Ginger Cupcakes Recipe

Ginger Cupcakes
Ginger Cupcakes
Ginger cupcakes that are sweet, spicy and gluten free.

Cupcake recipe

serves (12) cook time ( ) preperation ( )

Cake ingredients

  • 1 ⅓ c gluten free all purpose flour
  • ½ c brown sugar
  • ½ c sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp lemon zest
  • ¼ tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp ground cloves
  • 3 large eggs
  • ½ c sour cream
  • 1 tbs freshly grated ginger
  • 1 stick unsalted butter, melted and cooled

Frosting ingredients

  • 1 stick unsalted butter, softened
  • 1 tbs ground ginger
  • 2 to 3 c powdered sugar
  • ½ tsp vanilla extract
  • 1 to 3 tbs milk


  1. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
  2. In a large bowl combine the flour, sugars, baking powder, salt, baking soda, lemon zest, cinnamon, ginger and cloves.
  3. Add the eggs, sour cream and fresh ginger to the melted butter and stir to combine.
  4. Add the wet ingredients to the dry and mix well until everything is incorporated and the batter becomes a little bit shiny and slightly thick.
  5. Spoon the mixture into prepared muffin tin.
  6. Bake for 18 to 20 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
  7. To make the frosting, cream the butter until pale and fluffy.
  8. Add the ginger and powdered sugar and mix on low just until incorporated. Turn mixer to high and whip.
  9. Add vanilla and whip again. If the mixture seems too stiff add the milk, one tablespoon at a time.
  10. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.