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?
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.
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.
If you are looking for another ginger packed bake, then why not try our Healthy Gingernut Biscuits.
Why should you try it?
- A delicious festive treat - We are all about the baking at Christmas time and this is one of our favourites. The combination of ginger and cinnamon just screams Christmas!
- Low in calories - Thanks to a couple of healthy swaps (like using Greek yoghurt), these are just 204 calories a cupcake.
- Kids love making them - These are so easy to make, that kids can do most of it themselves. They will love mixing everything up and then licking the bowl and spoon.
Step by step
One: In a large mixing bowl, add the butter, and sugars.
Two: Add the milk, egg, yoghurt 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 in to the dry ingredients and mix well.
Four: Divide the batter between the cupcake cases.
Five: Put in a preheated oven at 200°C/400°F/Gas 6, 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.
I mean, 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 yoghurt to keep it lighter.
What to serve with Gingerbread Cupcakes
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
More Christmas dessert recipes
Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds).
Click here to sign up.
If you’ve tried these gingerbread cupcakes, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
DON’T FORGET TO RATE THE RECIPE ↓
- 110 g plain flour
- 60 g unsalted butter
- 1 medium egg
- 50 g caster sugar
- 15 g brown sugar
- 60 g Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoon skimmed milk
- 0.25 teaspoon salt
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- In a large mixing bowl, add the butter, and sugars.60 g unsalted butter, 50 g caster sugar, 15 g brown sugar
- Add the milk, egg, yogurt and vanilla. Beat together until a smooth batter is formed.1 medium egg, 60 g Greek yogurt, 2 tablespoon skimmed milk, 1 teaspoon vanilla extract
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt. Pour the wet ingredients in to the dry ingredients and mix well.110 g plain flour, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon ground ginger, 0.25 teaspoon salt
- Divide the batter between the cupcake cases.
- Put in a preheated oven at 200°C/400°F/Gas 6, for 25 minutes.
- Top with your favourite frosting (optional)