Ginger Cupcake Recipe

Name: Ginger Cupcake Recipe
Prep time: 30 min
Cook time: 20 min
Yield: Serves 12
Ingredients: 150g Unsalted butter (softened), 150g Billington's Unrefined Light Muscovado Sugar, 150g Allinson's Self Raising Flour, 1 tbsp Ground ginger, 1 tbsp Ground cinnamon, 3 Free range large egg whites, 1 tbsp Milk (whole); 200g Unsalted butter (softened), 50g Billington's Unrefined Light Muscovado Sugar, 3 tbsp Milk (whole), 200g Silver Spoon Icing Sugar, 1 tsp Ground cinnamon

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Whip up delicious Ginger Cupcakes with our easy recipe! Soft, spiced cupcakes topped with creamy frosting, perfect for holiday baking or cozy treats year-round.

By: Billingtons (via Billingtons)

Last Updated: Mar 2, 2026

Prep: 30 mins

Cook: 20 mins

Yields: Serves 12

Ingredients

150g Unsalted butter (softened), 150g Billington's Unrefined Light Muscovado Sugar, 150g Allinson's Self Raising Flour, 1 tbsp Ground ginger, 1 tbsp Ground cinnamon, 3 Free range large egg whites, 1 tbsp Milk (whole)
200g Unsalted butter (softened), 50g Billington's Unrefined Light Muscovado Sugar, 3 tbsp Milk (whole), 200g Silver Spoon Icing Sugar, 1 tsp Ground cinnamon

Instructions

Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Place 12 paper cupcake cases into a muffin tin.
Cream together the butter and sugar. Sift the flour together with the spices. Gradually mix the eggs into the creamed butter and sugar, alternating with the flour. Finally, stir through the milk.
Dollop the mixture in the cupcake cases and bake for 15–20 minutes until golden. Remove from the oven and leave to cool.

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Ginger Cupcake Recipe

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