Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Ginger Cupcakes

PrintPrint Recipe
  • Yield: 24 cupcakes OR 2 (9-inch) round layers
  • Prep Time: 0:15
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1 egg
  • 2/3 cup firmly packed brown sugar
  • 3 tablespoons orange juice
  • 1/2 to 1 teaspoon grated orange rind (from 1/2 medium orange)
  • 1/3 cup corn oil
  • 2/3 cup warm water
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions

  1. Preheat oven to 350°F. Grease 24 standard (2-1/2-inch) muffin cups (OR line with paper liners) OR grease 2 (9-inch) round cake pans.
  2. Beat together corn syrup, egg, brown sugar, orange juice, orange rind and oil in large bowl. Add water and blend well.
  3. Whisk together flour, baking powder and soda, salt, ginger, cinnamon and cloves in separate bowl.
  4. Stir dry ingredients into corn syrup mixture and beat until thoroughly combined.
  5. Divide batter evenly in prepared pans. Bake 18 to 20 minutes for cupcakes, or 25 minutes for round layers, until lightly browned and toothpick inserted in center comes out clean. Cool for 10 minutes in pans; remove to wire racks to finish cooling.
  6. Note: This old-fashioned cake is reminiscent of cake doughnuts and can be topped with your favorite icing or served warm with your favorite dessert sauce.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Pineapple Carrot Snack Cake

Gingerbread Cake with Moscow Mule Pecan Pie Syrup

Gingerbread Cake with Lemon Sauce
print image

Ginger Cupcakes

  • Yield: 24 cupcakes OR 2 (9-inch) round layers
  • Prep Time:  15 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1 egg
  • 2/3 cup firmly packed brown sugar
  • 3 tablespoons orange juice
  • 1/2 to 1 teaspoon grated orange rind (from 1/2 medium orange)
  • 1/3 cup corn oil
  • 2/3 cup warm water
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions

  • Preheat oven to 350°F. Grease 24 standard (2-1/2-inch) muffin cups (OR line with paper liners) OR grease 2 (9-inch) round cake pans.
  • Beat together corn syrup, egg, brown sugar, orange juice, orange rind and oil in large bowl. Add water and blend well.
  • Whisk together flour, baking powder and soda, salt, ginger, cinnamon and cloves in separate bowl.
  • Stir dry ingredients into corn syrup mixture and beat until thoroughly combined.
  • Divide batter evenly in prepared pans. Bake 18 to 20 minutes for cupcakes, or 25 minutes for round layers, until lightly browned and toothpick inserted in center comes out clean. Cool for 10 minutes in pans; remove to wire racks to finish cooling.
  • Note: This old-fashioned cake is reminiscent of cake doughnuts and can be topped with your favorite icing or served warm with your favorite dessert sauce.