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Gingerbread Icebox Cupcakes
4.7 from 9 votes

Gingerbread Icebox Cupcakes

Gingerbread Icebox Cupcakes could not be easier or more delicious! A simple No-Bake dessert topped with Salted Caramel Sugar and sprinkled with Cinnamon.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
6 hrs
Total Time
6 hrs 25 mins
Servings: 12 cupcakes
Course: Cake

Ingredients

Cupcakes
  • 48 gingersnap cookies look for thicker cookies
  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • plash vanilla extract pure
  • ground cinnamon for garnish
Salted Caramel Sugar Topping
  • ¾ cup granulated sugar
  • sea salt flakes Maldon brand

Instructions

    Cup of Yum
  1. Using an electric hand mixer or a stand mixer, combine the cream, sugar, and vanilla. Whip until thick.
  2. Prepare 12 jumbo cupcake liners and place a gingersnap in the bottom of each. Top the cookie with a spoonful of whipped cream then layer with a second cookie. Repeat until each cupcake liner has four cookies topped with cream. Sprinkle with cinnamon.
  3. Refrigerate overnight or for at least 6 hours. When the cupcakes are ready, they will be easy to slice and have a cake-like texture.
Salted Caramel Sugar Topping
  1. To make the Salted Caramel Sugar, line a baking sheet with parchment paper.
  2. Pour 3/4 cup sugar into a heavy bottomed pan and spread evenly. Heat over medium-low heat, watching constantly and carefully.
  3. The sugar will begin to liquefy along the edges first. Watch it carefully as it liquefies, using a high heat spatula to break up any clumps. When it has liquefied completely and resembles a shiny penny in color, remove from heat. Temperature should be 340-350°F.
  4. Pour evenly onto the prepared parchment paper and sprinkle generously with sea salt flakes.
  5. The sugar will have hardened in about 5 minutes, at which point you can crush it up and sprinkle it on top of the cupcakes.