The recipe and photos for this post were updated in October 2020.
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, as well as golden syrup and treacle. There’s also ground ginger in the buttercream for extra yum!
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.
How to make Gingerbread Cupcakes…
I started by melting the butter, light brown sugar, black treacle 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 and milk. Then I added the melted butter mixture to the eggs, whisking as I poured
In another bowl I stirred together the self raising flour, ground ginger and mixed spice. Then I added the butter/egg mixture and whisked everything together well.
I seperated the mixture into cupcakes cases and then baked them until they were golden brown and risen.
Tips for making the Gingerbread Cupcakes:
- The little gingerbread men decorations I used are from a brand called Culpitt. I got them on Amazon. You could also decorate with small gingerbread biscuits, or crushed gingernuts.
- You can freeze the cupcakes and buttercream, either assembled or separately. Wrap them well, and freeze for up to 3 months.
- If you would like to make a this recipe into a cake, check out my Gingerbread Cake recipe!
- I used a Jem 1E nozzle to pipe on the buttercream.
Recommended equipment & ingredients*
|Cupcake tin||Electric hand mixer||Piping bags|
|Jem 1E Piping nozzle||Red foil cupcake cases||Gingerbread fondant toppers|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Gingerbread recipes…
|Gingerbread Loaf Cake||Ginger & Lemon Cake||Vegan Gingerbread Men|
|Gingerbread House||Gingerbread Bonfire Cake with Salted Caramel Sauce||Vegan Gingerbread Trifles|
|Gingerbread Cake with Ginger Buttercream||Gingerbread Traybake|
Gingerbread sponge, gingerbread buttercream and fondant gingerbread men
For the cupcakes
- 100 g Butter or baking spread
- 100 g Light brown sugar
- 115 g Golden syrup
- 35 g Black treacle (also known as molasses)
- 2 Eggs large
- 125 ml Milk
- 200 g Self raising flour
- 1 tbsp 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
- 1/2 tbsp Milk optional, if the buttercream needs loosening
For the decoration
- Gingerbread man fondant shapes optional
- Sprinkles optional
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cases
Melt the butter, golden syrup, light brown sugar and black treacle together in a pan on a low heat. Once it is all melted and combined, leave to cool for 10 minutes
Whisk the eggs and milk together in a mixing bowl
Slowly pour the butter and syrup mixture into the eggs, whisking as you pour, until everything is combined
In another bowl, stir together the self raising flour, ground ginger and mixed spice
Slowly pour the egg and butter mixture into the flour, whisking as your pour, until everything is combined
Divide the mixture equally between the cupcakes cases
Bake them for 20-25 minutes until they are golden brown or until a skewer inserted in the middle comes out clean, 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. You may need to add a splash of milk to loosen it, depending on the type of butter you use
Pipe or spread the buttercream onto the cupcakes, then add gingerbread man icing shapes and sprinkles if desired
Leftovers will keep in an airtight container in a cool place for 2-3 days
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
If you like this, check out more of my Cupcake recipes!
Or you might like my Christmas recipes!
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