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Gingerbread Cupcakes

Gingerbread Cupcakes

These gingerbread cupcakes are the perfect recipe to get you into the holiday spirit! They have ginger and cinnamon spiced sponge with a gingerbread crumb buttercream. Crowned with a little gingerbread man, these gingerbread cupcakes are the perfect christmas cupcake!
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 20 minutes
Total Time 1 hour
Course Dessert
Servings 8 cupcakes

Ingredients
 
 

  • 170 g Flour plain, white, all-purpose
  • 1 tablespoon Apple cider vinegar
  • 160 ml Almond milk unsweetened
  • 130 g Sugar white, caster, super-fine
  • ¾ teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 90 ml Vegetable/ coconut oil
  • 1 teaspoon Ginger ground
  • 1 teaspoon Nutmeg ground
  • 1 teaspoon Cinnamon ground

For the icing

  • 240 g Butter
  • 300 g Icing sugar
  • 1 teaspoon Vanilla extract
  • 50 g Gingerbread biscuits (or ginger nut)

For the decoration

  • 8 Mini gingerbread men

Instructions
 

  • Pre-heat your oven to 180°C/ 356°F. Get 8 cupcake cases ready in a baking tray.
  • Whisk milk and apple cider vinegar in a bowl. Once curdled, add your oil and sugar. Combine. In a separate bowl, sieve the flour, baking powder, soda, salt, ginger, cinnamon + nutmeg and combine. Spoon your dry ingredients into your milk mixture, whisking as you go.
  • Spoon the batter into cases evenly. Place in the oven for 20 minutes. After the 20 minutes, take your cupcakes out of the oven and leave to cool (you can leave them overnight in an airtight container if you wish).
  • Place the butter into a standing mixer. Beat on a medium-high speed for around 3 minutes, creaming the butter. Add the icing sugar and vanilla extract. Beat on a medium-high speed for a further 5 minutes. The icing should become white in colour and smooth. At this stage, you may need to add some water to soften the icing. Add this 1 teaspoon at a time and beat. If you want your icing to be extra gingerbread-y, add some spices at this stage (e.g. ginger/ cinnamon).
  • Once your icing is ready, mix your crushed gingerbread biscuits in until fully combined. Then, place the gingerbread buttercream icing into a piping bag with your chosen nozzle attached.
  • Once the cupcakes are cool, pipe your icing onto the sponge. Then, add a mini gingerbread man on top. Enjoy!
Keyword ginger cake, ginger cupcakes, gingerbread, gingerbread cake, gingerbread cupcakes
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