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–+ servings

Gingerbread Cupcakes

Delicious, moist gingerbread cupcakes and a white chocolate buttercream frosting and a gingerbread spice blend.
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Preparation15 minutes
Cook time20 minutes
Total time35 minutes
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Ingredients

9 pieces
For the cupcakes
  • 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)
For the buttercream
  • 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!
Nutrition information per portion
Calories: 426kcal | Carbohydrates: 37g | Proteins: 4g | Fats: 30g | Saturated fats: 18g

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