Spiced gingerbread cupcakes with tangy and fluffy cream cheese frosting. A festive cupcake perfect for Christmas!
It doesn’t really much more festive than these homemade gingerbread cupcakes! Lightly spiced with festive flavour packed into each bite, these cupcakes are just perfect for the season!
I’ve revamped a classic sponge recipe by adding light brown sugar for a delicious caramel taste and festive spices for warmth. The frosting is my favourite cream cheese frosting. It’s completely fail-proof and works perfectly every single time I make it, the trick to getting it nice and thick is to whisk it until it holds stiff peaks.
Together the cupcake and frosting are the perfect Christmas combination.
When I first tested these cupcakes out we ate them warm with vanilla ice cream and drizzled with toffee sauce. These cupcakes are very versatile, so you can serve them either warm or at room temperature. I personally think serving one of these warm with a generous scoop of ice cream on the side, whipped cream or custard would make a super indulgent dessert!
(Makes 12)
Ingredients:
Gingerbread Cupcakes:
150g unsalted butter, softened
150g dark or light brown sugar
3 large free-range eggs, at room temperature
150g self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon mixed spice
4 tablespoons (60ml) milk
Cream Cheese Frosting:
60g unsalted butter, softened
200g icing sugar, sifted
1 teaspoon vanilla extract
400g full-fat cream cheese, softened – I leave mine out at room temperature for one hour to soften
Method:
- To make the cupcakes: Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake/muffin tin with paper liners and then set the tin aside.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time and mix to incorporate. Sift together the flour and spices and add to the batter. Fold the flour into the batter until no lumps of flour remain, then finally fold through the milk.
Equally distribute the cupcake batter between the paper liners. Bake for 15-20 minutes or until risen and when inserted into the centre a cake tester comes out clean. Leave to cool in the tin for a few minutes, then transport the cupcakes to a wire rack to finish cooling completely. - To make the frosting: Cream the softened butter in a stand mixer on medium speed for about 2 minutes to soften. Now add the sifted icing sugar and vanilla and starting on a low speed mix to combine. Continue to beat for 5 minutes or until really pale in colour – stop the mixer halfway through to scrape down the sides and bottom of the bowl.
- Once creamed add the softened cream cheese. Turn the mixer up and whisk on high speed for approximately 2-3 minutes or until the frosting is creamy, thick and smooth. You need to use an electric hand mixer or stand mixer with the a whisk attachment to make sure the frosting reaches the correct consistency.
- Pipe the cupcakes with the frosting and decorate as desired.
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Gingerbread is just the best Christmas flavour! I could eat the whole batch of these cupcakes for sure!
It’s not Christmas until the gingerbread comes out! These look delicious, Jess!
So beautiful Jessica, especially love the little gingerbread person on the cupcake.
oh my gosh, these are the cutest little cupcakes… just perfect for christmas… beautiful job… Sarah
Those tiny gingerbread men are adorable! I just want to pick him up and eat him! 🙂
These are way too cute! I love gingerbread….in a cupcake…even better!
I like the twist of mixing a cookie flavor into a cupcake, and the decorations are too cute!
Omg, your decorating is TOO cute 🙂 Love the little gingerbread men!
The mini gingerbread men are the cutest thing ever, these look so good!
I love the mini GB man! Warm with ice cream? Yes, please! And I will take the full load of mascarpone frosting, thank you very much!
Oh my goodness! Could they be any cuter? Love them!
These look amazing! I still haven’t baked anything gingerbread this season! Need to try them!
I love the sound of these and those tiny gingerbread men! Could you let on to where they’re from?
Hi Beverley – I bought mine at Sainsbury’s down the home baking aisle. Hope you give the cupcakes a try! 🙂
Oh gosh! These are the best! I’ve been dreaming about making a gingerbread layer cake, but these cupcakes are so cute!
Made these this morning and the cupcakes smell and look delicious but had some trouble with the frosting, it’s gone very liquid, I haven’t put all the cream in, have I whisked it too much? Will it come back with more icing sugar? Help!
Hi Heather! If it’s too runny it’s unlikely that it’s over whisked – in this case, keep whisking until it reaches piping consistency. Try putting the frosting in the refrigerator, it may thicken slightly more that way. I wouldn’t recommend adding more icing sugar as that will make it taste too sweet and again the consistency will be runny. Hope that answers your question! 🙂