Joyful Ginger Cupcakes

    50 minutes

    These moist cupcakes are a wonderful addition to your Christmas baking giving a new spin to the gingerbread flavours.


    7 people made this

    Makes: 12 cupcakes

    • Cupcakes
    • 80g butter
    • 1/2 cup caster sugar
    • 1/2 cup golden syrup
    • 2 medium eggs
    • 2 egg yolks
    • 1 1/4 cups plain flour
    • 1 teaspoon McCormick Ginger, Ground
    • 1 teaspoon McCormick Cinnamon, Ground
    • 2 teaspoons baking soda
    • 1/2 cup milk, hot
    • Frosting
    • 60g butter, softened
    • 1/2 cup (110g) cream cheese, softened
    • 3/4 cup caster sugar
    • 1 tablespoon lemon juice
    • 2 teaspoons McCormick Cloves, Ground
    • 2 teaspoons McCormick Cinnamon, Ground

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Cupcakes: Preheat oven to 180 degrees C. Grease a 12-cup muffin tin.
    2. Cream butter and caster sugar. Add golden syrup and all the egg.
    3. Sift and mix together the dry ingredients for the cupcakes, except the baking soda.
    4. Dissolve baking soda in the milk. Add flour mix to butter mix, stir well.
    5. Mix in the milk. Pour combined mixture equally into the greased muffin tin. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
    6. Frosting: Beat together butter and cream cheese.
    7. Add caster sugar and continue beating until light and creamy. Add the lemon juice, cloves and cinnamon.
    8. Once muffins are cool, remove from tray and apply the frosting. Sprinkle extra cinnamon over the top if desired.

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