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A gingerbread cupcake on a white plate with more cupcakes in the background
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5 from 1 vote

Gingerbread Cupcakes

Gingerbread Cupcakes with vanilla buttercream icing, a delicious festive dessert that is incredibly easy to make, but so spectacular, that all your guests will be asking for seconds. The gingerbread sponge is moist and light, and the icing is smooth, and decadent. What a great Christmas dessert!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: International
Servings: 10 cupcakes
Calories: 554kcal


For the sponges

  • 100 g butter
  • 100 g light brown sugar
  • 125 golden syrup ( or honey)
  • 25 g black treacle (or molasses)
  • 2 eggs
  • 125 ml milk
  • 200 g self-raising flour
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spices (or pumpkin pie spices)

For the icing

  • 200 g butter, soften
  • 400 g icing sugar (confectioners' sugar)
  • 2 tablespoon milk
  • 1 teaspoon vanilla extract


  • To make the sponges, add the butter cut into cubes to a pan set over a low heat.
  • Add the syrup, treacle and brown sugar, and mix gently until the butter melts and we get a smooth mixture.
  • Remove from the heat and leave to cool.
  • In a large bowl, sift the flour, add the ginger and spices.
  • In a separate bowl, beat the eggs well, add the milk, and mix again.
  • Pour the egg mixture over the cooled butter mixture, and mix.
  • Combine the dry ingredients to the wet ingredients, and give it a good stir for the batter to be fully incorporated.
  • Line a muffin/cupcake tin with paper cases, and divide the mixture evenly.
  • Bake at 190 degrees Celsius (375 Fahrenheit) for 20-25 minutes until the cupcakes are set, and a skewer inserted in the middle comes out clean.
  • Leave to cool completely.
  • To make the icing, add the butter and icing sugar to a food processor, and blitz.
  • Add the vanilla extract and milk, and blitz again to get a smooth paste.
  • Use a piping bag with the nozzle of your choice to pipe out the icing.
  • Decorate with sprinkles - optional.



  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
  • There is little that could go wrong with these cupcakes - and I am fairly confident that even a beginner in the kitchen could nail them. They really are very easy to make.
  • One obvious (perhaps) tip would be to make sure that the cupcakes are proper cooled down before adding the icing - otherwise the warm sponge will melt the icing and make a rather big mess.
  • There is no need to store the cupcakes in the fridge, they can be stored at room temperature and keep well for at least 4-5 days without the sponge becoming dry or the icing changing its texture. Which means that they can be made in advance, no need to have them freshly baked on the day of your party or celebration.


Calories: 554kcal | Carbohydrates: 77g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 238mg | Potassium: 121mg | Fiber: 1g | Sugar: 61g | Vitamin A: 824IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg