Christmas ginger cupcakes with cream cheese icing

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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

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 24

Author: Swah

Ingredients

Ginger cupcakes

• 340 g butter room temperature
• 1 1/2 cups caster sugar
• 3 tbsp golden syrup
• 4 eggs room temperature
• 1 tsp vanilla extract
• 1 1/2 cups plain flour
• 2 tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Cream Cheese Icing

• 250 g cream cheese room temperature
• 120 g butter room temperature
• 3 cups icing sugar

Instructions

Ginger Cupcakes

• Preheat the oven to 175°C. Line 24 muffin tins with cupcake papers.
• Cream the butter and sugar with an electric mixer until light and fluffy in a large bowl.
• Beat in golden syrup, vanilla extract and eggs, 1 at a time.
• Sift flour with spices and add to wet mixture. Mix until just combined (over mixing can result in tougher cupcakes).
• Fill cupcake wrappers 3/4 full and bake in the oven for around 20-25 mins or until golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream cheese icing

• Cream the butter and icing sugar together until well mixed.
• Add the cream cheese in cubes slowly until incorporated. Continue mixing for 5 minutes until the icing is light and fluffy.
• Spoon icing into a piping bag and pipe swirls onto the cooled cupcakes.

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