Gingerbread Cupcakes Recipe Recipe

Name: Gingerbread Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: A 1/2 cup self-raising flour; A 1/2 cup all-purpose (plain) flour; A 1/4 tsp baking soda (bicarbonate of soda); 1 tsp ground ginger; A 1/2 tsp ground cinnamon; A 1/4 tsp ground nutmeg; A 1/2 cup brown sugar; 1 egg; 3A 1/2 oz (90g) butter, softened; A 1/4 cup milk; 2 tbsp corn syrup (golden syrup)

Servings: persons

A 1/2 cup self-raising flour
A 1/2 cup all-purpose (plain) flour
A 1/4 tsp baking soda (bicarbonate of soda)
1 tsp ground ginger
A 1/2 tsp ground cinnamon
A 1/4 tsp ground nutmeg
A 1/2 cup brown sugar
1 egg
3A 1/2 oz (90g) butter, softened
A 1/4 cup milk
2 tbsp corn syrup (golden syrup)

1
Preheat the oven to 330A degrees F (170A degrees C).
2
Line a 12 cupcake pan, with cupcake papers.
3
Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4
Add the remaining ingredients.
5
Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
6
Divide the mixture evenly between the cake cases.
7
Bake for 30 minutes.
8
Remove tin from the oven, transfer to rack and cool.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: A 1/2 cup self-raising flour, A 1/2 cup all-purpose (plain) flour, A 1/4 tsp baking soda (bicarbonate of soda), 1 tsp ground ginger, and more.

Yes, Gingerbread Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cupcakes Recipe

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