Name: Mary Berry Ginger Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 100g (3 ½ oz) soft margarine or unsalted butter; 100g (3 ½ oz) light muscovado sugar; 2 large eggs; 100g (3 ½ oz) self-raising flour; 1 tsp baking powder; 2 tsp ground ginger; 2 tbsp milk; 2 balls stem ginger in syrup, finely chopped

Why You’ll Love Mary Berry Ginger Cupcakes

Mary Berry’s Ginger Cupcakes strike a perfect balance between simplicity and flavourful sophistication. The blend of ground ginger and stem ginger creates a beautifully spiced cupcake that stays moist and aromatic. Whether you’re baking for a special occasion or just for a comforting treat, these cupcakes are easy to make and impressively delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:
unsalted butter, softened
golden caster sugar
large eggs
self‑raising flour
baking powder
ground ginger
finely chopped stem ginger in syrup, drained
milk

For the Ginger Buttercream:
unsalted butter, softened
icing sugar
ground ginger
milk
vanilla extract

Directions

Preheat your oven to 180°C (350°F) and line a 12‑hole muffin tin with cupcake cases.
In a large bowl, combine the softened butter, golden caster sugar, eggs, self‑raising flour, baking powder, and ground ginger. Beat until smooth and well combined.
Add the milk and mix until you have a soft batter. Gently fold in the finely chopped stem ginger.
Divide the batter evenly among the cupcake cases, filling each about three‑quarters full. Bake for 15–20 minutes, or until risen and springy to the touch.
Transfer the cupcakes to a wire rack to cool completely before decorating.
To make the ginger buttercream, beat the softened butter until pale and creamy. Gradually add the icing sugar, then mix in the ground ginger, milk, and vanilla extract until light and fluffy.
Once cupcakes are cool, pipe or spread the buttercream on top and serve.

Servings and timing

This recipe makes 12 ginger cupcakes. Prep time is approximately 10 minutes, baking time about 15–20 minutes, and total time around 30 minutes.

Variations

Swap stem ginger for crystallized ginger for a more intense chew and sweetness.
Add a pinch of cinnamon or nutmeg to deepen the spice profile.
For a lemon-ginger twist, add a bit of lemon zest to the batter and buttercream.
Use maple syrup or honey as a sweetener alternative in the buttercream.
Make mini cupcakes by reducing the baking time to about 10–12 minutes.
Replace the buttercream with cream cheese frosting for a tangier contrast.
Drizzle with a light glaze instead of frosting for a simpler finish.
Stir in finely chopped pecans or walnuts for a bit of crunch.

Storage/Reheating

Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If refrigerated, allow them to come to room temperature before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months; thaw completely before decorating or serving.

FAQs

What is stem ginger in syrup?

Stem ginger is young ginger root preserved in a sugar syrup. It’s soft, sweet, and spicy, making it a perfect addition to baking.

Can I use all ground ginger instead of stem ginger?

Yes, you can replace the stem ginger with additional ground ginger. However, you’ll miss the chewy, aromatic bursts that stem ginger provides.

Why did my cupcakes turn out dry?

Overbaking or using too much flour can lead to dry cupcakes. Always check for doneness with a light touch or a toothpick around the 15-minute mark.

Can I make these dairy-free?

Yes, substitute the butter with a plant-based alternative and use dairy-free milk like almond or oat.

Can I reduce the sugar?

You can reduce the sugar slightly, but doing so may impact the texture and moistness of the cupcakes.

Can I make a larger cake instead?

Absolutely. Pour the batter into a lined cake tin and increase the baking time accordingly, checking with a skewer until it comes out clean.

What’s the best way to measure flour?

Use the spoon-and-level method: spoon flour into your measuring cup and level it with a knife to avoid overpacking.

How can I make the buttercream smoother?

Ensure your butter is fully softened and beat it well before gradually adding icing sugar. Adding a little milk helps achieve a smooth, spreadable consistency.

Can I add other spices?

Yes, try adding a pinch of cinnamon, allspice, or even cardamom for a different spiced flavour.

How should I serve these cupcakes?

They’re best served at room temperature with a cup of tea or coffee. They also make great additions to afternoon tea trays or festive dessert tables.

Conclusion

Mary Berry Ginger Cupcakes are a warm, spiced delight that combine tender sponge with aromatic ginger and a creamy buttercream topping. Whether you’re baking them for a special occasion or simply to enjoy with your afternoon tea, these cupcakes deliver flavour, comfort, and charm in every bite.