After a wonderful weekend spent at The Cake & Bake Show in Manchester, I am fully in the Christmas spirit! What better way to begin celebrating the Christmas season than with these gingerbread cupcakes. Gingerbread flavour and gingerbread men just scream Christmas, they make me feel so festive and ready to curl up under a blanket on the sofa. I’ve infused these gingerbread cupcakes with ground ginger and mixed spice for that classic gingerbread flavour, and there’s also ground ginger in the buttercream for extra yum! I found some absolutely adorable gingerbread men fondant decorations and sprinkles to decorate them with, and you can easily find these online. I’ve linked them below too via Amazon so you can easily recreate every element of this recipe!
To make the gingerbread cupcakes I started by melting the butter, light brown sugar and golden syrup together in a pan on a low heat. I let it cool for 5 minutes.
In a mixing bowl I whisked together the eggs. I added the melted butter mixture, spices and flour, and whisked everything together.
I seperated the mixture into cupcakes cases
They baked on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes until they were golden brown.
To make the buttercream I used my electric mixer to beat together the butter, icing sugar, vanilla extract and ground ginger.
I piped it onto the cupcakes using my Wilton 2D nozzle, then added some little gingerbread icing shapes and sprinkles.
These gingerbread cupcakes are absolutely yummy and just looking at them makes me so excited for Christmas! They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.
I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, and Fiesta Friday hosted by Life Diet Health and My Culinary Saga.
Products from Amazon.co.uk
Price: Out of stock
Price: Out of stock
For the cupcakes
- 175 g Butter or baking spread
- 75 g Light brown sugar
- 100 g Golden syrup
- 3 Eggs large
- 175 g Self raising flour
- 1 tsp Ground ginger
- 1 tsp Mixed spice
For the buttercream
- 200 g Butter
- 400 g Icing sugar
- 1 1/2 tsp Vanilla
- 1 1/2 tsp Ground ginger
For the decoration
- Gingerbread man fondant shapes optional
- Gingerbread man sprinkles optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases
Melt the butter, light brown sugar and golden syrup together in a pan on a low heat. Let it cool for 5 minutes
In a mixing bowl whisk the eggs together
Add the melted butter mixture and whisk it in
Add the groudn ginger, mixed spice and flour, and whisk it until the flour is fully combined
Divide the mixture equally between the cupcakes cases
Bake them for 20 minutes until they are golden brown, remove them from the tin and place them on a cooling rack to cool down fully
To make the buttercream use an electric hand mixer to beat together the butter, icing sugar, vanilla extract and ground ginger until smooth
Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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