Gingerbread Cupcakes
Easy Gingerbread Cupcakes spiced with ginger and cinnamon, topped with a delicious cream cheese frosting and finished with a gingerbread biscuit.
Ingredients
Gingerbread Cupcakes
- 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
Instructions
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.
Video
Notes
- 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.