We have taken a simple, but lightened up, cupcake recipe and added the two best Christmas spices, ginger and cinnamon, to make some Christmas Gingerbread Cupcakes that the whole family will love. It wouldn't be Christmas without some kind of gingerbread recipe would it?
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
These gingerbread cupcakes are a must at Christmas time. Subtle notes of cinnamon and ginger, these are spiced to perfection and make a delicious healthier Christmas cupcake.
Topped with a creamy icing and some festive faces, these would be great at a kids Christmas party!
We also gave these a little lighter twist, as Christmas can already be full of indulgence. Thanks to a couple of healthy swaps (like using Greek yogurt), these are just 204 calories per cupcake.
Looking for more gingerbread recipes? Try our Healthy Gingerbread Cake, easy Gingerbread Protein Balls, delicious Gingerbread Pancakes, 3 Ingredient Gingerbread Truffles or our impressive Gingerbread Baked Oats.
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour - We used plain flour (all purpose flour). To make these gingerbread cupcakes gluten free, swap it for your favourite brand of gluten free flour.
- Butter - We used unsalted butter for this recipe.
- Egg
- Sugar - We used caster sugar and light brown sugar. The caster sugar adds some crunch and the brown sugar gives a caramel flavour.
- Yoghurt - We like to add this to baked goods where we can, as it helps to make them light and fluffy. This also replaces some of the butter too.
- Vanilla
- Milk
- Ground cinnamon and Ginger Feel free to adjust them depending on how much you like those flavours.
Variations
There are not too many ways you can change these up, but we sometimes add chocolate chips which the kids LOVE. Milk, dark or even while chocolate chips work well. You could even add little pieces of fudge too.
How to make Gingerbread Cupcakes
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
- Step 1: In a large mixing bowl, add the butter, and sugars.
- Step 2: Add the milk, egg, yogurt and vanilla. Beat together until a smooth batter is formed.
- Step 3: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt. Pour the wet ingredients into the dry ingredients and mix well.
- Step 4: Divide the batter between cupcake cases in a muffin tin.
- Step 5: Put into the oven and bake for 25 minutes.
- Step 6: Cool on a wire rack. Top with your favourite frosting (optional; not included in nutritional values).
Pro Tip
Don't overfill your cupcake cases. They should only be about ¾ full.
Healthy Swap
Cupcakes are never going to be the most nutrient dense food in the world, but we have made a little lighter swap. We used Greek yogurt to replace some of the butter and you can use a sugar alternative too.
Whilst you don't have to ice them, we thought that seeing as it is Christmas we would treat ourselves to some traditional frosting, but you could always just top it with some Greek yogurt to keep it lighter.
Dannii's Top Tips
- Add some chocolate chips for a ginger and chocolate combination.
- To ensure that your cakes are cooked all the way through and don't burn either, use an oven thermometer to make sure it gets to the correct temperature for the recipe.
- Don't over-mix your batter, as this can cause the cakes not to rise.
- This recipe is for just the cupcakes. Feel free to top it with your favourite frosting like chocolate buttercream or cream cheese frosting.
- To keep with the ginger theme, use ginger icing.
- For some extra cute decoration, add a mini gingerbread man.
Frequently Asked Questions
You can store these in an airtight container at room temperature for up to 3 days. They will keep in the refrigerator for up to 5 days, but we don't like the change of texture when they are in the fridge.
You can store the un-iced cupcakes. Individually wrap them and then put them in a freezer bag and they will keep for 2 months.
You can swap the flour for gluten free flour, but it will change the texture.
More Christmas Dessert Recipes
If you've tried this Christmas gingerbread cupcake recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Gingerbread Cupcakes
Ingredients
- 110 g (1 cups) Plain flour
- 60 g (2 oz) Butter - unsalted
- 1 Egg
- 50 g (0.5 cups) Caster sugar
- 15 g (1.25 tablespoon) Light brown sugar
- 60 g (0.25 cups) Greek yogurt
- 1 teaspoon (1 teaspoon) Vanilla extract
- 2 tablespoon Skimmed milk
- 0.25 teaspoon (0.25 teaspoon) Sea salt
- 0.5 teaspoon Baking powder
- 0.5 teaspoon (0.5 teaspoon) Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ground ginger
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large mixing bowl, add 60 g Butter, 50 g Caster sugar and 15 g Light brown sugar.
- Add 2 tablespoon Skimmed milk, 1 Egg, 60 g Greek yogurt and 1 teaspoon Vanilla extract. Mix together until a smooth batter is formed.
- In a separate bowl, mix together 110 g Plain flour, 0.5 teaspoon Baking powder, 0.5 teaspoon Baking soda, 1 teaspoon Cinnamon, 1 teaspoon Ground ginger and 0.25 teaspoon Sea salt.
- Pour the wet ingredients into the dry ingredients and mix well.
- Divide the batter between the cupcake cases.
- Put into the oven for 25 minutes.
- Cool on a wire rack. Top with your favourite frosting (optional)
Recipe Tips
- Add some chocolate chips for a ginger and chocolate combination.
- To ensure that your cakes are cooked all the way through and don't burn either, use an oven thermometer to make sure it gets to the correct temperature for the recipe.
- Don't over-mix your batter, as this can cause the cakes not to rise.
- This recipe is for just the cupcakes. Feel free to top it with your favourite frosting like chocolate buttercream or cream cheese frosting.
- To keep with the ginger theme, use ginger icing.
- For some extra cute decoration, add a mini gingerbread man.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Jayne says
I honestly have no idea how you find the time to make all these things. They look so delicious - perfect for popping in the freezer to eat over Christmas. Yummy.
Hope you guys at HHH HQ have a wonderful Christmas.