Ginger Spice Cupcakes

Ginger Spice Cupcakes


139 people made this

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!

Kevin Ryan

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.

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