Why You’ll Love Mary Berry Ginger Cupcakes Recipe
These cupcakes strike a beautiful balance between sweet and spicy. The combination of ground ginger and pieces of stem ginger gives both warmth and texture in every bite. The ginger buttercream adds an extra layer of flavour that’s rich and indulgent without being overly sweet. They’re simple to make, beginner‑friendly, and perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
110g (½ cup) unsalted butter, softened
110g (½ cup) golden caster sugar
2 large eggs
110g (1 cup) self‑raising flour
1 tsp baking powder
1 tsp ground ginger
1 tbsp finely chopped stem ginger in syrup, drained
2 tbsp milk
For the Ginger Buttercream:
110g (½ cup) unsalted butter, softened
225g (2 cups) icing sugar
1 tsp ground ginger
1 tbsp milk
1 tsp vanilla extract
Directions
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Preheat your oven to 180°C (350°F) and line a 12‑hole muffin tin with paper cases.
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In a large bowl, combine the softened butter, golden caster sugar, eggs, self‑raising flour, baking powder, and ground ginger. Beat until the mixture is smooth and well combined.
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Add the milk and beat again until the batter reaches a soft, dropping consistency. Gently fold in the finely chopped stem ginger.
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Divide the batter evenly among the paper cases, filling each about three‑quarters full.
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Bake for 15–20 minutes, or until the cupcakes are risen and springy to the touch. A skewer inserted into the centre should come out clean.
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Allow the cupcakes to cool completely on a wire rack before decorating.
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To make the buttercream, beat the softened butter until pale and creamy. Gradually add the icing sugar, then beat in the ground ginger, milk, and vanilla extract until the frosting is light and fluffy.
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Pipe or spread the ginger buttercream onto the cooled cupcakes. If you like, garnish with a small piece of stem ginger.
Servings and timing
These cupcakes make 12 servings.
Prep time: about 10 minutes.
Cooking time: about 15–20 minutes.
Variations
You can experiment with several tasty twists:
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Replace some of the ground ginger with a pinch of cinnamon or mixed spice for a more complex flavour.
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Add a splash of lemon zest to the buttercream for a citrusy brightness.
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Swap the stem ginger for crystallised ginger if you want a different texture.
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Drizzle a little extra ginger syrup over the cupcakes for added sweetness.
Storage/Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can also be stored in the fridge and brought back to room temperature before serving. Cupcakes can be frozen (without buttercream) for up to 2 months; thaw completely before icing. Warm gently before serving if desired, but they’re best enjoyed at cool or room temperature.
FAQs
What is stem ginger?
Stem ginger is young ginger preserved in a sweet syrup. It’s softer and milder than fresh ginger and adds chewy bursts of flavour in the cupcakes.
Can I use only ground ginger?
Yes, you can substitute the stem ginger with an extra half teaspoon of ground ginger, though you’ll miss the chewy texture.
Why are my cupcakes dense?
Overmixing the batter can lead to a tougher texture. Mix only until the ingredients are combined.
Can I make these gluten‑free?
Yes—use a gluten‑free self‑raising flour blend in place of regular flour. Results may vary slightly.
Do I have to frost them?
No, these cupcakes are delicious without frosting; a dusting of icing sugar works well too.
How do I prevent the ginger from sinking?
Toss the chopped stem ginger in a little flour before folding it into the batter to help it stay suspended.
Can I make mini cupcakes?
Yes—bake mini cupcakes for about 10–12 minutes, watching closely so they don’t overbake.
Can I double the recipe?
Yes—just mix gently and adjust baking time as needed.
How should I store leftover buttercream?
Buttercream can be kept in an airtight container in the fridge for up to 3 days. Bring to room temperature and re‑beat before using.
What drinks pair well with these cupcakes?
A hot tea, chai, or coffee complements the warm spices beautifully.
Conclusion
These Mary Berry Ginger Cupcakes offer a delightful mix of warmth, sweetness, and spice that’s perfect for tea time or festive occasions. With a tender crumb and a luscious ginger buttercream, they’re a crowd‑pleasing treat that’s easy to make at home. Whether you’re an experienced baker or just starting out, this recipe brings comfort and flavour to every bite.
Mary Berry Ginger Cupcakes
These Mary Berry Ginger Cupcakes are moist, warmly spiced, and topped with a sweet icing — perfect for tea time or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 100g (3½ oz) baking spread, straight from the fridge
- 100g (3½ oz) light muscovado sugar
- 2 large eggs
- 100g (3½ oz) self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 2 tbsp milk
- 75g (3 oz) icing sugar (for icing)
- 2–3 tsp water (for icing)
- Pieces of stem ginger, to decorate (optional)
Instructions
- Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a 12-hole muffin tin with paper cupcake cases.
- Place all cupcake ingredients into a mixing bowl and beat until smooth and blended.
- Spoon the mixture evenly into the paper cases.
- Bake in the preheated oven for about 20 minutes or until the cupcakes are well risen and golden brown.
- Remove from the oven and leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a bowl and stir in enough water to make a smooth, slightly runny consistency.
- Spoon a little icing over each cooled cupcake and decorate with a small piece of stem ginger, if desired.
Notes
- Ensure the baking spread is cold for the best texture.
- Adjust the amount of ginger to your spice preference.
- Use stem ginger for a decorative and flavorful topping.
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
