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Easy and sweet gingerbread cupcakes with a gingerbread sponge, ginger buttercream frosting, and the cutest decoration! Perfect Christmas cupcakes. 

Ohhhhh HELLO to my first Christmas recipe of 2021… GINGERBREAD CUPCAKES! Yes, that is right, I thought I would start off with an absolute bang and do something that I get requests for over and over all of the time… this beauty of a recipe. 

I have many gingerbread recipes on my blog such as my gingerbread loaf cake, my gingerbread millionaires shortbread, and my gingerbread trifle just to name a few… but cupcakes? Cupcakes are where it is at as they are easy, simple and delicious. 

A gingerbread cake is meant to be denser, fudgier in a way and just absolutely perfect for the colder weather… and these cupcakes emulate that exactly. The cake is not your average sponge cake with spices added in, it’s just on its own little level. 

This sponge uses butter, dark brown soft sugar, golden syrup, and black treacle melted together in a pan – this bit is important as it makes sure that everything will incorporate really well. I use dark brown soft sugar and black treacle as I want the deep flavour, but these can be switched to light brown soft sugar and just golden syrup if needed. 

The mixture uses self-raising flour in comparison to plain flour as the raising agent comes in handy for cupcakes – and I love it slightly lighter in cupcake form. But don’t worry, because of the ingredients mentioned earlier on, you still get a deep texture on these beauties. 

The spices I use are simple ground ginger and ground cinnamon. Yes, they are ‘gingerbread’ but gingerbread spices aren’t always just ground ginger. You can even add in a little nutmeg you wanted, but honestly, if you don’t like cinnamon, you can just add in a smidge more ground ginger instead. 

In contrast to a victoria sponge where the dry ingredients should match the weight of eggs in their shells, you don’t need nearly as much egg here. I only use two medium eggs for these – and it’s perfect. You do, however, use a reasonable amount of milk. 

The milk is a key part of these cupcakes, and cannot be left out. It is also important to use whole milk, and not semi skimmed or skimmed. I stand by this – for the best bake, you need to use full fat ingredients (like I always say!) so it is worth buying it. 

For the frosting, I went for a ginger flavoured buttercream frosting – because why not?! It’s the dream of dreams. The ground ginger in the buttercream creates an ever so slightly less sweet topping, but something that marries SO well with the cupcake sponge still. 

I always believe in doing what you want when it comes to flavours, and whilst the chemistry behind the ratios of ingredients, types of ingredients etc need to stay the same, the flavouring can change. Use less or more ground ginger, use more cinnamon, use a little mixed spice… do what you want to do! 

As always, for the decoration, I used my favourite piping tip because I wanted the most beautiful swirl… and this piping tip is by far my favourite one to use, and has been for a good while. I also use these piping bags because I find them so good to use, and easy to hold. 

I found these cute gingerbread sprinkles, and these larger gingerbread person toppers for the cupcakes – but obviously these are not entirely essential – I just think they are so so cute and I am slightly in love. 

I hope you guys love these cupcakes as much as I do – enjoy! x


Gingerbread Cupcakes!

Easy and sweet gingerbread cupcakes with a gingerbread sponge, ginger buttercream frosting, and the cutest decoration! Perfect Christmas cupcakes. 
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Category: Cake
Type: Cupcakes
Keyword: Gingerbread
Prep Time: 30 minutes
Cook Time: 22 minutes
Cooling & Decorating Time: 2 hours
Total Time: 2 hours 52 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie



  • 125 g unsalted butter/stork
  • 125 g dark brown soft sugar
  • 125 g golden syrup
  • 125 g black treacle
  • 250 g self raising flour
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 Medium eggs
  • 175 ml whole milk (warm)


  • 200 g unsalted butter (not stork) (room temp)
  • 400 g icing sugar
  • 1 tsp ground ginger
  • 1 tsp vanilla extract


  • Sprinkles



  • Preheat the oven to 180ºc/160ºfan and get 12 muffin size cupcake cases, or baking cups ready.
  • In a pan, gently heat the unsalted butter, dark brown soft sugar, golden syrup and black treacle together in a pan until smooth, allow to cool for 10 minutes.
  • In a large bowl, sift the self raising flour, ground ginger and ground cinnamon together and pour in the butter/sugar/treacle mix – stir to combine.
  • Add in the eggs and stir to combine.
  • Finally, add the slightly warmed milk and mix again.
  • Split the mixture between the cupcake cases.
  • Bake in the oven for 20-24 minutes, or until baked through. Leave to cool fully.


  • Beat the room temperature unsalted butter on it's own for a few minutes to loosen it and make it lovely and soft.
  • Add in the icing sugar, ground ginger and vanilla extract, and beat again. Continue beating until the buttercream is lovely and fluffy and perfect - about five minutes. If the buttercream is really stiff, add 1-2tbsp boiling water but only do this if essential.


