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Gingerbread Cupcakes with Cinnamon Buttercream

Prep Time 25 minutes
Baking Time 20 minutes
Baking Pan Rose Gold Muffin Pan 12 Cup
Serves 24


  • 100g unsalted butter, softened
  • 185g caster sugar
  • 2 large eggs
  • 1 ⅓ cup self-raising flour, sifted
  • 1 teaspoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup milk
Cinnamon Buttercream
  • 250g unsalted butter, softened
  • 3 cups icing sugar mixture, sifted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean paste
  • Pinch salt

Indulge in the warmth and nostalgia of the holidays with these Gingerbread Cupcakes. Each bite is a delightful embrace of seasonal cheer, making these cupcakes a quintessential festive treat that brings joy with every bite.

Step 1

Preheat oven to 160°C fan forced. Line a Wiltshire Rose Gold Muffin Pan 12 Cup with cases and set it aside.

Step 2

In a large bowl with a hand mixer (or using a stand mixer) cream together the butter and sugar until pale and fluffy (about 6 - 8 minutes). Add eggs one at a time, mixing between each addition to incorporate.

Step 3

Combine the sifted flour and spices. Add the flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until the top of the cupcakes bounce back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Step 4

To make the cinnamon buttercream place butter and vanilla bean paste in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. Sift in the icing sugar and cinnamon and fold to combine, then beat for a further 2-3 minutes.

Step 5

Transfer to a Wiltshire piping bag fitted with a Wiltshire Russian Ball tip and pipe buttercream swirls on top of the cooled gingerbread cupcakes by twisting the bag back and forth and lifting as you pipe.


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