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Close up of Gingerbread Cinnamon Cupcakes with a bite taken out of one, showing the yummy insides.
50Total Time
30Prep Time
20Bake Time

Gingerbread Cinnamon Cupcakes

Quick and easy

23 Reviews

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...

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place 12 paper cupcake cases into a muffin tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Step 6:

    Finally, pipe the buttercream on to the cupcakes, drizzle with the remaining toffee sauce and sprinkle with ground cinnamon.


  • 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


  • 12 cupcake cases
  • Muffin tin

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