From the hidden gingernut base to the soft sponge, to the ginger and cinnamon frosting, these ginger cupcakes aren't afraid to bring the fiery ginger flavour.
Yes, that's right, there's a ginger cookie at the bottom of every cupcake! There are also little pieces of stem ginger flecked through the sponge. It's a ginger lover's dream!
What I really love about these ginger cupcakes is that while each element is ginger-flavoured, they each provide a different experience. The gingernut in the base is the store-bought variety, bringing that classic hint of molasses and plenty of fiery, punchy ginger heat.
Meanwhile, the ginger sponge too is fiery too, but mellowed by the caramel tones of light soft brown sugar and a touch of cinnamon. The texture is pillowy soft with bursts of sweet, soft candy-like stem ginger.
Finally, the ginger frosting is creamy and smooth - a perfect marriage of cool and fiery. A sprinkling of crunchy gingernut crumbs completes these perfect ginger cupcakes.
Here's how to make them.
Ingredients
For the sponge
- 180 g (6.3 oz) slightly salted butter
- 200 g (7.1 oz) soft light brown sugar
- 3 medium free range eggs
- 100 ml (3.4 floz) whole milk
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp fresh root ginger
- 55 g (1.9 oz) stem ginger in syrup drained and finely chopped
- 12 gingernut biscuits
For the frosting
- 300 g (10.6 oz) slightly salted butter softened
- 600 g (1.3 lb) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1 tbsp whole milk
To finish
- 1 gingernut biscuits
Equipment
Instructions
Make the sponges
Preheat the oven to 200C (180C fan).
Place the butter and soft light brown sugar in a mixing bowl.
Beat until pale and creamy.
Add the eggs, milk and vanilla.
Beat again to combine.
Add the self-raising flour, baking powder, cinnamon and ginger.
Fold together.
Add the finely chopped stem ginger.
Gently fold through.
Line a muffin tray with paper cases. Place a gingernut biscuit into each case.
Spoon the batter evenly into the cases.
Bake for approximately 20 minutes until risen and firm.
Transfer to a wire rack to cool completely.
Make the frosting
Put the icing sugar, butter, cinnamon, ginger, vanilla and milk in a large bowl.
Whisk until you have a light, fluffy frosting.
Transfer the frosting to a piping bag. Pipe tall swirls on top of each of the cupcakes.
To finish, crumble the gingernut biscuit over the cakes.
And that's it! You're ready to sink your teeth into the gorgeously fiery ginger cupcakes.
Enjoy! And don't forget to let me know how you get on in the comments below.
Pointers, tricks and troubleshooting tips for the perfect ginger cupcakes
Are ginger cupcakes easy to make?
These ginger cupcakes are so easy to make. The cake batter is a simple yet deliciously fiery affair. To start, you'll cream soft light brown sugar together with butter, then whisk in eggs and milk. Next, you'll fold in flour with a generous spoonful of ground ginger and a pinch of cinnamon. A sprinkling of chopped stem ginger completes the batter.
The hidden gingernut in the base looks and tastes incredible, but it's as simple as popping a biscuit into the bottom of each paper case before adding the batter. Finally, the buttercream is a classic blend of butter and icing sugar, spiced with ginger and a touch of cinnamon. Once piped on top of the cupcakes in glorious swirls, a crumbling of gingernut completes this fabulous bake.
Will I need any special equipment to make ginger cupcakes?
All the equipment you need for this recipe should be easy to find in the average home baker's kitchen.
You'll need the usual things like weighing scales, measuring spoons, and a mixing bowl, as well as a 12-hole muffin tray and cupcake cases to line the tray.
An electric whisk makes the job of whipping up the buttercream quick and easy, but you can make do with a manual whisk if need be.
I used a piping bag and close star tip to decorate my cupcakes, but if you don't have one you can just spoon on the frosting.
There is a full list of suggested equipment on the recipe card at the bottom of this page.
What are can I buy stem ginger in syrup?
When recipes refer to stem ginger, they don't mean fresh ginger but rather pieces of young ginger root that have been peeled and cooked in a sugar syrup, which makes them sticky, fiery and sweet.
Stem ginger in syrup is a delight to bake with. It brings a real burst of intense, sweet ginger to these cupcakes that is so worthwhile. You should be able to find jarred stem ginger in the baking section of your local supermarket or online. It usually comes in small jars and keeps well. It can be chopped up and added to all sorts of recipes like biscuits, cakes, and puddings or as a topper for ice cream.
