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    Home » Recipes » Cake and Cupcake Recipes

    Gingerbread Cupcakes

    Published: Dec 5, 2021 by Emma Burton · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    Gingerbread Cupcakes are soft and fluffy cupcakes that are spiced and topped with a fluffy vanilla buttercream to balance the rich spices of the cupcakes.

    Gingerbread Cupcake topped with buttercream and sprinkles.

    Christmas is right around the corner and what better way to celebrate than with a spiced cupcake?

    Gingerbread cupcakes have all the spices and warmth we want in the holiday season so why not make them for a family get together, dessert, brunch or just a warm and inviting snack?

    Gingerbread Cupcakes topped with vanilla butter and sprinkles on a white plate.

    The recipe for these gingerbread cupcakes are based on my popular Gingerbread Cake recipe. This recipe was a real hit with my friends and family and also with you my dear readers.

    I did adjust the icing to be vanilla buttercream instead of cream cheese but you can mix and match the icing.

    If you prefer cream cheese icing, use that. If you want to spice this vanilla buttercream with a touch of cinnamon, do it!

    Gingerbread cupcakes with a vanilla buttercream frosting on a plate.
    Christmas gingerbread cupcakes on a white plate.

    The video below will show how easy these cupcakes are to make but if you need step by step photos, they are also down below.

    I never go into great detail around the decorating.

    One) decorating is not one of my strengths so I usually just do whatever I feel will look the best with minimal effort.

    Two) I think decorating is personal.

    If you would like more detailed descriptions/photos/videos on decorating cakes and cupcakes, let me know in the comments below!

    Gingerbread Cupcakes topped with vanilla butter and sprinkles on a white plate.

    How To Make The Gingerbread Cupcakes

    • Butter and brown sugar in a saucepan.
      Add butter, brown sugar and treacle to a suacepan.
    • Butter and brown sugar melting in a saucepan on the stove.
      Melt together.
    • Eggs in a brown sugar mixture in a saucepan.
      Add the eggs and vanilla extract and mix together.
    • Flour and spices in a bowl.
      Mix the flour, baking soda, ginger, cinnamon and cloves together.
    • Add in the wet ingredients and mix.
    • Gingerbread cake mixture in a bowl.
      Stir through the milk.
    • Gingerbread cupcake mixture in cupcakes cases.
      Pour the mixture into cupcake cases and bake.
    • Butter in a stainless steal bowl.
      Add softened butter to a strand mixer and mix until smooth.
    • Icing sugar and butter in a stainless steel bowl.
      Add in the cream, vanilla and icing sugar and beat for 5 minutes pr until lighta nd fluffy.
    • Fluffy vanilla buttercream in a stand mixer bowl.
      Fluffy buttercream.
    • Cooked gingerbread cupcakes on a bench.
      Ice the cooked cupcakes and decorate how you desire.
    • Christmas Cupcakes topped with vanilla butter and sprinkles on a white plate.
    Christmas cupcake topped with sprinkles on a white plate.

    Did you make this recipe? If so, show me your creation! Tag me on Instagram @lightscamerabake and #lightscamerabake to be featured.

    Also don't forget to subscribe to my YouTube Channel for more fun baking videos.

    Gingerbread cupcake on a white plate covered in buttercream and sprinkles.
    Print Recipe
    5 from 1 vote

    Gingerbread Cupcakes

    Gingerbread Cupcakes are soft and fluffy cupcakes that are spiced and topped with a fluffy vanilla buttercream to balance the rich spices of the cupcakes.
    Prep Time1 hour hr
    Cook Time30 minutes mins
    Decorating;1 hour hr
    Total Time2 hours hrs 30 minutes mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 12 Cupcakes
    Calories: 580kcal
    Author: Emma Burton

    Ingredients

    Gingerbread Cupcakes;

    • 1 Cup Butter (220g)
    • 1 Cup Brown Sugar (200g)
    • ¾ Cup Treacle (270g)
    • 3 Large Eggs
    • 1 teaspoon Vanilla Extract
    • 3 Cups All Purpose Flour (375g)
    • 4 teaspoon Ground Ginger (10.56g)
    • 3 teaspoon Ground Cinnamon (7.92)
    • ¼ teaspoon Ground Cloves
    • 1 teaspoon Baking Soda
    • ½ Cup Milk (125mL)

    Vanilla Buttercream;

    • 1 and ¼ Cups Butter, Softened (250g)
    • ¼ Cup Whipping Cream (heavy cream) (62mL)
    • 1 teaspoon Vanilla Extract
    • 2 and ½ - 3 Cups Icing Sugar (320g-380g)
    • Sprinkles (Optional)
    Metric - US Conventional

    Instructions

    Gingerbread Cupcakes;

    • Preheat the oven to 180°C (350°F) and grease or line a 12 muffin tin with cupcake cases and set aside.
    • Melt the butter, brown sugar and treacle in a medium sized saucepan over a medium heat. Once melted together, take off the heat and add in the vanilla.
    • Set aside to cool for 10 minutes before adding in the eggs and mixing them through.
    • In a large bowl sift in the dry ingredients (flour, baking soda, cinnamon, ginger and cloves).
    • Pour in the treacle mixture and fold through until smooth.
    • Finally stir through the milk and then spoon in the mixture into each cupcake case until ¾ full.
    • Place in the oven to bake for 20-30 minutes.
    • I checked mine at 20 minutes and then kept checking them every 5 minutes by inserting a skewer into the middle to check that its done.
    • You don't want to over bake!
    • Once baked, remove from the oven and allow to cool completely.

    Vanilla Buttercream;

    • While the cupcakes are cooling, make the buttercream.
    • Place the softened butter in a large bowl and beat with a stand mixer.
    • Add in the vanilla extract, cream and ⅓ of the icing sugar.
    • Beat these ingredients together.
    • Slowly, keep adding the icing sugar and then beat on high for around 5 minutes or until the icing becomes very light and fluffy.
    • Once made, ice the cupcakes however you like and then sprinkle with sprinkles or decorate however you desire.

    Video

    Nutrition

    Serving: 1Cupcake | Calories: 580kcal | Carbohydrates: 59g | Protein: 6g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 373mg | Potassium: 420mg | Fiber: 1g | Sugar: 34g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @LightsCameraBake or tag #lightscamerabake!
    Long pinterest image with a title.

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    Comments

    1. Sofie

      February 16, 2022 at 10:51 am

      Thanks for this amazing recipe

      Reply
      • Emma Burton

        February 17, 2022 at 12:52 pm

        I'm glad you like it!

        Reply

    Leave a ReplyCancel reply

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    Hi! I'm Emma, the the driving force Lights, Camera, Bake!. I develop the recipes, style the food and produce the accompanying photos and videos for you at home.

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