Ginger stout cake cupcakes

By Lynn Crawford
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The addition of Irish stout to these cupcakes added another layer and depth of flavour that made them truly unique. Made with fresh ginger, molasses, nutmeg and clove, gingerbread lovers will love these festive cupcakes. 



Ginger Stout Cupcakes

  • 2 cups Irish stout
  • 2 cups molasses
  • 4 tablespoons fresh ginger
  • 1 tablespoon baking soda
  • 6 eggs
  • 1 cup brown sugar
  • 1 1/2 cups vegetable oil
  • 4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg

Irish Cream Frosting

  • 8 ounces cream cheese
  • 3 cups confectioners' sugar
  • 2 tablespoons Irish cream liquer
  • 1 small milk chocolate bar


Ginger Stout Cupcakes      

  1. Preheat oven to 350°F. 
  2. In a large saucepan bring the stout, molasses and fresh ginger to a boil.
  3. Remove from heat then add baking soda and let sit until foam dissipates. Combine eggs and brown sugar in a mixing bowl. Then add vegetable oil. 
  4. Sift, all-purpose flour, baking powder, ground clove and ground nutmeg together.
  5. Add stout mixture to the sugar and egg mixture.
  6. Then add the dry mix in two parts, until well incorporated.
  7. Pour into a greased muffin tin and bake in the oven for about 30 to 35 minutes. Allow cooling.

Irish Cream Frosting 

  1.  Beat the cream cheese in a large bowl with an electric mixer until smooth, about one minute. 
  2. Add the confectioners' sugar and mix at low speed until smooth and combined.
  3. Add one tablespoon of the Irish cream liqueur and mix until smooth and spreadable, two to three minutes.
  4. You can add another tablespoon of liqueur if needed to get the right consistency--it should be smooth but still thick enough to spread.


  1. Once cupcakes are cooled, spread icing evenly on each one. 
  2. Serve and enjoy!

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