Mary Berry​ Ginger Cupcakes Recipe

These spicy Mary Berry Ginger Cupcakes are made with softened butter, self-raising flour, golden caster sugar, and a blend of ground ginger and stem ginger. The result is a moist, fragrant, and spicy cupcake with a hint of warm sweetness. This recipe is perfect for a cozy afternoon tea or a festive winter treat and makes a batch of 12 cupcakes.

Jump to Recipe

Mary Berry Ginger Cupcakes Ingredients

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

How To Make Mary Berry Ginger Cupcakes

1. Prepare the oven and tin: Preheat your oven to 350°F (180°C) and line a 12-hole muffin tin with paper cases.
2. Mix the cupcake batter: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and ground ginger. Use a hand mixer or a wooden spoon to beat all the ingredients together until the batter is smooth and well combined.
3. Add the milk and stem ginger: Add the milk to the batter and beat again until the mixture is a soft, dropping consistency. Gently fold in the finely chopped stem ginger with a spatula.
4. Fill the cases and bake: Divide the batter evenly among the 12 paper cases, filling each about three-quarters full. Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen and springy to the touch. A skewer inserted into the center should come out clean.
5. Cool the cupcakes: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. It is important that they are fully cooled before you frost them.
6. Make the buttercream: In a separate bowl, beat the softened butter until it is pale and creamy. Sift in half of the icing sugar and beat again. Sift in the remaining icing sugar and beat until smooth. Finally, add the milk, vanilla extract, and ground ginger and beat for a few more minutes until the buttercream is light and fluffy.
7. Decorate and serve: Once the cupcakes are completely cool, use a palette knife or a piping bag with a star nozzle to top each one with a generous swirl of ginger buttercream. You can garnish with a small piece of stem ginger if you like.

Recipe Tips

• Use a blend of ginger: The recipe calls for both ground ginger and stem ginger. The ground ginger infuses the whole cupcake with a spicy warmth, while the pieces of stem ginger add a lovely chewy texture and a burst of intense, sweet ginger flavor.
• Don’t overmix the batter: Once you’ve added all the ingredients, mix until the batter is just smooth. Overmixing can develop the gluten in the flour, leading to a tough, dense cupcake instead of a light and fluffy one.
• Ensure ingredients are at room temperature: Make sure your butter and eggs are at room temperature before you start. This helps them combine more easily with the other ingredients, resulting in a smoother batter and a more even bake.
• Test for doneness: A simple skewer test is the most reliable way to check if your cupcakes are ready. Insert a skewer into the center of a cupcake; if it comes out clean, they are perfectly baked.

What To Serve Ginger Cupcakes

These spicy ginger cupcakes are a perfect accompaniment to a hot drink. Serve them with a steaming cup of black tea, a latte, or a spiced chai. The warmth of the spices in the cupcake pairs beautifully with the rich flavor of the drinks. For a more decadent dessert, you could serve them with a dollop of clotted cream or a scoop of vanilla ice cream.

How To Store Ginger Cupcakes Leftovers

• Refrigerate: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days. For a longer-lasting option, they can be stored in the refrigerator, but they should be brought to room temperature before serving for the best texture.
• Freeze: Unfrosted cupcakes can be frozen for up to 2 months. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag. Thaw them at room temperature for a few hours before frosting and serving.

Mary Berry Ginger Cupcakes Nutrition Facts

• Serving Size: 1 cupcake
• Calories: 388 kcal
• Total Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 82mg
• Sodium: 247mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 37g
• Protein: 4g

Frequently Asked Questions

• Can I use all ground ginger instead of stem ginger? Yes, you can. While the stem ginger adds a lovely texture, you can substitute it with an additional half teaspoon of ground ginger for the cupcakes. The flavor will be similar, but you won’t have the chewy bursts of ginger.
• Why did my buttercream split? Buttercream can split if the butter is too warm or if the icing sugar is added too quickly. Make sure your butter is softened but not melted. Sifting the icing sugar and adding it in stages helps prevent this. You can try to fix a split buttercream by adding a spoonful of cold milk and beating it vigorously.
• Can I make these into a large cake? Yes, this recipe can be baked in an 8-inch round cake tin. You will need to increase the baking time to about 25-30 minutes and check for doneness with a skewer. You will also need more buttercream to cover the entire cake.
• What kind of ginger is “stem ginger”? Stem ginger is young ginger that has been cooked and preserved in a sugar syrup. It is sweet and slightly spicy and can be found in jars in the baking aisle of most grocery stores.

Try More Recipes:

• Mary Berry​ Chocolate Chip Cupcakes Recipe
• Mary Berry Vanilla Cupcakes​ Recipe
• Mary Berry Chocolate Cupcakes​ Recipe