Caramel Gingerbread Cupcakes Recipe

Caramel Gingerbread Cupcakes Recipe

Warmly spiced gingerbread cupcakes filled with a spiced cinnamon caramel and topped with a brandy-orange buttercream, finished with a drizzle of caramel and a tiny gingerbread man decoration.

  • Difficulty
    4 out of 5
  • Prep: 1 hour
  • Cook: 40 minutes
  • Servings: 12 cupcakes
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Ingredients

CARAMEL
250ml Double/Heavy Cream
250g Caster Sugar
125ml Water
1 Heaped tsp Cinnamon
Good pinch of Ginger and Mixed Spice
1/2 tsp Vanilla Extract
Good pinch of Salt

CUPCAKES
110g Unsalted Butter
110g Brown Sugar
220g Golden Syrup (or corn syrup)
150ml Milk
1 Large Egg
220g Self Raising Flour
1 tsp each Ginger and Cinnamon
Good pinch each of Nutmeg, Cloves and Salt

BUTTERCREAM
125g Soft Unsalted Butter
330g Icing Sugar
Zest of 1 Orange
2-4 tbsp Brandy (or orange juice)

GINGERBREAD
125g Soft Unsalted Butter
175g Soft Light Brown Sugar
1 Large Egg
80g Golden Syrup
350g Plain Flour
1 tsp Baking Powder
1 Heaped tsp Cinnamon
1 Heaped tsp Ginger
1/4 tsp Nutmeg
1/4 tsp Cloves

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Elevate your Christmas baking game with this delicious Caramel Gingerbread Cupcakes recipe! Imagine biting into a fluffy gingerbread cupcake swirled with decadent caramel—pure festive bliss. The warm spices create that cosy holiday feeling whilst the caramel adds a touch of grown-up sophistication. Whether you're decorating for a winter celebration or creating edible gifts, these cupcakes deliver impressive results every time. Simple enough for beginners yet impressive enough to steal the show at any gathering. Your kitchen will smell absolutely divine!