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Mary Berry Ginger Cupcakes Delightful and Simple Treat

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To make Mary Berry's ginger cupcakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground ginger - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - ¼ cup molasses - ½ cup milk - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup crystallized ginger, finely chopped If you want to add cream cheese frosting, consider these ingredients: - 8 ounces cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract Using fresh ingredients makes a big difference. Here’s what to keep in mind: - Opt for high-quality butter. It adds richness and flavor. - Use fresh spices instead of old ones for a stronger taste. - If you can't find crystallized ginger, try chopped dates or raisins. - For a dairy-free version, use coconut milk and a vegan butter substitute. - If you're gluten-free, use a 1:1 gluten-free flour blend. These tips will ensure your cupcakes are as delightful as possible! {{ingredient_image_1}} Start by gathering all your ingredients. This makes it easy to mix and bake. You will need: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground ginger - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - ¼ cup molasses - ½ cup milk - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup crystallized ginger, finely chopped Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners. This will keep the cupcakes from sticking. In a medium bowl, mix the flour, baking powder, baking soda, and spices. Whisk them together well. In a large bowl, beat the softened butter and brown sugar until light and fluffy. This takes about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then add the molasses and vanilla. Stir until everything is well combined. Gradually mix in the flour mixture and milk. Start and end with the flour mix. Be careful not to overmix the batter. Now, fold in the orange zest and chopped crystallized ginger. This adds great flavor and texture. Divide the batter evenly in the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes. A toothpick should come out clean when inserted in the center. After baking, let the cupcakes cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This step is crucial for the perfect texture. Once cooled, you can frost the cupcakes with cream cheese frosting or leave them plain. If you want to impress, dust them with powdered sugar. You can also add a small piece of candied ginger on top for extra flair. Enjoy your delightful ginger cupcakes! To make fluffy Mary Berry ginger cupcakes, start by sifting the dry ingredients. This helps mix air into the flour. Next, cream the butter and sugar well. Beat until it turns light and fluffy, about three to four minutes. This step adds air, which makes your cupcakes rise. When adding eggs, do it one at a time. Mix well after each egg. This ensures even mixing and a smoother batter. Alternate adding dry ingredients with milk. Start and end with the flour mixture. This keeps the batter tender and fluffy. Lastly, fold in the orange zest and crystallized ginger gently. This adds flavor without overmixing. One common mistake is overmixing the batter. This can make the cupcakes dense instead of fluffy. Mix until just combined, and don’t worry about small lumps. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Also, avoid opening the oven door too soon. This can cause your cupcakes to sink. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are ready. To store ginger cupcakes, place them in an airtight container. They stay fresh for about three days at room temperature. If you want to keep them longer, refrigerate them for up to a week. For reheating, use the microwave for about 10-15 seconds. This warms them without drying them out. You can also enjoy them cold, especially with cream cheese frosting. Dust with powdered sugar for a lovely finish before serving. Pro Tips Use Fresh Spices: Always opt for fresh ground spices instead of old jars to enhance the flavor of your cupcakes. Check Oven Temperature: Ensure your oven is accurately calibrated to avoid undercooked or overcooked cupcakes. Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting. Variations: Experiment with different types of frosting or add more zest for a stronger orange flavor. {{image_2}} You can make Mary Berry ginger cupcakes even more fun by adding more spices. Try adding a pinch of cloves for warmth. You can also mix in some allspice for a deeper flavor. If you like heat, consider adding black pepper or cayenne. Each spice adds a new twist, making your cupcakes unique. If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binder like xanthan gum. For vegan cupcakes, replace butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. This keeps the texture while making them plant-based. While cream cheese frosting is tasty, you can explore other toppings. Try a simple dusting of powdered sugar for a light touch. A lemon glaze can add bright flavor. You could also use whipped coconut cream for a dairy-free option. Finally, top with fresh fruit like berries for added color and flavor. Ginger has a long history in British baking. It dates back to the medieval times when it was used for its flavor and health benefits. Ginger cakes became popular in the 18th century. Bakers loved its warm spice. Ginger cupcakes are a modern twist on these traditional cakes. They bring joy to many tea times and celebrations. The blend of spices makes them special and comforting. Mary Berry believes in simple, clear recipes. She focuses on flavor and texture. Her style is approachable yet elegant. She encourages home bakers to try new things. Berry’s recipes often use classic ingredients, but with her unique touch. This makes every dish feel special. She also emphasizes the importance of using fresh ingredients. This philosophy shines through in her ginger cupcakes. They are easy to make but taste amazing. Ginger cupcakes pair well with many drinks. A cup of tea is a classic choice. The warmth of the tea complements the spicy cupcakes. You could also enjoy them with coffee. A latte or cappuccino adds a nice creaminess. For a fun twist, try serving them with orange juice. The citrus brightens the flavors. If you want to add a touch of elegance, serve with a scoop of vanilla ice cream. This creates a delightful contrast with the ginger spice. Mary Berry's Ginger Cupcakes shine with rich flavors. The blend of spices warms your palate. The use of molasses adds depth and moisture. Each bite reveals the sweetness of brown sugar. The addition of crystallized ginger brings a delightful crunch. The orange zest gives a fresh twist. Together, these elements create a unique treat. These cupcakes are perfect for any occasion. To keep your cupcakes fresh, store them in an airtight container. This prevents them from drying out. Place them at room temperature for up to three days. If you have cream cheese frosting, refrigerate them. Just remember to bring them back to room temperature before serving. This keeps the flavors strong and the texture soft. Yes, you can freeze ginger cupcakes. Let them cool completely before freezing. Wrap each cupcake individually in plastic wrap. Then, place them in a freezer bag. They can last for up to three months. When you're ready to eat, thaw them at room temperature. Enjoy your ginger cupcakes without losing their taste! Mary Berry's ginger cupcakes are a delightful treat. We covered the key ingredients and optional frosting choices. I shared tips for baking and cooling perfect cupcakes. You learned about common mistakes to avoid and how to store them. We also explored tasty variations and the rich history behind these cupcakes. In the end, these cupcakes are more than just dessert—they bring joy. Enjoy baking, sharing, and tasting your ginger cupcakes!

WANT TO SAVE THIS RECIPE?

Get ready to impress your friends and family with Mary Berry’s Ginger Cupcakes! These delightful treats are not only simple to make, but they also burst with spice and flavor. In this post, I’ll guide you through the easy steps to bake your own batch, share tips for perfect results, and explore delicious variations. Let’s dive into this sweet adventure and make some unforgettable cupcakes together!

Why I Love This Recipe

  1. Unique Flavor Profile: The combination of ginger, spices, and orange zest creates a delightful and aromatic experience in every bite.
  2. Textural Contrast: Adding crystallized ginger not only enhances the flavor but also provides a pleasant chewy texture that complements the softness of the cupcake.
  3. Easy to Make: This recipe is straightforward, making it perfect for bakers of all skill levels. The simple steps ensure a stress-free baking experience.
  4. Versatile Topping: While cream cheese frosting adds a rich finish, these cupcakes are delicious on their own, making them great for any occasion.

Ingredients

List of Ingredients for Mary Berry Ginger Cupcakes

To make Mary Berry’s ginger cupcakes, gather these simple ingredients:

– 1 cup all-purpose flour

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– 1 teaspoon ground ginger

– ½ teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– ¾ cup brown sugar, packed

– 2 large eggs

– ¼ cup molasses

– ½ cup milk

– 1 teaspoon vanilla extract

– Zest of 1 orange

– ½ cup crystallized ginger, finely chopped

Optional Ingredients for Cream Cheese Frosting

If you want to add cream cheese frosting, consider these ingredients:

– 8 ounces cream cheese, softened

– ½ cup unsalted butter, softened

– 2 cups powdered sugar

– 1 teaspoon vanilla extract

Notes on Ingredient Quality and Substitutions

Using fresh ingredients makes a big difference. Here’s what to keep in mind:

– Opt for high-quality butter. It adds richness and flavor.

– Use fresh spices instead of old ones for a stronger taste.

– If you can’t find crystallized ginger, try chopped dates or raisins.

– For a dairy-free version, use coconut milk and a vegan butter substitute.

– If you’re gluten-free, use a 1:1 gluten-free flour blend.

These tips will ensure your cupcakes are as delightful as possible!

Step-by-Step Instructions

Preparation Steps Overview

Start by gathering all your ingredients. This makes it easy to mix and bake. You will need:

– 1 cup all-purpose flour

– 1 ½ teaspoons baking powder

– ½ teaspoon baking soda

– 1 teaspoon ground ginger

– ½ teaspoon ground cinnamon

– ¼ teaspoon ground nutmeg

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– ¾ cup brown sugar, packed

– 2 large eggs

– ¼ cup molasses

– ½ cup milk

– 1 teaspoon vanilla extract

– Zest of 1 orange

– ½ cup crystallized ginger, finely chopped

Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners. This will keep the cupcakes from sticking.

Baking Instructions for Perfect Cupcakes

In a medium bowl, mix the flour, baking powder, baking soda, and spices. Whisk them together well. In a large bowl, beat the softened butter and brown sugar until light and fluffy. This takes about 3-4 minutes.

Next, add the eggs one at a time. Mix well after each egg. Then add the molasses and vanilla. Stir until everything is well combined. Gradually mix in the flour mixture and milk. Start and end with the flour mix. Be careful not to overmix the batter.

Now, fold in the orange zest and chopped crystallized ginger. This adds great flavor and texture. Divide the batter evenly in the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes. A toothpick should come out clean when inserted in the center.

Cooling and Frosting Guidelines

After baking, let the cupcakes cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This step is crucial for the perfect texture.

Once cooled, you can frost the cupcakes with cream cheese frosting or leave them plain. If you want to impress, dust them with powdered sugar. You can also add a small piece of candied ginger on top for extra flair. Enjoy your delightful ginger cupcakes!

Tips & Tricks

Essential Baking Techniques for Fluffy Cupcakes

To make fluffy Mary Berry ginger cupcakes, start by sifting the dry ingredients. This helps mix air into the flour. Next, cream the butter and sugar well. Beat until it turns light and fluffy, about three to four minutes. This step adds air, which makes your cupcakes rise.

When adding eggs, do it one at a time. Mix well after each egg. This ensures even mixing and a smoother batter. Alternate adding dry ingredients with milk. Start and end with the flour mixture. This keeps the batter tender and fluffy. Lastly, fold in the orange zest and crystallized ginger gently. This adds flavor without overmixing.

Common Mistakes to Avoid

One common mistake is overmixing the batter. This can make the cupcakes dense instead of fluffy. Mix until just combined, and don’t worry about small lumps. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy.

Also, avoid opening the oven door too soon. This can cause your cupcakes to sink. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are ready.

Storage and Reheating Tips for Ginger Cupcakes

To store ginger cupcakes, place them in an airtight container. They stay fresh for about three days at room temperature. If you want to keep them longer, refrigerate them for up to a week.

For reheating, use the microwave for about 10-15 seconds. This warms them without drying them out. You can also enjoy them cold, especially with cream cheese frosting. Dust with powdered sugar for a lovely finish before serving.

Pro Tips

  1. Use Fresh Spices: Always opt for fresh ground spices instead of old jars to enhance the flavor of your cupcakes.
  2. Check Oven Temperature: Ensure your oven is accurately calibrated to avoid undercooked or overcooked cupcakes.
  3. Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting.
  4. Variations: Experiment with different types of frosting or add more zest for a stronger orange flavor.

Variations

Different Flavors: Adding More Spices

You can make Mary Berry ginger cupcakes even more fun by adding more spices. Try adding a pinch of cloves for warmth. You can also mix in some allspice for a deeper flavor. If you like heat, consider adding black pepper or cayenne. Each spice adds a new twist, making your cupcakes unique.

Dietary Adjustments: Gluten-Free and Vegan Options

If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binder like xanthan gum. For vegan cupcakes, replace butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. This keeps the texture while making them plant-based.

Creative Toppings Beyond Cream Cheese Frosting

While cream cheese frosting is tasty, you can explore other toppings. Try a simple dusting of powdered sugar for a light touch. A lemon glaze can add bright flavor. You could also use whipped coconut cream for a dairy-free option. Finally, top with fresh fruit like berries for added color and flavor.

Additional Information

The History of Ginger Cupcakes in British Baking

Ginger has a long history in British baking. It dates back to the medieval times when it was used for its flavor and health benefits. Ginger cakes became popular in the 18th century. Bakers loved its warm spice. Ginger cupcakes are a modern twist on these traditional cakes. They bring joy to many tea times and celebrations. The blend of spices makes them special and comforting.

Mary Berry’s Baking Philosophy and Style

Mary Berry believes in simple, clear recipes. She focuses on flavor and texture. Her style is approachable yet elegant. She encourages home bakers to try new things. Berry’s recipes often use classic ingredients, but with her unique touch. This makes every dish feel special. She also emphasizes the importance of using fresh ingredients. This philosophy shines through in her ginger cupcakes. They are easy to make but taste amazing.

