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12 light & fluffy Gingerbread Spiced Cupcakes with a creamy infused buttercream topping



Caster Sugar  125g

Bi Carbonate Of Soda  1/4 tsp

Soft Butter  125g

Large Eggs  2

Milk  1 & 1/2 tbsp

Vanilla Extract  1/4 tsp

Peak Gingerbread Cookie Spice  2tsp

Soft Unsalted Butter  200g

Icing Sugar  400g

Peak Gingerbread Cookie Spice  3tsp

Milk 1tbsp


Heat oven to 180oC/160oC Fan

Fill a cupcake tray with 12 cases

Use an electric whisk to beat the soft butter & caster sugar together until fluffy

Then whisk in the eggs thoroughly one at a time

Add the Peak Gingerbread Cookie Spice, the Vanilla Extract, Milk, Bi-Carb Of Soda & Self Raising Flour

Mix until they are fully combined & then spoon them in to the cases

Bake for approx 15-17 mins until they are golden brown

(To check they are done, stick a skewer in & it should come out clean)

Leave them to cool while you make the buttercream topping

Beat the soft Unsalted Butter until it is soft & then add in with a sieve the Icing Sugar & Peak Gingerbread Cookie Spice

Mix together until smooth, slowly adding in the milk

Pipe your Buttercream on to the cooled Cupcakes & decorate with Gingerbread Treats

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