Gingerbread Cupcakes

Rated 3.3 stars by 18 users

Author:

Jessica Gray

Perfectly fluffy ginger cupcakes with a maple cream cheese buttercream.

Ingredients

Cupcakes

125g soft butter
1/2 cup brown sugar
1/3 cup golden syrup
2 eggs
1.5 cup flour
1 tbsp Ginger Spice
Pinch of Bakers Salt Blend
1 tsp baking powder
1/2 tsp baking soda
1/2 cup milk

Icing

125g butter room temp
125g cream cheese room temp
2 tbsp Maple Syrup
1 tsp vanilla
3.5 cups icing sugar

Directions

Preheat oven to 180C Fan Bake
Add butter, brown sugar and golden syrup to a bowl and beat for 2 minutes
Beat in eggs one at a time and beat for one minute until fluffy.
Scrap down the sides of the bowl and add flour, baking powder, baking soda, bakers blend and ginger spice.
Mix until just starting to combine and then pour in the milk and mix on low to medium speed for 30 seconds.
Line a muffin tray with cupcake liners and fill each cupcake case 3/4 full.
Bake for 18 minutes.
Allow to cool completely before icing.
To make the icing add the soft butter and cream to the bowl of a mixer with vanilla and maple syrup, cream for one minute on high.
Next add the icing sugar one cup at a time and continue to cream on a medium high speed, once all the icing sugar has been added beat for 3mins until smooth and fluffy.
Pop the icing into the fridge if it feels too soft. Pipe icing onto fully cooled cupcakes and serve.

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February 13, 2024 Jessica Gray

Gingerbread Cupcakes

Name: Gingerbread Cupcakes
Ingredients: 125g soft butter; 1/2 cup brown sugar; 1/3 cup golden syrup; 2 eggs; 1.5 cup flour; 1 tbsp Ginger Spice; Pinch of Bakers Salt Blend; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 cup milk; 125g butter room temp; 125g cream cheese room temp; 2 tbsp Maple Syrup; 1 tsp vanilla; 3.5 cups icing sugar

Perfectly fluffy ginger cupcakes with a maple cream cheese buttercream.

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Gingerbread Cupcakes

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