We have taken a simple, but lightened up, cupcake recipe and added our two favourite 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?
About this Gingerbread Cupcake Recipe
Cupcakes always go down well, at least in our house they do, and these gingerbread cupcakes are a must at Christmas time. Subtle notes of cinnamon and ginger, these are spiced to perfection and make a delicious Christmas cupcake.
Topped with a creamy icing and some festive faces, these would be great at a kids Christmas party! These are a great way to create some festive memories and traditions that hopefully they will carry on with their own children too.
Feel free to add some extra cinnamon and ginger if you want it more warming and Christmassy.
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 yoghurt), these are just 204 calories per cupcake.
Ingredients and substitutions
- Flour - We used plain (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. It will need to be softened if it has been kept in the fridge.
- Egg - We used medium sized eggs and make sure they are room temperature before baking.
- Sugar - We used caster sugar and light brown sugar. The caster sugar adds some crunch and the brown sugar gives a caramel flavour.
- Yogurt - 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 - This adds a lovely warmth to the cupcakes. Vanilla brings out the other flavours.
- Milk - This helps to loosen the mixture a little.
- Salt - Just a pinch brings out the sweetness of the ginger cupcakes.
- Baking powder and Baking soda - These help the gingerbread cakes to rise and make them nice and fluffy.
- Cinnamon and Ginger - The main flavours in these Christmas cupcakes. Feel free to adjust them depending on how much you like those flavours.
A full ingredients list with measurements is in the recipe card below.
How to make gingerbread cupcakes - Step by step
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6
One: In a large mixing bowl, add the butter, and sugars.
Two: Add the milk, egg, yogurt and vanilla. Beat together until a smooth batter is formed.
Three: 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.
Four: Divide the batter between the cupcake cases.
Five: Put into the oven for 25 minutes.
Six: Top with your favourite frosting (optional; not included in nutritional values)
You can't go through the festive period without enjoying a dessert full of some cinnamon and ginger. Not only do these Christmas cupcakes make your whole house smell amazing, but it is delicious too.
Make them extra festive by baking them in some Christmas themed cupcake cases and then putting some cute little Christmas faces on top.
Little mini gingerbread men on top also look super cute.
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.
We think these are the perfect afternoon treat with a hot drink. Why not try one of the ones we have on the blog - here are some of our favourites:
- Cinnamon Coffee
- Slow Cooker Hot Chocolate
- Pumpkin Spice Latte
- Snowman Hot Chocolate
- Cinnamon Mocha
- Chai Tea Latte
You could also make our Hot Chocolate Station which is perfect for the festive season.
Frequently asked questions
You can store these in an air tight container at room temperature for up to 3 days. They will keep in the fridge 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
- 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
- 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.
- Top with your favourite frosting (optional)
- 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.
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.