• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Gingerbread Cupcakes with Biscoff Frosting

December 13, 2020 by Lucy Parissi 1 Comment

575 shares
Jump to Recipe Jump to Video

Gingerbread Cupcakes with Biscoff Frosting – these adorable gingerbread cupcakes are so easy to make, festive and delicious! Perfect for baking with the kids this Christmas.

Post may contain affiliate links. For more information, check my disclosure

gingerbread cupcake with frosting decorated by a mini gingerbread man cookie

Every December our house is take over by gingerbread everything. I bake batches and batches of gingerbread cookies, make my Gingerbread Layer Cake, gingerbread syrup and always dreaming up new gingerbread recipes.

You can say that a gingerbread cupcake recipe was long overdue! I love these fragrant buttery cupcakes filled with festive spices, topped with Lotus Biscoff frosting and decorated with mini gingerbread men!

Like a lot of my favourite cake recipes, these cupcakes are a doddle to whip up all in one bowl.

They taste delicious simply dusted with a little cinnamon or icing sugar so you could bake them as gingerbread muffins if you prefer.

HOW TO MAKE GINGERBREAD CUPCAKES

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Preheat the oven to 180°C (350°F) and line a 12 hole muffin tin with cupcake or muffin cases. Make sure all your ingredients are at room temperature so that they are easy to mix together.

STEP 2 Put the flour, sugar, baking powder, bicarbonate of soda, spices and zest in a large bowl. Stir together to combine.

STEP 2 Add the softened butter (or you can use Stork), eggs, milk, treacle (or dark molasses) and zest.

STEP 3 Start mixing on low speed to combine and gradually increase the speed until the batter is smooth. Scrape the bowl with a spatula as needed to make sure all the ingredients are well mixed in.

making gingerbread cupcake batter in a bowl

STEP 4 Divide the batter between the cupcake cases filling only 2/3 of the way. Bake for 20-25 minutes, or until the cupcakes are risen, fluffy and springy to the touch. Cool before frosting.

Gingerbread batter in cupcake cases ready for the oven

BISCOFF FROSTING

I am obsessed with all things Biscoff and this caramelly cookie spread is a perfect match for the gingerbread cupcakes. In the US you can use Trader Joe’s Speculoos cookie butter if it is easier to find.

Put all the buttercream ingredients in a mixing bowl and start mixing on low speed until combined. Increase the speed until frosting holds peaks. Transfer to a piping bag fitted with a large star tip.

beating ingredients for Biscoff frosting in a bowl

DECORATING YOUR GINGERBREAD CUPCAKES

Pipe a generous swirl of frosting over the cupcakes. Decorate with mini gingerbread cookies or festive sprinkles and enjoy! A drizzle of caramel sauce also goes down a treat.

piping frosting over gingerbread cupcakes

The cupcakes will taste best when fresh but they will keep for a couple of days in a covered container at room temperature. Add any decorations just before serving otherwise the moisture from the frosting will soften them.

Love Gingerbread? Try these popular recipes!

  • Vegan Gingerbread Cookies
  • Easy Ginger Cake
  • Vegan Chocolate Gingerbread Cake
  • Gingerbread Cookie Wreath
three gingerbread men cupcakes

YOU WILL ALSO LIKE…

  • Gingerbread Loaf Cake with Rum Glaze
  • Gingerbread Cake with Cinnamon Frosting
  • Simply the BEST Biscoff Cupcakes!
  • Gingerbread Traybake Cake
  • Homemade Biscoff Cookies (Speculoos)

HAVE YOU MADE MY GINGERBREAD CUPCAKES? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Gingerbread Cupcakes

Lucy Parissi | Supergolden Bakes
Gingerbread Cupcakes with Biscoff Frosting – these adorable gingerbread cupcakes are so easy to make, festive and delicious! Perfect for baking with the kids this Christmas.
5 from 2 votes
Print Rate
Course: Cupcakes, Dessert
Cuisine: American, British
Keyword: Gingerbread Cupcake Recipe, Gingerbread Cupcakes, Gingerbread Men Cupcakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 – 16 cupcakes
Calories: 414kcal

Ingredients

For the cupcakes

  • 165 g (1 cup + 2 tbsp) flour plain / all purpose flour
  • 165 g (¾ cup + 2 tbsp) light brown sugar
  • ½ tbsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 orange zest only
  • 100 g (¼ cup + 3 tbsp) unsalted butter softened
  • 2 tbsp treacle (molasses)
  • 3 small eggs or 2 large
  • 100 ml (scant ½ cup) milk

Biscoff Frosting

  • 115 g (½ cup) unsalted butter softened
  • 4 tbsp smooth Biscoff spread room temperature
  • 2 tbsp treacle (molasses)
  • 2 tsp vanilla extract
  • 250 g (2 cups) icing sugar powdered sugar
  • 80 ml (⅓ cup) double cream heavy cream

To decorate

  • gingerbread cookies
  • festive sprinkes

Instructions

Make the cupcakes

  • Preheat the oven to 180C | 350F. Line a 12 muffin tin with large cupcake cases.
  • Put the flour, sugar, baking powder, bicarbonate of soda, spices and orange zest in a mixing bowl (or bowl of a stand mixer). Stir together to combine.
  • Add the softened butter, treacle, eggs, and milk.
  • Start mixing on low speed to combine and gradually increase the speed until the batter is light and fluffy and completely smooth. Scrape bowl, as needed, to make sure everything is properly combined.
  • Divide the batter between 12 large cupcake cases (or up to 16 smaller ones) and bake for 20-25 minutes until cupcakes are risen, fluffy and springy to the touch. Cool before frosting.

Make the frosting & decorate

  • Put all the ingredients in a mixing bowl and sIncrease the speed until frosting holds peaks. Transfer to a piping bag fitted with a large star tip.
  • Pipe a generous swirl of frosting over the cupcakes. Decorate with mini gingerbread cookies or sprinkles and enjoy!

Video

Notes

How long will these Gingerbread Cupcakes keep?
The cupcakes will happily keep for 2-3 days at room temperature in a cake container but taste best when fresh.
 

Nutritional Info

Calories: 414kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 151mg | Potassium: 236mg | Fiber: 1g | Sugar: 42g | Vitamin A: 643IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
« Easy Vegan Nut Roast with Onion Gravy
Instant Pot Brisket with Smashed Potatoes »
Subscribe to get the all the latest tasty goodness delivered to your inbox!

Check your inbox or spam folder now to confirm your subscription.

Comments

  1. Nic says

    December 19, 2020 at 11:04 am

    5 stars
    Thanks for sharing, these look lovely to have a treat at this time of year 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Bake Yourself Happy

Eton mess Cake on a cake stand decorated with fresh berries and mini meringues
Vegan Biscoff Cake with chocolate Biscoff frosting and Lotus Biscoff drip
slice of orange drizzle cake with various citrus fruit arranged around it
Three slices of lemon drizzle traybake on a small cake stand
Slice of lemon cake decorated with lemon slices and blueberries among fresh flowers
Air fryer sponge cake with slice cut out

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook