If you’re ready to fill your kitchen with the warm, inviting scent of holiday spices and enjoy a treat that’s both comforting and delightful, this Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe is exactly what you need. These cupcakes are tender and perfectly spiced, paired with a luxuriously creamy cinnamon buttercream that has just the right balance of sweetness and spice. Whether you’re baking for a festive gathering or simply want to treat yourself, this recipe will quickly become a favorite to bake again and again.
Ingredients You’ll Need
Every ingredient in this Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe plays a critical role in building that perfect holiday flavor profile and scrumptious texture. From the mix of warm spices to the richness of butter and treacle, each element comes together simply yet beautifully.
- Plain (all-purpose) flour: Provides the structure and lightness for the cupcakes.
- Cornflour (cornstarch): Adds a tender crumb and softness to the cupcakes.
- Baking powder: Helps the cupcakes rise to fluffy perfection.
- Ground cinnamon, ginger, nutmeg, and allspice: The essential spices that create that classic gingerbread warmth and seasonal charm.
- Salt: A pinch highlights and balances the sweetness and spices.
- Dark brown sugar: Adds moisture and a deep caramel-like sweetness.
- Unsalted butter: For richness and a melt-in-your-mouth texture.
- Eggs: Bind the batter and provide lift and moisture.
- Treacle (or molasses): The star ingredient contributing that iconic gingerbread flavor and moistness.
- Vanilla extract: Offers a subtle floral undertone that complements the spices.
- Whole milk: Keeps the batter smooth and tender.
- Caster (superfine) sugar: Perfect for a smooth and creamy buttercream frosting.
- Additional cinnamon and salt for the buttercream: Boosts flavor and depth.
- Decorations of your choice: Fun final touches like sprinkles or mini cookies to personalize your cupcakes.
How to Make Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Step 1: Prepare the Dry Ingredients
Start by sifting together the flour, cornflour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. This step makes sure all the spices and leavening agents are evenly distributed, setting a solid base for your cupcake batter.
Step 2: Cream Butter and Sugar
Beat softened butter with the dark brown sugar until the mixture is light and creamy. This ensures the cupcakes will have a tender crumb and rich flavor. Adding your eggs one at a time while continuing to beat helps build a fluffy batter by trapping air.
Step 3: Add Treacle and Vanilla
Mix in the treacle and vanilla extract thoroughly. These ingredients introduce that classic deep molasses flavor and aromatic sweetness unique to gingerbread treats.
Step 4: Combine Dry and Wet Ingredients
Add half of the dry ingredients on low speed to avoid overmixing, followed by the milk to keep the batter moist, and then fold in the remaining dry ingredients gently with a spatula. This technique keeps the cupcakes light without sacrificing richness.
Step 5: Bake the Cupcakes
Divide the batter evenly into cupcake cases, filling each about two-thirds full for just the right rise without spilling over. Bake at 180°C (320°F) for roughly 18-22 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 6: Make the Cinnamon Buttercream
While the cupcakes bake, whisk together milk, flour, and vanilla in a small pan over low heat until thickened to a paste. Cool it thoroughly to room temperature to avoid melting the butter when combined. Beat butter and caster sugar until creamy, then add cinnamon and salt. Incorporate the paste one spoonful at a time, beating well between additions, until the frosting reaches a fluffy, whipped cream-like texture.
Step 7: Frost and Decorate
Once the cupcakes have cooled completely, pipe the cinnamon buttercream onto each and decorate with your chosen sprinkles, mini cookies, or any festive topping to add charm and a bit of fun.
How to Serve Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
Garnishes
Adding decorations like gingerbread men cookies, cinnamon sticks, or a light sprinkle of festive colored sugar can elevate the presentation and add texture. These garnishes invite curiosity and make the cupcakes irresistible at any holiday table or celebration.
Side Dishes
These cupcakes pair wonderfully with a cozy cup of spiced chai tea, hot chocolate, or freshly brewed coffee. For a holiday spread, consider serving alongside a fruit compote or crisp apple slices to complement the warm spices.
Creative Ways to Present
Try arranging the cupcakes on a tiered cake stand with fairy lights woven around it for a magical effect. Wrapping each cupcake in parchment paper tied with rustic twine makes for an adorable gift or party favor. Or, serve them on a wooden board with seasonal fruits and nuts for a rustic, welcoming vibe.
Make Ahead and Storage
Storing Leftovers
Store leftover gingerbread cupcakes in an airtight container at room temperature for 2-3 days to keep the frosting fresh and the cake moist. Make sure they have cooled completely before sealing to avoid condensation.
Freezing
Both the cupcakes and the cinnamon buttercream freeze well. For best results, freeze the unfrosted cupcakes in a single layer, then thaw and frost just before serving. You can also freeze the frosting in a sealed container and whip it again before using.
Reheating
If you’d like to warm your cupcakes slightly, heat them gently in the microwave for 10-15 seconds. Avoid overheating, especially with the frosting on, to prevent melting or separation. A slight warmth enhances the spices’ aroma beautifully.
FAQs
Can I substitute treacle with molasses in this recipe?
Absolutely, molasses is an excellent substitute for treacle and will deliver that signature deep, rich flavor essential in gingerbread. Just use the same quantity and expect equally delicious results.
Is it possible to make the cupcakes gluten-free?