Use a clean fork to get the ginger pieces out of the syrup, saving the syrup in the jar for another day. The syrup itself is lovely and gingery too so don't throw it away when you've used up the ginger. Why not try adding it to flapjacks to give them a fiery kick? Or try adding a spoonful with hot water and squeeze of lemon to make a warming tea.
Does it matter what kind of ginger biscuits I use?
It doesn't really matter what kind of ginger biscuits you use, as long as they're nice and gingery, crisp not soft, and small enough to fit in the bottom of your cupcake cases. I used McVitie's Ginger Nut Biscuits because they tick all those boxes.
You could use a sandwich ginger biscuit with a cream centre if you want to add another element to these cupcakes, but I find these don't tend to have such a strong ginger flavour as a gingernut.
Are ginger cupcakes suitable for vegetarians?
Yes, these ginger cupcakes are vegetarian as they don't contain any meat, poultry or fish products.
Are ginger cupcakes suitable for vegans?
This recipe made exactly as directed would not be suitable for a vegan diet because it calls for chicken eggs, dairy butter, and dairy milk. The frosting also contains butter and milk.
The good news is that all the non-vegan ingredients can be easily swapped for vegan alternatives.
You can replace the butter in the cupcakes and frosting with a plant-based vegan butter. Try to find one with a fat content of around 80% fat so that it behaves similarly to butter.
The eggs will need to be replaced with one of the following options (each = 1 egg, so multiply as needed for any given recipe):
- 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
- 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce (bear in mind this will add sweetness and potentially an apple flavour).
The milk in the cupcakes and frosting can be replaced with your favourite plant milk. I like to use unsweetened soya milk when I'm baking as I find it to be the most neutral and stable. Some plant milks split when used in baking, so you may need to experiment.
The gingernut biscuits I used (McVitie's Ginger Nut Biscuits, UK, April 2021) are suitable for vegans, but always check the label to make sure yours are too.
Are ginger cupcakes gluten-free?
These ginger cupcakes are not gluten-free as they are made with wheat flour and baking powder. They also have a store-bought ginger biscuit at the bottom of each cupcake, and these are typically made with wheat flour.
I haven't tried making this recipe with gluten-free flour yet but you could certainly give it a go. Whenever baking with gluten-free flour, I recommend using a good quality brand that will likely be a blend of different flours like rice, or oat mixed with a binding agent like xanthan gum which really helps with the texture and, of course, a raising agent if its self-raising flour.
You will also need to use a gluten-free baking powder and find a gluten-free alternative for the gingernut biscuits on the bottom, or you can just leave them out.
When cooking and baking for someone with allergies and intolerances it's really important to check the labels on all ingredients to check they are suitable.
Are ginger cupcakes keto-friendly?
These cupcakes have quite a bit of sugar and are high in carbohydrates so won't be workable for a keto diet.
Are ginger cupcakes healthy?
These ginger cupcakes are high in sugar and fat so should be enjoyed in a sensible portion as an occasional dessert, not as an everyday snack.
You can reduce the sugar slightly by halving the buttercream recipe and top your cupcakes with less frosting, rather than a towering swirl.
Are ginger cupcakes safe to eat while pregnant?
None of the ingredients in these ginger cupcakes would usually pose a risk to pregnant people as long as they are in good condition and the cupcakes are made safely and hygienically.
Most dairy butter and milk purchase in the UK is pasteurised, but it's a good idea to check if you're unsure as pregnant people should not eat unpasteurised dairy. The NHS explains why here.
Advice regarding eggs can vary depending on where you live as production methods are different in different countries, so please check information local to you. In the UK at the time of writing (April 2021), The Advisory Committee on the Microbiological Safety of Food's advice is that eggs bearing the Red Lion mark of quality are safe for pregnant people to eat runny or even raw.
The above is publicly available information but should never be taken as medical advice, which A Mummy Too does not offer. If you have questions or concerns, please speak to your medical professional.
What goes well with ginger cupcakes?
These ginger cupcakes are perfect on their own for an indulgent hit of ginger joy. I love to have one with a good cup of tea, or coffee if you prefer.
Can I make this recipe without cinnamon or vanilla?
This recipe uses a blend of cinnamon and vanilla to balance and enhance the flavour of ginger throughout the cupcakes and create a really wonderful, rich taste sensation.
If you don't have either cinnamon or vanilla, you can certainly leave them out and the cakes will still be lovely and gingery, just not quite so rounded in flavour.
I haven’t got stem ginger can I use fresh ginger?
