MySweetBites

These soft, spiced cupcakes are bursting with holiday cheer: warm ginger and cinnamon flavors make them perfect for Christmas. Topped with creamy cinnamon frosting and festive decorations, they’re irresistible and ready in about 40 minutes. Ideal for gifting or a cozy holiday tea!
Servings: 12 cupcakes
Prep Time: 20 minutes + 20 minutes baking
Cupcake Ingredients:
150 g all-purpose flour
100 g brown sugar
1 large egg
100 ml milk (or plant-based milk)
50 ml neutral vegetable oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
1 teaspoon baking powder
A pinch of salt
Cinnamon Frosting Ingredients:
200 g cream cheese (like Philadelphia)
100 g softened butter
200 g powdered sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
For decorating: Sugar stars, red/green sprinkles, or mini cinnamon sticks
Instructions:
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, brown sugar, baking powder, spices, and salt.
In another bowl, beat the egg with the milk and oil until smooth.
Combine the wet and dry ingredients, stirring gently until just incorporated (don’t overmix to keep them tender!).
Fill the liners about 3/4 full and bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting: Beat the butter and powdered sugar until creamy, then add the cream cheese, cinnamon, and vanilla. Whip until fluffy.
Pipe or spread the frosting on the cooled cupcakes and decorate with stars, sprinkles, or cinnamon sticks for that festive touch.
These cupcakes are a cozy explosion of warm, holiday spices – try adding dark chocolate chips to the batter for extra indulgence! Perfect for sharing during the season. Let me know if you bake them! 🎄