It wouldn’t be Christmas without some kind of gingerbread recipe would it? We have taken a simple, but lightened up, cupcake recipe and added our two favourite Christmas spices, ginger and cinnamon, to make some Christmas Gingerbread Cupcakes that the whole family will love.
Cupcakes always go down well, at least in our house they do, and these gingerbread cupcakes are a must at Christmas time. Subtle notes of cinnamon and ginger, these are spiced to perfection. Topped with a creamy icing and some festive faces, these would be great at a kids Christmas party!
Why should you try it?
✔ A delicious festive treat.
✔ Just 170 calories a cupcake
✔ Kids love making them
You can’t go through the festive period without enjoying a dessert full of some cinnamon and ginger. Not only do these Christmas cupcakes make your whole house smell amazing, but it is delicious too.
Make them extra festive by baking them in some Christmas themed cupcake cases and then putting some cute little Christmas faces on top.
Are Gingerbread Cupcakes Healthy?
We used Greek yoghurt to replace some of the butter and we have used a sugar alternative too. Whilst you don’t have to ice them, we thought that seeing as it is Christmas we would treat ourselves to some traditional icing, but you could always just top it with some Greek yoghurt to keep it lighter.
Do Kids Love Gingerbread Cupcakes?
If you have kids to entertain this Christmas, why not get them to help you make a batch of these? They are really simple, quick to make and a great way to create some festive memories and traditions that hopefully they will carry on with their own children too. Feel free to add some extra cinnamon and ginger if you want it more warming and Christmassy.
How To Make Gingerbread Cupcakes – step by step:
Want to try some other dessert recipes? How about these:
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If you’ve tried this Gingerbread Cupcakes or any other recipe on the blog then let us know how you got on in the comments below, we love hearing from you!
DON’T FORGET TO RATE THE RECIPE ↓
- 110 g Plain flour
- 60 g Unsalted butter
- 1 Medium egg
- 50 g Natvia sweetener or another natural sweetener you can use granulated sugar instead
- 15 g Brown sugar
- 60 g Greek yoghurt
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 0.25 tsp salt
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- Preheat your oven to 200C/390F and place 6 paper cupcake cases in a muffin tin.
- In a stand mixer, or a large bowl, beat the butter and sugars together for about 2 minutes until creamy and well mixed.
- Add the yoghurt, egg and vanilla and beat for a further 1 minute. You will need to scrape down the sides every now and then.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- Pour the wet ingredients in to the dry ingredients and mix well.
- Divide the batter between the cupcake cases and put in the oven for 25 minutes.