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Gingerbread Cupcakes with Maple Cream Cheese Frosting

Festive and delicious, these Gingerbread Cupcakes are perfectly paired with a silky Maple Cream Cheese Frosting. Perfect for Christmas!
Prep Time15 minutes
Cook Time21 minutes
Course: Afternoon Tea, brunch, Christmas, Dessert, Snack
Cuisine: American, Australian
Servings: 8 cupcakes

Ingredients

Gingerbread Cupcakes

  • 150 g plain flour all purpose flour
  • ¼ tsp bicarbonate soda
  • 1 tsp baking powder
  • 1 tsp powdered ginger
  • ½ tsp cinnamon powder plus extra for sprinkling
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • 90 g unsalted butter room temperature
  • 110 g brown sugar
  • 1 egg
  • 50 g golden syrup or treacle
  • 1 tsp vanilla extract
  • ¼ cup buttermilk

Maple Cream Cheese Frosting

  • 150 g cream cheese block type, at room temperature
  • 55 g butter room temperature
  • 350 g pure icing sugar
  • 2 tbsp pure maple syrup
  • 8 mini gingerbread men, for decorating optional
Metric - US Customary

Instructions

Gingerbread Cupcakes

  • Line a cupcake pan with 8 cupcake liners
  • Pre heat your oven to 180℃ (350℉) or 160℃ fan
  • In a large bowl, whisk together the dry ingredients (excluding sugar) and set aside
  • In a medium mixing bowl, mix the butter and sugar on medium speed until creamy.  You can do this with an electric hand-held mixer, or use a stand mixer with a paddle attachment (I use a hand mixer)
  • Add the egg and mix in by hand or with a mixer on low speed, then mix through the vanilla and golden syrup
  • Add half of the flour mixture and fold through, followed by half of the buttermilk.  Repeat with the remaining half and mix until just combined
  • Using a large ice cream scoop, scoop the cupcake batter into the 8 papers
  • Bake for 21-22 minutes, until the tops spring back when touched (you can also insert a cake tester or skewer to make sure)
  • Allow to cool in the pan before moving them to a wire rack to cool completely

Maple Cream Cheese Frosting

  • Place all ingredients into a mixing bowl and use either a hand mixer or stand mixer with paddle attachment to beat the ingredients on medium-high speed for 2 minutes
  • Scoop the frosting into a piping bag fitted with a star piping tip and pipe the frosting onto each cupcake
  • Sprinkle with a little cinnamon and pop in a mini gingerbread man for decoration