Summer Rerun – Lemon Ginger Cupcakes
One of my favorite Cupcake Recipes – Tastes like Spring!!
Lemon Ginger Cupcakes
1 C plus 3 T sifted cake flour
1 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 tsp. baking soda
1/8 tsp. baking powder
3 oz. (6 Tbs.) unsalted butter, at room temperature
2/3 cup granulated sugar
1/2 tsp. pure vanilla extract
1-inch cube (3/4 oz. peeled piece) fresh ginger, finely grated (plus any juice)
4 tsp. lightly packed, finely grated lemon zest
1 large egg, at room temperature
1/2 cup sour cream (not low-fat), at room temperature
Lemon-Cream Cheese Frosting (see below)
36 thin strips lemon zest, or sliced candied ginger, for garnish (optional)
Preheat oven 350°F.
Line miniature muffin pans or regular muffin pans with paper cupcake liners.
Sift the flour with the ground ginger, nutmeg, salt, baking soda, and baking powder. Whisk to ensure thorough mixing. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the butter in a medium bowl on medium speed until smooth, about 1 min. Add 3 Tbs. of the sugar, the vanilla, grated ginger and lemon zest; beat on medium speed for 1 min. Add the remaining sugar, about 2 Tbs. at a time, beating for a few seconds after each addition. Scrape the bowl and beat for another 2 min. Scrape the bowl again. Add the egg and beat on medium-high until very smooth, about 1 min.
Add about one-third of the flour mixture and stir gently with a rubber spatula only until incorporated. Add half the sour cream and stir until incorporated. Repeat with half the remaining flour mixture, the rest of the sour cream, and ending with the last of the flour mixture.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full. (Use two regular teaspoons: one to pick up the batter, one to push it off.) Don’t smooth the batter.
Arrange the pans in the oven so that there’s a bit of space between them and bake until the cupcakes are pale golden and spring back when gently pressed in the center, 17 to 20 minutes. Let the cupcakes cool in the tins on wire racks for 5 minutes and then invert the pans onto the racks to remove the cupcakes. Immediately turn the cupcakes right side up on the racks and let cool completely.
Spoon a heaping teaspoonful of frosting onto the center of each cupcake and spread and swirl it with the back of the teaspoon. If you like, garnish with sliced crystallized ginger or strips of lemon zest.
Makes 36 minis or 24 regular size cupcakes
Lemon Cream Cheese Frosting –
8 oz. cream cheese (not low-fat or whipped), at room temperature
3 Tb unsalted butter, at room temperature
3 Tb lightly packed, finely grated lemon zest
2 Tb fresh lemon juice
1 tsp. pure vanilla extract
1-1/2 cups confectioner’s sugar
Cream the cream cheese til smooth. Add the butter and beat until smooth. Mix in the lemon zest, lemon juice, and vanilla. On low speed, gradually add the confectioners’ sugar, beating until smooth. Increase the speed to high and beat for just a few seconds, until the frosting is fluffy. Don’t overbeat! Lick beaters thoroughly 😉
*the original picture disappeared – I’ll post a new one as soon as I make them again! 🙂