Yes, you can try a gluten-free flour blend to replace the plain flour and cornflour. However, texture might vary slightly. It’s best to test the blend beforehand or add a binding agent like xanthan gum for the best outcome.
Can I make the cinnamon buttercream frosting dairy-free?
Definitely! Use a dairy-free butter alternative and plant-based milk to prepare the frosting. Keep the ratios similar and ensure the butter substitute whips nicely for that creamy texture.
How long will the cupcakes stay fresh once frosted?
Once frosted, it’s best to keep the cupcakes refrigerated and consume within 2-3 days. Bring them to room temperature before serving to enjoy the frosting at its best consistency and flavor.
Can I use this recipe to make a gingerbread cake instead?
Yes, the batter works well for a cake tin too. Just adjust the baking time accordingly—usually about 30-40 minutes at the same temperature—testing with a toothpick for doneness.
Final Thoughts
There’s something truly special about sharing a batch of freshly baked Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe with friends and family. This recipe brings festive warmth and a touch of sweetness to every occasion, promising smiles and happy memories with every bite. I can’t wait for you to try it and make it your own cherished holiday tradition.
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Gingerbread Cupcakes with Cinnamon Buttercream Frosting Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
Description
Delight in the festive flavors of these Gingerbread Cupcakes topped with a creamy Cinnamon Buttercream Frosting. Perfectly spiced and moist, these cupcakes capture the essence of holiday baking, making them an irresistible treat for any occasion.
Ingredients
For the Gingerbread Cupcakes
- 195 g plain (all-purpose) flour (1 ½ cups / 6.9 oz)
- 25 g cornflour (cornstarch) (1 oz)
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon salt
- ½ cup dark brown sugar, packed (100 g / 3.5 oz)
- 115 g unsalted butter, softened (½ cup / 1 stick / 4 oz)
- 2 large eggs, room temperature
- ⅓ cup treacle (or molasses) (80 ml)
- 1 teaspoon vanilla extract
- ⅓ cup whole milk, room temperature (80 ml)
For the Cinnamon Buttercream Frosting
- 1 cup milk (250 ml)
- 3 tablespoons plain (all-purpose) flour
- ½ tablespoon vanilla extract
- 225 g unsalted butter, softened (2 sticks / 1 cup / 8 oz)
- 1 cup caster (superfine) sugar (200 g / 7 oz)
- Pinch of salt
- 1 teaspoon ground cinnamon
- Decorations of your choice – sprinkles, mini cookies, cachous
Instructions
- Preheat and prepare muffin tray: Preheat your oven to 180°C (320°F) or 160°C fan oven. Line a 12-hole muffin tray with large cupcake cases to get ready for baking.
- Sift dry ingredients: Sift together the plain flour, cornflour, baking powder, ground cinnamon, ginger, nutmeg, allspice, and salt. Mix them well and set this dry mixture aside.
- Beat butter and sugar: In a mixing bowl, beat the softened butter and dark brown sugar together until the mixture is light and creamy, ensuring a smooth texture.
- Add eggs, vanilla, and treacle: Incorporate the eggs one at a time into the butter-sugar blend, beating well after each addition. Then add vanilla extract and treacle, beating again to combine thoroughly.
- Combine wet and dry ingredients: Add half of the sifted flour mixture and beat on a very low speed until almost combined. Then pour in the whole milk and mix just until combined. Add the remaining flour mixture and gently fold in with a spatula, taking care not to overmix the batter.
- Fill cupcake cases and bake: Divide the batter equally among the 12 cupcake liners, filling each approximately two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with a few crumbs. Remove and let the cupcakes rest; they will continue cooking slightly with residual heat.
- Cool cupcakes: Transfer the cupcakes onto a wire rack and allow them to cool completely before applying frosting.
- Prepare cinnamon buttercream – thicken paste: While cupcakes bake, whisk together the milk, flour, and vanilla in a small saucepan. Heat over low heat, whisking continuously until the mixture thickens into a very thick paste.
- Cool the paste: Pour the thickened paste into a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Allow to cool to room temperature, optionally refrigerating briefly to speed the process but ensuring it returns to room temperature before use.
- Beat butter and sugar for frosting: Once the paste is cool, beat the softened butter and caster sugar in a bowl for about 5 minutes until very creamy, scraping down the sides as needed.
- Incorporate cinnamon and salt: Add ground cinnamon and a pinch of salt to the butter-sugar mixture and beat to combine.
- Add thickened paste to buttercream: Gradually add the cooled thickened paste to the buttercream, one large spoonful at a time, beating well between additions. Continue beating for 5-7 minutes until the frosting achieves a fluffy, almost whipped cream consistency. If it appears to separate initially, persist with beating.
- Pipe and decorate: Transfer the cinnamon buttercream to a piping bag fitted with a star tip. Pipe generously onto the cooled cupcakes and decorate as desired with sprinkles, mini gingerbread cookies, or cachous.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for smooth batter and frosting consistency.
- Be careful not to overmix the batter once the flour is added, to keep the cupcakes tender.
- The cupcakes will continue cooking slightly after removal from the oven due to residual heat; avoid overbaking.
- Covering the thickened milk paste closely with plastic wrap prevents an unwanted skin, ensuring smooth buttercream texture.
- If the frosting looks separated at first, keep beating as it will come together with time.
- Use an ice cream or cookie scoop to portion batter evenly and keep cupcakes uniform in size.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: Western / American
