Ginger Snap Blast Cupcakes

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December is busy month of holiday parties and birthday celebrations. I decided for this month to create a cupcake recipe that would cater to those who might be looking for a quick dessert to take to a holiday party. I was inspired by a drink at my favorite coffee shop, The Coffee Buzz, called a Gingerbread Blast. This amazing frozen drink gives you the warm flavors of the holidays, but cools you down after hustling and bustling through the mall.

Ingredients: Ginger Snap Blast Cupcakes

  • 1 package of vanilla cake mix
  • 1 cup water
  • 1/3 cup of applesauce (using applesauce instead of oil cuts down on the fat and calorie content)
  • 3 large eggs
  • 2 cups of ginger snaps -crushed
  • 1 container of butter cream frosting
  • red food coloring
  • gold sprinkles


In a food processor, add your 2 cups of ginger snaps and pulse until crushed. Heat your oven to 350 and line 24 muffin cups with liners. Combine cake mix, water, oil, and eggs in large bowl. Using a hand mixer, beat on medium speed for 2 minutes. Add your crushed ginger snaps – reserving a small palm full for garnish. Fill baking cups 3/4 full and bake for about 15 minutes. Let the cupcakes completely cool before applying the frosting or the frosting will melt. Scoop your white frosting out of the container and into a small bowl. Add about 20 drops of food coloring. Mix together well until the icing turns to a dark pink. Refrigerate until cupcakes are cool. Using a piping bag or pastry knife, spread an even amount of frosting on each cake. Garnish with gold sprinkles and crushed ginger snaps. Enjoy with a cup of coffee or shot of espresso.


1 Comment

  1. Taylor says:

    yummy i cant wait to try them aunt tt!!!!!!!!!!!!!!

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