Festive Gingerbread Cupcakes

Blogmas is well and truly underway now, we’re 5 days in and only 20 days away from the big day. I REPEAT WE ARE ONLY 20 DAYS AWAY FROM CHRISTMAS!! I’m still in denial that we are already in December, but I really should get out of that mind set and probably start wrapping some presents soon.

The smell of gingerbread is always one that I will associate with the festive period, there’s definitely something kind of nostalgic about the smell. In true Christmas style, for todays Blogmas post I’ve got the ultimate Gingerbread Cupcake recipe; topped with mini gingerbread men, cinnamon flavoured icing and a sprinkle of honeycomb – basically a cupcake recipe with anything remotely festive thrown in!

December is a crazy month for us all so finding the time to bake can be tricky, but there’s something about baking festive treats that really takes me back to my childhood, so it’s always nice to squeeze in some festive bakes whilst I’m back from university. I remember so clearly baking ginger biscuits with my Dad around Christmas time, we had perfected the best ginger biscuit recipe, that I’m pretty sure I could dig out from somewhere. What better way to kick off a few baking posts with a gingerbread themed one, of course cupcakes, whats not to like!

So I actually found this recipe from the Good Food Channel, and I can hands down say that it is one you all need to try! One that that couldn’t not share with you all! Let’s cut the rambling and get straight on with this mouth watering recipe!


For the cupcakes: 

  • 150 g butter, room temperature
  • 150 g soft brown sugar
  • 3 eggs
  • 150 g self-raising flour
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • Pinch freshly grated nutmeg
  • 1 tbsp milk

For the frosting: 

  • 200 g butter, at room temperature
  • 50 g soft brown sugar
  • 3 tbsp milk
  • 200 g icing sugar
  • Pinch ground cinnamon



1. Preheat the oven to 180C/160C fan/ gas 4.

2. Cream together the butter and sugar until light and fluffy.

3. Sift the flour together with the spices.

3. Gradually mix the eggs into the creamed butter and sugar alternating with the flour to stop the mix from curdling. Finally, stir through the milk.

4. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

5. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

6. For the frosting: while the cupcakes are cooking place 50 grams of the butter in a pan with the brown sugar and cook over a low heat until melted. Add 2 tablespoons of the milk and stir to form a thick glossy toffee sauce. Leave to one side to cool to room temperature.

7. In a large mixing bowl beat the butter until smooth, then start to sift in the icing sugar, stirring regularly. Add the toffee sauce and stir until thoroughly incorporated. Add a splash more of milk if the mixture seems too thick – the frosting should be light and creamy.

8. Put the frosting in a piping bag and pipe onto the cupcakes. Sprinkle with ground cinnamon before serving.

9. To decorate: I couldn’t resist getting a bit creative with the decorating of the cupcakes. I picked up these super cute mini gingerbread men that look absolutely adorable on top of the cupcakes. Honeycomb is another flavour I associate with Christmas, one that I also think goes particularly well with gingerbread. So I have crushed up a crunchy bar and sprinkled on top for that extra festive touch. If you’re feeling extra Mary Berry, you can make your own honeycomb for this step!


For a first try at this recipe, I think I did a pretty good job of it! It was a very easy one to follow and I managed to not burn them, nor did I give anyone food poisoning, thats a good thing right?! I also couldn’t resist the festive cupcake cases, I really didn’t need to spend £5 on cases that I will only ever get out of the cupboard once a year, but they were too pretty to say no to!

What’s your favourite baking recipe around the festive period?!

All my love,

Han xx


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