Stem ginger in syrup has been cooked and preserved in the syrup, which makes the ginger flavour is much mellower and more palatable for a cake. It's also softer and less fibrous than hard fresh ginger.
Using fresh ginger instead will likely spoil the cupcakes. This is because it has a much more intense, raw taste that may overpower the other flavours in the cakes. Fresh ginger would stay quite hard and fibrous in the cakes, too, as it won't have long enough to soften and cook as the cupcakes bake.
A better alternative if you don't have stem ginger in syrup would be to use crystallised ginger instead, as this has also been cooked and preserved in sugar so is already soft. Alternatively, you could add an extra teaspoon of ground ginger to your cake batter.
Can I add extra ginger to this recipe?
There is already ginger at every level of these cupcakes from the base of gingernut, right to the top with a dusting of gingernut on top. If you love to have cakes so gingery they almost seem to burn your tongue, then you could add an extra teaspoon to the batter, but any more than that and you will likely overpower the cakes so that you can't really taste sponge or buttercream, just ginger overload.
How should I store my ginger cupcakes?
It's best to keep these cupcakes covered in a cool, shaded place or in the fridge as they have a liberal topping of ginger buttercream frosting. Keep your cupcakes in sealed container in a single layer so as not to squash the frosting.
Can I leave ginger cupcakes out on the counter?
Other than for serving, I would recommend keeping these cupcakes in cool dark pantry or in the fridge. If they are left out on the counter for extended periods of time the cakes will dry out and the frosting will spoil.
Can I make ginger cupcakes ahead?
As with most home bakes, these ginger cupcakes are best enjoyed as fresh as possible.
That said, you could make the cupcakes the day before, cool completely and wrap, then make the buttercream the next day and pipe it onto the cakes just before serving. Splitting the recipe like this helps to break up the time in the kitchen if you need to.
When you've baked your cupcakes allow them to cool completely on a wire rack before transferring to an airtight container. Store them in a cool dark place until you're ready to decorate the next day.
Can I keep ginger cupcakes in the refrigerator?
Yes, I like to keep these ginger cupcakes in the fridge as they have quite a bit of frosting on top, so it helps keep them fresher for longer.
If you can, get the cupcakes you want to serve out of the fridge about half an hour before you need them. This time allows them to come up to room temperature which enhances the flavour.
Can I freeze ginger cupcakes?
These ginger cupcakes freeze surprisingly well, even with the frosting!
Arrange the cupcakes you want to freeze on a baking sheet that will fit in the freezer, keep them level on a single layer and freeze overnight. Once frozen you can transfer them into freezer bags or a container to take up less space. Label the bags with the type of cupcake and the date so you know when to use them up by.
You can also freeze cupcakes without the frosting if you prefer. Simple put them into a container or back and pop them in the freezer. There's no need to freeze unfrosted cupcakes on a tray as they won't stick together.
What is the best way to defrost ginger cupcakes?
I find it best to defrost these cupcakes in the fridge overnight. All you need to do is transfer the container into the fridge and forget about them until the next day.
If you only want to defrost a couple of cakes put them into a clean sealed container and put the rest back in the freezer. Keeping the cupcakes in a sealed container whilst they defrost helps reduce condensation forming on the frosting.
If you're in a bit more of a hurry you could leave them on the counter for an hour or so to thaw out. Make sure to keep them well covered and out of direct sunlight. Once thawed, do not refreeze your cupcakes. They need to be eaten within 24 hours.
How long do ginger cupcakes keep?
When kept in the fridge, ginger cupcakes will keep for up to five days, if you've frozen some of your cupcakes they will keep for up to three months.
Can I make ginger cupcakes in a different quantity?
Yes, if you want to make more or fewer of these warming ginger cupcakes then you can.
Head down to the recipe card below and you'll see the servings near the top left of the recipe sheet, set to make 12 cupcakes.
Just click or hover over this number and a slide bar will pop up that you can move up or down to get the number you wish to make.
All the ingredients will update automatically for you. Obviously, if you're making more, you will need to cook them in batches. Aim not to have more than two trays in the oven at a time so that they bake evenly.
Can I make this recipe as one big ginger cake?
I haven't tried but in theory, you should be able to make this into one big cake.
I suggest you grease and line two 20cm (8 inch) cake tins, add the gingernut biscuits to the bottom of one tin and then divide your cake batter between the two tins.
The cake with the gingernut base will become the bottom tier of your cake. I suspect if both cakes have biscuits at the bottom the cake might be a bit tricky to slice.
