There’s something particularly comforting about a cupcake that carries the warmth of ginger, and this Mary Berry Ginger Cupcakes Recipe delivers exactly that. The sponge has a soft, tender crumb with a gentle spice running through it, thanks to black treacle and stem ginger folded into the batter, while a smooth ginger buttercream on top adds a creamy, spiced finish. It’s the kind of bake that feels cosy without being heavy, making it just as suitable for beginners as for more experienced bakers.
These cupcakes fit naturally into an autumn afternoon tea or a Christmas dessert table, with an optional butterfly-style decoration for a neat, attractive finish. Read on to find the full ingredient list and equipment you’ll need, step-by-step instructions for the sponge and buttercream, serving ideas, storage advice, answers to common questions about ginger substitutions and texture, and the nutrition information per cupcake.
If you’re looking for more inspiration, explore our Mary Berry Cupcake Recipes guide for more delicious cupcake bakes from across the collection.
Equipment
Equipments for Mary Berry Ginger Cupcakes Recipe:
The right equipment makes these cupcakes easier to prepare and decorate neatly. A 12-hole muffin tin holds the cupcakes securely, while paper cases or cupcake cases prevent sticking. A large bowl and electric mixer help with mixing, and a wire rack allows the cakes to cool properly before decorating.
- 12-hole muffin tin — Holds the cupcake cases during baking.
- Paper cases — Line the muffin tin and make the cupcakes easy to remove.
- Cupcake cases — Keep the mixture contained and give the cakes a neat shape.
- Large bowl — Provides enough space for mixing the cupcake mixture.
- Mixing bowl — Useful for preparing the ingredients and buttercream.
- Electric mixer — Helps mix the ingredients smoothly and efficiently.
- Wire rack — Allows the baked cupcakes to cool evenly.
- Piping bag — Used to pipe the buttercream neatly onto the cupcakes.
- Fluted nozzle — Creates an attractive finish when piping the buttercream.
- Sharp knife — Useful for cutting and shaping the cupcakes for decoration.
- Metal spoon — Helps with folding and mixing the mixture gently.
- Skewer — Checks whether the cupcakes are fully baked.
- Oven — Bakes the cupcakes until risen, golden, and cooked through.
Table of Contents
Ingredients
Ingredients for Mary Berry Ginger Cupcakes Recipe:
These ginger cupcakes use a warmly spiced sponge with a rich, deep flavour from black treacle and stem ginger. The buttercream is made with softened butter, ginger syrup, and sifted icing sugar for a smooth finish. The quantities below make 12 cupcakes and include the ingredients needed for the optional butterfly-style decoration.
| Ingredient | Quantity |
| Baking spread | 115g |
| Caster sugar | 75g |
| Black treacle | 115g |
| Self-raising flour | 150g |
| Baking powder | 1 tsp |
| Ground mixed spice | ½ tsp |
| Ground allspice | ½ tsp |
| Ground ginger | ½ tsp |
| Eggs | 2 |
| Milk | 2 tbsp |
| Stem ginger, finely chopped | 3 bulbs |
| Stem ginger, sliced | 4 bulbs |
| Butter | 115g |
| Ginger syrup | 2 tbsp |
| Icing sugar | 225g |
How to Make Mary Berry Ginger Cupcakes
- Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases so the cupcakes are ready for the batter.
- In a large bowl, combine the baking spread, caster sugar, black treacle, self-raising flour, baking powder, ground mixed spice, ground allspice, and ground ginger. Mix the ingredients until evenly combined.
- Add the eggs and milk to the mixture. Whisk until the batter is light and smooth, taking care not to overmix.
- Fold in the finely chopped stem ginger using a metal spoon. Mix gently so the ginger is distributed evenly throughout the batter.
- Spoon the batter evenly into the cupcake cases. Bake for 20–25 minutes, until the cupcakes are risen and golden.
- Remove the cupcakes from the oven and allow them to cool completely. Transfer them to a wire rack so they cool evenly before decorating.
- Make the buttercream by whisking the softened butter, ginger syrup, and half of the icing sugar until fluffy. Add the remaining icing sugar and whisk again until smooth.
- Spoon the buttercream into a piping bag fitted with a fluted nozzle. Pipe the buttercream onto each cooled cupcake.
- For the butterfly finish, cut a small circle from the top of each cupcake and slice it in half. Place the two pieces on the buttercream to create butterfly wings, then finish with sliced stem ginger and a dusting of icing sugar.
