Gingerbread Cupcakes

Gingerbread Cupcakes with Cream Cheese Frosting

Spice up your life with these beautiful cupcakes, they are sweet, spicy and the cream cheese frosting makes them delicately delicious. The perfect way to get cosy with a cuppa’ this Autumn.


  • 75g unsalted butter, softened
  • 100g caster sugar
  • 125ml black treacle
  • 1 large egg
  • 1 large egg yolk
  • 175g all-purpose flour, or plain flour
  • 1tbsp cocoa powder
  • 1 1/4tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2tsp ground allspice
  • 1/2tsp ground nutmeg
  • 1/4tsp salt
  • 1tsp baking soda
  • 125ml cup hot milk
  • For the Cream Cheese Frosting:
  • 1/2 cup / 113g unsalted butter – softened
  • 226g cream cheese softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups/500g icing sugar


  1. Preheat the oven to 175˚C/165˚C fan-assisted oven/350˚F/Gas Mark
  2. Pop some cupcake cases in a cupcake tin
  3. In a large bowl, cream together the butter and sugar with an electric whisk, add the treacle and the egg and egg yolk and mix until combined
  4. In a separate large bowl, sift in the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt
  5. Carefully heat up the milk but be careful not to boil it, and then dissolve in the baking soda into the milk
  6. Add the flour mixture to the creamed butter mixture and stir until just combined, do not over mix this
  7. Stir in the hot milk mixture
  8. Spoon the batter evenly into the cases, and place in the oven
  9. Bake for 20 mins or until slightly springy to the touch
  10. Depending on your oven, the time can vary be sure to check it regularly
  11. You can place a tray or similar on the top shelf of the oven with the cupcake mixture on the middle shelf of your oven to stop them browning too much on the top if necessary
  12. Allow to cool for a few minutes in the pan and transfer to a wire rack to cool
  13. While the cupcakes are cooling, it’s time to prepare the frosting, combine butter and cream cheese in the bowl with an electric mixer and beat until creamy and lump-free
  14. Add vanilla extract and salt and stir well to combine
  15. With a mixer on low, gradually add icing sugar until completely combined. (If you plan on piping your cupcakes with a small tip, sieve in the icing sugar.)
  16. Once the cupcakes are completely cooled, you can frost your cupcakes. We recommend piping the frosting, but you can decorate your cupcakes however you want
  17. Good luck, we can’t wait to see your creations!