As these cakes are larger, they will take a bit longer to bake. As I said, I haven't tested this so check them through the class after 20 minutes, 25 minutes, 30 minutes until they look set all the way across. Do the skewer test (pushed into the centre of each cake, it should come out clean) and return to the oven if they need a bit longer.
Once your cakes are cooled you can sandwich them with half the frosting in between, making sure the gingernut layer is on the bottom. Finish off the top tier with the rest of the frosting and sprinkle with the gingernut crumb.
Can I make this cupcake recipe in a stand mixer such as a KitchenAid or Kenwood Mixer?
Yes if you have a free-standing mixer then you can use this to help you make but the cupcake batter and the frosting.
Use the paddle to beat the butter and sugar together. You'll need to scrape the sides of the bowl down once or twice as you go to make sure all the ingredients are well incorporated. Add the milk, eggs and vanilla and beat, scrape, beat again.
Once you add the flour, baking powder, cinnamon, and ginger, go at a slow speed, mixing just enough to fold everything through gently, or do this bit by hand.
For the ginger buttercream frosting, you can use the balloon whisk or paddle attachment. Remember to start slow so you don't end up standing in a cloud of icing sugar!
Can I make ginger cupcakes with a food processor?
Unless your food processor has a beating attachment, it's not suitable for this recipe.
Stages of the cake batter and buttercream required air to be whipped into the mix, and this won't happen with a regular blade attachment.
How can I make sure my cupcakes are perfectly cooked?
You'll know when your cupcakes are perfectly cooked when they have risen into cute little domes. Press gently on the top of a central cupcake it should feel firm and spring back.
Still not sure they're done? Use a skewer to test the middles are cooked. Push a skewer or cocktail stick into one of the cakes - it should come out clean or with a few tiny crumbs of cooked cake. If the skewer has any wet cake batter on it, the cakes will need a little longer to cook so put them back in for 5 minutes and then check again.
Why did my ginger buttercream frosting split?
The type of buttercream we're using for this recipe is quite hard to split. It may be that too much liquid has been added, or the butter and icing sugar haven't been beaten together for long enough.
If your butter is really cold when you start to try and make the buttercream you will find it breaks up into little lumpy bits which might look like it's split. The buttercream just needs more whisking and eventually, the butter will soften enough to mix properly with the icing sugar.
The recipe calls for softened butter, not melted. If you've tried to make it with melted butter, it won't come together in the same way and may seem liquid or split.
To soften butter, simply weigh out what you need from the block in the fridge, cut it into cubes, and set it to one side whilst you make the cake. By the time you're ready to make the buttercream, it should be soft enough. If you're in more of a hurry you can give it short 10 second bursts in the microwave, but be careful not to go too far as the butter melts very quickly.
Why did my cupcakes turn out dry/hard/burned/overcooked?
Assuming all the ingredients went into the cakes in the right quantities, the cupcakes have either been in the oven too long, or the oven temperature was far too high.
It's always a good idea to set a timer so you can check on the bake when it's nearly ready. If you find things often burning in your oven it might be an idea to invest in an oven thermometer, the temperature dial on some ovens are not very accurate. You can also try setting the temperature 10 degrees lower than the recipe advises and see if this helps.
Why did my cupcakes turn out wet/soft/undercooked?
All is not lost if the cakes are still looking wet at the end of the cooking time. The timing on the recipe is a guide. Every oven is a bit different, so they might take a little longer to cook properly.
Don't open the oven door until your cupcakes look slightly domed on top and dry all the way across. When you think they're done, check the cupcakes with a skewer pushed into the centre (it should come out clean) and, if necessary, return them to the oven for 5 minutes, or until the skewer comes out clean.
Remember to pre-heat the oven. If the cakes go into a cold oven they won't be baking at an even temperature, will take much longer to cook, and may not rise properly.
If your cakes simply won't set, it's likely something went wrong with the ingredients quantities and you may need to start again. I recommend reading the whole recipe and then measuring everything out before you start so that mistakes are much less likely.
Why didn’t my cupcakes rise?
Quite a few things can affect how well cakes rise. These cakes are made with self-raising flour, and we're adding a little baking powder for an extra boost. The eggs also play an important part in helping the cakes to rise and hold their shape. All being well, these cakes should rise with ease into satisfying domes, and there might be a slight crack on the top.
I'll run through some of the main factors that can affect your cakes rising. See if you can spot what went wrong with yours, and try to fix it for next time.
