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Swap out the gingerbread house this festive season and try out this delicious gingerbread cupcake recipe. Topped with a homemade vanilla buttercream icing, these cupcakes make for an impressive edible gift, too.

  • Serves12
  • Cook time30 minutes
  • Prep time30 minutes, + cooling time
Gingerbread cupcakes


  • 125g butter, chopped
  • 100g white chocolate, chopped
  • 1 cup (220g) brown sugar
  • 1 tbs golden syrup
  • 1/2 cup (125ml) milk
  • 1 Coles Australian Free Range Egg
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 200g Coles Bake & Create Vanilla Buttercream Icing
  • 1/2 tsp ground nutmeg
  • 500g white fondant icing
  • Icing sugar, to dust
  • 100g ready-to-roll red icing
  • 100g ready-to-roll green icing
  • Sprinkles, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat. Cook, stirring, for 5 mins or until mixture is smooth. Transfer to a heatproof bowl. Set aside to cool.
  2. Step 2

    Add egg to the butter mixture and whisk to combine. Add combined flour, ginger and mixed spice. Stir to combine.
  3. Step 3

    Divide the mixture evenly among the paper cases. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Set aside to cool.
  4. Step 4

    Combine buttercream and nutmeg in a bowl. Spread evenly over the top of each cupcake.
  5. Step 5

    Roll out the white fondant on a clean surface lightly dusted with icing sugar. Use an 8.5cm round pastry cutter to cut out 12 discs. Arrange the icing discs over the cupcakes.
  6. Step 6

    Roll out red icing on a surface lightly dusted with icing sugar to a 1mm-thick disc. Use a small sharp knife to cut half the fondant into 3mm-thick strips. Cut into 8.5cm lengths. Brush with a little water and attach to cupcakes in a cross pattern. Cut remaining fondant into 1cm x 4cm strips. Fold to create 6 bows and place on half the cupcakes. Repeat with green icing. Decorate with the sprinkles