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Ginger Cupcakes recipe

Ginger Cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Birthday cupcakes

I make these so they have a good kick to them, but it's not necessary. It's the icing that gives them the real ginger strength/flavour, the stem ginger is really just for texture. Lemon icing is a good substitute.

Bedfordshire, England, UK

24 people made this

IngredientsServes: 12

  • Cupakes
  • 100g self raising flour
  • 100g caster sugar
  • 100g butter
  • 1 egg
  • 1 tbsp stem ginger
  • a few drops of vanilla extract
  • Icing
  • 1 tbsp ginger syrup/cordial, or non alcoholic ginger liqueur (Rochester Ginger)
  • icing sugar
  • lemon juice

MethodPrep:5min ›Cook:12min ›Ready in:17min

  1. Heat oven to 200 C / Gas 6.
  2. Mix sugar and butter until smooth. Add egg & vanilla and mix until all one colour. Mix in sieved flour, baking powder and stem ginger. Divide into cake cases. Bake for about 12 minutes or until lightly golden. Allow the cupcakes to cool.
  3. For the icing: Mix icing sugar into ginger syrup until desired consistency or strength. A little lemon juice can be added if too thick. Pour over cupcakes and allow to set.

How to ice cupcakes

Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

I made these today. they gave a nice ginger flavour, although a little too mild for my taste, but I like it strong! I personally made buttercream icing, purely as the yield on this recipe is low, the cakes after baking only half filled the cupcake cases so they looked a little lost and forlorn. i would definitely make this again, although I would increase the quantities and add some ground ginger to the dry ingredients for extra flavour-16 Aug 2011

Thses cupcakes were really tasty. I added almost double the amount of stem ginger and used brown sugar instead of caster sugar. For the icing i used butter icing and added some of the syrup from the stem ginger jar, instead of ginger cordial. The only confusing thing with this recipe is that the ingredients list doesn't say anything about baking powder, whereas the method tells you to 'add the baking powder'. However, with the help of the internet i worked out that you don't need baking powder if you use self-raising flour (as it already contains it). These rose just fine with self-raising flour alone.-09 May 2012

Nice basic cupcake recipe, but honestly, the claim that there is enough to make 12 cupcakes is complete rubbish. You only get enough batter to make half that - I managed to get 8 cupcakes by stretching it and winding up with a couple of runt ones that looked rather forlorn. Strongly recommend that you double the quantities, and aim for about 14 or 15 cupcakes from that. I was using standard sized cupcake cases, too, not muffin sized ones, just in case anyone thinks I'm being overly generous.I also replaced the stem ginger with a tablespoon of ground ginger as it gives them a much better kick.-08 Jun 2013

Gingerbread Cupcakes

There’s something about gingerbread that just screams Christmas to me. I think it’s a combination of the nostalgia around gingerbread houses and the warm spicy scent that makes me feel all festive at the thought. And this Gingerbread cupcakes recipe is just the remedy for feeding that festive feeling!

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Every year without fail I’ll make something gingerbread for Christmas, be it biscuits, men or houses! But this year I felt the need to mix it up a little. With cupcakes being an ever favourite in our family, it seemed apt to try and incorporate my favourite festive treat into a bite sized cake that everyone can enjoy.

These cupcakes are especially cute when topped with mini gingerbread men biscuits (I used McVitie’s Mini Gingerbread Men but Organix Goodies Mini Gingerbread Men are great too). Alternatively if you fancy something a little less cutesy then some crumbled ginger snaps is a great alternative topping and they give the cupcakes a bit of crunch.

Ginger Cupcakes with Ginger Cream Cheese Frosting Recipe

In the spirit of birthdays and cupcake holders, I turned to my friend Julie Hasson's popular cupcake cookbook. I met Julie earlier this year and she was generous enough to give me a copy of her cupcake book. I cherry-picked the Ginger Cupcake recipe (not an easy task - there are 100+ cupcake recipes to explore), and then decided to go full-force and pair them with the Ginger Cream Cheese Frosting.

Little bursts of crystallized ginger speckle the cupcakes, they were moist and delicious. Even party-goers who aren't normally ginger fans stuffed their faces and expressed their approval. The ginger was assertive but not overpowering (I left the chopped ginger out of the frosting because I like my frosting smooth, but added extra ground ginger). If you love ginger, or just want to try a more sophisticated twist on traditional cupcakes - give these a try.

Other things to remember about this weekend:

- I thought it was a fluke at first. There was no way I was this lucky. For the past few years I've always kept an ear to the sky whenever I'm outside in the hopes that I will catch the bright green flash of belly feathers indicative of the wild parrots that patrol the skies above San Francisco. You can always hear them before you see then, and if you don't look up immediately, chances are you will miss them - particularly if they are on a cross-city flight path. They are now flying right over my house regularly each morning, squacking loudly right around 7am (give or take an hour). I hope they stay as I like waking up to them in the morning so much more than a cellphone alarm. I've seen a huge flock (70+ parrots) in the trees across from the the Ferry Building Farmer's Market, and on another night a huge congregation of them flying in circles in a park near the Embarcadero high-rises.