Raising agent - self-raising flour has a shorter shelf life than plain flour as the raising agents lose their power over time. If you've got an old bag of flour, especially if it hasn't been stored sealed somewhere cool, it may be best to use in a recipe that doesn't need to rise much or is easily adjusted as you go (such as pancakes) and get a fresh bag for your cakes.
Cake batter - when you mix the wet ingredients like butter, milk, and eggs with the dry ingredients of flour and baking powder, the reaction that makes cakes rise will start immediately. Tiny bubbles are released which creates lightness and makes the cakes rise. If the batter is mixed too vigorously or left to sit out on the counter for much too long, these precious bubbles will escape. Fold in the flour as the last thing you do before spooning the batter into the cases and putting the cakes in the oven.
Oven temperature - if the oven is too hot the cakes will rise rapidly and then likely collapse as the cakes haven't had time to develop enough firm structure to hold their shape. Conversely, if the oven is too cold there won't be enough heat to encourage the reaction with the baking powder and other ingredients, so the cakes won't rise.
Why didn't my cupcakes taste of ginger?
When using dried spices, they will lose flavour over time. This will happen more quickly if they're not stored correctly. Keep your spices in airtight containers out of direct sunlight and in a cool dark place if you can.
If the ginger flavour isn't coming through enough in your cupcakes it's probably because your ginger is old. Before you start baking, you can test a little bit. Rub a small amount between thumb and fingers, smell it and taste a little to see how strong the flavour is. You can add a little bit extra to the recipe if you need to, or get a fresh packet.
How can I add/change the flavours in these cupcakes?
These cupcakes have ginger at every turn. You could try making a ginger and chocolate combo instead, by adding cocoa powder to the buttercream perhaps.
Instead of the stem ginger in the cupcakes, you could use raisins or some chopped nuts if you like to add both flavour and texture.
You could also change things up by putting a different biscuit in the base. How about a lemon cookie? That would go well with the ginger.
What is the origin of using ginger in desserts?
Ginger has a very long history and has been used in cooking, medicine, and religious rituals for around five thousand years!
It is thought to have originated in Maritime Southeast Asia where it traveled across Asia as the Austronesian peoples moved around, being adopted into many different countries cooking styles.
Trade routes from around 1500 BCE brought ginger and other spices like pepper, turmeric, and cinnamon into more northern territories and into Europe from Asia and Northeast Africa. Gingers use in both savoury and sweet cooking seems to have a long history too with the earliest record of gingerbread dating to 992 CE.
Print this ginger cupcakes recipe
Ginger Cupcakes Recipe
Ingredients
For the sponge
- 180 g (6.3 oz) slightly salted butter
- 200 g (7.1 oz) soft light brown sugar
- 3 medium free range eggs
- 100 ml (3.4 floz) whole milk
- 200 g (7.1 oz) self-raising white flour (self rising flour)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tbsp fresh root ginger
- 55 g (1.9 oz) stem ginger in syrup drained and finely chopped
- 12 gingernut biscuits
For the frosting
- 300 g (10.6 oz) slightly salted butter softened
- 600 g (1.3 lb) icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1 tbsp whole milk
To finish
- 1 gingernut biscuits
Equipment
- Cupcake cases
- Closed star nozzle
Instructions
Make the sponges
- Preheat the oven to 200C (180C fan).
- Place the butter and soft light brown sugar in a mixing bowl. Beat until pale and creamy.
- Add the eggs, milk and vanilla. Beat again to combine.
- Add the self-raising flour, baking powder, cinnamon and ginger and fold everything together.
- Add the finely chopped stem ginger and gently fold through.
- Line a muffin tray with paper cases and place a gingernut biscuit in each one.
- Spoon the batter evenly into the cases.
- Bake for approximately 20 minutes until risen and firm.
- Transfer to a wire rack to cool completely.
Make the frosting
- Put the icing sugar, butter, cinnamon, ginger, vanilla and milk in a large bowl. Whisk until you have a light, fluffy frosting.
- Transfer the frosting to a piping bag.
- Pipe tall swirls on top of each of the cupcakes.
- To finish, crumble the gingernut biscuit over the cakes.
Video
Notes
Nutrition
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Andy says
Hi. I have a friend who wants a ginger/chocolate kick. Plenty of both! I'm just wondering if you think the flavours in your cupcake would be overpowered if I used chocolate ganache to frost them?
Emily Leary says
I don't think it would overpower but you could add some chopped preserved ginger to the ganache, to keep the ginger theme going, if you like.
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these cupcakes look lovely full of ginger :)