Looking for the perfect sweet treat this holiday season? Look no further than our gingerbread cupcakes! 🧁🤎 Soft, moist, packed with warm gingerbread spices, frosted with the best buttercream frosting and topped with the cutest homemade gingerbread cookies! What’s not to love? 😍

WHY YOU’LL LOVE THIS RECIPE!

• So easy and so fun!
• Packed with warm spices and perfect with a cup of tea or coffee.
• A delicious festive treat for the holidays.

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INGREDIENTS YOU’LL NEED!

Here are the key ingredients required to make these cupcakes. Scroll down to the recipe card for a complete list of ingredients with their exact quantities.

FOR GINGERBREAD CUPCAKES:

• Plain flour (or all-purpose flour)
• Unsalted butter: Softened to room temperature 
• Vegetable Oil: I used Sunflower oil but you can substitute it with any neutral oil. A little bit of oil keeps these cupcakes soft and moist even if you keep them in the fridge.
• Baking Powder & Baking Soda
• Eggs: should be at room temperature.
• Salt: It balances the sweetness and enhances the flavours.
• Light brown sugar: Makes these cupcakes soft. Don’t replace it with white sugar but you can substitute it with dark brown sugar. The dark brown sugar will make them slightly darker.
• Treacle or Molasses: It gives a deep rich caramelised flavour.
• Honey: Gives softness to these cupcakes.
• Buttermilk: It makes cupcakes soft and fluffy. I used store-bought buttermilk. If you can’t find one then you can make your own at home. Take 1/2 cup milk (at room temperature) and add 1 1/2 tsp lemon juice, set aside for 10 minutes before adding to the batter.
• Mix ground Spices: Blend of different ground spices like; ginger, cinnamon, nutmeg and clove for a warm flavour.
• Gingerbread Cookies: to decorate on top. This is optional. You can get store-bought or make at home. For recipe see this blog post.

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FOR BUTTERCREAM FROSTING:

• Unsalted butter: Softened 
• Icing sugar/powdered sugar: Sifted
• A pinch of salt
• Vanilla extract 
• Double cream/heavy cream

EQUIPMENT REQUIRED

• Electric hand mixer
• 12 cup muffin tin
• Large mixing bowls
• Piping bag and nozzle (Wilton 8B)

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HOW TO MAKE THESE CUPCAKES STEP BY STEP!

GINGERBREAD CUPCAKES

• Preheat the fan oven to 155C/311F (for a conventional oven, 175C/347F). 
• Sift plain flour, salt, baking powder, baking soda and all spices into a large bowl. Whisk together and set aside.
• In a cup, mix together treacle and buttermilk and set aside.
• With an electric mixer, cream together softened butter and light brown sugar for about 2 minutes or until light and fluffy. Make sure to scrape the bowl so the butter gets well mixed in.
• Add in the eggs (one at a time) and vanilla extract, and beat after each addition. Mix in vegetable oil and honey.
• Alternatively, add in half of the dry ingredients, then the buttermilk and treacle mixture, then the rest of the dry ingredients. Beat on low after each addition until it’s combined (avoid over-mixing).
• Take a 12-cupcake tin and line it with cupcake liners. Each liner should be 2/3 full with the filling. Distribute your batter among the 12 cups. Tap the tin on the counter to remove any large air bubbles. Bake in the preheated fan oven at 155C/311F (For a conventional oven, 175C/347F) for 18-20 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely before frosting.

BUTTERCREAM FROSTING

• With an electric hand mixer or stand mixer with paddle attachment, cream the softened butter on medium speed until smooth and creamy (about 3-4 minutes), scraping down the sides as needed.
• Add in a cup of icing sugar (sifted), vanilla extract and salt, beat on low speed until fully combined. Now add in the rest of the icing sugar + 2 tbsp of double cream, and beat again until fully combined. 
• Mix in the remaining 1 tbsp of double cream and beat on medium or high for 2-3 minutes or until it becomes nice and fluffy.
• Using a spatula, mix in by hand to remove any air bubbles.
• Fill your piping bag fitted with an open star tip (Wilton 8B) and make swirls on your cupcakes. Decorate it with cooled gingerbread cookies. Enjoy!

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RECIPE TIPS

• Use high-quality ingredients.
• Make sure to measure plain flour correctly. The best way to measure the flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.  
• Eggs and buttermilk should be at room temperature.
• Sift your dry ingredients before adding them into the wet mixture. This helps to combine everything evenly.
• Don’t over-mix the batter. Once the dry ingredients are just combined with the wet ingredients, stop over-mixing or the cupcakes will turn out dense.
• To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.

FAQ

Can I Make Cupcakes In Advance?

Yes, You can bake them one day in advance but keep them in an airtight container. They will stay fresh and moist. 

How do you measure treacle or molasses or golden syrup or honey?

Before you pour the treacle, molasses, golden syrup or honey, gently coat the measuring cup or spoon with vegetable oil. Oil helps them to remove easily from the cup or spoon.

How To Store These CupCakes?

You can store them in a sealed container in the fridge for up to 4-5 days. 

You can also freeze them without frosting for up to 1-2 months. Separately wrap them in cling wrap then keep them in a zip lock bag and freeze. Take them out to thaw for 1 hour to bring them to room temperature before decorating them.

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Can I Make Buttercream Frosting a Day Ahead And How To Store It?

Yes, you can make it a day ahead! Put in an airtight container and pop in the fridge. To get its original consistency, leave it at room temperature for 30 or more minutes then whip it again with your electric mixer on low to make it smooth and fluffy again.

This frosting can be stored at room temperature for several hours before you use it. You can keep it in the fridge for up to 8-10 days (in an airtight container). Just bring it to room temperature before use. You can even freeze it for 1-2 months. Put in an airtight container and freeze it. Bring it to room temperature before use, whip again for a minute on low.  

If the frosting looks grainy, take a small amount of it in a microwave-safe bowl and heat it for a few seconds, mix with the frosting and whip again until it becomes smooth and fluffy. Or add 1-2 tsp of warm double cream and whip it with a mixer on low speed until it becomes smooth and fluffy.

Can I use store-bought gingerbread cookies?

Yes, you can but these homemade cookies are so fun and easy to make. You can bake them one day before, and pop in the fridge in an air-tight container (separated by baking paper) until needed. For recipe see this blog post.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