Mason Jar Gingerbread Cupcakes with Caramel Cream Cheese Frosting
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Gingerbread cupcakes are baked in half pint mason jars and topped with caramel cream cheese frosting in this delicious holiday dessert recipe!
While I pride myself on holding off of Christmas music, baking and decorating until after Thanksgiving, I have no problem starting the Christmas party the day after Thanksgiving, which is exactly what I’m doing on the blog today!
These Mason Jar Gingerbread Cupcakes are perfect for taking to parties this holiday season! Bake them up right in the jar, then twist a lid on top and tie a bow and tag around each jar to personalize the dessert.
They’re scrumptious, simple and a totally fun twist on dessert for holiday parties!
Mason Jar Gingerbread Cupcakes Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- 1 egg
- ½ cup milk
- ½ cup honey
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Caramel Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- ¼ cup butter (softened)
- 1 cup confectioners sugar
- ½ tsp vanilla extract
- 2 tbsp Caramel Sauce (plus more for drizzle)
- ½ cup Crystallized Ginger Chips (for topping)
Mason Jar Gingerbread Cupcakes Instructions
Preheat the oven to 350 degrees.
To prepare the cupcake batter, add 1/2 cup butter and brown sugar to an electric stand mixer. Mix on low to medium speed until well combined.
Add the egg, milk, honey and vanilla to the mixer. Mix on medium speed until well combined.
Add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg and ground allspice to a large bowl. Combine all of the ingredients.
Slowly add the dry ingredients to the mixer on low speed. Increase the speed once all of the ingredients have been added. Continue mixing until all of the ingredients until they are combined well.
Fill six, half-pint mason jars halfway with the cupcake batter.
Place the mason jars in a deep casserole dish filled with 1 inch of water.
Place the baker in the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.
While the cupcakes are baking, prepare the frosting.
Caramel Cream Cheese Frosting Instructions
Add the cream cheese, butter, confectioners sugar, vanilla extract and caramel sauce to an electric stand mixer.
Turn the mixer on medium to high speed and mix until the ingredients are smooth and creamy. Place in the refrigerator to chill while the cupcakes continue baking.
Remove the cupcakes from the oven and cool for 10-15 minutes.
Once cool, spread the Caramel Cream Cheese Frosting on the cupcakes. Drizzle with additional caramel sauce and top with Crystallized Ginger Chips.
For more holiday baking goodness, check out these delicious dessert recipes!
- Hot Chocolate Cookie Cups
- Nutella Muddy Buddies
- Salted Caramel Cashew Cookies
- Nutella Chocolate Chip Cookie Cups
Mason Jar Gingerbread Cupcakes
Ingredients
Mason Jar Gingerbread Cupcakes
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 egg
- ½ cup milk
- ½ cup honey
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
Caramel Cream Cheese Frosting Ingredients
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- 1 cup confectioners sugar
- ½ tsp vanilla extract
- 2 tbsp caramel sauce, plus more for drizzle
- ½ cup crystallized ginger chips, for topping
Instructions
Mason Jar Gingerbread Cupcakes
- Preheat the oven to 350°F.
- Add the butter and brown sugar to an electric stand mixer. Mix on low to medium speed until well combined.
- Add the egg, milk, honey and vanilla to the mixer. Mix on medium speed until well combined.
- Add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg and ground allspice to a large bowl. Combine all of the ingredients.
- Slowly add the dry ingredients to the mixer on low speed. Increase the speed once all of the ingredients have been added. Continue mixing until all of the ingredients are combined well.
- Fill six, half-pint mason jars halfway with the cupcake batter.
- Place the mason jars in a deep casserole dish filled with 1 inch of water.
- Place the casserole dish in the oven and bake for 40-45 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.
- While the cupcakes are baking, prepare the frosting.
Caramel Cream Cheese Frosting
- Add the cream cheese, butter, confectioners sugar, vanilla extract and caramel sauce to an electric stand mixer.
- Turn the mixer on medium to high speed and mix until the ingredients are smooth and creamy. Place in the refrigerator to chill while the cupcakes continue baking.
- Remove the cupcakes from the oven and cool for 10-15 minutes.
- Once cool, spread the Caramel Cream Cheese Frosting on the cupcakes. Drizzle with additional caramel sauce and top with Crystallized Ginger Chips.
Nutrition Facts
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