Spiced Gingerbread Cupcakes

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Something different: spiced gingerbread cupcakes.




  • 1 1/4 cups all-purpose flour
  • 1/2 cup self-raising flour
  • 1 tsp. baking soda
  • 2 TBSP. ground ginger
  • 3 tsp. mixed pumpkin pie spice
  • 1 cup brown sugar
  • 3/4 cup golden syrup
  • 3/4 cup milk
  • 1/3 cup extra light olive oil
  • 2 eggs



Preheat oven to 350 degrees F. Line cupcake pans with cupcake papers. Sift all-purpose and self-raising flours, baking soda, ginger and mixed spice into a large bowl.   Add brown sugar and stir until combined.   Add golden syrup, milk, olive oil and eggs in another and stir until combined.   Add golden syrup mixture to flour mixture and stir until just combined. Spoon mixture into cupcake pans.   Bake for 15 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Leave cupcakes in pans for 5 minutes before turning onto a wire rack to cool. When cold top gingerbread cup cakes with cream cheese icing (below) and chopped candied ginger.



  • 6 oz. cream cheese
  • ½ cup butter
  • 4 cups sugar
  • ¼ tsp. vanilla


Add all ingredients into a mixing bowl and mix at medium speed until smooth. Spread icing on cupcakes, using a knife or pastry bag.


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