Ginger Spice Cupcakes

    40 minutes

    Cupcakes are at their best when they are light, moist and spicy. Lemon and cream cheese make a delightful icing - a big hit with my kids!

    140 people made this

    Serves: 12 

    • 5 tablespoons unsalted butter, softened
    • 1/2 cup white sugar
    • 1/2 cup unsulfured molasses
    • 1 egg
    • 1 egg yolk
    • 1 1/4 cups (155g) plain flour
    • 1 tablespoon cocoa powder
    • 1 1/4 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1/2 cup (125ml) hot milk
    • 2 tablespoons unsalted butter, softened
    • 60g cream cheese, softened
    • 2/3 cup sifted icing sugar
    • 1/4 teaspoon lemon essence

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 degrees C. Butter or line with paper liners a 12-cup muffin tin.
    2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
    3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the bicarb soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
    4. Bake for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
    5. To make icing: Cream the 2 tablespoons butter and the cream cheese together. Beat in the icing sugar until fluffy. Add the lemon essence and beat. Ice when the cupcakes are cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (123)


    I have searched for the perfect gingerbread recipe, and this is definitely the one--moist and spicy, and the cocoa powder somehow ties all the other flavors together. It's also quite easy to make. The only thing to watch out for is the frosting recipe attached to it--something's not recorded quite right. Try this instead: cream together 8 oz. cream cheese, 4 Tbs cream and 2 cups sugar--light, sweet and simple.  -  05 Jul 2002  (Review from Allrecipes USA and Canada)


    I gave this four stars only because I had to change the frosting. Used 8 ounces cream cheese, 2 cups confectioners sugar & added 1/4 tsp lemon extract. The frosting turned out great. The cupcakes were delicious!! A little on the dry side with 20 mins cook time - will try 16 mins next time as another reviewer suggested!  -  06 Nov 2006  (Review from Allrecipes USA and Canada)


    Would have given this a 4 1/2 star rating, only because the cocoa stood out. I made mini-cupcakes (39), baked for 15 minutes and they came out full and with a nice light texture. Next time I would add more ginger and , maybe a touch of ground cloves. I will make them again !!  -  27 Sep 2007  (Review from Allrecipes USA and Canada)