Gingerbread cheesecake muffins (recipe)

We love making cakes, and this week we made gingerbread 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 these gingerbread muffins.

Ingredients

Equipment

Instructions

1. Preheat the oven to 190C (170C fan-assisted, 375F)
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-bought gingerbread men

Enjoy! Who will you share your festive treats with?

Here’s the recipe for these gingerbread muffins again in an easy to print format.

Print Recipe

5 from 1 vote

Gingerbread muffins with cheesecake frosting

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.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: cakes and bakes

Cuisine: British

Keyword: cakes, cupcakes, festive, ginger, gingerbread, gingerbread muffins, muffins

Servings: 12 muffins

Calories: 543kcal

Author: Emily Leary

Ingredients

For the sponges:

• 200 g (7.1 oz) butter
• 200 g (7.1 oz) caster sugar
• 3 medium free range eggs
• 200 g (7.1 oz) self raising flour
• 1 tsp ground ginger
• 1 tsp baking powder
• 3 tbsp ginger beer

For the frosting:

• 135 g (4.8 oz) cream cheese
• 165 g (5.8 oz) butter
• 270 g (9.5 oz) icing sugar
• 150 g (5.3 oz) ginger biscuits
• 12 gingerbread men decorations or whatever you fancy

Instructions

• Preheat the oven to 190C (170C fan assisted, 375F)
• Beat the butter and sugar together until pale and fluffy, then beat in the eggs
• Fold in the flour, ginger and baking powder, then stir through the ginger beer
• Line the tray with the cases and divide the mixture evenly between them
• Bake for 15-20 minute until just firm and springy on top, then cool on a wire rack completely
• Beat the butter and cream cheese together until combined, then beat in the icing sugar slowly until light and fluffy
• Blitz the ginger biscuits until as finely crumbed as possible, then beat into the frosting
• Transfer to the piping bag and pipe in a swirl from the inside out
• Top with a little decoration, if you wish – I used little shop-brought gingerbread men

Nutrition

Calories: 543kcal | Carbohydrates: 63g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 119mg | Sodium: 333mg | Potassium: 140mg | Fiber: 1g | Sugar: 43g | Vitamin A: 971IU | Calcium: 55mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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