Sticky Gingerbread Cupcakes

Introduction

These Sticky Gingerbread Cupcakes are a celebration of winter spice and cozy flavor. They are deeply moist, rich with the warm notes of ginger and cinnamon, and topped with a beautifully bright orange buttercream. You’ll love the perfect balance of spicy, sticky cake and zesty, creamy frosting.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 12 cupcakes

Ingredients

• 110g soft butter
• 110g soft light or dark brown sugar
• 110g golden syrup
• 110g treacle (or just add 110g golden syrup if you don’t have treacle)
• 150ml milk
• 1 large egg
• 220g self raising flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• Pinch of freshly grated nutmeg
• FOR THE ORANGE BUTTERCREAM:
• 350g icing sugar
• 150g soft unsalted butter
• 1/2 teaspoon vanilla or orange extract
• finely grated zest of one large orange
• 3-4 tablespoons orange juice
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 170°C (fan)/ 190°C conventional/ 375°F. Line a 12-hole muffin tin with paper cupcake cases.
2. In a large saucepan, gently melt together the 110g soft butter, 110g brown sugar, 110g golden syrup, and 110g treacle over low heat. Stir until smooth and combined. Remove from the heat and allow to cool for 5 minutes.
3. Whisk in the 150ml milk and the 1 large egg until the mixture is smooth.
4. Sift the 220g self raising flour, 2 teaspoons ground ginger, 1 1/2 teaspoons ground cinnamon, and a pinch of salt into the saucepan. Add the pinch of freshly grated nutmeg.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined and no streaks of flour remain. Be careful not to overmix.
6. Divide the batter evenly between the 12 cupcake cases, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Leave the cupcakes in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. To make the orange buttercream, beat the 150g soft unsalted butter in a bowl until pale and creamy. Sift in the 350g icing sugar and the 1/4 teaspoon ground cinnamon. Mix on low speed at first, then increase to high until combined.
9. Add the 1/2 teaspoon vanilla or orange extract and the finely grated zest of one large orange. Beat again.
10. Add the orange juice one tablespoon at a time, beating well after each addition, until you have a smooth, spreadable or pipeable consistency.
11. Once the cupcakes are completely cool, frost them with the orange buttercream.

Variations

• Sticky Toffee Poke Cakes: While the warm cupcakes are still in the tin, poke a few holes in each with a skewer. Brush with a little extra warmed golden syrup for an even stickier, glaze-soaked treat.
• Cream Cheese Swirl: Before baking, dollop a teaspoon of plain cream cheese onto the center of each cupcake batter portion and swirl lightly with a knife for a marbled effect.
• Spiced Sugar Dusting: For a simpler, less sweet topping, skip the buttercream and dust the cooled cupcakes with a mix of icing sugar and a little extra ground cinnamon.
• Mini Bundt Cakes: Bake the batter in a greased mini bundt tin for a beautiful, festive shape, adjusting the baking time as needed.

Tips for Success

• Ensure all your ingredients, especially the butter, egg, and milk, are at room temperature for a smoother batter that bakes evenly.
• When measuring sticky syrups like golden syrup and treacle, lightly grease your spoon or cup with a little oil or butter—it will slide right out.
• Don’t overmix the batter once you add the flour; fold gently to keep the cupcakes light and tender.
• For perfect frosting, make sure the cupcakes are completely cool. Warm cupcakes will cause the buttercream to melt and slide off.

Storage & Reheating

FAQ

Can I use all golden syrup instead of treacle?

Yes, absolutely. The recipe note states you can simply add an extra 110g of golden syrup (for a total of 220g) if you don’t have treacle.

My buttercream is too runny. How can I fix it?

This is likely due to adding too much orange juice. Simply beat in a little more sifted icing sugar, a tablespoon at a time, until the desired consistency is reached.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes 1-2 days in advance. Store them unfrosted in an airtight container and make the buttercream on the day you plan to serve them.

Why are my cupcakes dense and not risen?

This is usually a sign of overmixing the batter after adding the flour, which develops the gluten. Always fold gently until just combined. Also, check your self-raising flour is in date.

Is there a non-dairy substitute for the milk?

Yes, you can use any unsweetened plant-based milk (like oat, soy, or almond) in the same quantity as a direct substitute.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes for up to 2 months. Wrap them well and thaw at room temperature before frosting. The buttercream can also be frozen separately.