How to Make Gingerbread Cupcakes with White Chocolate Buttercream

A delightful recipe to please all the family at Christmas, by Charlotte Tyson.

Image credit: Gingerbread cupcakes with white chocolate buttercream

A delightful recipe to please all the family at Christmas, by Charlotte Tyson.

You will need:


For the White Chocolate Buttercream:

  • 145g flour
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 100g granulated sugar
  • 1 egg
  • 110g black treacle
  • 4 tbsp unsalted butter, melted
  • 1 tbsp vegetable oil
  • 125ml buttermilk
  • 150g butter
  • 150g icing sugar
  • 100g double cream
  • 200g white chocolate chips


Preheat oven to 160°C. Whisk together the flour, ginger, cinnamon, bicarbonate of soda, salt, cloves, and nutmeg and set aside. In a large bowl, whisk sugar, egg, black treacle, butter, oil, and buttermilk. Add the flour mixture to the wet mixture and whisk until just combined.


Divide the batter into cupcake cases and bake until just set and a toothpick inserted in the centre comes out clean, approximately 14 minutes. Allow to cool.


For the white chocolate buttercream, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the white chocolate, stir until the chocolate has melted and the mixture is smooth. Leave to cool.


Cream the butter and icing sugar together in a bowl until light and fluffy. Stir in the melted chocolate mixture.


Pipe the white chocolate buttercream onto the cupcakes.

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