Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Caramel Gingerbread Cupcakes Recipe
    Lost? Site Map

    Caramel Gingerbread Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Kristiina's Note:

    Yummy fall recipe! You could use a ginger extract instead of the grated ginger in this recipe, just a few drips. I got this out of a magazine called EAT but modified it. The original called for ice cream instead of icing but it was way too messy for my 2 year old. If you do want to use the ice cream: instead of icing you need a 1/2 gallon vanilla ice cream, softened. Combine it with the ginger in a bow. Line a 13x9 baking dish with plastic wrap and spread the ice cream mixture over the plastic wrap, sprinkle with toffee bits pressing lightly into ice cream. Cover and freeze at least 4 hours.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (8 ounce) container vanilla frosting, at room temp
    • 2 -3 teaspoons grated fresh ginger or 1/2-1 teaspoon ground ginger
    • 1/2-3/4 cup English toffee bits
    • 1 (14 ounce) package gingerbread mix
    • 1 1/4 cups lukewarm water
    • 1 egg
    • 1 (12 ounce) jar caramel ice cream topping
    • 6 gingerbread cookies, broken in half

    Directions:

    1. 1
      Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
    2. 2
      Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
    3. 3
      Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
    4. 4
      Let cool completely, mix together vanilla frosting and ginger.
    5. 5
      When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
    6. 6
      Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Caramel Gingerbread Cupcakes

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 306.4
     
    Calories from Fat 72
    23%
    Total Fat 8.1 g
    12%
    Saturated Fat 1.8 g
    9%
    Cholesterol 17.9 mg
    5%
    Sodium 364.6 mg
    15%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 0.8 g
    3%
    Sugars 27.5 g
    110%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    English toffee bits

    gingerbread cookies

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites