GINGERBREAD CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

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Homemade Gingerbread Cupcakes topped with a super creamy cinnamon buttercream are moist, soft and fluffy and filled with festive flavour. They’ll look gorgeous among your Christmas desserts this year.

PREP TIME: 40 minutes

COOK TIME: 25 minutes

TOTAL TIME: 1 hour 5 minutes

SERVINGS: 12 cupcakes

CALORIES: 440kcal

Ingredients

Cupcakes:

  • 195 g (1 1/2 cups / 6.9oz) plain (all-purp) flour
  • 25 g (1oz) corn flour (corn starch)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/2 cup (100g / 3.5oz) dark brown sugar, packed
  • 115 g unsalted butter, softened
  • 2 large eggs, room temp
  • 1/3 cup treacle (or molasses)
  • 1 teaspoon vanilla extract
  • 1/3 cup milk, room temp

Cinnamon Buttercream:

  • 1 cup milk
  • 3 Tablespoons plain (all-purp) flour (notes)
  • 1/2 Tablespoon vanilla (notes)
  • 230 g unsalted butter, softened
  • 1 cup caster (superfine) sugar
  • Pinch of salt
  • 1 teaspoon cinnamon
  • Decorations of your choice – sprinkles, mini cookies, cachous

Instructions

  • Preheat oven to 180C / 320F (160C fan). Line a 12 hole muffin tray with large cupcake cases.
  • Sift together the flour, cornflour, baking powder, spices and salt and mix them well.
  • Beat the butter and sugar together until light and creamy. Add the eggs, one at a time, beating well between each. Add the vanilla and treacle and beat well until all completely mixed. Add half of the flour and beat on very low until almost combined. Add the milk and mix until just combined then add the remaining flour mix and mix by hand until well combined (but make sure not to overmix or you’ll end up with dense cupcakes).
  • Divide the batter between the 12 cupcake cases and bake for 18-22 minutes until a toothpick inserted comes out with a crumb or two (they will continue to cook with residual heat once removed from the oven).
  • While the cupcakes are in the oven, you can begin the cinnamon buttercream. In a small saucepan whisk together the milk, flour and vanilla until smooth. Heat over low heat for a few minutes until it thickens to a very thick paste. Pour into a bowl, cover with plastic wrap making sure the plastic wrap is touching the paste (this will stop the top from forming a skin), then place in the fridge to cool completely.
  • Once the milk paste is completely cool, beat together the butter and sugar until really creamy (about 5 minutes). Make sure to regularly scrape down the sides of the bowl. Add the milk paste, salt and cinnamon and beat for 5-7 minutes. If it looks like it separates at the start, don’t worry, keep on beating and it will beat up into an almost whipped cream consistency.
  • Top your cupcakes with frosting and gingerbread cookies or sprinkles

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