How to make gingerbread cupcakes
These gingerbread cupcakes really are an all-year crowd pleaser, whether it's with a cup of tea or sharing with loved ones at Christmas time.
Topped with lashings of buttercream flavoured with Billington's light muscovado and cinnamon, and drizzled with sticky toffee sauce, what's not to love?
If you're all about cinnamon, spice and all things nice, we think you'll love our cinnamon rolls or maybe try something a little more challenging with our cinnamon spiced tear and share bread...
Method
Step 1:
Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place 12 paper cupcake cases into a muffin tin.
Step 2:
Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk.
Step 3:
Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool.
Step 4:
For the buttercream melt 50g of the butter in a pan with the muscovado sugar. Add 2 tablespoons of the milk and stir to form a thick toffee sauce.
Step 5:
Beat the remaining butter until smooth. Then sift in the icing sugar and add the toffee sauce (save 2-3 tablespoons for later) stirring thoroughly.
Step 6:
Finally, pipe the buttercream on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Light Muscovado Sugar
- 150g Allinson's Self Raising Flour
- 1 tbsp Ground ginger
- 1 tbsp Ground cinnamon
- 3 Free range large egg(s)
- 1 tbsp Milk (whole)
For the Buttercream
- 200g Unsalted butter (softened)
- 50g Billington's Unrefined Light Muscovado Sugar
- 3 tbsp Milk (whole)
- 200g Silver Spoon Icing Sugar
- 1 Ground cinnamon
Utensils
- 12 cupcake cases
- Muffin tin
Recipe Reviews
Loved making it
Is the recipe correct 1 tablespoons of cinnamon and ginger?Should this be 1 teaspoon?
You can definitiely use smaller quantities if you prefer but for a real flavourful cupcake we used this amount. The quantity of the spices that you use won't affect the outcome of the bake so feel free to adjust to suit your flavour preferences. Happy Baking
These cupcakes were soooo good. I’ve never put Muscovado sugar in buttercream before but oh wow! I’ll definitely be baking these again
I like how this recipe doesn't involve Treacle, syrup or anything else sweet and sticky apart from a sauce topping which I feel can be optional. I don't make the toffee sauce. A nice spiced sponge and spiced icing is just perfect to me
I don't make the toffee sauce, Just the cake and icing. A nice spiced sponge with spiced icing. and I like how it doesn't involve molasses, Treacle, Syrup or anything sweet and sticky
This recipe is incorrect in its measure of ginger and cinamon which is insignificant and adds no value to taste
Poor recipe with much better on line
The recipe has now been updated to increase the amount of spices used. Bakers can increase and decrease this quantity of spices to match their flavour preferences without compromising the outcome of the bake.
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Light Muscovado Sugar
- 150g Allinson's Self Raising Flour
- 1 tbsp Ground ginger
- 1 tbsp Ground cinnamon
- 3 Free range large egg(s)
- 1 tbsp Milk (whole)
For the Buttercream
- 200g Unsalted butter (softened)
- 50g Billington's Unrefined Light Muscovado Sugar
- 3 tbsp Milk (whole)
- 200g Silver Spoon Icing Sugar
- 1 Ground cinnamon
Utensils
- 12 cupcake cases
- Muffin tin