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

For the sponges:

• 200g (7 oz) butter
• 200g (7 oz) caster sugar
• 3 medium free-range eggs
• 200g (7 oz) 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 (4.8 oz) cream cheese
• 165g (5.8 oz) butter
• 270g (9.5 oz) icing sugar
• 150g (5.3 oz) ginger biscuits
• star icing nozzle
• icing bag
• 12 gingerbread men decorations, or whatever you fancy

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: English

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.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

Love cheesecake? Try these!

Vanilla cheesecake raspberry muffins

It's very easy to make these vanilla cheesecake raspberry muffins. You can safely let your little one do all but the oven bits – and the results are really rather pretty.

Get the recipe

Extra special no-bake coconut cheesecake

A crushed biscuit base, a yogurt coconut filling and a pineapple topping makes this one seriously special no bake coconut cheesecake, and a perfectly tropical affair to bring some sunshine into the darker months.

Get the recipe

Strawberry no-bake cheesecake shots

Adorable, super-delicious and quick to make strawberry cheesecakes in mini jars. They can be enjoyed immediately, popped in the fridge for later, or taken on a picnic!

Get the recipe

Salted caramel cheesecake

A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of salted caramel, while caramel popcorn brings the crunch.

Get the recipe

Lemon curd yogurt cheesecake bars

A buttery digestive base, a wonderfully rich yogurt cheesecake filling and a topping of zingy, mouthwatering lemony freshness – you’re going to love these lemon yogurt cheesecake bars!

Get the recipe

Get Your Kids to Eat Anything

My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!

It’s so much more than a cookbook, it’s a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.

Since its release in March 2019 Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.