Gingerbread Cupcakes

4.93 from 63 votes

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.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: American, British

Allergen: Dairy, Eggs, Gluten

Diet: Vegetarian

Servings: cupcakes

Calories: 204kcal

Author: Dannii

Ingredients

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

UK Metric Measures - US Customary Measures

Instructions

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)

Nutrition