These Pumpkin Gingerbread Cupcakes are the perfect treat for transitioning from Fall to Winter. Swirled layers of soft pumpkin and gingerbread cakes are topped with a dreamy whipped cream frosting.
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YOU CAN FIND THE RECIPE FOR THESE PUMPKIN GINGERBREAD CUPCAKES IN ITS ENTIRETY BY CLICKING RIGHT HERE.
Making these Pumpkin Gingerbread Cupcakes
- pumpkin cake batter
- gingerbread cake batter
- a big batch of my favorite homemade whipped cream
- graham crackers, chocolate, and a cookie cutter if you want to make the little gingerbread men I put on top
Swirl the Batter
To make a perfectly marbled cupcake, add the batters into the cupcake liners alternately one tablespoon at a time. Then use a knife to gently swirl– but not mix!
Tip: add a little cocoa powder to the gingerbread cake batter to make it appear a little darker and create a beautiful contrast in colors. It won’t affect the taste at all!
Make Gingerbread Cupcake Toppers
This is easier than you would think! I simply used a small gingerbread man cookie cutter and graham crackers. When you press down on the graham cracker, the pieces of the cracker on the outside of the cutter will crumble and break. But the shape on the inside will stay in tact! Gently push the graham cracker out of the cookie cutter, dip it in melted chocolate, and pipe on the details using store-bought white frosting and sprinkles.
Remember cutting out these graham crackers for Homemade Mallomars® last month? Same concept.
Ready to Get Started?
CLICK OVER to Dixie Crystals to get the Recipe!
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