This easy Mary Berry Ginger Cupcakes recipe is the perfect sweet treat for any occasion. With a soft, spiced cake and a creamy ginger buttercream, these cupcakes are quick to make and bursting with flavour. You can easily adjust the ingredients to suit your taste or what you have on hand!
This Ginger Cupcakes Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
For the Cupcakes:
- 115g baking spread (straight from the fridge)
- 75g caster sugar
- 115g black treacle
- 150g self-raising flour
- 1 tsp baking powder
- ½ tsp ground mixed spice
- ½ tsp ground allspice
- ½ tsp ground ginger
- 2 eggs
- 2 tbsp milk
- 7 bulbs of stem ginger from a jar (3 bulbs finely chopped and 4 bulbs very finely sliced into strips)
For the Ginger Buttercream:
- 115g butter (softened)
- 2 tbsp ginger syrup (from the stem ginger jar)
- 225g icing sugar (plus extra for dusting)
How To Make Ginger Cupcakes
- Preheat the Oven & Prepare the Tin: Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 12-hole muffin tin with cupcake cases.
- Mix the Cake Ingredients: Measure the baking spread, caster sugar, black treacle, self-raising flour, baking powder, mixed spice, allspice, and ground ginger into a large bowl. Add the eggs and milk and mix using an electric whisk until light and fluffy. Stir in the finely chopped stem ginger.
- Bake the Cupcakes: Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until well risen. Leave to cool on a wire rack.
- Make the Ginger Buttercream: In a bowl, whisk together the softened butter, ginger syrup, and half the icing sugar until fluffy. Add the remaining icing sugar and whisk again until smooth. Spoon the buttercream into a piping bag fitted with a fluted nozzle.
- Decorate the Cupcakes: Using a sharp knife, cut a shallow circle from the centre of each cupcake. Slice each circle in half to make butterfly wings. Pipe the buttercream into the hole and top with more buttercream. Arrange the butterfly wings in the icing and sprinkle with the sliced stem ginger. Dust with icing sugar for a finishing touch.
Recipe Tips
- Use Cold Butter: Make sure your baking spread is straight from the fridge. Cold butter helps create a fluffier cupcake texture.
- Don’t Overmix: Mix the batter until just combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Check the Baking Time: Keep an eye on the cupcakes towards the end of baking. They should be golden and spring back when lightly pressed.
- Cool Completely Before Decorating: Let the cupcakes cool completely on a wire rack before adding the buttercream. This prevents the icing from melting.
- Pipe Quickly: Pipe the buttercream onto the cupcakes while it’s still soft. If it firms up too much, warm it slightly to make it easier to work with.
How To Store Leftovers
- Refrigerate: Store leftovers ginger cupcakes in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftovers ginger cupcakes in an airtight container for up to 3 months. Thaw them at room temperature before eating. Do not reheat.
Nutrition Facts
Serving Size: 1 cupcake (out of 12)
- Calories: 378 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 46 mg
- Sodium: 113 mg
- Potassium: 87 mg
- Total Carbohydrate: 52 g
- Dietary Fiber: 0.5 g
- Sugars: 40 g
- Protein: 3 g
Try More Mary Berry Recipes:
Mary Berry Ginger Cupcakes
Description
This easy Mary Berry Ginger Cupcakes recipe is the perfect sweet treat for any occasion. With a soft, spiced cake and a creamy ginger buttercream, these cupcakes are quick to make and bursting with flavour. You can easily adjust the ingredients to suit your taste or what you have on hand!
Ingredients
Instructions
- Preheat the Oven & Prepare the Tin: Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 12-hole muffin tin with cupcake cases.
- Mix the Cake Ingredients: Measure the baking spread, caster sugar, black treacle, self-raising flour, baking powder, mixed spice, allspice, and ground ginger into a large bowl. Add the eggs and milk and mix using an electric whisk until light and fluffy. Stir in the finely chopped stem ginger.
- Bake the Cupcakes: Spoon the mixture into the cupcake cases and bake for 20-25 minutes or until well risen. Leave to cool on a wire rack.
- Make the Ginger Buttercream: In a bowl, whisk together the softened butter, ginger syrup, and half the icing sugar until fluffy. Add the remaining icing sugar and whisk again until smooth. Spoon the buttercream into a piping bag fitted with a fluted nozzle.
- Decorate the Cupcakes: Using a sharp knife, cut a shallow circle from the centre of each cupcake. Slice each circle in half to make butterfly wings. Pipe the buttercream into the hole and top with more buttercream. Arrange the butterfly wings in the icing and sprinkle with the sliced stem ginger. Dust with icing sugar for a finishing touch.
Notes
- Use Cold Butter: Make sure your baking spread is straight from the fridge. Cold butter helps create a fluffier cupcake texture.
- Don’t Overmix: Mix the batter until just combined. Overmixing can make the cupcakes dense instead of light and fluffy.
- Check the Baking Time: Keep an eye on the cupcakes towards the end of baking. They should be golden and spring back when lightly pressed.
- Cool Completely Before Decorating: Let the cupcakes cool completely on a wire rack before adding the buttercream. This prevents the icing from melting.
- Pipe Quickly: Pipe the buttercream onto the cupcakes while it’s still soft. If it firms up too much, warm it slightly to make it easier to work with.
Mary Berry Ginger Cupcakes