Its only hours till Christmas day and if you are a well organised person then I am sure you are sitting down right now and enjoying the calm before the festive storm. 😀

If you are more like me, then you are running around trying to get everything done before the shops are completely stripped bare and you find yourself fighting in the isle with some other mad woman over the last bag of brussel sprouts.

This is how this recipe has come about, I realised I hadn’t made gingerbread this Christmas and what is Christmas without gingerbread?















So if you can squeeze one more festive recipe in then give these gingerbread cupcakes with ginger cream cheese frosting a go. Believe me when I tell you they are quick and easy to put together, bursting with festive aromas and are deep and rich in flavour.















The deep aromas and flavours come from the spices of ginger, nutmeg, all spice and cloves and the inclusion of dark molasses.















I’ve added 160 grams (1/2 cup) of molasses, this may sound like a lot and you may be worried but trust me it is the perfect amount. It gives this gingerbread a dark rich flavour and one taste will convince you.

Michael (Mr. Bake Then Eat) claims these are the best thing I have ever baked! It must be true because he has devoured them, and requested more. Which is unusual for him, he is more of a savoury guy, but he has found these hard to resist.















To frost these I have made a ginger cream cheese frosting. To flavour it I used 3 tablespoons of ginger syrup. I got my ginger syrup from a jar of stem ginger in syrup and I also added a teaspoon of ground ginger to boost the flavour even more.















I hope you get a chance to make these gingerbread cupcakes with ginger cream cheese frosting because you won’t regret it.

I also hope everyone has a wonderful and amazing Merry Christmas and that Santa is kind to each and every one of you 😉

*Just a quick note for UK readers*

Cream cheese frosting can be a real nightmare sometimes for us Brits. The cream cheese in the UK has a lot more water in it then the cream cheese you can buy in the US. I have tried every brand in the UK and the same problem always arises, a runny gooey mess.

I have had a few emails asking how I have gotten around this issue as I have featured cream cheese frosting in a few recipes. Well this is how I got around the water filled UK cream cheese frosting issue.

An idea struck me a few years ago – take the water out! Well as much as I could. With each 240 gram pack I empty it into a piece of very fine muslin twist it all up and give it a good squeeze. You’ll be surprised how much water comes out of it. I usually manage to squeeze 10 to 15 grams of water out of it.

By doing this every time I get a thick and creamy cream cheese frosting that doesn’t go all runny and gloopy. For more detail check out the the recipe instructions, below!