Mini Gingerbread Cakes

Kate's Safe & Sweet - Mini Gingerbread Cakes on Tray

Gingerbread is a perfect compliment to the winter holidays, and we have decided to use this recipe for both donuts and mini gingerbread shaped cupcakes. For the donuts we topped them with a cinnamon sugar mixture and you can see them here. We these we topped them with a little frosting piped on with a piping bag.

Both are fully, soft, perfectly spiced and melt-in-your-mouth delicious! These mini cakes come together really quickly and easily and a perfect compliment to a fall or winter morning.

Kate's Safe & Sweet - Mini Gingerbread Cakes Frosted and Sugars

This recipe is top 14 allergen free, gluten free and vegan and uses our vanilla cake mix and our vanilla frosting mix.

The first step to making these cakes are to gather all your ingredients and supplies.

Mini Gingerbread Cakes

Cake Tools Needed:

  • Mixing bowls
  • Spatula
  • Measuring spoons
  • Measuring cups
  • Gingerbread pan (we found ours at Target here)
  • Non-stick cooking spray
  • Cooling Rack

Cake Ingredients Needed:

  • 1 x Kate’s Safe & Sweet Vanilla Cake Mix
  • 1 cup milk of choice (I used rice milk)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon Molasses
  • 3 tablespoons neutral oil (we used canola)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

Cake Instructions:

  1. Preheat oven to 350°F.  Spray gingerbread pan with non-stick cooking spray. Set aside,
  2. In a medium bowl mix together the milk and apple cider vinegar.
  3. In a large bowl, blend the cake mix, cinnamon, ginger, nutmeg and allspice.
  4. Add milk and apple cider vinegar to the mix and spice bowl.  Add in molasses and oil.
  5. Stir together all ingredients well being sure to scrape the sides and bottom of the bowl during mixing.
  6. Pour batter into the pan.
  7. Bake on middle rack for 12-15 minutes until toothpick inserted 2 inches from edge comes out clean.
  8. Remove the gingerbread pan from the oven and place a wire cooling rack.
  9. While the cakes are cooling prepare the frosting below.

Frosting Tools Needed:

  • Mixing Bowl
  • Measuring cups and spoons
  • Stand or hand mixer
  • Spatula
  • Round Piping Tip and bag

Frosting Ingredients Needed: 

  • 1 x Kate’s Safe and Sweet Frosting Mix
  • 1/2 cup Butter of choice
  • 1/4 cup Vegetable Shortening
  • 3-4 teaspoons of Milk of choice
  • Red and green sanding sugar (optional)

Note: If you make a full batch of frosting you likely won’t need all of it. You can follow the directions on the back of the bag to make a small batch if you’d prefer.

Frosting Instructions 

  1. In a large mixing bowl with a hand mixer, or a stand mixer, combine the butter of choice with the shortening. Whip until light and fluffy, about 3 minutes.
  2. Add the contents of the vanilla frosting mix. Add 1 tablespoon of milk at a time. Whip again until the frosting is light and fluffy, adding a splash more of milk if needed.

How to decorate the Gingerbread Cakes 

  1. Prepare cupcakes and frosting as per above instructions.
  2. Using a piping bag with with a round tip, pipe on the vanilla onto the cakes. We made eyes, buttons, dresses, bows and smiles. Kids love to have fun with this part and be creative!
  3. Optional: top with sanding sugar for added flair!

Note: you can fully frost these mini cakes as well.

Kate's Safe & Sweet - Mini Gingerbread Cake Girl Decorated

The kids thought it was fun to bite into the gingerbread girls’s leg.

Kate's Safe & Sweet - Mini Gingerbread Cake Bite

Store these cakes on the countertop for 3 days. These cakes can be frozen if wrapped and allowed to thaw before serving.

Don’t forget to check out this recipe made into donuts as well here. And if you’re a gingerbread fan, check out our ot cute gingerbread cookies too!

Happy Holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.