Makes 12
adjust servings:

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For the cupcakes:

For the buttercream:

To decorate:

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a large bowl, beat together the butter and sugar. Add the eggs and beat until combined. Stir in the vanilla.
  3. Add the remaining cupcake ingredients and beat until smooth.
  4. Fill the cupcake cases to about two-thirds full. Bake for 18-20 minutes or until a skewer inserted in the centre comes out clean. Allow to cool fully.
  5. In a large bowl, beat together all of the ingredients for the buttercream until smooth. Add a splash of milk if the icing is too thick.
  6. Spoon the buttercream into a piping bag fitted with your nozzle of choice and pipe onto the cooled cupcakes.
  7. To decorate, place a mini gingerbread man into each cupcake and add a little sprig of rosemary and a cranberry onto each.

Nutrition Facts

Per Serving: 452kcals, 22.1g fat (13.8g saturated), 62.8g carbs (48.3g sugars), 2.6g protein, 0.7g fibre, 0.22g sodium

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