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Gingerbread Cookies & Cream Cupcakes


You guys loved my cookies and cream cupcakes, I wanted to give you guys a special Christmas themed version using gingerbread cookies. Perfect for gingernuts, these cupcakes are also the perfect addition to any Christmas party or table!



  • 429 grams (2 1/2 cups) all-purpose flour
  • 3 teaspoons baking powder
  • 265 grams (1 1/4 cups) caster (superfine) sugar
  • 1/2 teaspoon salt
  • 375 milliliters (1 1/2 cups) of milk
  • 125 milliliters vegetable oil
  • 125 grams butter
  • 2 tablespoons Greek yogurt (can substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 1 cup finely crushed gingerbread cookies
  • 24 gingerbread cookies
  • 100 grams white cooking chocolate (melted)

Let's get Cooking...

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add crushed gingerbread cookies. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling rack before frosting.
  6. While your cupcakes are baking and cooling prepare your frosting by adding 1 cup of crushed gingerbread cookies and mix well.
  7. To prepare your cookies simply drizzle with white chocolate using a zip lock or piping bag. Set them aside in the fridge to set.
  8. To finish off the cupcakes simply frost using a piping bag fitted with a round tip in a swirl. Wedge a cookie on the side of the frosting.