Spiced up Gingerbread Cupcakes with a fluffy white cinnamon buttercream frosting. These are the perfect Christmas Cupcakes.
How I love Christmas! I love that I get to spend more time cooking, more time with family and friends and spoiling them too. I couldn’t let it pass without knocking up a yummy Christmas Cupcake, so here it is.
Gingerbread is playing a large part in my Christmas recipes this year. I made my own Gingerbread Cookies, then made those gorgeous Gingerbread Cheesecake Balls, using the cookie crumbs to cover them. I also used the Gingerbread Cookies to top these Gingerbread Cupcakes with Cinnamon Buttercream Frosting.
Next year, I may actually try a Gingerbread house but for now let’s all just ogle at these little darlings.
It’s no secret that I love cupcakes and these are loaded with the festive flavours of Christmas, filled with delicious spices and treacle. My Gingerbread Cupcakes are soft and delicate in texture but bold in gingerbread flavour. Don’t be worried though, the flavour of the spices doesn’t overwhelm the cupcake. It works perfectly with the light as air Buttercream Frosting. Just like biting into a soft Gingerbread house slathered with clouds of frosting.
They are a perfect holiday treat. The buttercream frosting itself is my favourite type – none other than Ermine frosting. This stuff is other-wordly. It’s not as sickly sweet as a traditional buttercream (hence, I pile it up high and eat more) 🙂 and it’s light and fluffy.
Go on. Treat yourself. It’s Christmas, after all.
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Gingerbread Cupcakes with Cinnamon Buttercream Frosting
- 195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
- 25 g (1oz) corn flour (corn starch)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon all spice
- 1/2 teaspoon salt
- 1/2 cup (100g / 3.5oz) dark brown sugar, packed
- 115 g unsalted butter, softened
- 2 large eggs, room temp
- 1/3 cup treacle (or molasses)
- 1 teaspoon vanilla extract
- 1/3 cup milk, room temp
- 1 cup milk
- 3 Tablespoons plain (all-purp) flour (notes)
- 1/2 Tablespoon vanilla (notes)
- 230 g unsalted butter, softened
- 1 cup caster (superfine) sugar
- Pinch of salt
- 1 teaspoon cinnamon
- Decorations of your choice - sprinkles, mini cookies, cachous
- Preheat oven to 180C / 320F (160C fan). Line a 12 hole muffin tray with large cupcake cases.
- Sift together the flour, cornflour, baking powder, spices and salt and mix them well.
- Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well between each. Add the vanilla and treacle and beat well until all completely mixed. Add half of the flour and beat on very low until almost combined. Add the milk and mix until just combined then add the remaining flour mix and mix by hand until well combined (but make sure not to overmix or you'll end up with dense cupcakes).
- Divide the batter between the 12 cupcake cases and bake for 18-22 minutes until a toothpick inserted comes out with a crumb or two (they will continue to cook with residual heat once removed from the oven).
- While the cupcakes are in the oven, you can begin the cinnamon buttercream. In a small saucepan whisk together the milk, flour and vanilla until smooth. Heat over low heat for a few minutes until it thickens to a very thick paste. Pour into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then place in the fridge to cool completely.
- Once the milk paste is completely cool, beat together the butter and sugar until really creamy (about 5 minutes). Make sure to regularly scrape down the sides of the bowl. Add the milk paste, salt and cinnamon and beat for 5-7 minutes. If it looks like it separates at the start, don't worry, keep on beating and it will beat up into an almost whipped cream consistency.
- Top your cupcakes with frosting and gingerbread cookies or sprinkles.
- I use an Australian standard 20ml tablespoon (= 4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- I love these silicone muffin trays for the shape these give my cupcakes and because they're so flexible.
- A medium ice cream scoop is perfect for portioning the cupcake batter
- A handheld beater or stand mixer will make mixing easier.
- A silicone spatula makes sure nothing gets left behind
- A cupcake corer makes cutting the little holes in the centre so simple
LOOKING FOR MORE CUPCAKES? CLICK HERE
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