Gingerbread Cupcakes with Golden Syrup Icing Recipe

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30 min


20 min


  • 125g (4½oz) black treacle
  • 1 tsp bicarbonate of soda
  • 125g (4½oz) plain flour
  • 1 tsp baking powder
  • ½ tbsp ginger
  • 1 tsp cinnamon
  • Pinch nutmeg
  • 3 medium eggs
  • 100g (4oz) soft light brown sugar
  • 100ml (3fl oz) sunflower oil
  • For the icing:
  • 175g (6oz) unsalted butter
  • 400g (14oz) icing sugar
  • 2 tbsp milk
  • 1 tbsp vanilla
  • 4 tbsp golden syrup
  • Crystallised ginger, to decorate


  • Preheat oven to 190C/170C fan/375F/Gas 5. Warm the treacle in a large saucepan then stir through the bicarbonate of soda, flour, baking powder, ginger, cinnamon and nutmeg.

  • In a separate bowl beat the eggs, sugar and oil together. Pour into the treacle mixture and whisk until well combined.

  • Spoon into the cupcake cases and bake for 16-18 minutes until the sponge springs back when you lightly press on them. Leave to cool on a cooling rack.

  • Using an electric whisk beat the butter and the sugar until light and fluffy. Stir in the milk, vanilla and golden syrup and mix until combined.

  • Spoon the buttercream onto the cupcakes and spread to create a texture. Top with chopped crystallised ginger to serve.

Top Tip for making Gingerbread Cupcakes with Golden Syrup Icing

Make a creamy fudge topping instead by leaving out the golden syrup and stiring through chopped chunks of fudge

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(103 ratings)
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