- I enjoyed a slightly spritzy Sunday afternoon tall lemonade at the newly opened Cafe du Soleil just up the block. The cafe gods must be smiling down on me. I came back from Mexico and there it was - a cornflower blue beacon at the corner of Fillmore and Waller - great made to order sandwiches, fresh bread, and perfectly dressed salads.

-My order of Cup-a-Cake holders arrived just in time for my friend Jen's birthday party. She bakes. A lot. And sometimes when she brings her pretty cupcakes to share with friends they get a little messed up in the process. She tries to make protective shells of aluminum foil - intentions are good, but not really effective. We can't have any more of her delicious creations getting smashed and mussed up, so I bought her a few of the ingeniously designed cupcake shields to protect her precious cargo.

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Beautiful soft cupcakes with light silky butter frosting.

Prep Time

Cook Time



200g softened butter
1 ¾ cups (370g) caster sugar
4 eggs
2 ¾ cups (405g) self raising flour
1 cup (250ml) Buderim Ginger: Ginger Revitalise Cordial

Butter Frosting
200g softened butter
6 cups (900g) icing sugar mixture
½ cup (125ml) Buderim Ginger: Ginger Revitalise Cordial

For a white frosting replace butter with So Lite


  1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
  2. Cream the butter, sugar with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and Buderim Ginger: Ginger Revitalise Cordial slowly until combined.
  3. Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
  4. For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the Buderim Ginger: Ginger Revitalise Cordial and beat until well combined.
  5. Pipe or smooth frosting over cupcake and decorate as desired.

*Cupcakes and recipe produced by Exquisite Cakes and That Gingerbread Place.

Sticky Gingerbread Cupcakes

These delicious sticky gingerbread cupcakes are made with ground ginger, chopped stem ginger and brushed with ginger syrup so they’re packed full of flavour and perfectly moist. The ideal treat for any gingerbread lovers.

When I was little I remember we almost always had a roast dinner for Sunday lunch and then a little buffet of sandwiches and cake for tea in the evening. One of my favourite cakes at teatime was Jamaican Ginger Cake. I decided it was about time I made my own version of this delicious cake to share with you.

These sticky gingerbread cupcakes get their gingeriness three ways to make sure they’re packed full of flavour.

  • First I use plenty of ground ginger. Quite a few other recipes I’ve seen add other spices such as cinnamon to the ginger, but I’m a ginger purist and I prefer just ginger (I was the same with my gingerbread biscuits too).
  • Secondly I’ve finely chopped up balls of stem ginger which means you get little bursts of ginger running through the cake. It’s important that these are chopped finely other wise they can be a little hard and tend to sink to the bottom of the cake. It’s also a good idea to coat the chopped stem ginger with a little flour before adding them to the cake mix. This helps keep it all evenly distributed throughout the cake as it cooks.
  • Finally the cakes are brushed with the syrup from the stem ginger twice. Once straight after baking, allowing the syrup to soak into the sponge while it’s still hot. Then again once the cakes have cooled, giving your cupcakes a lovely sticky top.

Quite a few recipes for ginger cake that I’ve seen use milk as the main liquid. In my recipe I’ve opted for buttermilk as in testing I found that this gave the cakes a moister, softer texture. The cakes made with milk were still delicious but were a little firmer and springier in texture. If you can’t get hold of buttermilk then the recipe does also work with milk or natural yogurt, but I’d recommend having a go at the buttermilk version at some point, you won’t regret it!


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Recipe Summary

  • Cupcakes:
  • 4 ½ ounces all-purpose flour (about 1 cup)
  • 1 teaspoon ground ginger
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground allspice
  • ½ cup low-fat buttermilk
  • ¼ cup molasses
  • ½ cup packed light brown sugar
  • 3 tablespoons butter, softened
  • 1 ½ teaspoons grated peeled fresh ginger
  • 1 large egg, lightly beaten
  • Glaze:
  • ⅔ cup powdered sugar, sifted
  • 3 to 4 teaspoons fresh lemon juice

To prepare cupcakes, line 12 muffin cups with foil liners.

Weigh or lightly spoon flour into a dry measuring cup level with a knife. Combine flour and next 6 ingredients (through allspice), stirring mixture with a whisk.

Combine buttermilk and molasses, stirring with a whisk.

Place brown sugar and butter in a large bowl beat with a mixer at medium speed until well blended (about 1 minute). Add fresh ginger and egg beat well. Beating at low speed, add flour mixture to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Beat just until blended. Divide batter evenly among muffin cups.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan.

To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle over warm cupcakes.

Recipe Summary

  • 1 (18.25 ounce) box vanilla cake mix
  • ½ cup buttermilk
  • ½ cup molasses
  • ⅓ cup vegetable oil
  • 4 large eggs
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners.

Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. Snip a corner of the bag about 1/4-inch from the bottom. Pipe the batter into the prepared muffin cups, filling them about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Gingerbread Cupcakes

What may look like your typical gingerbread cupcake is anything but average.

