Print Recipe

Gingerbread Cupcakes

Prep Time15 mins
Cook Time20 mins
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.