Spelt Gingerbread Cupcakes

 

 

 

These spelt gingerbread cupcakes are slathered with a rich, tempting vanilla cream cheese frosting. They make a wonderful alternative to gingerbread cookies so popular this time of year, with all the usual spicy Christmas flavours we’ve come to love. 

 

 

 

My spelt gingerbread cupcakes

The magic of gingerbread

What is dark syrup?

Vanilla cream cheese frosting

More festive recipes

 

 

 

 

 

 

My spelt gingerbread cupcakes

This year, I decided to put a twist on traditional gingerbread and make soft, spiced cupcakes. Although I have my own recipe for soft gingerbread cake, I adapted a recipe from Sally’s Baking Addiction and topped them with my own vanilla cream cheese frosting. The batch made 12 cupcakes, perfect for sharing with a small group.

These cupcakes are tender and moist, with a gentle warmth from cinnamon, ginger, and other classic gingerbread spices. They’re lightly sweetened with syrup, giving them a rich, cozy flavor without being overpowering. The cream cheese frosting adds a smooth, creamy sweetness that balances the spices beautifully.

I made them for some of my students as an end-of-term treat, and they absolutely loved them. Really loved them. Watching them enjoy the cupcakes while a Christmas movie played in the background was pure joy. Some students dove right in, finishing a cupcake in three bites. Others nibbled slowly, savoring each mouthful. Some meticulously licked off all the frosting before touching the cake itself, and a few even scraped the cupcake case clean to get every last crumb. If that’s not a sign of success, I don’t know what is.

I like my gingerbread with a noticeable spice, but because these cupcakes were for small kids, I kept the flavors gentle. You could, of course, amp up the ginger and cinnamon if you prefer a stronger kick.

 

 

 

 

 

 

The magic of gingerbread

Baking with gingerbread spices is one of those treats that instantly feels like Christmas. In Sweden, as in many countries, it comes in many forms, from crisp, decorated cookies to soft, spiced cakes and even little breads. The flavor comes from a mix of warm spices like cinnamon, ginger, nutmeg, and cloves, often balanced with a little sweetness from syrup or sugar. The scent alone can make a house feel cozy and festive, and each bite carries that same comforting, familiar warmth.

Gingerbread has a long history. In Europe, bakers were making spiced treats with honey or syrup as far back as the Middle Ages, often for fairs, celebrations, and holidays. By the 16th and 17th centuries, bakers began experimenting with richer, moister versions such as spiced loaves and cakes. Each region developed its own style, whether it was a soft cake, a dense loaf, or elaborately decorated figures. In Sweden, the classic pepparkakor, which are thin, crisp gingerbread cookies, are everywhere during the holidays. They’re often cut into hearts, stars, or little people, sometimes iced or decorated, and have become a symbol of the season.

 

 

 

 

 

 

What is dark syrup?

In Sweden, one of the key ingredients in traditional gingerbread recipes is mörk sirap, or dark syrup. It’s a rich, dark syrup made from sugar beets and molasses, with deep caramel flavor, a subtle reminder of licorice, and a touch of saltiness. This combination gives baked goods their characteristic depth and complexity.

Mörk sirap is incredibly versatile. In gingerbread, it adds color, flavor, and moisture, helping the spices shine and giving cookies and cakes their tender texture. It’s also used in chocolate desserts, confections like fudge and toffee, and even in savory dishes such as kåldolmar (stuffed cabbage) or brown beans, where it adds moisture and can help with fermentation in bread.

Outside Sweden, you can substitute molasses, treacle, or blackstrap syrup. Each brings slightly different notes, but all provide the deep, rounded sweetness and dark color that are so essential to traditional gingerbread.

 

 

 

 

 

 

Simple vanilla cream cheese frosting

The gingerbread cupcakes are topped with a vanilla cream cheese frosting, made with 200g (7 oz) cream cheese and 50g (1 ¾ oz) butter. It’s smooth, creamy, and slightly tangy, with a gentle sweetness that balances the warm spices of the cupcakes. The frosting adds richness and a velvety texture, making each bite even more indulgent.

If you’d like to try something different, there are a few alternatives:

• All-butter buttercream frosting: Sweeter and richer, made entirely with butter, without the tang of cream cheese.
• Whipped cream or mascarpone cream: Lighter and less sweet, for a softer finish.
• Glaze: A simple icing sugar and milk or lemon glaze drizzled over the cupcakes.
• A light sprinkling of icing sugar: Quick, easy, and festive, giving a snowy finish.
• Spiced frosting: Add a pinch of cinnamon, ginger, or cardamom to echo the flavors of the cupcake.

No matter which option you choose, topping the cupcakes adds an extra layer of flavor. Top with any kind of festive decoration if you feel in the mood!