Gingerbread cupcakes, these cupcakes make the perfect present if you are going to a Christmas Party. These Gingerbread cupcakes are just the perfect amount moistness and a depth of flavour from the black treacle. The homemade gingerbread spices give it a good punch of gingerbread spice in the cupcakes. The white chocolate whipped cream cheese frosting on top with a drizzle of caramel sauce and to end it all a sprinkling of the gingerbread streusel.
This has to be one of my new favourite cupcakes. The recipe for Gingerbread Spice Mix is here and the recipe for home made caramel sauce.
The Gingerbread streusel for the cupcakes stay fresh for 2-3 weeks in airtight container in the refrigerator. Sprinkle this on top of cakes, cupcakes or even hot chocolate for the wintery Christmas flavoured treat!
Gingerbread Cupcakes
Gingerbread spice cupcakes with white chocolate whipped cream cheese frosting with a drizzle of caramel sauce and gingerbread streusel
Ingredients
Gingerbread Cupcakes
- 240 gm All purpose Flour 2 cups
- 4 Eggs
- 60 ml Black Treacle / Molasses 1/4 cup
- 1 tbsp Golden Syrup
- 220 gm Butter 1 cup / 2 sticks
- 200 gm Brown Sugar 1 cup
- 2 tsp Baking Powder
- 2 tbsp Gingerbread Spices
White Chocolate Whipped Cream Cheese Frosting
- 100 gm White Chocolate
- 250 ml Heavy Cream 1 cup
- 250 gm Cream Cheese 2 cups
- 2-3 tbsps Icing Sugar
Gingerbread Streusel
- 60 gm All Purpose Flour 1/2 cup
- 50 gm Brown Sugar 1/4 cup
- 65 gm Butter (Chilled and cubed) 1/2 stick
- 20 gm Pecans Chopped
- 2 tsp Gingerbread Spice
Garnish
- 125 ml Caramel Sauce 1/2 cup
- Gingerbread Streusel as much as desired
Instructions
Prepping the White Chocolate Cream
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I would personally do this the day before you plan on making cupcakes. It just makes everything quicker.
In a heavy bottom pan, add cream and white chocolate. Heat the cream and melt the white chocolate in the cream. Remove from heat once its melted.
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Chill the white chocolate + cream overnight in the refrigerator.
Gingerbread Cupcakes
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Preheat the oven to 180 C/ 350 F degrees. Line the cupcake tin with cupcake liners.
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In a bowl, attached with the paddle attachment of a stand mixer. Add and cream the butter and brown sugar until light and fluffy.
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Add and beat one egg at a time. Add and whisk the black treacle and the golden syrup.
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Sift the dry ingredients (flour, baking powder and gingerbread spices) into the bowl and mix well until completely incorporated.
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Scoop the cupcake batter into the liners and bake for 20-25 minutes. Check with a wooden skewer to see if completely baked.
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Once baked, remove from oven and let it cool on a cooling rack.
Gingerbread Streusel
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While the cupcakes are cooling. It works better to do these. Preheat the oven to 180C / 350F degrees.
In a small bowl, add all the ingredients. Using the tips of your finger tips crumble the mixture until it resembles wet sand.
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Put the mixture on a baking and let it bake for about 20-25 minutes. Remove from oven and let it cool. Once the streusel is cooled, store it in an airtight container. This stays fresh in the fridge for 2-3 weeks in a airtight container.
White Chocolate Whipped Cream Cheese Frosting
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In a bowl, fitted with a whisk attachment. Add the chilled white chocolate cream and whisk until soft peaks are formed.
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Add the cream cheese and whisk for 2 minutes on medium speed or until stiff peaks are formed.
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Sift the icing sugar into the mixture and give it a good whisk for 5 seconds.
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Keep the frosting chilled in the fridge until you are ready to use it.
Assembly
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Frost the gingerbread cupcakes using the white chocolate whipped cream cheese frosting.
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Drizzle a spoonful of caramel sauce and top it with few bits of Gingerbread Streusel.
Recipe Notes
The cupcakes can be frozen without the frosting for upto a month. It lasts in the fridge for about 4-5 days in an airtight container.
Add maple syrup too in the whipped cream frosting if you like that sort of thang! 😀
Happy Holidays and Happy Baking
xx
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