- Spice Cake Mix
- 1/3 c. Vegetable Oil
- 3 Eggs
- 1 c. Water
- Cream Cheese Frosting
Preheat the oven to 350 degrees. Prepare the cupcake batter. Mix the spice cake mix, 1/3 cup vegetable oil, 3 eggs and 1 cup water in a mixing bowl. Mix on low for 30 seconds then mix on medium for 2 minutes until fully combined.
Fill a cupcake pan with cupcake liners and using an ice cream scoop, fill each cupcake liner halfway full with batter. Bake in a 350 degree oven for 20 min. Once done, remove from the oven and let fully cool.
Fill an icing bag with a frosting tip full of the cream cheese frosting. Top each cupcake with icing.
Place some gingerbread cookies in a plastic sandwich bag and using a bowl, crush the cookies. then top each with crushed gingerbread cookies.
Place each cupcake in a cupcake wrapper and top each with one with a Red & White Reindeer Cupcake Pick. I hope you are inspired to whip up a batch of these at your next holiday party. Be sure to check out my recipe for a Gingerbread Cocktail that compliments this cupcake.
Preheat the oven to 350 degrees. Prepare the cupcake batter. Mix the spice cake mix, 1/3 cup vegetable oil, 3 eggs and 1 cup water in a mixing bowl. Mix on low for 30 seconds then mix on medium for 2 minutes until fully combined.
Fill a cupcake pan with cupcake liners and using an ice cream scoop, fill each cupcake liner halfway full with batter. Bake in a 350 degree oven for 20 min. Once done, remove from the oven and let fully cool.
Fill an icing bag with a frosting tip full of the cream cheese frosting. Top each cupcake with icing.
Place some gingerbread cookies in a plastic sandwich bag and using a bowl, crush the cookies. then top each with crushed gingerbread cookies.
Place each cupcake in a cupcake wrapper and top each with one with a Red & White Reindeer Cupcake Pick. I hope you are inspired to whip up a batch of these at your next holiday party. Be sure to check out my recipe for a Gingerbread Cocktail that compliments this cupcake.
