Gingerbread Cupcakes

A twist on the classic Christmas gingerbread in cupcake form!
These gingerbread cupcakes pack really good flavour. I decided on pairing these cakes with a vanilla buttercream as they were quite warm and spicy and personally felt like they didn’t need any more ginger, I do feel like they marry together beautifully. However, the addition of a orange buttercream could work really well with these cupcake I prefer the vanilla but its all down to preference, so feel free to swap the vanilla extract for the zest of an orange.

Now to decorate the cupcakes I opted for a classic swirl and some crushed homemade ginger biscuits (curtesy of the Mother). However, you can really get creative with these and top them with mini gingerbread men or biscuits you can use shop brought or homemade ginger biscuits and crumble the over the cakes.

These would also make a really nice homemade gift for someone special this Christmas or a tasty alternative to the traditional Christmas pudding (I mean who even likes Christmas pudding?).

For the gingerbread cupcakes:
• 150g softened unsalted butter
• 150g light brown sugar
• 1tbsp treacle
• 3 eggs
• 1tbsp milk
• 150g self-raising flour, sifted
• 1 ½ tsp ground ginger
• 1tsp nutmeg
• ½ tsp ginger
• Pinch salt
• 1 tbsp cocoa powder
For the vanilla butter cream:
• 150g softened unsalted butter
• 320g icing sugar, sifted
• 1 tsp vanilla extract
• Crushed ginger biscuits (optional)


1. Preheat the oven to 170°C and line a muffin tray with 12 cases.
2. Start by beating together the butter and brown sugar till its light and fluffy this should take 3-5 minutes using an electric whisk.
3. Then add the treacle to this mixture and beat together.
4. Next gently whisk the eggs and milk together using a fork and gradually add this to the mixture. If it begins to curdle just add a spoonful of flour.
5. Then mix the dry ingredients together and fold into the cake batter.
6. Portion the batter between the cupcake cases and bake for 15-18 minutes.
7. Whilst the cupcakes are cooling begin to make the buttercream, start by placing the butter in a bowl and gradually add the icing sugar whilst beating the mixture.
8. Then add the vanilla and cream together till its light and fluffy.
9. Spoon this mixture into a piping bag with a nozzle attached and pipe little swirls on top of each cupcake.
10. Finish the cupcake by sprinkling over some crushed ginger biscuits.

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