Servings: 18 regular cupcakes
Easy Gingerbread Cupcakes spiced with ginger and cinnamon, topped with a delicious cream cheese frosting and finished with a gingerbread biscuit.
- 200 g unsalted butter
- 175 g dark brown soft sugar
- 3 tbsp black treacle (molasses)
- 2 large eggs lightly beaten
- 150 ml milk whole or semi-skimmed
- 1 tsp vanilla extract
- 300 g self-raising flour
- 2 tsps ground ginger
- 1.5 tsps ground cinnamon
- .5 tsp ground mixed spice (all spice)
Cream Cheese Frosting
- 180 g full-fat cream cheese at room temperature
- 125 g unsalted butter softned
- 1 tsp vanilla extract
- 500 g icing sugar
To make the Gingerbread Cupcakes
Preheat the oven to 180º/160ºFan/gas 4/350ºF line two muffin trays with 18 cupcake cases.
In a medium sized saucepan set over a very low heat melt the butter, sugar and treacle. Leave it to cool then add the eggs, milk and vanilla extract. Beat well until uniform in colour.
In a large mixing bowl sift in the flour and spices. Pour in the wet ingredients and beat until thoroughly combined.
Fill the cupcake cases ⅔ full with the batter. Bake for 22 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool while you make the frosting.
To make the cream cheese frosting
Add the cream cheese, butter and vanilla extract to a bowl then beat together until smooth using a hand-held electric whisk or balloon whisk.
Gradually add the icing sugar and beat until smooth. The consistency should be the same as spreadable butter. Add extra icing sugar a tablespoon at a time if the frosting doesn't feel thcik enough.
Transfer the frosting to a piping bag fitted with an icing tip. I used a french tip - Wilton 6B. Add a swirl of cream cheese frosting on top of each cupcake and decorate with a mini gingerbread man.
Storage: Frosted cupcakes should be kept refrigerated and will keep for 3 days. Unfrosted cupcakes can be frozen for up to 3 months.
Recipe adapted from Primhouse Bakery.
- Use room temperature milk and eggs for the cupcakes and room temperature butter and cream cheese for the cream cheese frosting.
- I used a Wilton 6B french tip to ice the gingerbread cupcakes.
Calories: 391kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 42mg | Potassium: 112mg | Fiber: 1g | Sugar: 40g | Vitamin A: 626IU | Calcium: 55mg | Iron: 1mg