Ginger Berry Cupcakes Recipe

Ginger Berry Cupcakes
Ginger Berry Cupcakes
Ginger berry cupcakes are a perfect spicy fruity blend.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 2 c all purpose flour
  • 1 tsp baking soda
  • 1 tbs ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • 1 egg
  • ½ c molasses
  • 1 c sugar
  • ½ c unsalted butter, melted
  • 1 c buttermilk

Frosting ingredients

  • 1 stick butter, softened
  • 4 oz cream cheese, softened
  • 2 to 3 c powdered sugar
  • 3 tbs canned cranberry sauce


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. Combine the flour, baking soda, spices and salt in a bowl and set aside.
  3. Beat the egg, molasses, sugar, and melted butter until thick.
  4. Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk. Beat for 1 minute after each addition.
  5. Spoon the mixture into prepared muffin tin.
  6. Bake for 20 to 30 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  7. To make the frosting, beat the butter and cream cheese together until smooth.
  8. Add half the powdered sugar and cranberry sauce and beat until well combined.
  9. Gradually add more powdered sugar, beating well, until you reach your desired taste and texture.
  10. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.