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Gingerbread Cupcakes


Recipe Info

  • Servings : 6
  • Cook Time : 25m
  • Ready In : 15m

These cupcakes are so festive and packed with that irresistible gingerbread flavour.


  • 220g brown sugar
  • 3 eggs, room temperature
  • 225g plain flour
  • 1 tbsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbsps cinnamon
  • 1 tbsp ginger, freshly grated
  • 1/2 tsp ground cloves
  • 1 tsp ground cardamom
  • 1/2 tsp sea salt
  • 170g butter, melted
  • 160ml cream
  • For the Icing
  • 340g cream cheese, room temperature
  • 90g butter, room temperature
  • 160ml maple syrup
  • 150g icing sugar
  • gingerbread cookies to garnish


Step 1

Line muffin tins with baking cups. Preheat oven to 190C. Whip brown sugar and eggs together until foamy. Put flour, baking powder, bicarbonate of soda, cinnamon, cloves and cardamom into a sifter together. Sift over egg mixture. Add fresh ginger and sea salt. Gently stir to combine.

Step 2

Combine the melted butter and cream, then slowly add to the batter. Pour batter into baking cups 90% full. Bake for 20-25 minutes or until a toothpick comes out clean when inserted. Set aside to cool.

Step 3

For the icing, combine cream cheese and butter together in a mixing bowl. Beat until smooth. Add the maple syrup and icing sugar and mix until combined. Pipe it the icing onto each cupcake and top with a gingerbread cookie.

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