Do you want some sweet treats, but you don't bake or plan to make classic cookies yet? These gingerbread cupcakes are just the thing for all the Grinches! They're mega easy, they'll do the trick at any (pre)Christmas party and feel free to make them outside of the festive season too. You deserve it! 🧁

Shop ingredients

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

£3.29

Wildflower Honey – 720 g – from a Czech beekeeper from the pure nature of the Jeseniky Protected Landscape Area

£7.59

Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

Bourbon Vanilla Extract – 20 ml – fragrant Bourbon vanilla from Madagascar

£8.49

Nutrition (1 serving)

223 kcal
31 g carbohydrates
9 g fats
5 g protein

Per 12 portions

Cupcakes:

200 g spelt flour
75 g cane sugar
1/2 tsp cinnamon
1 tsp gingerbread spice
2 tsp gingerbread baking powder
2 tbsp honey
50 g ghee
100 ml milk
3 eggs

Frosting:

1 Philadelphia cream cheese
100 g golden cane icing sugar
2 drizzles vanilla extract
20 g ghee
1 pinch cinnamon

Instructions

Mix the dry ingredients (flour, cane sugar, gingerbread spice and baking powder).
In another bowl, beat 3 whole eggs. Melt the ghee in the microwave and add it to the eggs along with the honey and milk. Mix thoroughly. Gradually stir the dry ingredients into the mixture.
Divide the batter into 12 muffin cups and bake in a 175 °C oven for 20 minutes. The batter should not stick to the skewer.
Let the muffins cool and make the cream in the meantime. You'll need cream cheese (we used Philadelphia), softened ghee, icing sugar and a pinch of cinnamon. Whisk everything together thoroughly and let it set in the fridge for a few minutes. Then decorate the muffins with the decorating bag.
Btw, you can stick a gingerbread man in the cream for a crunchy and cute look! 😍
So enjoy!

Products used in the recipe