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Jolly Gingerbread Cupcake

Celebrate the holidays with this jolly cupcake. He’s sure to be welcome at any dessert table.


Difficulty: Medium


Step 1

Bake and cool cupcakes.

Step 2

Use medium size round Cut-Out to cut cookie head; bake and cool.

Step 3

To make arms, roll out caramels 1 3/4 in. long x 5/8 in. wide; trim ends of arms to round off corners. Ice smooth with brown royal icing and smooth with finger dipped cornstarch.

Step 4

Use tip 12 and brown buttercream icing to build up body on cupcake top. Ice with spatula and smooth with finger dipped in cornstarch.

Step 5

Trim lollipop stick to 3 in. length and attach to back of round head cookie with melted candy; let set. Ice face smooth with brown royal icing. Use tip 3 and white royal icing to pipe dot eyes, nose and string mouth. Use tip 3 and rose royal icing top pipe dot cheeks.

Step 6

Roll green jumbo spice drop on surface sprinkled with granulated sugar and cut two 1/4 in. wide strips for suspenders; attach with brown buttercream icing. To make bow tie: trim 2 red spice drop pieces to 1/2 in. long x 1/2 in. wide on one end and 1/4 in. wide on other end. Attach at neck with buttercream icing. Roll small ball of red spice drop and attach to middle of bow with buttercream icing. Attach candy-coated chocolates with buttercream icing for buttons on end of suspenders. Pipe tip 3 white royal icing dot buttons (smooth with finger dipped in cornstarch) and zigzag lines at wrists.