Gingerbread Cupcakes – Two Ways

If you caught my Gingerbread Cupcakes – Two Ways demonstration during this year’s Cake Fiesta Manila: The Virtual Edition (or my YouTube repost, of course), then you have probably found your way here looking for the all important recipe.

With all of your favourite festive spices, my Gingerbread Cupcakes taste just like the real thing and, when coupled with a delicious vanilla buttercream topping, make the perfect tasty treat to enjoy this Christmas.

If you’ve already seen my video, then you’ll know that I show you two different ways to decorate your cupcakes – first with just a simple swirl of delicious vanilla buttercream and a real gingerbread man (you can find my gingerbread recipe here). However, if you fancy taking on something a little bit more challenging, why not have a go at my sugarpaste gingerbread cupcake toppers?

You can find out how to do both styles of decoration in my Gingerbread Cupcakes – Two Ways video over on YouTube, here.

This recipe makes twelve large cupcakes.



For the Gingerbread Cupcakes:

  • 175g (6 oz) softened butter
  • 175g (6 oz) golden caster sugar
  • 3 large eggs
  • 175g (6 oz) self-raising flour
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1tbsp black treacle

For the vanilla buttercream:

  • 250g slightly salted butter
  • 500g icing sugar
  • 1tsbp vanilla bean paste (or vanilla extract)

To decorate:

  • Mini gingerbread men (you can buy these ready-made or have a go at my recipe here), or why have a go at my sugarpaste cupcake toppers.



Start by preheating your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.

In a large mixing bowl or stand mixer, cream together your butter and sugar until thoroughly combined and pale in colour.

In a separate jug, whisk your eggs and then add these to the butter/sugar mixture and mix on a low speed until fully combined.

TOP TIP: If the mixture looks like it may be splitting or curdling, add a heaped tablespoon of your flour to bind it back together.

Finally, add your flour, spices and treacle, and mix until just combined.

Divide the mixture between your cases and bake at the top of the oven for 25-27 minutes (until the mixture stops ‘singing’).

Remove from the tin and place on to a wire rack to cool completely.

While your cakes are in the oven, make your buttercream. Begin by creaming your butter until pale and smooth. This may take a while, but the longer you leave it, the better.

Add in the vanilla paste (or extract), before beginning to add the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next (a tablespoon of cooled boiled water can be added at this point if the mixture is too stiff to work with).

Place the buttercream into a large piping bag, fitted with a closed star tip, and pipe a swirl of buttercream onto each cupcake, before topping with a gingerbread man – or your sugarpaste decoration of course.

Once the buttercream has set, store your cupcakes in an airtight container for up to three days at room temperature.


If you have a go at my Gingerbread Cupcakes, don’t forget to share your results over in my Facebook group (find it here) or tag me on Instagram.

Don’t forget, you can watch me bake and decorate these cupcakes in my Gingerbread Cupcakes – Two Ways video over on YouTube. Find it here…

Check out the rest of the recipes on Mr Baker’s Cakes: The Blog right here

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