Description
Delicious ginger cupcakes topped with a creamy buttercream frosting.
Ingredients
Scale
- 1/2 cup unsalted butter (softened)
- 1/2 cup golden caster sugar
- 2 large eggs
- 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
- 1/2 cup unsalted butter (for buttercream, softened)
- 1 3/4 cups icing sugar
- 1 tsp ground ginger (for buttercream)
- 1 tbsp milk (for buttercream)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, beat together the softened unsalted butter and golden caster sugar until light and fluffy.
- Add the eggs, one at a time, ensuring each is well blended before introducing the next.
- Sift the self-raising flour, baking powder, and ground ginger into the mixture.
- Fold in the finely chopped stem ginger and milk until combined.
- Spoon the batter evenly into cupcake cases in a muffin tray, filling each about two-thirds full.
- Bake for about 20 minutes, until golden brown, and a skewer comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- For the buttercream, cream together the softened unsalted butter and icing sugar until smooth.
- Add ground ginger, milk, and vanilla extract, mixing until well blended.
- Once the cupcakes are completely cool, spread or pipe the ginger buttercream on top.
Notes
- Ensure the butter is softened for easy mixing.
- For a stronger ginger flavor, increase the amount of ground ginger.
- Store cupcakes in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg