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5 from 3 votes

Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting

Soft, spicy gingerbread cupcakes are topped with a sinfully light and fluffy vanilla bean marshmallow frosting that's to-die for! These irresistible Christmas cupcakes are every bit as delicious as they are festive.
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cakes/Cupcakes
Servings: 16 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 box spice cake mix
  • 1 cup water
  • 1/2 cup oil
  • 3 eggs
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • FOR FROSTING:
  • 1 stick 1/2 cup unsalted butter, softened
  • 1 7 oz jar marshmallow creme
  • 2 tsp vanilla bean paste or substitute vanilla extract
  • 1/4 cup cream or milk
  • 3-4 cups powdered sugar
  • Gingerbread Sprinkles and Cookies for optional garnish

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners and set aside. Meanwhile, in a large bowl, beat together the cake mix, water, oil, eggs, ginger, cinnamon and allspice with an electric mixer until blended, about 2 minutes.
  • Evenly distribute the batter among the muffin cups, filling about 3/4ths full. You should have roughly around 16 cupcakes.
  • Bake for approx. 15-18 minutes or until a toothpick inserted near the center of a cupcake comes back clean or with moist crumbs. Cool the cupcakes completely.
  • To make the frosting: in the bowl of a stand mixer, beat together the butter, marshmallow creme, and vanilla bean paste until blended, about 1 minute. Gradually add in the powdered sugar, about a cup at a time, then stream in the milk or cream to help thin the frosting out, adding more milk or cream as needed. Frosting should be light and fluffy.
  • Fill a piping bag attached with a large open star tip with the frosting. Pipe high onto cooled cupcakes and garnish with gingerbread men sprinkles and a gingerbread cookie if desired. Serve immediately or store cookies airtight at room temperature or in the fridge. Note that the cookies on top will get softer with time, especially in the fridge, so if you're planning on storing them for a later time I would garnish with the cookies right before serving.