Pumpkin Gingerbread Cupcakes Recipe

posted by Something Swanky

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These cupcakes are so decadent and rich, you’ll want to share them with your sweetest of friends. Who do you think deserves the best dessert on earth? We bet it’s YOU! Make these Fudgy Chocolate Snickers Cupcakes for yourself or a friend today–and enjoy every single bite.

These Pumpkin Gingerbread Cupcakes are the perfect treat for transitioning from Fall to Winter. Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.

This post has been sponsored by Dixie Crystals. All thoughts and opinions are my own.

Be sure to check out all of my recipes on Dixie Crystal’s Website!

Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.
Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.

I love my brand partners! I work with Dixie Crystals as a brand ambassador and develop recipes each month that you can find on their website. ????????

YOU CAN FIND THE RECIPE FOR THESE PUMPKIN GINGERBREAD CUPCAKES IN ITS ENTIRETY BY CLICKING RIGHT HERE.

Making these Pumpkin Gingerbread Cupcakes

You’ll need…

  • pumpkin cake batter
  • gingerbread cake batter
  • a big batch of my favorite homemade whipped cream
  • graham crackers, chocolate, and a cookie cutter if you want to make the little gingerbread men I put on top
Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.
Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.

 

Swirl the Batter

To make a perfectly marbled cupcake, add the batters into the cupcake liners alternately one tablespoon at a time. Then use a knife to gently swirl– but not mix!

Tip: add a little cocoa powder to the gingerbread cake batter to make it appear a little darker and create a beautiful contrast in colors. It won’t affect the taste at all!

Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.

Make Gingerbread Cupcake Toppers

This is easier than you would think! I simply used a small gingerbread man cookie cutter and graham crackers. When you press down on the graham cracker, the pieces of the cracker on the outside of the cutter will crumble and break. But the shape on the inside will stay in tact! Gently push the graham cracker out of the cookie cutter, dip it in melted chocolate, and pipe on the details using store-bought white frosting and sprinkles.

Remember cutting out these graham crackers for Homemade Mallomars® last month? Same concept.

Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.
Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.
Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.

Ready to Get Started?

CLICK OVER to Dixie Crystals to get the Recipe!

Pumpkin Gingerbread Cupcake Tips:

  • When they’re getting close to done, check the color. If they are still pale, let them cook longer. The cupcakes are done baking when the top springs back after lightly pressing with your finger.
  • Do not open oven door until minimum baking time has passed! It will affect how high your cupcakes will rise and leave ugly flat tops.
  • If you want to make your own variations of this recipe, try adding some cinnamon or nutmeg for a spicy kick! You can also add mini chocolate chips into the cupcake batter for an extra treat!
  • Be careful not to over bake your cupcakes! They will become dry and possibly crumble when you take them out.
  • If you are baking multiple batches at once, be sure to rotate pans half way through baking process. This ensures that all cupcakes will cook evenly!

Frosting Tips:

  • Make sure your butter and cream cheese are room temperature before you start.  If not, the frosting will be soupy.
  • For a sweeter icing, add more powdered sugar! For a less sweet icing, add some milk or heavy/whipping cream. You can even add in some vanilla extract or other flavors.
  • If it starts to look soupy, add more powdered sugar! You can even refrigerate it for 15 minutes and then rewhip!
  • You can make these 24 hours before you need them, but if you think they will be sitting out for a long time or in a warm room temperature, store them in the fridge overnight. Then let them come to room temperature and rewhip the frosting before you use!
  • For a thicker frosting, add more powdered sugar and cream cheese! If it gets too thick, microwave at 10 second increments until it loosens up. Be careful not to overheat or your frosting will melt!

How to store cupcakes:

To store, keep in an airtight container for 3 days at room temperature or up to 4 weeks in the freezer. If you are not eating them right away, frost them before you store!

It’s time to say goodbye to pumpkin spice lattes and hello to Pumpkin Gingerbread Cupcakes! We hope you enjoy this recipe as much as we do. This is one of our favorite recipes from the blog, but if it’s not your cup of tea (or coffee), check out some more delicious desserts in our Recipe Index. Happy baking friends!