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.
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)
Notes
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.