Gingerbread cupcakes with cream cheese icing

Prep: 15 mins
Cook: 20 mins
Gingerbread cupcakes with cream cheese icing
Lovely moist, spiced Christmas cupcakes.

5 tbsp butter

60g caster sugar

150g molasses

1 egg

1 egg yolk

½ tsp nutmeg

½ tsp mixed spice

¼ tsp salt

¼ tsp ginger

1 tsp cinnamon

1 tbsp cocoa powder

150g plain flour

1 tbsp bicarbonate soda

120ml warm water

Cream cheese icing

120g butter

170g cream cheese

340g icing sugar

Christmas sprinkles, to decorate

Preheat oven to 180°C/350°F/Gas 4.

Cream together the butter and sugar.

Add the molasses, egg and egg yolk and mix.

Add the spices, salt and cocoa powder.

Sift in the flour and combine.

In a glass mix the bicarbonate soda with warm water and stir well.

Add the bicarb mix to the cake batter and combine.

Spoon the batter into cupcake cases and bake in the preheated oven for 18-20 minutes.

To make the cream cheese icing, cream the butter, cream cheese and vanilla extract together. Sift in the icing sugar and combine.

Spoon the icing into a piping bag and pipe over the top of the cupcakes. Decorate with christmas sprinkles.


Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Eggs, Sugar, Spice

Recipe Type
Cakes & Baking

Special Info

Level of Difficulty

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