March 30, 2026

Festive Gingerbread Cupcakes

Serves:

Cooking Time:

< 60 min

Ingredients:

Cupcakes:
100 g butter, room temperature
175 g muscovado sugar
15 ml golden syrup
5 ml vanilla essence
1 large egg
160 g cake flour
5 ml baking powder
7.5 ml ground ginger
5 ml ground cinnamon
mixed all spice
125 ml milk

Cream cheese icing:
120 g unsalted butter, room temperature
250 g LANCEWOOD® Full Fat Plain Cream Cheese
5 ml vanilla essence
750 g icing sugar, sifted

Mini gingerbread biscuits:
225 g butter, room temperature
200 g muscovado sugar
1 large eggs
170 g golden syrup
10 ml ground ginger
12.5 ml ground cinnamon
5 ml mixed all spice
5 ml baking soda
1.25 ml salt
450 g cake flour

Method

Cupcakes:

Preheat the oven to 180°C and line a muffin tray with 12 cupcake cases.
Cream the butter and sugar together until light and fluffy.
Add the golden syrup, vanilla essence and egg and beat together.
Using a separate bowl, add the flour, baking powder, ginger, cinnamon and all spice and mix together.
Gradually add the dry ingredients to the creamed mixture and beat well. Add the milk and beat until just combined.
Divide the mixture between the 12 cupcake cases and bake for 20 – 25 minutes.
Allow to cool completely.

Cream cheese icing:

Cream the butter and cream cheese together until smooth.
Add the vanilla essence and beat together.
Gradually add the icing sugar and beat until smooth.
Place into a piping bag fitted with a closed star nozzle.
Pipe a swirl onto each cupcake and decorate with a mini gingerbread biscuit.

Mini gingerbread biscuits:

Cream the butter and sugar together until light and fluffy.
Add the egg and beat together.
Add the golden syrup, ginger, cinnamon, all spice, baking soda and salt and beat together.
Add 112 g (a cup) of flour at a time, beating until just combined.
The dough will come together but will be rather soft. Do not add more flour or overwork the dough.
Divide the dough into 4 flat discs, wrap in clingfilm and refrigerate for 3 hours.
Preheat the oven to 180°C and line a baking tray. Roll out the dough on a floured surface to 2 – 3 mm thick.
Using a gingerbread cookie cutter, cut shapes and place on the baking tray.
Refrigerate again for 20 minutes.
Bake for about 10 minutes, then remove from the tray and allow to cool completely.
Place a gingerbread biscuit into each cupcake.
A fun treat to make with the kids!