Light ginger cupcakes with ginger buttercream


Double ginger, a lovely soft ginger cake and some oh so gorgeous ginger buttercream.  The only question is, why have I never made ginger buttercream before.

Cam bought me some cute Christmas cake cases from Ikea. Since then my brain has been thinking of Christmassy type cupcakes. We have done cranberry and orange, in 2014 there Christmas themed chocolate and spice muffins (with some fab Christmas easy decorations) and after getting no inspiration from my teens, ginger popped into my head. Being a redhead too, what could be better than a ginger cake, topped with more ginger!


Don’t they look for pretty and they are very easy to make. With the pretty edible glitter even my dodgy piping looks okay!

These cakes are still the traditional fairy cake mix so still very easy to whip up. I swapped half of the castor sugar for light brown soft sugar to give a warmer flavour and colour to the cakes. Adding ground ginger to the buttercream is all you need. I added 2 tsp (when making half quantities so that would be 4tsp if you are making all butter cream) but add one and try for flavour to your taste.

For me, these ending up a perfect, warm but soft ginger flavour and everyone absolutely loved them. Simple to make and I wanted to keep decoration very simple too, so just golden glitter and sprinkles that say Christmas. These little Christmas tree’s came from Poundland in a generation pot with a mix of candy canes, Christmas coloured hundreds & Thousands and red & green coloured sugar. The edible glitter also came from Poundland. The gold disc’s were from Tesco and remind me of chocolate coins! They were in the cupboard from one of the kids birthday this year.


I baked them as mini cupcakes making 24. I covered half with the buttercream and half with dark chocolate. I will give ingredients for both. Though I find buttercream depending on the height you go variable amounts, my quantities are enough for one swirl of the piping bag!

Mine are gluten-free, simply swapping the flour to gluten-free flour and keeping them moist by adding 1/4 tsp of glycerine.

Get ahead tip: These little cuties have been requested for Christmas here To plan ahead the cakes can be made ahead of time and frozen well wrapped. Like wise the buttercream. Buttercream keeps will in a sealed container in the fridge for 4-5 days or you can freeze it up to 3 months. They will keep well for a few day’s but gluten-free cake dries out much quicker so I would advise to eat within 3 days.

light ginger cakes with ginger buttercream
Print Recipe
24 mini cakes or 12 large ones
24 mini cakes or 12 large ones
light ginger cakes with ginger buttercream
Print Recipe
24 mini cakes or 12 large ones
24 mini cakes or 12 large ones
For the cakes
For the buttercream for 12 large or 24 mini cakes
For the chocolate top variety.
To decorate
Servings: mini cakes or 12 large ones
For the cakes
  1. Pre-heat the oven to 180oC and line a two 12 hole mini cake tins or one regular size 12 hole cake tin with cake cases.
  2. Cream the butter and both type of sugar until light and fluffy.
  3. Sieve the flour and ginger together.
  4. Very gradually add the beaten egg to the creamed butter and sugar. Add 1 tbsp of the flour mix to prevent it from curdling.
  5. Fold in the flour and ginger mix gently with a large metal spoon.
  6. Add the milk and fold in.
  7. Place the mixture equally between your cake cases and bake for 8 minutes for the mini cakes and 10-12 minutes for the larger ones. They are ready when they are golden and a skewer comes out clean when you insert it in the middle.
  8. Leave to cool completely.
To make the butter cream
  1. Place the softened butter in a large bowl, sift in half the icing sugar and 2 tsp ground ginger and beat with a wooden spoon or use an electric whisk until light and fluffy.
  2. Add the remaining icing sugar and 1 tablespoon of milk. Beat or whisk again. Add more milk if needed to make it easy to pipe. Taste to see if the ginger is perfect for you. Add more if needed.
  3. Pipe or spread onto the cupcakes and decorate with edible glitter and sprinkles.
Chocolate topped cakes
  1. Break the chocolate into squares and place in a heat resistant bowl over a pan of gently simmering water. Melt the chocolate then simple spoon melted chocolate over the cakes and decorate with edible glitter and sprinkles of your choice.
Recipe Notes

You can wrap the cakes well and freeze them for up to one month. Buttercream will keep fresh for 4-5 days in the fridge and can be frozen for up to one month.


This recipe is by Ali at


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