Mary Berry Ginger Cupcakes Recipe

These Mary Berry Ginger Cupcakes are light, warmly spiced little cakes with a soft, tender crumb and a gentle heat from ground ginger. Topped with silky lemon buttercream, they are simple yet full of comforting flavour. This is an easy, reliable bake that suits beginners and experienced home bakers alike. From start to finish, they take around 40 minutes, making them perfect for afternoon tea or a quick weekend treat.

Ingredients

For the Ginger Cupcakes

• 175g self-raising flour
• 1 tsp baking powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 125g unsalted butter, softened
• 150g light brown sugar
• 2 large eggs
• 2 tbsp golden syrup
• 2 tbsp milk

For the Lemon Buttercream

• 125g unsalted butter, softened
• 250g icing sugar, sifted
• 1–2 tbsp lemon juice
• Finely grated zest of 1 lemon

For Decoration (Optional)

• Crystallised ginger, finely chopped
• A light dusting of ground ginger

How to Make Mary Berry Ginger Cupcakes Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cases and place a shelf in the centre of the oven for even baking.
• Mix the dry ingredients: Sift the self-raising flour, baking powder, ground ginger and cinnamon into a medium bowl. This helps create a light and even texture.
• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and light brown sugar together until pale and fluffy. This usually takes 2 to 3 minutes with an electric mixer.
• Add the eggs and syrup: Beat in the eggs one at a time, adding a spoonful of the flour mixture with each to prevent curdling. Stir in the golden syrup until fully incorporated.
• Combine and loosen: Fold in the remaining flour mixture gently. Add the milk and mix until the batter is smooth and softly dropping from a spoon.
• Fill and bake: Divide the mixture evenly between the paper cases, filling each about two-thirds full. Bake for 18 to 20 minutes until risen, golden and springy to the touch.
• Cool completely: Remove from the oven and leave in the tin for 5 minutes before transferring to a wire rack. Allow the cupcakes to cool fully before icing.
• Prepare the buttercream: Beat the butter until smooth and creamy. Gradually add the icing sugar, then mix in the lemon juice and zest. Beat until light and fluffy.
• Decorate: Spoon or pipe the buttercream onto the cooled cupcakes. Finish with chopped crystallised ginger or a light dusting of ground ginger if desired.

Tips for the Best Ginger Cupcakes

How do I keep the cupcakes soft?

Do not overbake them. Remove from the oven as soon as they feel springy in the centre. Overbaking will dry them out.

Why did my cupcakes sink in the middle?

This can happen if the oven door is opened too early or if the batter is overmixed. Keep the oven closed during baking and mix just until combined.

Can I make them more strongly spiced?

Yes, you can increase the ground ginger slightly or add a pinch of mixed spice for a deeper, warmer flavour.

How do I get smooth buttercream?

Make sure the butter is properly softened before beating. Sift the icing sugar and beat for several minutes until light and creamy.

Serving Suggestions

• Serve with a cup of hot tea for a classic afternoon treat.
• Add a drizzle of warm caramel sauce for extra indulgence.
• Pair with coffee for a cosy autumn bake.
• Top with a thin slice of fresh ginger for a decorative finish.

Storage

Room Temperature

Store the cupcakes in an airtight container for up to 3 days. Keep them in a cool, dry place away from direct sunlight.

Refrigerator

If your kitchen is warm, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced cupcakes can be frozen for up to 3 months. Wrap well in cling film and place in a freezer-safe container. Thaw at room temperature before decorating.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 42g
• Protein: 3g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 180mg

Nutritional values are approximate and may vary depending on the exact ingredients used.

FAQs

Mary Berry Ginger Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and warmly spiced ginger cupcakes topped with smooth lemon buttercream. A simple and comforting bake perfect for afternoon tea.

Ingredients

• 175g self-raising flour

• 1 tsp baking powder

• 2 tsp ground ginger

• 1 tsp ground cinnamon

• 125g unsalted butter, softened

• 150g light brown sugar

• 2 large eggs

• 2 tbsp golden syrup

• 2 tbsp milk

• 125g unsalted butter, softened (for buttercream)

• 250g icing sugar, sifted

• 1–2 tbsp lemon juice

• Finely grated zest of 1 lemon

Directions

• Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
• Sift flour, baking powder, ginger and cinnamon into a bowl.
• Cream butter and sugar until pale and fluffy.
• Beat in eggs one at a time, then mix in golden syrup.
• Fold in dry ingredients and add milk to form a smooth batter.
• Divide between cases and bake for 18–20 minutes until golden and springy.
• Cool completely on a wire rack.
• Beat butter, icing sugar, lemon juice and zest until fluffy.
• Pipe or spread buttercream over cupcakes and decorate as desired.

Notes

• Ensure butter is properly softened for smooth mixing.
• Do not overmix once flour is added.
• Uniced cupcakes freeze well for up to 3 months.