Gingerbread cupcakes topped with pretzels, a cut one oozing caramel in front, against fairy lights

Cakes & Cupcakes

Gingerbread Cupcakes with a Caramel Centre and Eggnog Buttercream

Spiced gingerbread cupcakes with an oozy caramel centre and a boozy eggnog buttercream, made for Christmas.

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A gingerbread cupcake topped with eggnog buttercream on a gold-striped plate, pretzel stars alongside A gingerbread cupcake cut in half, showing the oozing caramel centre

This post is sponsored by Lurpak.

Christmas is a time of the year when only the best ingredients will do and Lurpak butter really elevates these cupcakes.

Cupcakes can be enjoyed by adults too and I love sharing them with friends to take home after Christmas lunch, so that the festivities linger even after they leave. These cupcakes have a warm gingerbread spice and a soft crumb thanks to the inclusion of Lurpak. An oozy caramel centre surprises you when you bite into the cupcake, adding an extra level of decadence, which is what Christmas is all about!

The eggnog buttercream has a boozy kick and a rich buttery mouthfeel, relying on Lurpak unsalted butter to achieve the right balance of sweetness and a silken-like consistency.

You can be guaranteed a quality Christmas with the superior quality of Lurpak butter. Your Christmas deserves Lurpak.

A gingerbread cupcake in a silver case, crowned with eggnog buttercream and a pretzel star Iced pretzel stars scattered across wooden boards, from above

The recipe

Gingerbread Cupcakes with a Caramel Centre and Eggnog Buttercream

Makes 12

adventureswithsugar.com/gingerbread-cupcakes-with-a-caramel-centre-and-eggnog-buttercream/

Method

Method: gingerbread cupcakes

  1. Preheat the oven and line the tin: Preheat the oven to 180˚ Celsius. Line a 12-hole muffin tin with cupcake liners.
  2. Combine the dry ingredients: Place the butter, muscovado sugar, molasses, self-raising flour, malted milk powder, spices and bicarbonate of soda in a bowl.
  3. Whisk the wet ingredients: In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
  4. Add half the wet ingredients: Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
  5. Add the rest of the wet ingredients: Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 minute more. Do not worry if the batter looks slightly curdled.
  6. Fill the liners and bake: Divide equally between the 12 cases and bake for 18 to 20 minutes, or until a skewer inserted comes out clean.

Method: salted caramel sauce

  1. Add the sugar to the pot: Place the sugar in a large pot so that the sugar just covers the base of the pot (if the sugar feels too much, I suggest making the caramel in two batches).
  2. Caramelise the sugar: Heat the sugar until it just turns a deep amber colour. You want it to take on some flavour, so do not let it be too light.
  3. Add the butter: Remove from the heat and whisk in the butter.
  4. Add the cream: Then slowly pour in the cream, constantly whisking all the time.
  5. Return to the heat: Return to the stove for just 20 more seconds and then remove.
  6. Add the salt: Crush the flaked salt and add it to the caramel sauce.
  7. Let cool: Set aside to cool.

Method: eggnog buttercream

  1. Make the syrup: Combine the sugar and water in a medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
  2. Beat the egg yolks: In the meanwhile, put the egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
  3. Pour in the syrup: When the sugar syrup reaches 116˚ Celsius, remove it from the heat. Slowly stream it into the egg yolks, by pouring it down the side of your mixer.
  4. Mix until cool: Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
  5. Add the butter and vanilla: Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla. Continue mixing until buttercream is smooth and creamy (about 5 – 6 minutes).
  6. Add the rum: Add in the rum and mix until combined.

Method: assembly

  1. Hollow out the cupcakes: Make a hole in the centre of the cupcake, stopping just before you reach the bottom.
  2. Fill with caramel: Pipe some caramel into the cupcake.
  3. Pipe the buttercream: Pipe a generous swirl of buttercream on the cupcake.
  4. Decorate: Decorate with a gingerbread cookie.
  5. Repeat: Repeat for all 12 cupcakes.
Close-up of a gingerbread cupcake with eggnog buttercream on a wooden board A halved gingerbread cupcake showing its soft crumb and caramel centre

Recipe by adventureswithsugar.com

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