› Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread Cupcakes are perfect when teamed up with lemon glace frosting. Finely chopped glace ginger sprinkled on the frosting makes these ideal for a special morning or afternoon tea.

This recipe makes really tasty, moist cupcakes which keep well for several days.

Prep Time

Cooking Time



15 minutes

15 minutes




  • 1 1/4 cups all-purpose (plain) flour
  • 1/2 cup self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tbsp ground ginger
  • 3 tsp mixed spice
  • 1 cup brown sugar
  • 3/4 cup golden syrup
  • 3/4 cup milk
  • 1/3 cup extra light olive oil
  • 2 eggs


  • Preheat oven to 350F (180C).
  • Line cupcake trays with cupcake papers.
  • Sift plain and self-raising flours, bicarb soda, ginger and mixed spice into a large bowl.
  • Add brown sugar and stir until combined.
  • Add golden syrup, milk, olive oil and eggs in a jug and stir until combined.
  • Add golden syrup mixture to flour mixture and stir until just combined.
  • Spoon mixture into cupcake trays.
  • Bake for 15 minutes or until a skewer inserted into the middle of a gingerbread cupcake comes out clean.
  • Leave cupcakes in trays for 5 minutes before turning onto a wire rack to cool.

› Gingerbread Cupcakes

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