Pairing Suggestions for Ginger Cupcakes

Ginger cupcakes pair well with many drinks. A cup of tea is a classic choice. The warmth of the tea complements the spicy cupcakes. You could also enjoy them with coffee. A latte or cappuccino adds a nice creaminess. For a fun twist, try serving them with orange juice. The citrus brightens the flavors. If you want to add a touch of elegance, serve with a scoop of vanilla ice cream. This creates a delightful contrast with the ginger spice.

FAQs

What makes Mary Berry’s Ginger Cupcakes special?

Mary Berry’s Ginger Cupcakes shine with rich flavors. The blend of spices warms your palate. The use of molasses adds depth and moisture. Each bite reveals the sweetness of brown sugar. The addition of crystallized ginger brings a delightful crunch. The orange zest gives a fresh twist. Together, these elements create a unique treat. These cupcakes are perfect for any occasion.

How do I store leftover cupcakes?

To keep your cupcakes fresh, store them in an airtight container. This prevents them from drying out. Place them at room temperature for up to three days. If you have cream cheese frosting, refrigerate them. Just remember to bring them back to room temperature before serving. This keeps the flavors strong and the texture soft.

Can I freeze ginger cupcakes?

Yes, you can freeze ginger cupcakes. Let them cool completely before freezing. Wrap each cupcake individually in plastic wrap. Then, place them in a freezer bag. They can last for up to three months. When you’re ready to eat, thaw them at room temperature. Enjoy your ginger cupcakes without losing their taste!

Mary Berry’s ginger cupcakes are a delightful treat. We covered the key ingredients and optional frosting choices. I shared tips for baking and cooling perfect cupcakes. You learned about common mistakes to avoid and how to store them. We also explored tasty variations and the rich history behind these cupcakes.

In the end, these cupcakes are more than just dessert—they bring joy. Enjoy baking, sharing, and tasting your ginger cupcake

