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Christmas ginger cupcakes with cream cheese icing

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24
Author: Swah


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


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.