It just wouldn’t be Christmas without gingerbread!


  • For the cupcakes:

  • 80g butter

  • 1/2 cup caster sugar

  • 1/2 cup golden syrup

  • 2 medium eggs

  • 2 egg yolks

  • 1 1/4 cups plain flour

  • 1 tsp McCormick Ginger, Ground

  • 1 tsp McCormick Cinnamon, Ground

  • 2 tsp baking soda

  • 1/2 cup milk, hot

  • For the frosting:

  • 60g butter, softened

  • 1/2 cup (110g) cream cheese, softened

  • 3/4 cup caster sugar

  • 1 tbsp lemon juice

  • 2 tsp McCormick Cloves, Ground

  • 2 tsp McCormick Cinnamon, Ground


  • 1.

    Preheat oven to 180°C. Grease a 12-cup muffin tin.

  • 2.

    Cream butter and caster sugar. Add golden syrup and all the egg.

  • 3.

    Sift and mix together the dry ingredients for the cupcakes, except the baking soda.

  • 4.

    Dissolve baking soda in the milk. Add flour mix to butter mix, stir well.

  • 5.

    Mix in the milk. Pour combined mixture equally into the greased muffin tin. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

  • 6.

    For the frosting, beat together butter and cream cheese.

  • 7.

    Add caster sugar and continue beating until light and creamy. Add the lemon juice, cloves and cinnamon.

  • 8.

    Once muffins are cool, remove from tray and apply the frosting.

  • 9.

    Sprinkle extra cinnamon over the top if desired.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 309kj
  • Fat Total 14g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 42g
  • Sugar 20g
  • Sodium 271mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more information, please visit Look out for our herb and spice range at selected supermarkets nationally. McCormick. Makes good food taste great.

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