Gingerbread Cupcakes

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Joan over at gives this incredible Gingerbread Cupcake recipe. For her full recipe instructions and photos, click here.

gingerbread cupcakes recipe

Gingerbread Cupcakes

Prep Time6 hours 38 minutes
Cook Time6 hours 38 minutes
Author: Joan Cajic


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 cup melted butter
  • 1/4 teaspoon nutmeg
  • 1 egg slightly beaten
  • 5 tablespoons brown sugar
  • 1/4 cup golden syrup
  • 1/4 cup milk


  • Preheat the oven to 175°C.
  • Line your cupcake trays or if you don’t have cupcake cases, make sure to grease the pan. Then,
  • In a bowl, sift in the flour, baking soda, salt and spices.
  • In another bowl combine the egg, sugar, syrup, milk and butter and heat slightly, make sure not to cook it.
  • After that, add in the wet ingredients to the flour mixture and beat until smooth.
  • Pour them into the cupcake cases half way through don’t over fill them.
  • Into the oven they go for 25 minutes, if you need to make sure they are done, prick one with a cocktail stick and once it comes out clear, they are done.
  • Turn them out into a rack to let them cool slightly.

For the Cinnammon Buttercream icing:

  • 150 gms softened butter
  • 200 gms icing sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice


  • Cream the butter then add the rest altogether and beat once again and put aside.
  • Depending on how you want to decorate your cupcakes, you can go ahead and pipe the cupcakes with whatever design you want.
  • If you want to be rustic, you can smear them with a butter knife or leave them plain. After all it’s your decision.
  • Serve and enjoy.

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