These delicious sticky gingerbread cupcakes are made with ground ginger, chopped stem ginger and brushed with ginger syrup so they're packed full of flavour and perfectly moist. The ideal treat for any gingerbread lovers.
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Sticky Gingerbread Cupcakes

These delicious sticky gingerbread cupcakes are made with ground ginger, chopped stem ginger and brushed with ginger syrup so they’re packed full of flavour and perfectly moist. The ideal treat for any gingerbread lovers.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 179kcal

Ingredients

  • 110 g butter either use salted butter or if you're using unsalted butter add ⅛tsp salt with the dry ingredients
  • 110 g golden syrup
  • 110 g black treacle
  • 150 ml buttermilk you can also use natural yogurt or milk
  • 4 balls stem ginger + a little of the syrup from the stem ginger
  • 220 g plain flour + 1 tsp to mix with the stem ginger
  • 1 tsp bicarbonate of soda
  • 40 g soft light brown sugar
  • 4 tsp ground ginger
  • 1 large egg

Instructions

  • Pre-heat your over to 160°C/140°C fan. Line a muffin tin with 16 cupcake cases.

  • Put the butter (110g), golden syrup (110g) and black treacle (110g) into a sauce pan and heat gently until the butter has melted. Mix to combine the ingredients.
  • Add the buttermilk (150ml) to the pan and set aside to cool.
  • Finely chop the stem ginger (4 balls). Add 1 tsp plain flour and mix to coat the ginger in the flour (this will help stop the ginger from sinking to the bottom of the cake while baking).
  • Put the plain flour (220g), bicarbonate of soda (1tsp), soft light brown sugar (40g) and ground ginger (4tsp) into a large bowl and mix to combine. Add the buttermilk mixture and egg (1 large) and mix until combined. Finally fold in the chopped stem ginger.
  • Evenly divide the mixture between the 16 cupcake cases.
  • Bake for c. 20 minutes, until a skewer inserted in the centre comes out clean.
  • As soon as you've removed them from the oven while they're still hot, stab each cupcake a few times with a skewer and then brush the tops of the cupcakes with some of the syrup from the stem ginger.
  • Put the cupcakes onto a cooling rack to cool completely.
  • Once the cupcakes have cooled brush them a second time with the stem ginger syrup to get the tops really sticky.

Notes

These cupcakes are best made the day before you're planning to eat them. They'll remain fresh for a few days in an airtight container.
If you'd like to keep the cake for longer then the cake can be frozen for a few months in an airtight container.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition

Calories: 179kcal | Carbohydrates: 28g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 143mg | Potassium: 143mg | Sugar: 16g