Gingerbread cupcakes, delicious moist cupcakes topped with white chocolate buttercream frosting and seasonal spices. A delicious and festive baking project for the holidays!
My gingerbread cupcake recipe
Do you love cupcakes and do you love gingerbread? This is their perfect lovechild, gingerbread cupcakes! I always enjoy making them and it is especially fun to do it with the kids. They love it too! These cupcakes are not difficult to make and very delicious!
What is gingerbread?
You may know gingerbread from the well-known gingerbread cookies. These are typical American cookies shaped like little dolls. As the name suggests, ginger powder is one of the ingredients used in gingerbread. So the classic gingerbread flavor is all in the specific gingerbread spices. The most common spices are ginger, cloves, nutmeg and cinnamon.
How to make this gingerbread cupcakes recipe
As well as the ingredients for the cupcakes, there are a few useful things you will need around the house when you start to make this recipe for gingerbread cupcakes.
I’ll list the necessities for making cupcakes for you:
- Cupcake liners, good cupcake liners are essential so you don’t get greasy bottoms.
- Cupcake or muffin tin, place the liners in a tin for easy baking and removing.
- Piping bags, these make piping the frosting easy and hassle free.
- Wilton 2D Nozzle, use this to to decorate with the frosting as shown in the photo. You can also use a different nozzle.
Some other delicious sweet treats to bake are these brown butter chocolate chip cookies or this pumpkin bread recipe. But first, let’s make some gingerbread cupcakes!
Ingredients
- 125 gram butter (room temperature)
- 100 gram light brown sugar
- 2 eggs (medium)
- 125 gram all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1 tsp ginger powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 2 tbsp whole milk (room temperature)
- 1 tsp vanilla extract (or vanilla bean paste)
- 100 gram white chocolate
- 150 gram butter (room temperature)
- 75 gram icing sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ginger powder
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Equipment
- Food processor
- Cupcake liners
- Muffin/Cupcake tin
- Piping bag
- Nozzle (e.g. Wilton 2d)
INSTRUCTIONS (how to make this recipe):
To make the cupcakes
- Preheat the oven to 175 Celsius / 345 Fahrenheit degrees top and bottom heat.
- For the cupcakes, mix the creamed butter with the caster sugar in a mixer for 5 minutes, then add the eggs 1 at a time. Whisk for 1 minute on medium-high speed.
- Sift the flour, baking powder, baking soda, salt and spices into a large bowl.
- Add to the batter and mix for 30 seconds on lowest speed.
- Mix for 1 minute on high speed. Add the milk and vanilla and mix for another 30 seconds on medium-high speed.
- Place the cupcake liners in a tin and fill three-quarters of the way with the batter.
- Bake the cupcakes in the oven for 20 minutes, checking that they are cooked through with a skewer.
- Leave the cupcakes to cool in the tin for about 10 minutes, then remove and cool on a wire rack.
Make the buttercream
- Meanwhile, make the buttercream: melt the white chocolate au bain marie and allow to cool to room temperature.
- Then beat the butter, icing sugar, vanilla extract and spices into a light white butter cream using a hand mixer or electric mixer with a whisk attachment. This will take about 10 minutes.
- Whisk in the cooled and melted white chocolate.
- Pipe the buttercream onto the cupcakes using a piping bag and nozzle, optionally decorate with fun sprinkles. Enjoy!
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