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    Gingerbread Cupcakes with Lemon Icing

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    Gingerbread Cupcakes with Lemon Icing

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 16 minutes
    • Total time: 31 minutes 35 minutes

    Makes: 12


    • 60g Stem ginger, drained and chopped
    • 1 Egg, beaten
    • 200g Golden icing sugar
    • 1–1½ tbsp Lemon juice
    • 12 small pieces Crystallised ginger
    • 140g Unsalted butter, 40g softened
    • 100g Molasses sugar
    • 125g Golden syrup
    • 125ml Whole milk
    • 190g Self-raising flour
    • ½ tsp Ground nutmeg
    • 1 tsp Ground cinnamon
    • 2 tsp Ground ginger
    • 1 tsp Bicarbonate of soda


    1. Preheat the oven to 180C/gas 4. Line a 12-hole muffin tin with paper cases, or grease it. Put 100g butter, the molasses sugar and golden syrup in a saucepan; heat gently, stirring, until the butter has melted and the mixture is smooth. Remove from the heat and stir in the milk; set aside to cool.
    2. Sieve together the flour, spices and bicarbonate of soda in a bowl. Stir in the stem ginger
    3. Once the molasses mixture is cool, beat in the egg, then pour onto the dry ingredients. Fold in and stir with a spatula until smooth. Spoon into the cases so they are half full. Bake for 16 minutes. Cool on a rack
    4. To make the icing, beat the remaining 40g soft butter in a large bowl or mixer,until light. Sieve in the icing sugar and beat to incorporate (it will not become smooth at this stage, but don’t worry). Add the lemon juice gradually, beating in just enough to bring the mixture together smoothly. It should still be firm enough to hold its shape. Transfer the icing to a piping bag fitted with a star-shaped nozzle and pipe swirls on top. Cut the crystallised ginger pieces into smaller bits and top the cakes with them.

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