I can’t even tell you how hectic life has been recently! So my lack of posts has made me incredibly sad. I’m making it up to you today with these delicious Gingerbread Cupcakes. Tired of just making normal gingerbread? Turn it into a cupcake recipe! These moist, crumby cupcakes are a mix of warm, wintery flavours and a cool cream cheese frosting that’s not for sharing- unless you make two batches I guess! Hope you are all getting in the Christmas spirit, and if not, whip a batch of these up!

Ingredients

For the cupcakes

140g unsalted butter, softened
200g caster sugar
60g black treacle
60g golden syrup
2 large eggs
2 large egg yolks
310g plain flour
1 tbsp cocoa powder
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp baking powder
1 tsp salt
240ml hot milk

For the icing

600g icing sugar
100g unsalted butter, softened
250g full-fat Philadelphia cream cheese
1 tsp finely grated lemon zest

Method

1. Preheat the oven to 180°C, and line a muffin tray with cases.
2. Using a hand-held electric whisk or freestanding electric mixer with the paddle attachment, cream the butter and caster sugar together until pale and fluffy.
3. Add the treacle, golden syrup, eggs and egg yolks and continue mixing until all ingredients are evenly combined.
4. Sift together the flour, cocoa powder, spices, baking powder and salt.
5. Add the dry ingredients to the butter and egg mixture, mixing on a low-speed and adding in two or three batches, alternating with the hot milk.
6. Continue to mix, on a medium speed, until all the ingredients are well incorporated and the batter is smooth.
7. Divide the batter between the muffin/cupcake cases, filling each one two-thirds full. Any remaining batter can be used to fill one to four more cases in a separate tin.
8. Pop in the oven and bake for 18-20 minutes or until risen and springy to touch. Allow to cool in the tin for a short while, then remove to a wire rack to cool down completely while you prepare the icing.
9. Using the electric whisk or freestanding mixer with the paddle attachment, slowly whisk the icing sugar with the butter until no large lumps of butter remain and the mixture is sandy in consistency.
10. Add the cream cheese and mix on a medium-to-high speed until the frosting is light, fluffy and smooth. Stir in the lemon zest by hand.
11. Divide the frosting between the cold cupcakes, smoothing it on with a palette knife, and add a swirl at the top. Or you can pipe your icing on, the choice is yours!

Harriet x