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Snow-Capped Gingerbread Trains

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  • Prep 1 hr 5 min
  • Total 2 hr 0 min
  • Servings 10
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A combination of regular and mini cupcakes make up this adorably crafted gingerbread train! Use whatever candies you like to make it your own.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Cupcakes

  • 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/2 cup molasses
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup water

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 to 2 teaspoons milk

Decorations

  • Assorted candies (such as candy-coated chocolate pieces, round chewy caramels in milk, chocolate, chewy fruit snacks, licorice twists, hard round peppermint candies, fruit flavored ring-shaped hard candies and gumdrops)
  • Pretzel sticks
  • 1 sample-size ice cream cone

Steps

  • 1
    Heat oven to 350°F. Grease and flour 10 regular-size muffin cups, or spray with baking spray with flour. Place mini paper baking cup in each of 18 mini muffin cups.
  • 2
    In large bowl, beat granulated sugar, 1/2 cup butter, molasses and eggs with electric mixer on medium speed. Stir in flour, baking soda, salt, ginger 1/2 teaspoon cinnamon, the allspice and water. Divide batter evenly between regular and mini muffin cups, filling each about two-thirds full.
  • 3
    Bake regular cupcakes 15 to 18 minutes, mini cupcakes 11 to 15 minutes, or until toothpick inserted in center of cupcake comes out clean. Cool in pans 5 minutes; remove from pans to cooling racks to cool. Cool completely, about 30 minutes.
  • 4
    Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar,1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable. Reserve 1/2 cup frosting for decorating.
  • 5
    Frost cupcakes with remaining frosting leaving one regular size cupcake unfrosted. Place 5 regular cupcakes on serving platter. Cut unfrosted cupcake in half; place upside down at front of train. Attach mini cupcakes to both sides of train with frosting and connect with pretzel sticks. Add additional cupcakes to front and back of train as shown in photo. Decorate with candies, pretzel sticks and cone, as desired (attaching with frosting as needed). Serve any remaining cupcakes, as desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use cream cheese ready-to-spread frosting instead of the homemade. You'll still get rave reviews for these sensational sweets!

Nutrition

320 Calories, 13g Total Fat, 3g Protein, 49g Total Carbohydrate, 35g Sugars

Nutrition Facts

Serving Size: 1 Regular-Size Frosted Cupcake (Undecorated)
Calories
320
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
240mg
10%
Potassium
180mg
5%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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