Gingerbread Cupcakes

Soft gingerbread cake is one of my favourites at Christmas tea time in Sweden, this year I made gingerbread cupcakes with cream cheese frosting for a little twist on the classic "pepparkaka", and they turned out a big hit amongst both kids and grownups! 

I was thrilled when I discovered that Ocado now sells this "mjuk pepparkaka" mix online in the Uk (together with lots of other goodies in their Swedish range, yay!), you can of course bake gingerbread cake from scratch but using a mix makes it so much easier and quicker, perfect for quickly whipping up these pretties for a Christmas party!

Here is what you need:

Gingerbread cupcakes

• 1 Kungsörnen Pepparkaka - Soft Gingerbread Mix 420 g
• 200 ml water
• 1 egg (optional)
• 50 g butter (optional)

Cream Cheese Frosting

• 200 g philadelphia cream cheese
• 200 g icing sugar
• 60 g butter
• 15 ml lemon juice

Heat oven to 175°C. Pour the dry mix into a bowl and add 200ml water. Beat for 1 minute by hand or mixer. For an extra moist cake, add 1 egg and 50g melted butter to the mix before baking.

Pour the mixture into the muffin cases (fill them up to about 3/4) and bake for approximately 25 minutes in the lower part of oven. Stick a fork or metal skewer in one cake to test if they are ready, if it comes up dry you're golden. Let the muffins cool down before applying the frosting.

Mix the cream cheese, lemon juice, butter and icing sugar in a bowl with an electrical hand mixer until smooth. Put the frosting in a piping bag and pipe away!


If you've got some gingerbread snaps at home you can crunch a couple up and decorate the cupcakes with the crumbs.