Gingerbread Cupcakes

Gingerbread cupcake on a white plate covered in buttercream and sprinkles.

5 from 1 vote

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 hr

Cook Time30 mins

Decorating;1 hr

Total Time2 hrs 30 mins

Course: Dessert, Snack

Cuisine: American

Keyword: Buttercream, Christmas, Christmas Cake, Christmas Recipe, Gingerbread, Gingerbread Cake, Gingerbread Cupcakes, Vanilla Buttercream

Servings: Cupcakes

Calories: 580kcal

Author: Emma Burton

Ingredients

Gingerbread Cupcakes;

1 Cup Butter (220g)
1 Cup Brown Sugar (200g)
3/4 Cup Treacle (270g)
3 Large Eggs
1 tsp Vanilla Extract
3 Cups All Purpose Flour (375g)
4 tsp Ground Ginger (10.56g)
3 tsp Ground Cinnamon (7.92)
1/4 tsp Ground Cloves
1 tsp Baking Soda
1/2 Cup Milk (125mL)

Vanilla Buttercream;

1 and 1/4 Cups Butter, Softened (250g)
1/4 Cup Whipping Cream (heavy cream) (62mL)
1 tsp Vanilla Extract
2 and 1/2 - 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 3/4 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 1/3 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