Christmas ginger cupcakes with cream cheese icing

Merry Christmas everyone! I hope you are all having a lovely day with family or friends and eating FAR too much.

I made these festive ginger cupcakes for visiting relatives and they were a huge hit! Feel free to add 2 teaspoons of cinnamon to the cream cheese icing for an extra flavour hit.


Christmas ginger cupcakes with cream cheese icing
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
Ginger cupcakes
  • 340g butter (room temperature)
  • 1½ cups caster sugar
  • 3 tbsp golden syrup
  • 4 eggs (room temperature)
  • 1 tsp vanilla extract
  • 1½ cups plain flour
  • 2 tbsp ground ginger
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
Cream Cheese Icing
  • 250g cream cheese (room temperature)
  • 120g butter (room temperature)
  • 3 cups icing sugar
Instructions
Ginger Cupcakes
  1. Preheat the oven to 175°C. Line 24 muffin tins with cupcake papers.
  2. Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
  3. Beat in golden syrup, vanilla extract and eggs, 1 at a time.
  4. Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
  5. Fill cupcake wrappers ¾ full and bake in the oven for around 20-25 mins or until golden brown.
  6. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream cheese icing
  1. Cream the butter and icing sugar together until well mixed.
  2. Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
  3. Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

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