Gingerbread Cupcakes with White Chocolate Pudding Frosting

So this frosting, you guys.

It’s sort of perfect.


It’s way different from my usual kill-me-now frosting.  So if you’re looking for a really stable buttercream, this isn’t for you.


But if you want something a little lighter (not necessarily healthier) you’re barking up the right tree.


It’s fluffy, it’s sweet, it’s got pudding in it.


Here’s how this happened…last week I was innocently shopping and came across this…


I didn’t even know Hershey made pudding…so of course I tweeted, instagrammed and obsessed over it.  Typical.

Within a few minutes of tweeting it, Maria tweeted me back saying she had just made Oreo White Chocolate Pudding I decided I needed to make something different.


I saw this frosting a while back and knew it would be the perfect vehicle for the pudding.  I mean, Pudding Frosting?  Hello…yes!


Deciding on a cupcake for this frosting to sit on was easy peasy.

So here’s what I did…Gingerbread Cupcakes with White Chocolate Pudding Frosting.


I started by making the cupcakes.  Which required me to break out my very lonely jar of molasses. Homeboy doesn’t get much play.


The batter is super easy…I filled up some cute cupcake liners about 2/3 full and baked away!


While they were baking I made the frosting…

Note, this frosting requires about an hour in the fridge before frosting, so leave a little time for that!


You’ve got cream cheese, milk, pudding, and powdered sugar in there.  Beat it until it thickens…


I transferred mine into an airtight container to chill for a bit.


When the cupcakes were cooled and the frosting was chilled, I did some piping and I ate.


And I’m just gonna say this, I bet this frosting would make a great “mousse” served in cups or jars topped with fruit, or chocolate.  Nothing like frosting you can eat straight.


Now hop over and check out Maria’s (Two Peas and Their Pod) Oreo White Chocolate Pudding Cookies.

I’ve also done some Oreo Pudding Cookies with Oreo Pudding, so check those out too!



Gingerbread Cupcakes with White Chocolate Pudding Frosting

  • Author: Cookies & Cups


Makes 10 cupcakes



  • 1 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 cup butter (4 Tbsp), room temp
  • 1/3 cup dark brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 1/2 cup very hot water


  • 1 box white chocolate instant pudding (3.5 oz box – 4 servings)
  • 1 cup cold milk
  • 1/3 cup powdered sugar
  • 4 oz cream cheese
  • 8 oz tub Cool Whip, thawed



  1. Preheat oven to 350° and line muffin tin with cupcake liners..
  2. In bowl whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Set aside.
  3. With your mixer, beat butter, brown sugar, and molasses together until creamy and smooth.
  4. Add egg and mix well.
  5. Turn mixer to low and alternately add the dry mixture and water, starting and ending with dry mixture. Mix until smooth.
  6. Fill liners 2/3 full and bake 18-20 minutes.
  7. Cool completely before frosting.


  1. In stand mixer beat cream cheese until smooth and light, 1-2 minutes.
  2. Add in pudding mix, milk and powdered sugar, beating until blended and thickened, about 2 minutes. Fold in the Cool Whip until evenly incorporated.
  3. Chill frosting for an hour before frosting cupcakes to firm.


Store frosted cupcakes in refrigerator, or frost just before serving.

frosting recipe adapted from Confessions of a Cookbook Queen
cupcake recipe adapted from McCormick

45 Responses

  1. Kasey

    Jello makes a white chocolate pudding that I have adored for ages but the idea of putting it in frosting never even crossed my mind which wicks because I made Gingerbread cupcakes with cream cheese frosting yesterday and now I’m wishing I could have a redo. Brilliant as always!

  2. Carm

    quick question…where does the Cool Whip come into play? It’s an ingredient for your frosting, but it doesn’t say when/where to add it. Did I miss something?

    1. shelly

      You fold it in at the end…It’s at the end of the recipe 🙂 I left that out, but corrected it a few hours ago. Thanks so much!

  3. jenni

    so……’ve got me salivating here…..i ADORE gingerbread. i got to the end of the post with that mostly-eaten cupcake just sitting there begging me to finish it off and i’m searching EVERYWHERE on you post for the recipe. so….are you just going to tempt us or are you going to share? honestly….i would LOVE to have this recipe. the two of them together….frosting and gingerbread? match made in heaven.

    1. shelly

      Something happened to my printable recipe! I went ahead and wrote the recipe out so you can get it for the moment, but will try and figure out happened to my printable recipe! Darn internet is making me mad tonight!

    1. shelly

      how weird! My recipe disappeared. I went in and typed it out, but I will be trying to figure out what happened to my printable recipe! Not sure what happened..darn internets!

  4. Robin

    Ahhhh… I went to 2 grocery stores in Milwaukee,WI. They only sell JELLO sugar free + fat free white chocolate pudding. Would instant vanilla work? I really want to make these this weekend for a holiday party..

  5. Kris

    So, I made the cupcakes. The cupcakes are delicious and possibly the most moist spice cake that I’ve ever had. I also made the frosting and followed the recipe to a tee. However, it was a soup like texture. I refrigerated for several hours and it was still soup. I added 7 cups of powered sugar. Still soup. Delicious soup, but nothing that would hold form. I ended up making a classic buttercream and added some of the soup in lieu of milk along with another box of pudding mix. Tasted awesome and love the concept, but the first batch following the original recipe didn’t work for frosting cupcakes.

  6. I made the frosting last night. I could literally eat it with a spoon it is sooooo good. Perfectly light and fluffy and not too sweet. I hope it freezes well because I only needed to frost about 18 cupcakes and I have left over. Thank you so much for sharing this recipe!

  7. Raven

    I would love to use this, but I’m allergic to cool whip, don’t ask me what It just makes me feel hella sick. Is there someone I can use instead of cool whip?

  8. Pingback : Oreo White Chocolate Pudding Cookies | Pudding Cookie Recipe | Two Peas & Their Pod

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