Gingerbread cheesecake muffins (recipe)


I’m getting good at piping – JD, 6

We love making cakes, and this week we made gingerbread cheesecake muffins. The ginger-spiced sponge has a dash of ginger beer to help with rise and flavour, while the frosting is made from a combination of butter, cream cheese, icing sugar and crushed ginger biscuits, giving a sweet, tangy, slightly crunchy topping.

Here’s how to make them…


For the sponges:

  • 200g butter
  • 200g caster sugar
  • 3 medium free range eggs
  • 200g self raising flour
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 3 tbsp ginger beer
  • 12 hole muffin tray
  • 12 muffin cases

For the frosting:

  • 135g cream cheese
  • 165g butter
  • 270g icing sugar
  • 150g ginger biscuits
  • star icing nozzle
  • icing bag
  • 12 gingerbread men decorations, or whatever you fancy

gingerbread cheesecake muffins


  1. Preheat the oven to 190C (170C fan assisted)
  2. Beat the butter and sugar together until pale and fluffy, then beat in the eggs
  3. Fold in the flour, ginger and baking powder, then stir through the ginger beer
  4. Line the tray with the cases and divide the mixture evenly between them
  5. Bake for 15-20 minute until just firm and springy on top, then cool on a wire rack completely
  6. Beat the butter and cream cheese together until combined, then beat in the icing sugar slowly until light and fluffy
  7. Blitz the ginger biscuits until as finely crumbed as possible, then beat into the frosting
  8. Transfer to the piping bag and pipe in a swirl from the inside out
  9. Top with a little decoration, if you wish – I used little shop-brought gingerbread men


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