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Ginger Cake Muffins with Lemon Cream Cheese Frosting

A personal favourite as I love ginger. Very different textured due to the sour cream and very yummy. Can be decorated with gelatin hearts/stars etc as per pictures.


  • 1 3/4 cups plain flour, sifted

  • 1 3/4 teaspoons baking powder

  • 3/4 cup caster sugar

  • 125 g butter, melted

  • 3 eggs

  • 3/4 cup sour cream

  • 1/3 cup golden syrup

  • 1/2 cup glace ginger, finely chopped


  • 250 g cream cheese, softened

  • 1/3 cup icing sugar, sifted

  • 1 teaspoon lemon essence


  • 1 sachet lemon jelly (not diet/lite)

  • 1 sachet gelatin

  • 1 cup boiling water

  • 1 tsp lemon essence

  • 2-3 drops yellow food colouring


  • 1.

    Preheat oven to 180C.

  • 2.

    Place the flour, baking powder and sugar in a bowl.

  • 3.

    Place the butter, eggs, sour cream, golden syrup and ginger in another bowl and mix to combine.

  • 4.

    Add the butter mix to the dry ingredients and mix until just combined.

  • 5.

    Line two 12 cup muffin tins with papers and fill 3/4 full and bake in oven for 18-20 minutes. Cool in tin for 5 minutes the flip onto wire rack.

  • 6.

    For the icing process the cream cheese till smooth, add in the icing sugar and mix till fluffy, add the lemon essence.

  • 7.

    For the gelatin shapes; in a bowl place jelly sachet, gelatin sachet and 1 cup boiling water. Stir well until crystals have dissolved. Add essence and colouring.

  • 8.

    Pour mixture into a sqaure/rectangle dish with a flat bottom. You want the liquid to be about 1cm deep to get a nice shape. Refrigerate until set.

  • 9.

    Once cold turn out carefully onto a piece of baking paper and use a cookie cutter to cut shapes (heart/star etc) and top onto the iced cucpakes.

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