 8 to 10 pieces graham crackers For crafting the mini houses.
- assorted candies (mini M&Ms, gumdrops, candy canes, chocolate chips) Feel free to choose your favorite candies.
- to taste powdered sugar For dusting.
- optional food coloring For tinting the frosting if desired.
Instructions
Preparation
- Preheat your oven according to the cake mix instructions, generally around 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a mixing bowl, combine the cake mix and the required ingredients (water, eggs, and oil). Mix until smooth.
- Spoon the batter into the lined muffin tin, filling each liner about two-thirds full.
Baking
- Bake the cupcakes as per the directions on the cake mix box, usually for about 15-20 minutes.
- Check doneness with a toothpick; if it comes out clean or with a few crumbs, they’re ready.
Cooling
- Allow the cupcakes to cool in the pan for about five minutes before transferring them to a wire rack to cool completely.
Frosting and Decoration
- Frost each cupcake with a generous layer of frosting.
- Cut graham crackers into shapes and use frosting to attach them to the tops of the cupcakes.
- Decorate with assorted candies.
- Dust with powdered sugar for a snow effect before serving.
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Notes
Store any leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. Allow cupcakes to come to room temperature before serving.