Gingerbread Cupcakes with Cream Cheese Frosting

side close up of gingerbread cupcake with cream cheese frosting

Gingerbread Cupcakes with Cream Cheese Frosting

These gingerbread cupcakes are the perfect festive bake and treat! Beautifully moist, gently spiced sponge crowned with sweet and tangy cream cheese frosting!

Course Dessert

Cuisine British

Keyword festive cupcakes, ginger cupcakes, gingerbread cupcakes

Prep Time 30 minutes

Cook Time 15 minutes

Servings cupcakes

Calories 521kcal

Author Anna Wierzbinska

Cost £5

Equipment

hand-held electric mixer or freestanding mixer with the paddle attachment
12 hole muffin tin
cupcake cases
Piping bag
large open star piping nozzle (or any nozzle)

Ingredients

For the gingerbread cupcakes:

185 g plain flour
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon mixed spice
¼ teaspoon salt
110 ml Greek yogurt room temperature
110 ml black treacle or molasses
2 large eggs room temperature
1 teaspoon vanilla
115 g unsalted butter softened
85 g dark muscovado sugar

For the cream cheese frosting

225 g full-fat cream cheese room temperature
115 g unsalted butter softened
560 g icing sugar
1 teaspoon vanilla

For decorations:

2 tablespoon festive sprinkles
12 mini gingerbread cookies optional

Metric - US Customary

Instructions

Preheat the oven to 180° C (160° C fan). Line the 12-hole muffin tin with cupcake 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 the black treacle 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 treacle and yogurt mixture. Repeat again, add the remaining flour mixture followed by remaining treacle and yogurt mix. Stir until all the ingredients are incorporated.
Divide the batter between the cupcake cases, but don't over fill them. Fill only up to ¾ of each cupcake case. Bake for 15 minutes, until the toothpick inserted in the middle comes out clean. Allow the cupcakes to cool completely before topping with frosting.

Cream cheese frosting

Using an electric mixer, beat together the softened butter and icing sugar on low speed, until no large butter lumps are remaining. Add the cream cheese and vanilla and mix on medium speed until well combined and you have smooth, thick buttercream.
Fill the piping bag fitted with the nozzle with the cream cheese frosting and pipe it on top of the cooled cupcakes. Add festive sprinkles on top of the frosting. Decorate the cupcakes with mini gingerbread cookies and enjoy!

Notes

If possible, make sure to use digital kitchen scales for the best accuracy and most precise measuring method.
Bring the ingredients to room temperature at least an hour before starting the recipe.
Store any leftover cupcakes in the airtight container in the fridge for up to 4 days.
Unfrosted cupcakes can be frozen for up to two months. Thaw in the fridge overnight, and bring to room temperature before frosting and serving.
To make ahead: Bake the cupcakes a day before, then store in the airtight container or wrapped tightly at room temperature. Store the frosting in the airtight container or sealed bag in the fridge overnight.

Nutrition