Impress your guests with these Gingerbread Cupcakes with Cinnamon Buttercream

Run, run as fast as you can …

Looking for a Christmas dessert that easy to make, simple to transport and full of delicious Christmas flavour?

Recipe developer Amanda Dettrick from Let’s Make Stuff might just have hit the jackpot! Sweet, fluffy and full of Christmas spice, these yummy gingerbread cupcakes and their decadent cinnamon buttercream frosting, developed for Wiltshire, are sure to impress the festive season.

Recipe developer Amanda Dettrick from letsmakestuff_au — Recipe developer Amanda Dettrick from @letsmakestuff_au is creating Christmas magic! (Image: Supplied)

Gingerbread Cupcakes with Cinnamon Buttercream Recipe

Indulge in the warmth and nostalgia of the Christmas holidays with these adorable and delicious Gingerbread Cupcakes!

Prep Time: 25 Minutes
Bake Time: 20 Minutes
Serves: 24
Skill Level: Easy

Ingredients:

Cupcakes:

100g unsalted butter, softened
185g caster sugar
2 large eggs
200g (1 ⅓ cup) self-raising flour, sifted
1 tsp ground cinnamon
1 ½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground cloves
125ml (½ cup) milk

Cinnamon Buttercream:

250g unsalted butter, softened
450g (3 cups) icing sugar mixture, sifted
1 tsp ground cinnamon
1 tsp vanilla bean paste
Pinch salt

Method:

Step 1: Preheat oven to 160°C fan forced. Line a Wiltshire Rose Gold Muffin Pan 12 Cup with cases and set it aside.

Step 2: In a large bowl with a hand mixer (or using a stand mixer) cream together the butter and sugar until pale and fluffy (about 6 – 8 minutes). Add eggs one at a time, mixing between each addition to incorporate.

Step 3: Combine the sifted flour and spices. Add the flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until the top of the cupcakes bounce back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Step 4: To make the cinnamon buttercream place butter and vanilla bean paste in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. Sift in the icing sugar and cinnamon and fold to combine, then beat for a further 2-3 minutes.

Step 5: Transfer to a piping bag fitted with a ball tip and pipe buttercream swirls on top of the cooled gingerbread cupcakes by twisting the bag back and forth and lifting as you pipe.