These gingerbread cupcakes with cream cheese frosting are ideal for any festive gathering! Soft and moist sponge, flavoured with aromatic spices, topped with delicious cream cheese frosting and sprinkled with buttery feuilletine.
This post is a part of a paid collaboration with Waitrose and Partners. All thoughts and opinions are my own.
Hello friends! Happy December!
Finally, the most anticipated month of the year is upon us! Time to put on some festive tunes and start baking ALL the festive goodies! Ready? Let’s go!
Gingerbread cupcakes- festive treat for everyone!
Is there a more festive flavour than gingerbread? I don’t think so! All these wonderful and aromatic spices are just perfect to get you into festive spirit and make you feel cozy and warm. Add these flavours into some cupcakes and you will have a guaranteed crowd pleaser, perfect for all of your gatherings with friends and family! They would make a lovely, delicious centrepiece on your festive table too!
What will you need to make these cupcakes
This is an easy and quick recipe, made with relatively simple ingredients. The only thing that you may not be that familiar with would be the molasses. They are great for adding that distinctive, brown sugar flavour to the bakes, as well as adding an extra moisture. Make sure to use organic, pure blackstrap, unsulphered molasses.
For the frosting, I’m using the simple, classic cream-cheese frosting, but feel free to use your favourite kind of frosting if you wish. Also, for the extra special touch and some more delicious flavour, sprinkle the frosting with some feuilletine. In case if you are wondering what it is, feuilletine is a crispy confection made from thin pastry. I’m using the one from Waitrose and Partners Cooks’ Ingredients range. They are delicious, crispy and buttery flakes that would take any of your bakes to the next level!
If you want, you can also use gingerbread cookies/ biscuits to decorate these cupcakes with. I’ve used my gingerbread cut out cookies recipe and used small cutters instead of the big ones.
Let’s start with all of the dry ingredients. You will need plain, all-purpose flour, ground ginger, cinnamon, nutmeg (I recommend using freshly ground), some mix spice and small pinch of salt. Mix them all in a large bowl and set aside.
These will consist of Greek yogurt, molasses, eggs, vanilla, butter and dark muscavado sugar. As with any baking recipe, make sure that all of the ingredients are at room temperature before you start using them.
How to make gingerbread cupcakes
As mentioned above, mix all of the dry ingredients together in a large bowl and set it aside. In a separate, small bowl, mix together the Greek yogurt and molasses. Next, you will need to cream the sugar and butter together. I recommend using a standing mixer fitted with the paddle attachment to do this. Mix them until light and fluffy, then start adding eggs, one at a time, followed by vanilla.
With the mixer running on low speed, add half of the dry ingredients into the mixture, followed by half of the molasses and yogurt mixture. Repeat, by adding the remaining dry and wet ingredients. Stir until all the ingredients are combined and divide the batter between cupcake cases. Fill 3/4 of each cupcake case with batter and bake.
When making the cream cheese frosting, it’s important to bring both, cream cheese and butter to the room temperature. This step will ensure to have a smooth texture of the frosting as they will blend better together. Add the icing sugar in 4-5 increments, mixing well after each addition until you have smooth frosting.
I recommend placing the frosting in the fridge, for 10-15 minutes just so it firms up a little bit. It will remain its shape much better when piping on top of the cupcakes.
Happy baking and see you next time!
Gingerbread Cupcakes with Cream Cheese Frosting
- 12 hole muffin tin
- Piping bag
- French star piping nozzle
- 185 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp mixed spice
- 1/4 tsp salt
- 110 ml Greek yogurt
- 110 ml molasses
- 2 large eggs
- 1 tsp vanilla
- 115 g unsalted butter softened
- 85 g dark brown Muscovado sugar
Cream Cheese Frosting
- 225 g full-fat cream cheese room temperature
- 115 g unsalted butter softened
- 560 g icing sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tbsp feuilletine optional
- Preheat the oven to 180 C (165 C fan). Line the 12 hole muffin tin with some liners and set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, all the spices and salt. Set aside.
- In a small bowl, mix together molasses and Greek yogurt. Set aside.
- Using an electric mixer, cream together the sugar and butter until light and fluffy. Add the eggs, one at a time, followed by vanilla.
- With the mixer running on low speed, add half of the flour mixture, followed by half of the molasses and yogurt mixture. Repeat again, add the remaining flour mixture followed by remaining molasses and yogurt mix. Stir until all the ingredients are incorporated.
- Divide the batter between the cupcake cases, but don't over fill them. Fill about 3/4 of each cupcake case. Bake for 15 minutes, until the toothpick inserted in the middle comes out with just few crumbs remaining. Allow the cupcakes to cool completely before topping with frosting.
Cream cheese frosting
- Using an electric mixer, beat together the cream cheese and butter. Gradually, add the icing sugar until fully combined. Add the vanilla and salt and mix well.
- Fill the piping bag fitted with the French star nozzle with the cream cheese frosting and pipe it on top of the cooled cupcakes. Sprinkle the feuilletine on top of the frosting. Decorate the cupcakes with some gingerbread cookies if you desire.
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This recipe was adapted from Butternut Bakery