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Desserts

Gingerbread Cupcakes

Gingerbread Cupcakes are one of the best Christmas desserts ever: quick to make, soft and topped with a rich cream and mascarpone frosting.
Recipe Gingerbread Cupcakes
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 20 minutes
  • Servings for 12 people

Gingerbread Cookies are among the quintessential Christmas Desserts: spiced cookies whose aroma warms our homes during the Christmas holidays. Today we want to capture the essence of these cookies in a cupcake: a new idea for a perfect Christmas dessert, Gingerbread Cupcakes hold all the flavors of classic Christmas Cookies in soft little cakes topped with a mountain of Mascarpone Whipped Cream.

To make the Gingerbread Cupcakes Recipe, simply prepare the Cupcakes with Flour, Butter, Honey, Milk and Sugar, flavor them with ground Ginger and bake them in a Muffin Pan. Once cool, decorate them with Whipped Cream and Gingerbread Cookies.

Other Christmas Recipes perfect for making with kids include Santa’s Mitten Cookies and Honey Cookies, or choose one of our 20 Christmas Dessert Recipes to Make with Kids.

Ingredients for 12 people

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Method

  1. To make the Gingerbread Cupcakes, put the butter and honey in a bowl and beat with an electric mixer until pale and fluffy.
  2. Then add the eggs, one at a time, followed by the milk, the lemon zest and the ground ginger.
  3. Finally, add the well-sifted dry ingredients (flour, potato starch, baking powder and cocoa) and mix to get a smooth, lump-free batter.
    Gingerbread Cupcakes, step 3: smooth cocoa and ginger batter in a bowl
  4. Line the muffin pan with paper liners and fill them 2/3 full using a small ladle or an ice cream scoop. Bake the Gingerbread Cupcakes at 180 °C (350 °F) for 20 minutes, then take them out of the oven and let them cool completely before decorating.
    Gingerbread Cupcakes, step 4: batter in paper liners in a muffin pan
  5. Whip the cream with an electric mixer, then add the mascarpone, the honey and half a teaspoon of ground ginger, folding gently from the bottom up so the mixture doesn’t deflate.
    Gingerbread Cupcakes, step 5: mascarpone and whipped cream frosting in a bowl
  6. Transfer the cream to a pastry bag fitted with a star tip and decorate by piping a little mound of cream directly onto each cupcake. Finish with a Gingerbread Cookie and, if you like, a dusting of unsweetened cocoa, then get ready to enjoy the best Christmas cupcakes ever. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a lighter topping, instead of the cream and mascarpone frosting use pre-sweetened non-dairy whipping cream with ground ginger added. Firmer than dairy cream, it will be perfect for holding up your cookies.

Storage

Because of the cream, Gingerbread Cupcakes should be kept in the fridge under a cake dome for up to 2-3 days. If you are not serving them right away, we recommend adding the cookie decoration at the last minute so it stays crisp.

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