Expert Tips for Mary Berry Ginger Cupcakes Recipe
After making these cupcakes, the biggest difference comes from controlling the texture of the batter and handling the ginger carefully. The original recipe highlights a few simple details that help prevent dense sponges, uneven ginger pieces, and soft or greasy buttercream.
- Use fridge-cold baking spread for a lighter, fluffier sponge.
- Chop the stem ginger finely so it folds into the batter evenly and does not leave large chewy pieces.
- Do not overmix the batter once the ingredients are combined, as this can make the sponge dense.
- Keep the oven properly preheated to 180°C (160°C fan) to help the cupcakes rise evenly.
- Avoid opening the oven too early, as this can contribute to cupcakes sinking in the middle.
- Make sure the butter for the buttercream is softened enough to whisk smoothly, but avoid over-whipping it.
- Pipe the buttercream while it is still soft so it passes easily through the fluted nozzle.
- Allow the cupcakes to cool completely before decorating, otherwise the buttercream can soften or slide.
- Dust with icing sugar just before serving because it can melt if added too early.
Serving Suggestions
How to serve Mary Berry Ginger Cupcakes:
These ginger cupcakes are lovely served cool with a cup of hot tea or coffee. Their warmly spiced flavour makes them a cosy autumn bake, while the icing sugar, fresh ginger, and ginger slice give them an attractive decorative finish. They also work beautifully as an afternoon treat or festive dessert.
- Serve with hot tea for a classic afternoon treat.
- Pair with freshly brewed coffee for a richer combination.
- Add a little warm caramel sauce for extra sweetness.
- Garnish with a thin ginger slice and a light dusting of icing sugar.
- Serve cool with other British-style desserts at afternoon tea.
- Offer them as a cosy autumn bake with family or friends.
- Make them part of a Christmas dessert table or festive gathering.
Storage
How to store Mary Berry Ginger Cupcakes:
Room Temperature
- Store the cupcakes in an airtight container in a cool, dry place.
- Keep them away from direct sunlight and use within up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving.
Refrigerator
- Keep decorated cupcakes covered in an airtight container in the fridge.
- They are best eaten within 3 days for good texture and flavour.
- Allow them to come to room temperature before serving rather than reheating.
Freezer
- Freeze uniced cupcakes for up to 3 months.
- Wrap each cupcake in cling film and place them in a freezer-safe container.
- Thaw or defrost at room temperature before decorating and serving.
- Buttercream can also be frozen separately for up to 1 month; thaw it in the refrigerator and re-whip before use.
FAQs
Q: Can I use golden syrup instead of black treacle?
Yes, golden syrup can be used as a substitute if black treacle is unavailable. The cupcakes will have a lighter flavour and less of the deep gingerbread character.
Q: Can I use fresh ginger instead of ground ginger?
Fresh ginger can add a brighter flavour, but it changes the texture slightly. Use finely grated fresh ginger and keep the amount moderate.
Q: How do I know when the cupcakes are done?
Insert a skewer into the centre of a cupcake. It should come out clean, and the top should spring back gently when lightly pressed.
Q: Why have my cupcakes become dense?
Overmixing can make cupcakes heavier instead of light and tender. Mix the batter only until the ingredients are combined.
Q: Can I freeze these ginger cupcakes?
Yes, freeze the uniced cupcakes for up to 3 months. Wrap them well in cling film, place them in a freezer-safe container, and thaw at room temperature.
Q: Can I make the cupcakes ahead of time?
Yes, the undecorated cupcakes can be baked ahead and stored in an airtight container. Decorate them closer to serving for the freshest buttercream finish.
Q: Can I make the buttercream less sweet?
You can reduce the icing sugar slightly, but this will change the buttercream’s consistency. A small pinch of salt can also balance the sweetness.
Q: What is the best way to serve the cupcakes after refrigeration?
Let them stand at room temperature before serving. This allows the sponge and buttercream to soften naturally without reheating.
Nutrition
The following nutrition information is an estimate based on the recipe quantities and assumes the cupcakes are divided into 12 servings. Actual nutritional values can vary depending on the exact ingredients, brands, and amount of buttercream used.
| Nutrient | Amount Per Serving |
| Calories | 320 kcal |
| Protein | 3 g |
| Carbohydrates | 42 g |
| Sugars | 28 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Fibre | 1 g |
| Sodium/Salt | 180 mg |
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