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Gingerbread Spelt Cupcakes

Prep Time10 mins
Course: Dessert
Cuisine: American
Servings: 12 cupcakes



  • 115g butter (softened)
  • 100g dark brown sugar
  • 1 egg
  • 120ml milk
  • 150g dark syrup (or molasses or treacle)
  • 150g spelt flour (see note 1)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger (add a further ¼ teaspoon if you like)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon allspice

Cream Cheese Frosting

  • 200g cream cheese
  • 50g butter
  • 250-350g icing sugar
  • teaspoon vanilla sugar (or essence)


  • Heat the oven to 180°C. Line a 12 hole cupcake pan with liners.
  • Beat the butter and sugar together until light and creamy, then add in the egg.
  • Beat in the milk and syrup/molasses/treacle until combined. Please note that the ingredients will look mottled rather than smooth.
  • In a separate bowl, mix the remaining dry ingredients and fold into the wet ingredients.
  • Drop into the cupcake cases (to around ½- ¾ full) and bake for 18-20 minutes. An inserted skewer will come out clean when they are ready. Leave to cool completely.
  • For the frosting: beat the butter and cream cheese together. Add the vanilla sugar and as much icing sugar as needed to make a thick frosting. Decorate with something festive. Enjoy!


  1. You can use regular flour for this recipe, too. 
  2. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.