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.
If you are looking for some more Christmas bakes, then why not try our Gingerbread Baked Oats, Healthy Gingernut Biscuits, Cranberry Oatmeal Cookies, Puff Pastry Mince Pies, or Cinnamon Biscuits.
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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 (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.
Gingerbread Cupcake 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 - Step by Step
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 the cupcake cases.
- Step 5: Put into the oven for 25 minutes.
- Step 6: Top with your favourite frosting (optional; not included in nutritional values).
Top Tip
Don't overfill your cupcake cases. They should only be about ¾ full.
Christmas Flavours
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.
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.
Serving Suggestions
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.
Extra 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 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
If you’ve tried these Christmas ginger cupcakes, 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.
- 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
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.
lacey@fairytalesandfitness.com says
These are so festive....yum! I like how you replace some butter w yogurt. A great healthy swap.
Amrita says
Delicious recipe.I love everything gingerbread. My daughter has a great time baking them. Will make these again.
Manali@CookWithManali says
so perfect for the holidays! Love!
Sheri says
I would not be able to say no to these. I try to resist sweet things, but no matter how hard I try, when they look this good, I have no choice but to eat, one or two, ok....maybe maybe four. :-)
ellen best says
These were scrumptious.
Charlotte says
These sound and look amazing! I love gingerbread and I love cupcakes! :) x
Emma says
I love cinnamon and ginger so these were right up my street! Thanks for sharing the recipe.
Rachelle @ Beer Girl Cooks says
OMG the quality control here results in too many calories for me! These cupcakes look so good! Love gingerbread everything!
Nayna Kanabar says
These cup cakes look really Christmassy in flavours, they would be perfect for Christmas breakfast.
Rachel says
Now these do look and sound just absolutely delicious I have to admit x
Gail Palmer says
They are the only spices we use too and they are worth the little bit of extra money. We actually just made a batch of mulled wine with them.
Your cupcakes look amazing. Like something from a Christmas magazine.
Caroline says
My little ones are going to have so much fun making (and eating) these. What is the icing?
melissa major says
These were the perfect cupcakes for Christmas.
ellie says
mmmm gingerbread cupcakes and mulled wine sounds like the perfect evening in by the fire! I haven't made cupcakes in years but these look so delicious!
Sheila Schweiger-Rhodes says
These look amazing! I love the idea of trading the greek yogurt for butter. I bet they are really moist too! Thank You for sharng!