Serves: 12
Preparation time: 30 mins
Cooking time: 30 mins

Gingerbread Cupcakes

A sweet and spicy alternative to mince pies

Good any time this Winter!


  • 75g unsalted butter, softened
  • 100g caster sugar
  • 125ml black treacle
  • 1 Large Baking Egg
  • 1 Large Baking Egg yolk
  • 175g all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 125ml cup hot milk


  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk


You can pick up cupcake decorations on many different sites now but we like


  1. 1. Preheat the oven to 175 degrees C.
  2. 2. Line a 12 hole muffin tin with cupcake liners.
  3. 3. Cream the butter with the sugar. Add the treacle and the egg and egg yolk.
  4. 4. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt.
  5. 5. Dissolve the baking soda in the hot milk.
  6. 6. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture.
  7. 7. Spoon the batter evenly into the liners.Bake for 20 minutes or until slightly springy to the touch.
  8. 8. Allow to cool for a few minutes in the pan and remove to a rack to cool.


  1. 1. Cream the butter until smooth, gradually add the icing sugar and continue to cream until light and fluffy. Add the vanilla and the milk and cream until combined.
  2. 2. Use a piping bag to pipe onto the cupcakes and decorate with an edible gingerbread man.