Love and Olive Oil

Gingerbread Stout Cupcakes with White Chocolate Buttercream

Gingerbread Stout Cupcakes with White Chocolate Buttercream

With my obsession with gingerbread cookies, I am very surprised I hadn’t attempted these before. Gingerbread cupcakes. But not your standard gingerbread cupcakes (if there is such a thing), these are spiked with beer. I am not a beer lover, in fact I can’t even drink the stuff, but the addition of it to these cupcakes added another layer and depth of flavor that made them truly unique. You’d think getting a cake to taste just like a cookie would be hard, but these do just that.

Taylor liked them too, although he wasn’t too happy when I stole one of his beloved Dos Perros for the batter. Sorry dear, it had to be done. Let us all thank Taylor for his great sacrifice made in the name of these cupcakes.

Gingerbread Stout Cupcakes with White Chocolate Buttercream

I frosted these wintry treats with white chocolate buttercream leftover from the infamous rainbow cake. I had frozen the remaining frosting, and after thawing and a brief re-whipping, it was as good as new. And just as delicious. The creamy sweetness of the buttercream was the perfect compliment to the spicy cake. Like they were made for each other.

Gingerbread Stout Cupcakes with White Chocolate Buttercream

Did you make this recipe?


For Cupcakes:

  • 1 1/8 cup flour
  • 1/4 cup almond meal
  • 2 teaspoons ginger
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut milk
  • 1/4 cup dark/stout beer
  • 1/4 cup molasses
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil

For Frosting:

  • 3/4 cups sugar
  • 3 large egg whites
  • 1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
  • 1/2 teaspoons pure vanilla extract
  • 4 oz best-quality white chocolate, melted and cooled


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
  2. In a large bowl, sift together flour, almond meal, spices, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, beer, molasses, sugar, and oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (cups should be just under 2/3 of the way full). Bake for 18-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
  4. To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer (or another large heatproof bowl), and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
  5. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.
  6. Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. If at any point in this process the mixture starts to separate, even slightly, stop adding butter and increase mixer speed to high. Mix until frosting comes together and appears smooth and fluffy. Then continue adding remaining butter. Beat in vanilla and white chocolate. Pipe or spread onto cooled cupcakes.
All images and text © / Love & Olive Oil

Did you make this recipe?

Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.

There may be affiliate links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. That blue icing with the snowflake sprinkles looks so satisfying.

  2. Absolutely lovely! ;)

  3. opps, I see this is Dec. 19th, 2 years ago. Well, I just saw it, so good job.

  4. Ah, and I threw in the challenge for alcohol and gingerbread BEFORE I saw this post! Must have read my mind.

  5. I find this cupcakes now two years after publishing! Amazing! I adore everything about them. Decoration and frosting color are breathtaking. Really great post

  6. These look soo beautifully delicious! I’m loving the gingerbread cupcake idea combined with the white chocolate buttercream!! Not to mention, the gorgeous blue. Thanks for sharing!

  7. Lindsay, you’re right, white chocolate is not part of the contest. But good luck with the beet ones. I entered my Black & Tan cupcakes using the stout. I was happy with the results. Good luck to you!

  8. All you needed was some Sharffen Berger Chocolate and you could have entered this recipe in the Chocolate Adventure Contest. You have 4 adventure ingredients from the list. This recipe sounds very delicious!

    • Oh but I did! White chocolate in the frosting, remember? :)

    • Well gosh darnit, Sharffen Berger doesn’t sell white chocolate, do they? Oops, guess that entry will be disqualified. :) I also entered my chocolate beet cupcakes, hopefully those have a fighting chance!

  9. Your photos of these cupcakes are outstanding. Congratulations! I don’t think I can get stout here (Istanbul) but the recipe is obviously a winner.

    Did I read in one of your blogs that you worked with Ozlem’s Turkish Table? I have been trying to access her blog recently but with no luck. Any idea why?

    Many thanks.


  10. I’m de-lurking to say, “I heart you” :)

  11. Thank you so much for this recipe!

  12. So so pretty!
    Wishing you & your family all the best, Happy Holidays! x

  13. Beautiful photography–I love the lighting and color combination, not to mention wanting to just reach in and take a bite!

  14. Sounds great! Your frosting looks delicious :)!

  15. These look incredible!!

  16. Aside from how delicious these sound, they look absolutely amazing! Your frosting with the cute little snowflakes looks just too pretty to eat!

  17. Interesting with the beer addition! I made a gingerbread cake not too long ago and I was pretty pleased, but I’m always up for more gingerbread! And my husband’s always up for beer, so…

  18. Those. Are. Lovely.
    I made gingerbread with Guinness for our family’s Christmas in October, and I was wondering if I could convert it to cupcakes, but maybe now I’ll just use your recipe instead. :)

  19. Love the color of the icing on these & gingerbread is my favorite this time of year!! They look delicious!

  20. Just made these for a workmate’s birthday tomorrow. I used my own homebrewed stout beer. The batter was ready stiff and didn’t smooth out on top when I baked the cupcakes, but nothing that I couldn’t cover up with frosting. The meringue buttercream goes really well with the white chocolate- normal icing sugar frosting is too sweet and overpoweringwith white choc. Thanks for the recipe, another excellent one!

    • Odd, my batter was on the runny side! It could have to do with the coconut milk – if you used a higher fat/thicker one that may have made the batter too thick? At least they tasted good, though! I love how forgiving cupcakes are. :)

  21. They look SO yummy! I may have to bake these…

  22. Ooh, anything made into cupcake is a hit with me. I have recently made my carrot cake in cupcakes.
    Your gingerbread stout cupcakes look heavenly and well worth the sacrifice of your hubby’s beer. They just look to pretty to eat.
    :-) Mandy

  23. The cupcake recipe sounds awesome! So glad it’s vegan, totally going to try it. :-D

  24. I’m going to have to try your white chocolate buttercream recipe…have yet to find one I like! Thanks!

  25. I’ve always wanted to make recipes that use stout beer, but I also just know how my father (or boyfriend) would feel if they knew I used one of their beers to make it! Oh the sarcastic comments would be flying around the house! Ha!

  26. Delicious! And so festive! We adore gingerbread…and making it in cupcake form allows us to eat that much more!

  27. I love the addition of stout beer here. I can just imagine how well that would bring out the gingerbread flavour. I am actually about to re-whip some frozen leftover icing myself, for decorating gingerbread men with my kids!

Did you make this recipe? Leave a Review »