Caramel Gingerbread Cupcakes

1. 1

   Preheat oven to 350F; grease or line 12 muffin cups and set aside.

2. 2

   Prepare gingerbread mix according to package directions, using lukewarm water and egg.

3. 3

   Divide batter evenly among muffin cups.

4. 4

   Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.

5. 5

   Let cool completely, mix together vanilla frosting and ginger.

6. 6

   When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.

7. 7

   Just before serving heat up caramel sauce in saucepan.

8. 8

   Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.