top of page

Ginger cupcakes

These spicy cupcakes, moistened with ginger syrup, are perfect in winter.


  • 120 g plain flour

  • 140 g caster sugar

  • 1½ teaspoons baking powder

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice a pinch of salt

  • 40 g unsalted butter. at room temperature

  • 120 ml whole milk

  • 1 egg

  • 1/4 teaspoon vanilla extract

  • 200 g stem ginger in syrup. finely chopped (and syrup reserved). plus extra to decorate

ginger frosting :

  • 100 ml whole milk

  • 1 large piece of fresh ginger. peeled and chopped into 4 chunks

  • 400 g icing sugar, sifted

  • 125 g unsalted butter. at room temperature grated zest of

  • 1½ unwaxed lemon. plus extra to decorate.


For the ginger frosting, put the milk and ginger pieces in a jug cover and refrigerate for a few hours, or overnight if possible Preheat the oven to 170°C (325°F) Gas-3 .

Put the flour, sugar, baking powder, cinnamon, allspice salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) .

and beat on slow speed until you get a sandy consistency and everything is combined Gradually pour in hall the milk and beat until just incorporated Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Continue mixing for a couple more minutes until the mixture is smooth. Stir in the chopped ginger by hand until evenly dispersed Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched While the cupcakes are baking pour 100 ml of the reserved ginger syrup and 100 ml water into a small saucepan and bring to the boil Boil until reduced by one-third. When the hot cupcakes come out of the oven, pour a small amount of syrup over each one Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .

For the ginger frosting:

Beat together the icing sugar butter and lemon zest in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed Turn the mixer down to slow speed Strain the ginger-infused milk and slowly pour into the butter mixture Once all the milk has been incorporated, turn the mixer up to high speed Continue .

beating until the frosting is light and fluffy, at least 5 minutes When the cupcakes are cold, spoon the ginger frosting on top and finish with chopped stem ginger and lemon zest .


Instagram - Rite Eat(@riteeat)

Youtube -

Facebook -

0 views0 comments

Recent Posts

See All

Hibernation is a 'state of minimal activity and metabolic depression'1. Many animals such as bears, bats, & squirrels have a seasonal hibernation period. This period of hibernation is usually during a

bottom of page