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 Self-raising white flour
- 1 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1 pinch Nutmeg (grated)
- 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 pinch Ground cinnamon
Utensils
- 12 cupcake cases
- Muffin tin
Recipe Reviews
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
Delicious recipe!
Made these a month ago and felt like I needed a lot more ginger and cinnamon to balance the sweetness of the buttercream. So when I made them for the second time I added 1tbs of ginger and 1/2 a tbs of cinnamon and it was perfect. My family loved them
Amazing recipe! The sponge mixture is particularly delicious. I added all of the caramel to the buttercream and extra cinnamon and it was perfect!
I've made these a few times, such a great recipe! I think it would be lovely baked as one loaf cake too and was wondering what adjustments would be needed to do this? :)
Really nice buns, but I didn't need as much butter cream, to be honest I probably used a quarter of it as I made them into butterfly buns
Ingredients
For the Cupcakes
- 150g Unsalted butter (softened)
- 150g Billington's Unrefined Light Muscovado Sugar
- 150g Self-raising white flour
- 1 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 1 pinch Nutmeg (grated)
- 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 pinch Ground cinnamon
Utensils
- 12 cupcake cases
- Muffin tin