Gingerbread Cupcakes

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

5 from 1 vote

Print Rate

Prep Time: 15 minutes

Cook Time: 20 minutes

Author: Baking with Granny

Ingredients 

For the Cupcakes

• 150 g Butter at room temperature
• 150 g Soft Brown Sugar
• 3 Eggs
• 150 g Self-raising Flour
• 1 tsp Ground Ginger
• ½ tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• ¼ tsp Mixed Spice
• 1 tbsp Treacle
• 1 tbsp Milk

For the Icing

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

Instructions

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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