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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


For the sponges:

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

For the frosting:

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


  • 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


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