  • Pipe the gingerbread buttercream onto the cupcakes with the piping tip of choice, and decorate with some gingerbread person toppers, and some gingerbread sprinkles.



Find my other recipes on my Recipes Page!

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J x

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  1. Charlotte Hill-Williams on November 23, 2021 at 9:25 pm

    5 stars
    Have made these three times now with the most recent one being vegan! Swapped the whole milk for oat milk, did ground flaxseed eggs and used the flora unsalted butter blocks, they turned out perfect and everyone loved them! 😍 Amazing flavour and perfect everytime! X

  2. Hasnain on November 15, 2021 at 7:20 am

    I tried your recipe. It absolutely satisfied my sweet tooth craving. I love having deserts and cupcakes are my favorite.

  3. Kirsty on November 13, 2021 at 1:54 pm

    Banging! Just made these and I am so impressed how they turned out! Just wish my piping skills were better – haha! Thank you for such a great recipe.

  4. Rebecca L Groff on November 11, 2021 at 11:35 pm

    Black treacle? As in molasses? And golden syrup? Help me out lol I’m in the US. Anyway to get the recipe on our conversion?

  5. Tania on November 11, 2021 at 9:07 am

    5 stars
    Hi not sure if my last comment sent or not! So sorry if you get this twice! these look amazing and I’m going to make them as gifts. I freeze fully decorated cupcakes just in a cupcake box but only for a max of two weeks. To freeze for longer would you recommend wrapping the boxes in clingfilm to keep them freezer safe? Would be great to get these made now ready for Christmas 😊x

    • Tania on November 13, 2021 at 8:22 am

      Hi Jane I’d love to try these this weekend are you able to advise of my question above regarding freezing. Thank you so much.

  6. Jill on November 11, 2021 at 6:58 am

    5 stars
    Love gingerbread and made your gingerbread trifle but where do you get the gingerbread sprinkles and toppers in uk please

    • Jane's Patisserie on November 11, 2021 at 8:27 am

      Both of them are linked on the post!! x

  7. Emma on November 10, 2021 at 3:01 pm

    Hi Jane,
    Would there be a way of including any crystallised ginger in this to make it extra gingery….I have some family who adore Ginger cakes and biscuits!!
    Thanks 😊

    • Jane's Patisserie on November 11, 2021 at 8:28 am

      You can do, but the mixture is quite thin so it would likely sink – maybe best to sprinkle some on top for decoration!

  8. Pat on November 10, 2021 at 12:13 pm

    What about the cases 🥰where’s the best place to purchase?

    • Jane's Patisserie on November 11, 2021 at 8:28 am

      Where I buy them from is linked on the post! X

  9. Aisha on November 10, 2021 at 11:23 am

    5 stars
    Can I bake this recipe in a loaf tin or round cake tin?

    • Jane's Patisserie on November 11, 2021 at 8:29 am

      Hiya! Please search my blog for the loaf cake and round cake versions already on here! x

    • Kiran Devi on November 12, 2021 at 7:57 am

      How long do you warm the milk for?

    • Jane's Patisserie on November 12, 2021 at 9:07 am

      Hiya – you heat it until it is warm. How long depends on the method!

  10. Steph on November 10, 2021 at 11:07 am

    Can I leave out the black treacle, will I need to amend reciple?.

    • Jane's Patisserie on November 11, 2021 at 8:30 am

      Hiya, as mentioned in the post in the blog, you can use all golden syrup! x

  11. Deb Stuttard on November 10, 2021 at 9:20 am

    5 stars
    Absolutely love gingerbread- my favourite cake of all time. Just a quick question before I make these wonderful indulgent cakes, you say 2 medium eggs in your blog but the actual recipe says 3, just wondering how many to use. Thanks Jane, have bought your book and love it!

  12. Ally on November 10, 2021 at 9:03 am

    Hi Jane, I was just wondering how I would adapt this to not include cinnamon as I’m allergic. Would I just replace it with ginger , leave it out altogether or add nutmeg etc? Thanks!

    • Jane's Patisserie on November 10, 2021 at 9:30 am

      You can just leave it out, or increase other flavours!! x

  13. Amanda on November 10, 2021 at 8:12 am

    So pleased for this recipe Jane been wanting you to do gingerbread cupcakes for ages 😀thank you. Can’t wait to try x

    • Jane's Patisserie on November 10, 2021 at 9:30 am

      Ahh thank you so much!! x

    • Faye Storey on November 10, 2021 at 11:27 pm

      I’d really like to adapt these to make them gluten free. Do you suggest, like your other GF recipes, that the flour is swapped for gluten free flour and custard powder?
      Thank you x

    • Jane's Patisserie on November 11, 2021 at 8:27 am

      Hiya! I would swap, but add 1/2 tsp xantham gum (And obviously double check all other ingredients don’t contain gluten!) X

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