Spicy gingerbread cupcakes w/ maple buttercream recipe

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With winter finally upon us I thought it was high time to do some of my favourite baking. I love all of the spices and flavours associated with the cooler months and keep dreaming  up cupcake recipes that I will be trying over the coming weeks. I actually made these cupcakes as Mother’s Day gifts. I wanted to bless some special mothers in my life with  home baked goodies on a recent trip away. I love the sweet ginger heart cookies on top of these moist and spicy cupcakes. They are super easy to make, adding a delightful touch to your gift box.  Any gingerbread biscuit recipe will do, but I have included the recipe I used here.  You can also change the shape of the cookie to suit any theme.

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Spicy Gingerbread Cupcakes with Maple Buttercream
Yields 18
A moist, spicy cupcake which is the perfect winter treat.
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  1. 2 eggs, lightly beaten
  2. 1 teaspoon vanilla extract
  3. 1 cup vegetable oil
  4. 1 cup sour cream
  5. 2 tablespoons golden syrup
  6. 3/4 cup warm water
  7. 2 cups plain flour
  8. 1 teaspoon baking powder
  9. 1 teaspoon bi carb soda
  10. 1 cup brown sugar
  11. 1/2 cup castor sugar
  12. 1 tablespoon finely grated fresh ginger
  13. 1 tablespoon ginger spice
  14. 1 teaspoon cinnamon
  15. 1 teaspoon mixed spice
  16. 1/2 teaspoon allspice
  17. 1/4 teaspoon nutmeg
  18. 1/4 teaspoon clove spice
  1. Preheat oven to 180 celcius
  2. Line two muffin trays with 18 cupcake papers
  3. Using a hand whisk, mix together eggs and vanilla extract in a medium bowl.
  4. Add oil, sour cream and golden syrup
  5. Carefully stir in warm water. Set aside
  6. In a large bowl, sift flour, bi carb soda and baking powder
  7. Add brown and castor sugar.
  8. Add spices and whisk until well combined
  9. Carefully pour wet mixture into dry mix and hand whisk until well combined
  10. Scoop batter into prepared cupcake papers until each is about 2/3 full
  11. Bake in moderate oven for 18 minutes or until firm to touch and slightly brown on top
  12. Place on wire rack to cool before frosting with Maple cream cheese buttercream
Maple Cream Cheese Buttercream
  1. 125g butter at room temp
  2. 125g cream cheese at room temp
  3. 1 teaspoon vanilla extract
  4. 1/4 cup pure maple syrup *see note
  5. Approx 2 - 3 cups Icing mixture **see note
  6. Wilton Icing Whitener (optional)
  7. dashings of pure cream to bring frosting to desired consistency
  1. Using an electric mixer on medium speed, mix butter for a few minutes until light and creamy
  2. Add cream cheese. Mix another minute or so until light and fluffy
  3. Add vanilla extract
  4. Turn mixer onto low and gradually add icing mixture, about half a cup at a time
  5. As mixture gets thick, add maple syrup
  6. Continue adding icing mixture and cream as needed to get to desired consistency
  7. Pipe onto cupcakes and top with gingerbread cookie
  1. * I prefer using pure maple syrup for the icing, but maple flavoured syrup will work just as well.
  2. ** This recipe makes a large batch of cupcakes and therefore uses a lot of icing sugar. You can use pure icing sugar, but I prefer using icing mixture, as it is softer and doesn't need sifting. By adding small amounts of icing mixture at a time you will see how much you will need. It does vary, so just keep adding until you reach the desired consistency.
Mama Bear's Kitchen http://mamabearskitchen.com.au/

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Gingerbread Cookies Recipe
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  1. 125g butter
  2. 1/2 cup golden syrup
  3. 1/2 cup brown sugar
  4. 1 egg yolk
  5. 2 tablespoons ground ginger
  6. 2 teaspoons mixed spice
  7. 1 teaspoon bicarb soda
  8. 2 1/2 cups plain flour, sifted
  1. Preheat oven to 160 C
  2. Line baking tray with baking paper
  3. Combine butter, golden syrup and brown sugar into small saucepan and melt on stove
  4. Move from heat and cool
  5. Stir in egg yolk and remaining dry ingredients to form a soft dough.
  6. Turn out onto plastic wrap and press into flat disc. Place in fridge for 1 hour
  7. Roll dough to 7mm / 1/4 inch thickness in between two sheets of baking paper
  8. Use cookie cutters to make shapes
  9. Place trays in fridge for 5 minutes*
  10. Remove trays from fridge and bake in moderate oven for 7 - 10 minutes or until firm
  11. Cool on tray for five minutes before moving to wire rack to cool
  12. If using heart shaped cookies, tie with string and place on top of ginger cupcakes or sandwich two biscuits together with Maple cream cheese frosting
  1. * Putting the cut cookies into the fridge for five minutes before baking helps to keep the shapes firm.
Mama Bear's Kitchen http://mamabearskitchen.com.au/

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