Gingerbread Cupcakes

The combination of ground, fresh and crystallized ginger gives these delicious cupcakes a multi-layered flavour that lovers of ginger will find irresistible.

Number of servings : Makes 12 cupcakes.

Prep time: 15 Minutes

Cooking time: 20 Minutes

Type of meal : | Desserts | Desserts

Special diet :


1 1/3 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon mustard powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon Pinch of ground cloves
1/2 cup dark brown sugar
1/4 cup molasses
2 tablespoons vegetable oil
2 egg whites
1/2 cup buttermilk
1 piece (2-inch) fresh gingerroot
1/2 cup confectioner’s sugar
2 tablespoons chopped crystallized ginger


  1. Line a 12-cup muffin pan with paper liners. Preheat oven to 350°F. Sift flour, ginger, mustard, baking soda, cinnamon, and cloves into a bowl.
  2. Place sugar, molasses, and oil in a large bowl and beat until well combined. Beat in egg whites one at a time until light and well blended.
  3. Fold the flour mixture and buttermilk into the sugar mixture alternately, beginning and ending with the flour mixture.
  4. Spoon into lined cups. Bake 20 minutes or until a skewer inserted in the centre of a cake comes out clean. Place pan on a wire rack and let cupcakes cool completely.
  5. Peel the fresh ginger and grate finely. Squeeze to extract the juice and measure 2 teaspoons. Combine icing sugar and ginger juice in a bowl to make a glaze. Add a little water if necessary. Spread glaze over the tops of the cupcakes and sprinkle with crystallized ginger.

Nutritional information: