Ginger and Spice Cupcakes

I love to make gingerbread so I had to combine that with a cupcake and believe me when I tell you the house still smells of gingerbread.

Ginger and Spice Cupcakes
Prep time
Cook time
Total time
Recipe type: Cupcakes
Serves: 24 cupcakes
  • 150g butter, softened
  • 200g brown sugar
  • 100g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 300g plain flour
  • ¼ teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 100g crystallised ginger, diced finely
  • ⅔ cup sour cream
  1. preheat oven to 170C/150C fan, line cupcake tins with papers
  2. sift together flour, baking soda and spices and set aside
  3. beat butter then gradually add the combined sugar and beat until light and fluffy
  4. add eggs one at a time whilst beating well after each addition
  5. add vanilla and gradually add the flour mixture and sour cream half at a time
  6. add finely diced ginger and mix until combine
  7. spoon into cupcake papers and bake for 20-25 minutes or until slightly golden and tested with a skewer
  8. cool cupcakes and ice with a ginger caramel icing
Ginger Caramel Icing


125g butter, softened
200g brown sugar
100ml sour cream
2 teaspoons ground ginger
500g icing mixture


melt butter in a small saucepan over low heat, add brown sugar and stir until sugar is dissolved
bring to the boil and reduce heat and cook for a further 2 minutes
mix in cream and ginger and allow to cool slightly
slowly stir in icing mixture and beat until icing is fluffy







Hope you have a fabulous day