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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 gingerbread 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. 

Flour and spices

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 in my gingerbread cupcakes 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. 


Eggs and milk

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 gingerbread 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 gingerbread 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 gingerbread 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
  • 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

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Katie L on November 27, 2023 at 9:40 pm

    Hey, I love these cupcakes as do my family. But my sister of gluten free, will they work ok if I just swap the flour for a GF self raising flour? I feel so sad that she hasn’t tasted the deliciousness of these yet and would love her to get to try them 😁

    • Jane's Patisserie on December 1, 2023 at 11:39 am

      Yes, they should be fine if you use alternatives! x

  2. Rads on November 24, 2023 at 10:21 am

    Hi Jane! Is it best to put the gingerbread sprinkles and the gingerbread cupcake toppers on just before serving or can they be put on in advance? Not sure if they would go soft whilst sitting in the buttercream. Thanks

    • Jane's Patisserie on November 24, 2023 at 10:59 am

      I put sprinkles on when I decorate, but that’s up to you!

  3. Suzanne on November 22, 2023 at 3:14 am

    This looks so good! What a great holiday treat to make with kids!

  4. Sam on November 19, 2023 at 12:20 pm

    Made the tray bake version and OMG amazing! Would baking spread work like with most cupcakes or does it need to be block butter? I know block butter is a must for the buttercream!

    • Jane's Patisserie on November 24, 2023 at 11:12 am

      For the cupcake, you can use a baking spread x

  5. Sam on November 14, 2023 at 7:01 pm

    5 stars
    Made these recently & WOW!!! They are amazing, will definitely making these again for family and friends over Christmas:)

  6. Julia on November 13, 2023 at 6:16 am

    I was wanting to make the jumbo size cupcakes. I have a 6 hole tin. Could you please tell me how I adjust my temp and cooking time. TY

  7. Katie on December 20, 2022 at 1:48 pm

    5 stars
    Just made these as part of a gift box for relatives and had to try one. Oh my, they are just delicious! So moist and flavoursome. Thanks for the recipe

  8. Emma on December 19, 2022 at 6:35 pm

    I got everything ready but discovered I don’t actually have the ground ginger! What can I use instead please?

    • Jane's Patisserie on December 23, 2022 at 12:21 pm

      Hiya! Unfortunately you can’t really replace this with anything else for the same flavour, but you could try ground cinnamon or a different cupcake recipe! Hope this helps! x

  9. Caitriona on December 12, 2022 at 8:11 pm

    5 stars
    Just made these- they are fab!! Will definitely be making them again.

  10. Tracey Le-breton on November 6, 2022 at 4:13 pm

    Could I replace the treacle syrup and golden syrup with just maple syrup, I’m in Saudi Arabia and can’t get either sadly.

  11. Julie Jones on October 29, 2022 at 10:58 am

    5 stars
    Hi. Made these last Christmas a few times and they were lovely. Going to make a batch today. Can’t wait.

  12. Bonnie Mcgill on September 13, 2022 at 5:17 pm

    Recipe sounds lovely , I’d like to do these as mini cupcakes , how long would I bake them for do you think ?

  13. Cynthia Caton on February 13, 2022 at 10:01 am

    5 stars
    First time making these yesterday and definitely won’t be the last. They are delicious, turned out perfectly. Highly recommended Jane 👌

    • Meagan on October 15, 2022 at 1:15 am

      I cannot rate this recipe highly enough!
      They are the taste of Christmas, or any other occasion you want to celebrate.
      I cook alot and the taste of these is superb, Jane is very clever!!

  14. Linda Jackaman on January 27, 2022 at 12:41 pm

    5 stars
    Hi I have made these and they were lovely, can I use the same recipe but bake in a loaf tin, if so how long would I need to bake it for.
    Thank you

    • Jane's Patisserie on January 27, 2022 at 5:58 pm

      Hiya! You can find the loaf cake version on my blog! Jane

  15. Kiran on December 18, 2021 at 2:46 pm

    Hi, I’m all out of golden syrup can I replace this with something else?

    • Jane's Patisserie on December 20, 2021 at 9:44 am

      Yes, you can replace it with more treacle. Hope this helps! x

  16. Katy on December 11, 2021 at 5:13 pm

    5 stars
    Just made these and wow wow wow! I was a bit sceptical as the mixture was super runny, but they rose like a dream and are so moist and fluffy inside! Big thumbs up! 👍

    • Donna on May 26, 2022 at 4:49 pm

      Could I make this as a traybake? What size tin?

    • Danni on November 29, 2022 at 11:37 am

      I don’t have any treacle, can I use more golden syrup?

    • Jane's Patisserie on November 29, 2022 at 3:56 pm

      Hiya! Yes absolutely, enjoy! x

  17. Georgia Barber on December 9, 2021 at 7:01 pm

    In step 2, do you have to completely melt the butter or only slightly? If so, can this be done in a microwave?

    • Jane's Patisserie on December 10, 2021 at 10:01 am

      Hiya! Melt all the ingredients listed in the step until smooth, so yes until completely melted! Hope this helps x

  18. Zoe on November 30, 2021 at 12:55 pm

    Heyyy Jane!!!
    I’m about to make your gingerbread cupcakes! But supermarket is all out of soft dark brown sugar 🙁 so I’m replacing with light soft brown sugar. Will this be terrible or just make it a bit lighter in texture?!!
    Thanks for sharing aring the recipe 🙂

    • Jane's Patisserie on December 1, 2021 at 10:22 am

      No this should work absolutely fine! Enjoy! x

  19. 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

  20. Ella on November 23, 2021 at 7:39 pm

    The cake batter was very wet and the cupcakes came out a strange dense texture? I don’t know if this is normal or I did something wrong? 😅

    • Jane's Patisserie on November 30, 2021 at 10:47 am

      Hiya! This mixture is very runny, but the dense texture can come from over overtaxing or under baking. Hope this helps! x

  21. Kate on November 18, 2021 at 3:19 pm

    Made these today in some cupcake cups and the mixture split out over the sides when baked. They also have a slightly chewy texture. I wonder what I could have done wrong as I followed the recipe exactly until the end.

    • Jane's Patisserie on November 30, 2021 at 10:14 am

      Hiya! You may have over filled them slightly – always make sure they are only 2/3 filled. Hope this helps! x

  22. 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.

  23. 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.

    • Emma on March 15, 2022 at 7:58 pm

      5 stars
      I loved the light fluffy springy texture of these 👍

  24. 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?

  25. 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.

  26. 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

  27. 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!

  28. 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

  29. 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!

  30. 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

  31. 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!

  32. 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

    • Lynz on October 31, 2022 at 11:41 am


      Would semi-skimmed milk work in the recipe or does it need to be whole?



    • Jane's Patisserie on November 3, 2022 at 8:55 pm

      Hiya! For the best results I always use whole milk! Hope this helps! x

  33. 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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