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Gingerbread and Pumpkin Cupcakes

Gingerbread and Pumpkin Cupcakes

Here is how to prepare delicious gingerbread and pumpkin cupcakes, a great dessert for your next Christmas brunch!

30 October, 2017
Average: 1.5 (12 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for


total time

0 HR 50 MIN


All purpose flour
140 g
Whole wheat flour
150 g
Baking powder
2 tsp
2 tsp, ground
1 tsp, ground
1/4 tsp, grated
1/4 tsp
225 g
Sunflower oil
110 ml
Vanilla extract
2 tbs, extract
225 g, puree, canned
115 g, unsalted
Cream cheese
225 g
Vanilla extract
1 tsp, extract
Icing sugar
200 g
Edible silver


For the gingerbread and pumpkin cupcakes

  • Preheat the oven to 180°C (160° fan)  gas 4.
  • Place paper cases in 30 mini muffin tins.
  • Stir together both flours, baking powder, spices, salt and sugar in a mixing bowl.
  • Whisk together oil, eggs, vanilla and pumpkin, then add to flour mixture and stir to combine.
  • Spoon into the paper cases and bake for about 15 minutes, until golden and risen.
  • Cool in the tins for 15 minutes then place on wire rack to cool completely.

For the topping

  • Beat together the butter, cream cheese and vanilla until light and fluffy.
  • Gradually sift in the icing sugar, beating until smooth and creamy.
  • Spoon into a piping bag and pipe on top of the gingerbread and pumpkin cupcakes.
  • Decorate with edible silver baubles.

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