To make Mary Berry's ginger cupcakes, gather these simple ingredients: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground ginger - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - ¼ cup molasses - ½ cup milk - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup crystallized ginger, finely chopped If you want to add cream cheese frosting, consider these ingredients: - 8 ounces cream cheese, softened - ½ cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract Using fresh ingredients makes a big difference. Here’s what to keep in mind: - Opt for high-quality butter. It adds richness and flavor. - Use fresh spices instead of old ones for a stronger taste. - If you can't find crystallized ginger, try chopped dates or raisins. - For a dairy-free version, use coconut milk and a vegan butter substitute. - If you're gluten-free, use a 1:1 gluten-free flour blend. These tips will ensure your cupcakes are as delightful as possible! {{ingredient_image_1}} Start by gathering all your ingredients. This makes it easy to mix and bake. You will need: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - 1 teaspoon ground ginger - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup brown sugar, packed - 2 large eggs - ¼ cup molasses - ½ cup milk - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup crystallized ginger, finely chopped Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners. This will keep the cupcakes from sticking. In a medium bowl, mix the flour, baking powder, baking soda, and spices. Whisk them together well. In a large bowl, beat the softened butter and brown sugar until light and fluffy. This takes about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then add the molasses and vanilla. Stir until everything is well combined. Gradually mix in the flour mixture and milk. Start and end with the flour mix. Be careful not to overmix the batter. Now, fold in the orange zest and chopped crystallized ginger. This adds great flavor and texture. Divide the batter evenly in the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes. A toothpick should come out clean when inserted in the center. After baking, let the cupcakes cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This step is crucial for the perfect texture. Once cooled, you can frost the cupcakes with cream cheese frosting or leave them plain. If you want to impress, dust them with powdered sugar. You can also add a small piece of candied ginger on top for extra flair. Enjoy your delightful ginger cupcakes! To make fluffy Mary Berry ginger cupcakes, start by sifting the dry ingredients. This helps mix air into the flour. Next, cream the butter and sugar well. Beat until it turns light and fluffy, about three to four minutes. This step adds air, which makes your cupcakes rise. When adding eggs, do it one at a time. Mix well after each egg. This ensures even mixing and a smoother batter. Alternate adding dry ingredients with milk. Start and end with the flour mixture. This keeps the batter tender and fluffy. Lastly, fold in the orange zest and crystallized ginger gently. This adds flavor without overmixing. One common mistake is overmixing the batter. This can make the cupcakes dense instead of fluffy. Mix until just combined, and don’t worry about small lumps. Another mistake is not measuring ingredients correctly. Use measuring cups and spoons for accuracy. Also, avoid opening the oven door too soon. This can cause your cupcakes to sink. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are ready. To store ginger cupcakes, place them in an airtight container. They stay fresh for about three days at room temperature. If you want to keep them longer, refrigerate them for up to a week. For reheating, use the microwave for about 10-15 seconds. This warms them without drying them out. You can also enjoy them cold, especially with cream cheese frosting. Dust with powdered sugar for a lovely finish before serving. Pro Tips Use Fresh Spices: Always opt for fresh ground spices instead of old jars to enhance the flavor of your cupcakes. Check Oven Temperature: Ensure your oven is accurately calibrated to avoid undercooked or overcooked cupcakes. Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the cream cheese frosting from melting. Variations: Experiment with different types of frosting or add more zest for a stronger orange flavor. {{image_2}} You can make Mary Berry ginger cupcakes even more fun by adding more spices. Try adding a pinch of cloves for warmth. You can also mix in some allspice for a deeper flavor. If you like heat, consider adding black pepper or cayenne. Each spice adds a new twist, making your cupcakes unique. If you need gluten-free cupcakes, swap the all-purpose flour for a gluten-free blend. Make sure it has a good binder like xanthan gum. For vegan cupcakes, replace butter with coconut oil or vegan butter. Use flax eggs instead of real eggs. This keeps the texture while making them plant-based. While cream cheese frosting is tasty, you can explore other toppings. Try a simple dusting of powdered sugar for a light touch. A lemon glaze can add bright flavor. You could also use whipped coconut cream for a dairy-free option. Finally, top with fresh fruit like berries for added color and flavor. Ginger has a long history in British baking. It dates back to the medieval times when it was used for its flavor and health benefits. Ginger cakes became popular in the 18th century. Bakers loved its warm spice. Ginger cupcakes are a modern twist on these traditional cakes. They bring joy to many tea times and celebrations. The blend of spices makes them special and comforting. Mary Berry believes in simple, clear recipes. She focuses on flavor and texture. Her style is approachable yet elegant. She encourages home bakers to try new things. Berry’s recipes often use classic ingredients, but with her unique touch. This makes every dish feel special. She also emphasizes the importance of using fresh ingredients. This philosophy shines through in her ginger cupcakes. They are easy to make but taste amazing. Ginger cupcakes pair well with many drinks. A cup of tea is a classic choice. The warmth of the tea complements the spicy cupcakes. You could also enjoy them with coffee. A latte or cappuccino adds a nice creaminess. For a fun twist, try serving them with orange juice. The citrus brightens the flavors. If you want to add a touch of elegance, serve with a scoop of vanilla ice cream. This creates a delightful contrast with the ginger spice. Mary Berry's Ginger Cupcakes shine with rich flavors. The blend of spices warms your palate. The use of molasses adds depth and moisture. Each bite reveals the sweetness of brown sugar. The addition of crystallized ginger brings a delightful crunch. The orange zest gives a fresh twist. Together, these elements create a unique treat. These cupcakes are perfect for any occasion. To keep your cupcakes fresh, store them in an airtight container. This prevents them from drying out. Place them at room temperature for up to three days. If you have cream cheese frosting, refrigerate them. Just remember to bring them back to room temperature before serving. This keeps the flavors strong and the texture soft. Yes, you can freeze ginger cupcakes. Let them cool completely before freezing. Wrap each cupcake individually in plastic wrap. Then, place them in a freezer bag. They can last for up to three months. When you're ready to eat, thaw them at room temperature. Enjoy your ginger cupcakes without losing their taste! Mary Berry's ginger cupcakes are a delightful treat. We covered the key ingredients and optional frosting choices. I shared tips for baking and cooling perfect cupcakes. You learned about common mistakes to avoid and how to store them. We also explored tasty variations and the rich history behind these cupcakes. In the end, these cupcakes are more than just dessert—they bring joy. Enjoy baking, sharing, and tasting your ginger cupcakes!

Ginger Spice Delight Cupcakes

Deliciously spiced cupcakes with a hint of ginger and a unique twist of orange zest.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 2 large eggs
  • 0.25 cup molasses
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 1 unit zest of 1 orange
  • 0.5 cup crystallized ginger, finely chopped
  • 1 unit Optional: Cream cheese frosting for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt until well combined.
  • In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, approximately 3-4 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then, stir in the molasses and vanilla extract until fully combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, being careful not to overmix.
  • Fold in the orange zest and chopped crystallized ginger, ensuring they are evenly distributed throughout the batter.
  • Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, frost with cream cheese frosting or serve plain for a delightful ginger treat.

Notes

Dust the cooled cupcakes with powdered sugar for an elegant touch and top with a small piece of candied ginger.
Keyword cupcakes, dessert, ginger

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