Gingerbread Cupcakes

I spotted a recipe for Gingerbread cupcakes in a magazine and thought I would give them a go for the School Christmas Fair but whilst searching the Internet for a mini gingerbread man cutter (to make the decorations for the top) I came across a lovely recipe on The Pink Whisk. I love that blog, the recipes are easy to follow with step by step instructions and Ruth herself is lovely.


I had already seen a simple recipe for Spiced Cookies on Fabulicious Food so I was going to follow that recipe for the mini gingerbread men toppers.


You can find Ruth's recipe for Gingerbread Cupcakes here, but here is my version (different topping).


Gingerbread Cupcakes


115g butter, softened
55g dark brown sugar
50g caster sugar
1 large egg
310g plain flour
1 1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 1/4 tsp ground ginger
150ml treacle
230 ml Greek yoghurt


Cinnamon Buttercream


110g butter at room temperature
60ml skimmed milk at room temperature
1 tsp vanilla extract
500g icing sugar, sifted
1 tsp cinnamon

• Cream together the butter and sugars
• Beat in the egg.
• Sift the dry ingredients into a bowl
• Add the dry ingredients to the butter/sugar mixture along with the treacle and yoghurt
• Stir until combined
• Fill cupcake cases 2/3 full and bake in 180 degree (C) oven for 25-30 minutes

• Allow cakes to cool on a wire rack before icing
• Beat together the butter, milk, vanilla, half the icing sugar and the cinnamon until smooth and creamy
• Add the rest of the icing sugar and beat well
• Ice the cakes and decorate with mini gingerbread men (recipe here)