Gingerbread Cupcakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
12 - 16 cupcakes
-
Calories
414 kcal
-
Course
Dessert, Baked Goods
Gingerbread Cupcakes
Report
Gingerbread Cupcakes with Biscoff Frosting – these adorable gingerbread cupcakes are so easy to make, festive and delicious! Perfect for baking with the kids this Christmas.
Share:
Ingredients
For the cupcakes
- 165 g (1 cup + 2 tbsp) flour plain / all purpose flour
- 165 g (¾ cup + 2 tbsp) light brown sugar
- ½ tbsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 orange zest only
- 100 g (¼ cup + 3 tbsp) unsalted butter softened
- 2 tbsp treacle (molasses)
- 3 small eggs or 2 large
- 100 ml (scant ½ cup) milk
Biscoff Frosting
- 115 g (½ cup) unsalted butter softened
- 4 tbsp smooth Biscoff spread room temperature
- 2 tbsp treacle (molasses)
- 2 tsp vanilla extract
- 250 g (2 cups) icing sugar powdered sugar
- 80 ml (⅓ cup) double cream heavy cream
To decorate
- gingerbread cookies
- festive sprinkes
Instructions
Make the cupcakes
- Preheat the oven to 180C | 350F. Line a 12 muffin tin with large cupcake cases.
- Put the flour, sugar, baking powder, bicarbonate of soda, spices and orange zest in a mixing bowl (or bowl of a stand mixer). Stir together to combine.
- Add the softened butter, treacle, eggs, and milk.
- Start mixing on low speed to combine and gradually increase the speed until the batter is light and fluffy and completely smooth. Scrape bowl, as needed, to make sure everything is properly combined.
- Divide the batter between 12 large cupcake cases (or up to 16 smaller ones) and bake for 20-25 minutes until cupcakes are risen, fluffy and springy to the touch. Cool before frosting.
Make the frosting & decorate
- Put all the ingredients in a mixing bowl and sIncrease the speed until frosting holds peaks. Transfer to a piping bag fitted with a large star tip.
- Pipe a generous swirl of frosting over the cupcakes. Decorate with mini gingerbread cookies or sprinkles and enjoy!
Notes
- How long will these Gingerbread Cupcakes keep?
- The cupcakes will happily keep for 2-3 days at room temperature in a cake container but taste best when fresh.
- The cupcakes will happily keep for 2-3 days at room temperature in a cake container but taste best when fresh.
Nutrition Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
89mg
(30%)
Sodium
151mg
(6%)
Potassium
236mg
(7%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
643IU
(13%)
Vitamin C
6mg
(7%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12- 16 cupcakes
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 89mg | 30% |
| Sodium | 151mg | 6% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
