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Quick Gingerbread Topped Muffins


  • 8 ounce package cream cheese at room temperature
  • 1/2 cup butter or margarine, at room temperature
  • 1 pound confectioner's sugar add 1/2 cup more if icing is too thin
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice optional


  • In large mixing bowl, Cream together cream cheese and butter. Add sugar, lemon juice, and vanilla and beat with electric mixer until smooth and creamy, scraping down sides as needed. Ice cooled cupcakes by placing icing mixture into a gallon zipper seal bag, cutting the corner off, and squirting a dollop on the top of each. Sprinkle with muffin crumbs to decorate and press a store bought gingerbread cookie down into the center.

To make cake crumbs - Take a single muffin or cupcake and break into pieces on a baking sheet. Bake at 350 for ten minutes, or until lightly toasted. Allow to cool and crush with the back of a large spatula.

    Click here to get my recipe for Pumpkin Spice Muffins.