Gingerbread Cupcakes – by Lucy Simmons

By Simon  , , , , ,   

May 12, 2013

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 30 Small


175 Grams Plain flour

1 tbsp Baking powder

2 tsp Ground ginger

1 tsp Ground Cinnamon

175 Grams Butter

175 Grams Dark Muscovado Sugar

3 Medium Eggs

1 tsp Vanilla Extract

1 Scattering Chopped Crystallized Ginger


Preheat the oven to 190C.  Put 30 paper cases into bun trays.  Sift the Flour, Baking Powder, Ground Ginger and Cinnamon into a large bowl and add the Butter, Muscovado Sugar, Eggs and Vanilla Extract.  Using an electric mixer beat together until smooth.  Spoon the mixture into the paper cases and bake in the oven for 15-20mins, or until risen, golden and firm to the touch.  Transfer to a wire rack and leave to cool.

For the Topping

  • 85g Unsalted Butter – softened
  • 3 tbsp Orange Juice
  • 150g Icing Sugar

Place Butter and Orange Juice in a bow and beat with an electric mixer until smooth.  Sift in the Icing Sugar and continue beating until light and fluffy.  Spoon a little of the topping on to each cupcake and scatter over the Crystallized Ginger.


A couple of tips to try……..before baking press a nice chunk of Crystallized Ginger into the centre of each cup cake.  For the topping replace the Butter with Soured Cream and substitute the Orange Juice for Orange Zest.


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