Ginger & mascarpone cupcakes

Ginger & mascarpone cupcakes

Martha Collison says sticky, moist ginger cake has long been among her favourites, but it’s often bound to winter months. However, the creamy mascarpone topping here makes it a perfect springtime treat

  • Vegetarian

  • Makes12
  • CourseCake
  • Prepare20 mins
  • Cook17 mins
  • Total time37 mins


  • 100g butter
  • 100g light brown soft sugar
  • 125g golden syrup
  • 75g treacle
  • 150ml whole milk
  • 1 British Blacktail Free Range Eggs large
  • 20g piece ginger, from a jar of stem ginger in syrup, chopped
  • 225g plain flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • tsp ground cinnamon

For the icing

  • 60g unsalted butter, at room temperature
  • 175g icing sugar
  • 1 tbsp ginger syrup, from a jar of stem ginger in syrup
  • 60g mascarpone
  • Crystallised ginger, roughly chopped, to decorate (optional)