Gingerbread Cupcakes

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Gingerbread men cupcakes recipe. Gingerbread sponge cakes, topped with a caramel & cinnamon buttercream, finished with a mini gingerbread man.

There’s something about gingerbread that just screams Christmas to me. I think it’s a combination of the nostalgia around gingerbread houses and the warm spicy scent that makes me feel all festive at the thought. And this Gingerbread cupcakes recipe is just the remedy for feeding that festive feeling!

Every year without fail I’ll make something gingerbread for Christmas, be it biscuits, men or houses! But this year I felt the need to mix it up a little. With cupcakes being an ever favourite in our family, it seemed apt to try and incorporate my favourite festive treat into a bite sized cake that everyone can enjoy.

These cupcakes are especially cute when topped with mini gingerbread men biscuits (I used McVitie’s Mini Gingerbread Men but Organix Goodies Mini Gingerbread Men are great too). Alternatively if you fancy something a little less cutesy then some crumbled ginger snaps is a great alternative topping and they give the cupcakes a bit of crunch.

Gingerbread Cupcakes recipe from Baking with Granny. Festive spiced little cakes, topped with cinnamon caramel buttercream.
Gingerbread Cupcakes recipe from Baking with Granny. Festive spiced little cakes, topped with cinnamon caramel buttercream.

Gingerbread Cupcakes

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes


For the Cupcakes

For the Icing

  • 200 g Butter (at room temperature)
  • 200 g Icing Sugar
  • 1 tbp Caramel
  • Pinch of Ground Cinnamon


For the Cupcakes

  • Preheat your oven to 190°c (170°c for fan-assisted or Gas Mark 4) and line your muffin tin with 10 cupcake cases.
  • In a large bowl, cream together the butter and sugar until light & fluffy.
  • In a separate bowl, sift the flour and spices together.
  • Add one egg to the butter & sugar mixture, ensuring it is well combined. Add a third of the flour & spices to the wet ingredients, alternating with the rest of the eggs and flour to the mixture; this will prevent the ingredients from separating.
  • Finally add the treacle & milk and mix until just combined.
  • Using an ice cream scoop, fill the cupcake cases until 2/3 full.
  • Bake for about 20 minutes until a skewer inserted comes out clean. Once cool enough to touch, transfer to a wire rack to cool completely.

For the Icing

  • In a large bowl, beat the icing sugar & butter until light and fluffy.
  • Add the caramel & cinnamon for flavour (optional but really tasty!).
  • Pipe the icing on top of the cooled cupcakes and finish with little gingerbread men or crushed ginger snap biscuits.
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5 Responses

  1. 5 stars
    These cup cakes were easy to make and enjoyed by all. Very tasty and a little different from the normal cup cake mix. I made the topping in a hurry and added finely grated lemon and lemon juice to the butter and icing sugar. Also used far less than the stated amount for the icing in the recipe. Just spread it on top of the cakes and made a swirl with a fork. Compliments all round.

  2. 1 Tbsp caramel – what should I use here? In the instructions for the icing, it says, “Add the caramel & cinnamon for flavour (optional but really tasty!)”, Are both optional, or just the cinnamon? I plan to make these for a church lunch and have already found the wee gingerbread men in Sainsb and have put them on my next online order, but this has stumped me!

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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