Mary Berry Ginger Cupcakes

These cupcakes are the kind of bake that feels like autumn in a paper case—rich with spice, soft in the middle, and finished with a swirl of gingery buttercream that just melts on your tongue.

The first time I made them, I was heavy-handed with the treacle and didn’t chop the stem ginger fine enough. The result? A batch that looked great but had unexpected chunks lurking in each bite. Still tasty, but a bit of a chew.

Once I adjusted the mix—less syrupy, finer ginger, and a lighter hand with the spices—they came out just right: warm, soft, gently spiced, with that creamy ginger kick on top.

Let me show you how to get them right, from the soft sponge to the swirl of buttercream and the little “butterfly wing” finish that makes them feel a bit special.

WHY THIS ONE WORKS SO WELL

It’s all about the balance: dark, sticky treacle brings depth, while the mixed spice, ginger, and allspice give warmth without overpowering. The cupcake texture is light thanks to the self-raising flour and baking spread, and the stem ginger adds little pops of heat and chew.

The buttercream is where it gets interesting—sweet, but cut with ginger syrup so it’s not cloying. And the butterfly wing finish? Very retro, very Mary, and honestly, very charming.

INGREDIENTS + WHY THEY MATTER

• Baking Spread (115g) – Straight from the fridge. Helps create that light, tender crumb.
• Caster Sugar (75g) – Adds sweetness without overpowering the treacle.
• Black Treacle (115g) – Deep flavour and moisture. Don’t sub with golden syrup—it’s not the same.
• Self-Raising Flour (150g) – The base. Gives the sponge a soft lift.
• Baking Powder (1 tsp) – Extra boost to keep things light.
• Ground Spices (½ tsp each: mixed spice, allspice, ginger) – Layered warmth. Allspice gives a bit of clove kick.
• Eggs (2) – Helps bind and give structure.
• Milk (2 tbsp) – Just enough to loosen the batter.
• Stem Ginger (3 bulbs chopped, 4 sliced) – Adds chewy sweetness in the sponge and flair on top.

For the Buttercream:

• Butter (115g, softened) – The base of the icing. Needs to be soft to whip properly.
• Ginger Syrup (2 tbsp) – Straight from the stem ginger jar. Adds sweet heat.
• Icing Sugar (225g) – Sifted for a smooth, pipeable finish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No treacle? Molasses works, but it’s stronger. Start with a bit less.
• Don’t like stem ginger? Leave it out or swap for crystallised ginger.
• Want a lemon twist? Add grated zest of half a lemon to the buttercream.
• Fancy skipping the wings? Just swirl the buttercream and top with sliced ginger—it’ll still look great.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes sank in the middle	Treacle too heavy or oven too cool	Stick to the 115g and preheat properly
Icing split or went greasy	Butter was too soft or over-whipped	Whip gently and don’t overwork the syrup
Ginger chunks too big	Didn’t chop stem ginger finely enough	Use a sharp knife and go small
Sponge turned out dense	Batter overmixed	Just whisk until smooth and stop there

HOW TO MAKE MARY BERRY’S GINGER CUPCAKES

Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
In a large bowl, mix baking spread, sugar, treacle, flour, baking powder, and spices.
Add eggs and milk, then whisk until light and smooth.
Stir in finely chopped stem ginger.
Spoon into cases and bake for 20–25 minutes until risen and golden.
Cool completely on a wire rack.
For the icing, beat softened butter, ginger syrup, and half the icing sugar until fluffy.
Add remaining icing sugar and beat again until smooth.
Spoon into a piping bag with a fluted nozzle.
Cut a shallow circle from each cupcake top, slice in half to make wings.
Pipe buttercream into the hole, then arrange the “wings” on top.
Add sliced stem ginger and a dusting of icing sugar to finish.

TIPS FROM MY KITCHEN

• Use a metal spoon to mix in the chopped ginger—it’s gentler than a whisk.
• If the buttercream firms up while you pipe, warm the bag between your hands to soften it.
• Dust lightly with icing sugar just before serving—it melts if you do it too early.
• These freeze beautifully un-iced. Just thaw and decorate on the day.

STORAGE + REHEATING

• Store: Keep in an airtight container in the fridge for up to 3 days. Bring to room temp before serving.
• Freeze: Freeze the undecorated cupcakes for up to 3 months. Defrost at room temp.
• Reheat: Not needed. These are meant to be eaten cool, topped, and soft.

FREQUENTLY ASKED QUESTIONS

Q: Can I use golden syrup instead of treacle?
A: You can, but you’ll lose that deep gingerbread flavour. It’ll be lighter and sweeter.

Q: What’s the best way to chop stem ginger?
A: Use a sharp knife and take your time. Chop finely for the sponge and into thin strips for decorating.

Q: Can I double the batch?
A: Yep. Just be sure to mix gently—large batches are easy to overmix.

Q: Can I make these without the butterfly wings?
A: Of course. Just pipe a swirl of icing and top with a ginger slice or even a sugared pecan.

Q: Is the buttercream very sweet?
A: It’s sweet but balanced by the ginger syrup. If it’s too much for you, use less icing sugar or add a pinch of salt.

Try More Recipes:

• Mary Berry Chocolate Cupcakes With Ganache Icing
• Mary Berry Lemon Cupcakes
• Mary Berry Chocolate Cupcakes