This Gingerbread Hostess Cupcake is sure to put you in that Christmas spirit!


For the FillingEdit

  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla
  • 3 tablespoons heavy cream
  • 1 cup marshmallow creme

For the toppingEdit

  • 1 box Baker's white chocolate, chopped
  • 1 TBSP Crisco

For the IcingEdit

  • 1 stick unsalted butter
  • 2 tablespoons milk
  • 2 cups powdered sugar
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp cinnamon
  • chocolate brown food coloring


For the fillingEdit

  • Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme.
  • Spoon the filling into a pastry bag with a medium tip; I used a star tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill).

For the toppingEdit

  • On medium power, melt the chocolate and Crisco in the microwave, stirring after every 30 seconds until smooth.
  • Dip the tops of the cupcakes in the chocolate. Place in the refrigerator to set up for a few minutes.

For the icingEdit

  • Using a mixer, beat the 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar and cinnamon until smooth, adding more milk if needed. Add food coloring if needed. Spoon into a pastry bag with a #1 tip pipe onto the cupcakes to decorate.

Store in the refrigerator.