Go Back
+ servings

Ginger Icebox Cupcakes

These easy no-bake Ginger Icebox Cupcakes are perfect for any holiday party!
Servings: 8 cupcakes

Ingredients

  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 5.25 ounce box Anna's Ginger Thins
  • Sprinkles optional

Instructions

  • 1. In the bowl of a stand mixer, whip the cream, powdered sugar, and vanilla together on high speed until medium peaks form. Gently fold in the cinnamon and nutmeg.
  • 2. To assemble the cupcakes, spread about 1 tablespoon of the whipped cream on top of a ginger thin. Place another ginger thin on top of the cream to make a sandwich. Spread more whipped cream over the thin and add another thin. Top the final ginger thin with cream. You want to use four wafers per cupcake and end with cream.
  • 3. Place cupcakes in cupcake liners or on a plate and stick in the refrigerator for at least 2 hours. You can refrigerate them overnight. The whipped cream will soften the ginger thins making them soft like cake.
  • 4. When ready to serve, remove the cupcakes from the refrigerator and sprinkle with sprinkles, if desired.