Deep inside each super-moist crumb you’ll taste cinnamon, ginger, and other warming winter spices. The taste of molasses is pungent, yet not overpowering in the slightest. Buttery and rich, these easy cupcakes are Christmas in a wrapper. There are no flavors I associate more with the holidays than cinnamon, ginger, and molasses.

It took me a few tries to perfect this gingerbread cupcake recipe. I used some trusty trial-and-error techniques to find the perfect ratio of ingredients. The cupcake batter starts with creamed butter. Batch #1 was made with oil instead of butter. Oh my gosh. The batter separated and the cupcakes were so oily, they were impossible to pick up and eat! Batch #2 was made with less oil. Dry. Dry as a bone! Batch #3 was made with melted butter and more flour. Again, oily.

(About to give up at this point, but my gingerbread perseverance pushed me through.)

Batch #4 won. Creamed butter! Brown sugar and molasses are the sweetening (and flavoring) agents in this cupcake recipe. Not only that, brown sugar brings moisture to the baked cupcake. Since you’re not using oil (which is more moisture-rich than butter), brown sugar is a simple way to not only sweeten the cupcake, but to leave a moist texture as well.

The rest of the cupcake ingredients are quite standard: flour, spices, milk, leaveners, egg. Use room temperature egg for this cupcake batter. Surely you saw what happened when I didn’t use room temperature egg in this cupcake post, right? Though not necessary for all cupcake and cake recipes, I prefer to use room temperature egg(s) when the rest of my ingredients are room temperature. This allows the egg to incorporate easier into the batter.

I top the flavorful gingerbread cupcakes with my favorite cream cheese frosting. The frosting is quite similar to the cream cheese frosting I slather on my Chocolate Gingerbread Bundt Cake. I simply increased the cream cheese for a thicker consistency. If you love cream cheese frosting, this is a recipe you need.

Frost the gingerbread cupcakes – I used my Wilton #12 tip for piping, though you could simply frost them with a knife or your favorite piping tip.

I know you’re wondering about the adorable little gingerbread men decor, right? They kind of steal the show. Found them for super cheap at Michael’s craft store. You can buy them here or even some adorable candy canes right here!

You could also decorate the cupcakes with festive holiday sprinkles, mini chocolate chips, or even flavor the cream cheese frosting with maple extract or a sprinkle of cinnamon. You could even do a simple whipped cream topping as well. I’m pretty certain gingerbread goes with everything.

If you’re a gingerbread lover, you have to try these holiday cupcakes. Crowned with tangy cream cheese frosting, each bite is super moist and high in gingery flavor. Sugar and spice at its finest!

PS: See how to make them mini size in my recipe notes below!

Recipe Summary

  • 3/4 cup all-purpose flour
  • 3/4 cup cake flour
  • 1 tablespoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 2 tablespoons candied ginger, chopped
  • 1/2 cup milk
  • 3 cups confectioners' sugar
  • 2 1/2 teaspoons rose water
  • Pink gel-paste food coloring
  • Sugared Rose Petals

Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Sift together flours, ground ginger, baking powder, baking soda, and salt set aside.

With a mixer, cream butter and granulated sugar until pale, about 4 minutes. Beat in eggs one at a time until incorporated. Beat in flour mixture in three batches, alternating with milk, and beginning and ending with flour. Stir in candied ginger until distributed.

Divide batter among liners, filling halfway. Bake until golden and set, about 20 minutes. Transfer tin to rack to cool for 15 minutes. Remove from tin let cool. Store in an airtight container up to 2 days.

Make glaze a few hours before serving (if glazed cupcakes sit out too long, they will wrinkle). Whisk milk and confectioners' sugar until smooth. Add rose water. Add a small drop of food coloring for pale pink, and stir. Immediately pour glaze on cupcakes (about 1 tablespoon each) just until flush with top of liner. Let set before decorating with sugared rose petals.

For the Cupcakes

  • 100 grams butter (soft)
  • 100 grams soft light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 25 grams golden syrup
  • 100 grams self-raising flour (sifted)
  • 2 medium eggs (beaten)

For the Decoration

For the Fudgy Icing

  • 25 grams butter
  • 50 grams soft light brown sugar (if you only have dark, that's fine too)
  • 2 tablespoons single cream
  • 100 grams icing sugar sifted - can also be made using golden icing sugar which gives a richer taste)

For the Cupcakes

  • 3½ ounces butter (soft)
  • 3½ ounces soft light brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • ⅞ ounce golden syrup or light corn syrup
  • 3½ ounces self-rising flour (sifted)
  • 2 medium eggs (beaten)

For the Decoration

For the Fudgy Icing

  • ⅞ ounce butter
  • 1¾ ounces soft light brown sugar (if you only have dark, that's fine too)
  • 2 tablespoons heavy cream
  • 3½ ounces confectioners' sugar sifted - can also be made using golden icing sugar which gives a richer taste)